how do i store the seeds from vanilla pod? Not the whole bean or used bean just the little black seeds i cant seem to find how to store them and do they have to be refrigerated? Thank you
Dear Mr. Juan, can you explain to me the easiest way to separate Planifolia and Tahitian? Is that just about the lenght? Or there is something else? Once again the easiest way. Thank you so much.
There are two different species and they come from two different vines. You do not get planifolia and tahitensis from the same vine. The best way to identify them is by the leafs. The tahitensis will have the long leaf and the planifolia will have the shorter leaf. So, before you plant them you have to make sure you have the right one.
Saffron.com i have Papua New Guinea Tahitiansis Vanillas looking for a buyer. Can you help or buy my beans. Your actions will be appriciated. Peter -PNG.
You just put in a warm place ventillated. No need to sun dry them directly. You can use was paper too and place your vanilla there. It will take about a week to dry.
1. Vanilla beans first have to be yellow at the tip before you cut them one by one. 2. Depending on the weather it takes 30/45 days of sun minimum so if it is raining you have to put them inside. 3. After you "cure them" you have to "age the beans" and this is what makes us different as we follow the Totonaco system which is the original and over 2,000 years old. We age the vanilla beans for up to 14 months before we release to you our costumer. This way we get rid of all the "water/humidity" which can depending on the size of the bean up to 2 grams of water/humidity. As we reduce the water/moisture on the bean ONLY the vanillin oil remains, and this is why our vanilla beans are superior to all the others. Water/humidity elimination is the only way to assure quality. That is why it is most important that the vanilla farmer cut the bean when yellow at the tip and one by one and cures them for 30/45 days before he delivers them to us. If the farmer sells the vanilla beans to a curing stations the quality will be inferior as he sells greens and yellow at the tip "matured". Our aim is for the farmer to cure the beans so he can double his profit as he is the one taking all the risk if the crop fails.
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good explanation sir, iam farmer vanilla from indonesia, in our farm we produce best vanilla organic, warm regard from indonesia 👍
Please explain the Pomona too. Make a difference between those three types on the flavor, size, characteristics, etc...
I’ve purchased both varieties from saffron.com. Their quality is amazing! My extracts and desserts are elevated by their superior vanilla beans.
Tahitian vanilla bean skin is very rough. Planifolia is very soft on touch.
Correct,. Vanilla planifolia is the true vanilla. Pompona is a cross. It has very thick skin a less vanillin.
Thanks for the information, very helpful
Dear Mr Juan..from Papua new Guinea and have Vanilla beans ready for harvest..I need information on a market
So which one do you prefer to make desserts/sweets? planifolia o tahitian? Thanks for this video, hermano!
Planifolia. It's Madagascar Bourbon.
Is all a matter of preference. Nature created both for us and we are so lucky. Your noose will be your best guide for either one. I prefer planifolia.
Planifolia is the original vanilla and in old text was described as the "TRUE vanilla" in other to differentiate it from all the others.
Good Information I am From India vannila farmer
how do i store the seeds from vanilla pod? Not the whole bean or used bean just the little black seeds i cant seem to find how to store them and do they have to be refrigerated? Thank you
You do not need to refrigerate put them in a glass container. They may dry a bit but the vanillin oils are there.
Dear Mr. Juan, can you explain to me the easiest way to separate Planifolia and Tahitian? Is that just about the lenght? Or there is something else? Once again the easiest way. Thank you so much.
There are two different species and they come from two different vines. You do not get planifolia and tahitensis from the same vine. The best way to identify them is by the leafs. The tahitensis will have the long leaf and the planifolia will have the shorter leaf. So, before you plant them you have to make sure you have the right one.
saffron. com thank you for your explanation. But how about shape of both? Are those have a different shape of leaf? Thanks
Saffron.com i have Papua New Guinea Tahitiansis Vanillas looking for a buyer. Can you help or buy my beans. Your actions will be appriciated. Peter -PNG.
I can’t find your website to purchase vanilla beans. Do you have a different website?
Saffron.com
I just purchased from there again. It’s secure with fast shipping.
I'm more interested by the vanilla market like where to sell them?
it is a long road but the internet is a good start.
Mr..i want sell.my vanilla bean. How u can sell to you ?
Can u explain me how to dry them into the well dried vanilla beans ?
You just put in a warm place ventillated. No need to sun dry them directly. You can use was paper too and place your vanilla there. It will take about a week to dry.
1. Vanilla beans first have to be yellow at the tip before you cut them one by one. 2. Depending on the weather it takes 30/45 days of sun minimum so if it is raining you have to put them inside. 3. After you "cure them" you have to "age the beans" and this is what makes us different as we follow the Totonaco system which is the original and over 2,000 years old. We age the vanilla beans for up to 14 months before we release to you our costumer. This way we get rid of all the "water/humidity" which can depending on the size of the bean up to 2 grams of water/humidity. As we reduce the water/moisture on the bean ONLY the vanillin oil remains, and this is why our vanilla beans are superior to all the others. Water/humidity elimination is the only way to assure quality. That is why it is most important that the vanilla farmer cut the bean when yellow at the tip and one by one and cures them for 30/45 days before he delivers them to us. If the farmer sells the vanilla beans to a curing stations the quality will be inferior as he sells greens and yellow at the tip "matured". Our aim is for the farmer to cure the beans so he can double his profit as he is the one taking all the risk if the crop fails.
I can supply the vanili with competitive price
Sorry Vanilla Pompona is not the same as Tahitenses.