vanilla - aggie horticulturevanilla production region production (mt) % yield (mt/ha) countries...
TRANSCRIPT
Tropical Horticulture
Vanilla
OrchidaceaeVanilla
planifolia or fragrans
Tropical Horticulture - Texas A&M University
Vanilla
• Perennial vine (10-15 m)• Leaves – Large– Succulent
• Stem– Branched– Aerial roots (attachment)
• Rhizomes
Tropical Horticulture - Texas A&M University
Vanilla• Flowers– Zygomorphic– 10 cm diameter– Pale greenish– Fugacious (8 hrs)– Aromatic– Bee pollinated• Natural 1-3% set
• Inflorescence– 5-30 flowers
Photos from Diaz, 1985
Tropical Horticulture - Texas A&M University
Flowers• Anthers-pistils fused
into column– Anther at top
• Four pollinia• Covered with cap
– Rostellum• Separates anther and
pistil
– Pistil underneath
• Self fertile but outcrossing common
Photo from Diaz, 1985
Γ
Φ
Tropical Horticulture - Texas A&M University
Flower Structure Prevents Self Pollination
• Rostellum– Flap like– SeparatesΓ & Φ– Obstructs selfing
– Secretes sticky substance• Ensuring pollen
adherence to pollinating insects
Rostellum
Pollen
Stigma
Photo from Diaz, 1985
Tropical Horticulture - Texas A&M University
Fruit
• Fleshy elongated, straight capsules.
• Greenish yellow at maturity– 10 - 25 cm long– 8 - 15 mm wide– Very small black
seed
Photos from Diaz, 1985
Tropical Horticulture - Texas A&M University
Adaptation: Lowland Forests• Temperature (< 200 m)– Cannot survive frost– Warm 21 - 32oC year round– Average 25 - 27oC
• Moisture– 2000 - 3000 mm (80 - 125” ) 10 months – Followed by 2 mos dry season• Checks vegetative growth• Induces flowering
Tropical Horticulture - Texas A&M University
Adaptation: Lowland Forests• Soil– Friable clayey loam– Thick layer of organic matter• Roots/rhizomes superficial
– pH 6.0 to 7.5– Susceptible to waterlogging
• Partial shade needed for good growth
Tropical Horticulture - Texas A&M University
Origin of VanillaVanilla planifolia
• Early 1800s– Indonesia
• Mid to late 1800s– Production begins
• Indonesia• Reunion• Mauritius• Madagascar• Seychelles• Comoro Islands
– Hand pollination showed to increase yields
• Indigenous to – SE Mexico to
Guatemala and Panama
• Used by the Aztecs– Chocolatl– Tribute to Aztec
leader
• Shipped to Spain in 16th century
Tropical Horticulture - Texas A&M University
Vanilla Production
Region Production(mt)
% Yield(mt/ha)
Countries
Africa 1,745 36 0.06 Madagascar
Asia 2,597 54 0.29 Indonesia,China
Americas 293 6 0.27 Mexico
Oceania 163 3 0.23 Tonga
FAOSTAT, 2003
Tropical Horticulture - Texas A&M University
World Production of Vanilla
0
1000
2000
3000
4000
5000
6000
Prod
uctio
n (m
t)
1962
1965
1968
1971
1974
1977
1980
1983
1986
1989
1992
1995
1998
2001
FAOSTAT, 2003
Tropical Horticulture - Texas A&M University
Vanilla Yield in the World
00.020.040.060.080.1
0.120.140.160.18
Yie
ld (m
t/ha)
1962
1965
1968
1971
1974
1977
1980
1983
1986
1989
1992
1995
1998
2001
FAOSTAT, 2003
Tropical Horticulture - Texas A&M University
Propagation • Seed – Very small – Difficult to germinate
• Stem cuttings are best– Staked for support– Longer ->> quicker fruit
• 30 cm >> 3-4 years to fruit• 90 cm >> 3 years to fruit
– Recommended• 350 cm >> 2 years to fruit
• Direct in field or in pots Rooted Cuttings
Tropical Horticulture - Texas A&M University
Planting• Need to plant shade trees
first– Partial shade (30-60%)• Prevent sun burn • Prevent desiccation from
winds
– Regulate shade• 50-60% in dry sunny season • 30-35% in cloudy, rainy season
– Prune support/shade trees• 1.5 meters
Photo from Diaz, 1985
Tropical Horticulture - Texas A&M University
Planting• Density– 1 x 1 m (10,000/ha)– 3 x 2 m (1,666/ha)
• Precocity– First good crop - 3rd
year– Maximum yields from
year 7 to 12– Yields decline– Vines replaced 20-25
years old
Photo from Diaz, 1985
Tropical Horticulture - Texas A&M University
Culture• Floor Management– Roots superficial– Organic matter is beneficial
• Training– Vines trained at about 1.5 m• Pollination• Harvest
– Head back to induce branching
Photo from Diaz, 1985
Tropical Horticulture - Texas A&M University
Pathogens: FusariumFusarium oxysporum f. sp. vanillae
• Most serious world wide pathogen• Symptoms– Stop growth and increase aerial root
formation• Control – Avoid plant stree– Proper spacing– Shade regulation
Photo from Diaz, 1985
Tropical Horticulture - Texas A&M University
Pathogens: AnthracnoseGlomerella vanillae
• All growing regions• Symptoms– Lesions on stem and leaves– Plant wilt– Fruit, black at tips/midsection, fall
• Encouraged by– Prolonged humidity or rain– Poor drainage– Excessive shade or crowding
Photo from Diaz, 1985
Tropical Horticulture - Texas A&M University
Flowering• Mexico - during dry season– March to May
• Natural pollination– Bees and hummingbirds– 1-3% fruit set
• Artificial pollination– Needed for commercial yields
Photos from Diaz, 1985
Tropical Horticulture - Texas A&M University
Artificial Pollination• Albius method (1841)– Use a rounded bamboo
stickDraw back labellum (lip)Break anther capPress rostellum down under
antherPress anther and stigma
together Diaz, 1985
Tropical Horticulture - Texas A&M University
Artificial Pollination• Flower for 2-3 months• Inflorescence– One flower per day– Last 6-8 hours
• Pollinate in the morning– 750-2,000 per day– Daily for 2-3 months
• 40% of labor cost Diaz, 1985
Tropical Horticulture - Texas A&M University
Regulate Number of Pods• Pods per plant– 3rd year >> 30-100 fruit– 4th year >> 60-150 fruit
• Overcropping– Small fruit– Stressed plant
• Pods growth– Full length in 5 - 6 weeks – Maturity after 4-9 months
Diaz, 1985
Tropical Horticulture - Texas A&M University
Harvesting Vanilla Maturation
Diaz, 1985
Immature
Green
Ripe
Greenish-yellow
Dried
Black
Tropical Horticulture - Texas A&M University
Harvesting• Harvest before
completely mature.– Turn yellowish green– Does not have vanilla
flavor yet
• Harvest daily over 2-3 months– Mexico, November to
January– Deliver pods to
processor
Tropical Horticulture - Texas A&M University
Processing in Mexico• Preparation– Sorting– Peduncle removal
• Curing vanilla pods (“beans”)– Killing or Wilting– Sweating– Drying– Conditioning
Tropical Horticulture - Texas A&M University
Wilting or Killing
• Purpose– Stop bean growth– Initiates enzymatic reactions– Pod/bean turns brown
• Methods– Sun wilting– Oven wilting
Tropical Horticulture - Texas A&M University
Oven Wilting
• Temperature– 60 C for 36 hours– Cool to 40 C
Tropical Horticulture - Texas A&M University
Sweating
• Purpose is to promote– Enzymatic activity– Initial drying
• Method– Remove from oven (40 C)– Sweating boxes– Cover to keep in heat for 24
hours
Tropical Horticulture - Texas A&M University
Drying• Purpose– Slow drying– 30% of original weight
• Sun drying– Laid out on mat cover concrete
or brick floor– 4-6 hours– Pick up and return to sweat
boxes
• Cycle repeated 11 to 25 times
Tropical Horticulture - Texas A&M University
Conditioning• Purpose– Allow full development of
aroma and flavor• Methods– Packed in bundles of 50
beans– Wrapped with waxed paper– Stored in closed boxes– At least three months
Tropical Horticulture - Texas A&M University
Final product Poor quality
Excellent quality
• Final product– 1 kg cured beans – 3.5-4.5 kg picked
beans• New method– McCormick has
developed mechanized procedure that takes 4 days
Tropical Horticulture - Texas A&M University
Uses• Flavorings– Widely used flavoring– Major component
• Vanillin (oleoresin) at 1.5 to 3.5% • About 150 other flavor components
• Forms– Powder
• Ground with sugar, starch and gum
– Extract • Usually ethanol based• Also various concentrated forms
Tropical Horticulture - Texas A&M University
Uses• Synthetic vanilla– First produced in 1874– Inferior quality because of other flavor
components• Frequently blend to enhance flavor
– Widely used but natural form is also in demand• 90% of US vanilla flavoring sector• 1% of the cost
Tropical Horticulture
Any questions?