Venila PPT BY ATMA RAM MEENA

1. S.K.N College of Agriculture,Jobner
Assignment Topic: Vanilla
Submitted By:
Pushpendra Singh
Atmaram Meena
M.Sc(Ag.)Horticulture

2. VANILLA
Scientific name:Vanilla fragrans
Family : Orchidaceae
Chromosome no: 24
Indian name : Vanilla

3. Introduction
• Venilla is cultivated for its beans, which have a
sweet scent, a heartful aroma and a pleasant
flavour.
• Vanilla is the costliest spice in the spice
horizon and is the important source of vanillin,
which is used to flavour ice-cream, chocolate,
beverages, cakes, custards and other
confectionery.
• It also finds use in perfumery and in medicine

4. uses
• 'Vanilla sugar', obtained from the beans, is
used in the manufacture of chocolates.
Vanillin, the most abundant aromatic
compound, is produced during the curing
process.

5. COMPOSITION
• The chief constituents of vanilla beans, in
addition to natural vanillin (1.3-3.8%) are
resins, fat, glucose, fructose, about 26
numbers of volatile constituents as well as 144
numbers of other volatile compounds and
moisture.

6. Area production and trade
• The area under vanilla cultivation in India is
about 1000 ha and the production was about
6-8 t during 1999-2000.
• At present, Karnataka has the largest area
under vanilla, followed by Kerala.
• The suitable areas for vanilla cultivation are
Kerala, Karnataka, Tamil Nadu, the North-
eastern Region, Lakshadweep and the
Andaman and Nicobar Islands.

7. Description of the plant
• It is a fleshy, herbaceous
perennial vine(10-15 m.)
• Stem- Long, cylindrical,
branched, succulent, brittle
and has internodes that are
5-15 cm long. They are dark
green and bear
photosynthethic leaves

8. • The protruding inflorescences are axillary,
racemose.
• The flowers are large, waxy, fragrant and a
pale-greenish yellow.
• The fruit is a capsule, known in the trade as a
bean.

9. • Fruit :
• Fleshy elongated,
straight capsules.
• Greenish yellow at
maturity
– 10 - 25 cm long
– 8 - 15 mm wide
– Very small black
seed

10. CLIMATE
• Vanilla thrives well in a warm, humid, tropical
climate at an elevation of 700 to 1500 m with
an annual precipitation of 150-300 cm.
• Mean day temperature range of 25° to 32°c.
• The rainfall should be well distributed for a
period of nine months and the rest of the
three months should be a dry period.

11. SOIL
• It grows well in loamy soils as well as in
laterite soils with plenty of organic manure.
• Any soil which has poor drainage should be
avoided as the plant does not withstand
water-logging.

12. PROPOGATION
• Commercially, vanilla is always propagated by
planting in situ stem cuttings
• . Cuttings of 60-120 cm length and 4 to 5 cm
diameter, with 8-10 internodes should be
taken from healthy vigorous plants and may
be cut from any part of the vine
• Best time for propagation - August

13. Manuring
• Vanilla loves a lot of organic matter and
decomposed mulch.
• Application of 40-60 g n 30 g p205 and 60-100 g
of potash per vine in two or three split doses
• The manures should be applied 20-30 cm away
from the plant.
• Vanilla responds well to the foliar application of
nutrients . spraying 1% 17:17:17 npk complex on
the foliage and stems has been found to be
beneficial in enhancing the growth of the vines.

14. Pruning
• The height of the vines should be restricted to
facilitate hand-pollination and harvesting.
• The top 7.5-10 cm of the vine is pinched off 6-
8 months before the flowering season to
encourage the production of inflorescence in
the vines

15. Pest
 Longicorn beetles (Hoplia retusa and Saula
ferruginea)
 Ash-weevil (Cratopus retuse) earwigs, snails and
slugs .
 Aphid, Cerataphis variabilis,
• control: spraying 0.02% Dimethoate @ 250 It,
the spray can be repeated at fortnightly intervals
or Demecron @ 200 mVha can be sprayed at
monthly intervals.
During the processing and storage, the pods are
attacked by Tyrophagus sp. of mites.

16. Diseases
 Root-rot Stem-rot or wilt (Fusarium
 oxysporum var. vanillae (Fusarium batatis
 Fruit-rot and flower-rot
 Anthraconse (Calospora van iliac)var.
vanillae

17. Harvesting and yield
• Almost 9 -11 months are required for the fruit to
mature after successful pollination and
fertilisation, . The pods or sticks are harvested
rotationally when they become fully yellow.
• A good vanillery may yield about 300 kg/ha of
cured beans per year. About 6 kg of green pods
produce 1 kg of cured beans.
• The yield may decline after the 12th or 13th year
of planting, and so replanting should be done at
this stage.

18. Vanilla Beans

19. Curing
There are different methods of curing the
beans, viz., Mexican process, Bourbon
process, Peruvian process and Guyana
process. Under Indian conditions, either the
Mexican or Bourbon process can be followed.
Every procedure of curing of vanilla beans is
characterised by four phases.

20. Killing or wilting
This process stops further vegetative
development in the fresh beans and initiates the
enzymatic (13-glycosidase) reactions responsible
for producing the aroma and flavour.
 Generally for killing, beans are taken in an open
basket, and are dipped in hot water with a
temperature of 65°C for 3 minutes.
 Later, the basket is taken out and the hot water is
drained off.
Killing is indicated by the development of a
brown colouration in the beans.

21. • Purpose
– Stop bean growth
– Initiates enzymatic
reactions
– Pod/bean turns
brown
• Methods
– Sun wilting
– Oven wilting

22. Sweating or fermentation
 The sweating operation is carried out for two
days, depending on the weather conditions.
 In warm weather, the pods are spread over
blankets and exposed to the sun.
 During mid-day the blanket is folded over and
bundled and left in the open for the rest of
the day.
 They are wrapped in blankets in the night to
maintain continuous fermentation and
sweating. This process is repeated for 7-12
days till they become dark brown in colour,
soft and flexible.

23. • Purpose is to
promote
– Enzymatic activity
– Initial drying
• Method
– Remove from oven
(40 C)
– Sweating boxes
– Cover to keep in
heat for 24 hours

24. Slow drying
This is done at an ambient temperature in the
shade, till the beans
have reached about one-third of their original
weight.
The beans are dried for 17-22 days inside a
room and will have 25-30% moisture in them.

25. Conditioning or aging
 Here, the beans are stored in
closed boxes in bundles of
25-30 tied together from tip
to top with cotton threads
and these bundles according
to their size are wrapped in
tissue paper.
 These wrapped bundles are
again wrapped in woollen
blankets and kept for a
period of three months or
longer in closed wooden
boxes to permit the full
development of the desired
aroma and flavour.

26. GRADES
Length Grade
Above 15 cm A
10-15 cm B
Less then 10
cm
C
Split and cut
Beans
Other

27. Vanilism (Vanilla poisoning)
• Too much of contact with vanilla creepers is
reported to bring about an ailment called
vanillism, which is characterised by heaviness
of the head, skin irritation, fever and intestinal
disorders.

28. Products of vanilla
• The various types of vanilla products employed in
flavouring are vanilla extract, vanilla flavouring,
• Vanilla tincture (for pharmaceutical use),
concentrated vanilla extract
• Vanilla oleoresin
• Vanilla—vanillin extract
• vanilla powder,
• perfumery vanilla, vanilla absolute, etc