Vanilla beans originate from Mexico and are ready for harvest 6-9 months after pollination. The curing process consists of 4 steps: 1) killing or wilting, 2) sweating, 3) slow-drying, and 4) conditioning. Killing stops vegetative growth while sweating develops flavor and aroma over 7-10 days. Slow-drying further reduces moisture content while conditioning stores bundled beans to fully develop fragrance over 2 months. Vanilla is widely used as a flavoring in foods, beverages, ice cream, coffee, chocolate, and perfumes due to its flavor compound vanillin.

1. PRESENTATION TOPIC:- PROCESSING OF
VANILLA.
Presented By:-
KRUSHNA YADAV.D.K
12MTFTFS006

2. INTRODUCTION
 Vanilla-Vanilla planifolia
o Vanilla is a major natural flavor widely
used in many industries as food,
beverages, sodas etc.
o Vanilla beans originated in Mexico.

3. VANILLA PLANT

4. HARVESTING
 Vanilla beans are ready for harvest in six to nine
months after pollination.
 The beans are harvested one by one when they are
fully-grown and as they begin to ripe.
 At this stage, beans change their color from dark
green to light green.
 Processing and curing should commence within a
week of harvest.

5. CURING
Curing consist of four basic steps
1) Killing or Wilting
2) Sweating
3) Slow-drying
4) Conditioning of the beans

6. 1.KILLING OR WILTING
 The vegetative tissue of the vanilla pod is killed to
stop the vegetative growth of the pods.
 Killing initiates enjymatic reactions responsible for
the aroma.
 Killing varies by heating in hot water, freezing, or
killing by heating in an oven or exposing the beans
to direct sunlight.
 Hot-water killing may consist of dipping the pods in
hot water (63–65°C) for three minutes.

7. 2.SWEATING
 Consists of keeping fruits, for 7 to10 days, densely
stacked and insulated in wool or other cloth.
 Maintain temperature of 45–65°C and high
humidity.
 The fruits are brown and have attained much of the
characteristic vanilla flavor and aroma by the end of
this process, but still retain a 60-70% moisture
content

8. 3.SLOW-DRYING
 Spreading of the beans in racks kept in well-
ventilated room maintained around a temperature
of 35oC and relative humidity of 70 per cent.
 Beans get wrinkles, turn lustrous with brownish
black colour.
 They offer a soft leathery touch; can be rolled
around finger easily.
 The moisture content at this stage may be around
30-35 per cent.

9. 4.CONDITIONING
 The dried and classified beans are bundled (150 -
250 gm each), tied with a thread and kept for
conditioning inside wooden or metal boxes lined
with wax paper for two months.
 By this time, there is a further loss of three to four
per cent moisture with the full development
fragrance.
 Finally, the bundles are wrapped in wax papers and
stored in airtight containers.

10. USES OF VANILLA
 Vanilla used as flavoring in many food.
 Vanilla used as flavoring in coffee and
chocolate.
 A major use of vanilla is in flavoring ice cream.
 Vanilla used as flavouring in coca-cola.
 The cosmetics industry uses vanilla to make
perfume.

11. CONCLUSION
 Vanilla contains flavouring compound called Vanillin
and due to this vanilla is widely used as flavor
enhancer in preparation of food and Beverages.