Handbook of vanilla science & technology

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide.

PRODUCTION OF VANILLA - AGRICULTURAL SYSTEMS AND CURING.

1 Mexican Vanilla Production (Juan Hernandez-Hernandez).

1.1 Introduction.

1.1.1 The Mexican Vanilla Legend.

1.2 Cultivation Methods.

1.2.1 "Traditional"/Acahual.

1.2.2 Intensive System (Monoculture).

1.2.3 Vanilla Cultivation in Existing Orange Groves.

1.2.4 Shade Houses.

1.3 Vanilla Propagation Techniques.

1.3.1 Preparation and Disinfection of Cuttings.

1.3.2 Establishing Cuttings - Timing.

1.3.3 Establishing Cuttings - Planting.

1.3.4 New Bud Formation and Root Growth.

1.4 Irrigation.

1.5 Nutrition.

1.5.1 Mulch.

1.5.2 Building Compost.

1.6 Weed Control.

1.7 Shade Management (Pruning of Support Trees).

1.8 Shoot Management - Looping.

1.9 Shoot Management - Rooting.

1.10 Main Vanilla Insect Pest.

1.11 Main Vanilla Diseases.

1.11.1 Anthracnose.

1.11.2 Rust.

1.11.3 Yellowing and Pre-Mature Fruit Drop.

1.12 Flowering and Pollination.

1.12.1 Percent of Flowering Plants.

1.12.2 Natural Pollination.

1.12.3 Hand Pollination.

1.12.4 Quantity of Flowers to be Pollinated.

1.12.5 Fruit Development.

1.13 Harvesting.

1.13.1 Harvesting Practices.

1.13.2 Preventing Theft.

1.14 Green Vanilla Commercialization.

1.14.1 Prices.

1.15 Curing.

1.15.1 Yield Ratio of Green/Cured Vanilla.

1.16 Grading.

1.16.1 Packing.

1.17 Buyers.

1.18 Export Volume.

1.19 Prices.

1.20 Aromatic Profile.

1.21 Summary.

References.

2 Vanilla Diseases (Juan Hernandez-Hernandez).

2.1 Introduction.

2.2 Root and Stem Rot (Fusarium Oxysporum F. SP. Vanillae).

2.2.1 Description.

2.2.2 Damage.

2.2.3 Control.

2.3 Black Rot (Phytophtora SP.).

2.3.1 Description.

2.3.2 Damage.

2.3.3 Control.

2.4 Anthracnose (Colletotrichum SP.).

2.4.1 Description.

2.4.2 Damage.

2.4.3 Control.

2.5 Rust (Uromyces SP.).

2.5.1 Description.

2.5.2 Damage.

2.5.3 Control.

2.6 Rotting of Recently Planted Cuttings.

2.6.1 Description.

2.6.2 Damage.

2.6.3 Control.

2.7 Yellowing and Shedding of Young Fruits.

2.7.1 Description.

2.7.2 Damage.

2.7.3 Control.

2.8 Viral Diseases.

2.8.1 Cymbidium Mosaic Virus (CYMV).

2.8.2 Vanilla Mosaic Virus (VMV).

2.8.3 Vanilla Necrosis Potyvirus (VNPV).

2.8.4 Odontoglossum Ringspot Virus (ORSV).

2.8.5 Prevention of Viral Diseases.

2.9 Damage by Adverse Climatic Factors.

2.9.1 Natural Pruning of the Apical Buds.

2.9.1.1 Description.

2.9.1.2 Damage.

2.9.1.3 Control.

2.10 Damage from Sunburn.

2.10.1 Description.

2.10.2 Damage.

2.10.3 Control.

2.11 Hurricanes.

References.

3 Vanilla Production in Costa Rica (Elida Varela Quiro's).

3.1 Introduction.

3.2 History of Vanilla Production in Costa Rica.

3.2.1 The First Phase of Large-Scale Cultivation in Costa Rica.

3.2.2 The Second Phase of Vanilla Cultivation in Costa Rica.

3.2.3 The Third Phase.

3.3 Vanilla Production - The Traditional System.

3.4 Vanilla Production - The Intensive System.

3.5...