A Step-by-Step Guide to Vanilla Farming in India

Table of Contents

• An Overview of Vanilla
• What is the Step-by-step Process of Vanilla Cultivation in India?
  • Soil & Climate Requirements
  • Land Preparation
  • Propagation
  • Plantation & Training
  • Manure & Fertilizer Applications
  • Flowering & Pollination
  • Plant Protection Measures
  • Harvesting
  • Curing
  • Yield

An Overview of Vanilla

Vanilla is obtained from the cured pods of the Vanilla plant, Vanilla planifolia that belongs to the Vanilla family Orchidaceae in the Vanilla genus. There are three popular species of vanilla cultivated throughout the world, which are Vanilla planifolia (Mexican vanilla), V. pompona (West Indian vanilla), and V. tahitensis (Tahitian vanilla). The predominately cultivated species for the production of vanilla is V. planifolia. It offers a characteristic flavour and aroma, used in foods, cosmetics, perfumes, beverages, etc. After hand-pollination and a lengthy curing process, the pods yield thousands of small seeds and vanillin, which is the primary flavour compound.

It is a native of Mexico and was introduced to India around 1835. The popular Vanilla growing countries in the world are Indonesia, Madagascar, Comoros, Mexico, and Reunion. According to the Indian Spice Board, the top Vanilla growing states in India are Kerala, Karnataka, and Tamil Nadu. At present, the total area under vanilla cultivation in India is around 1000 hectares, out of which around 30% have started providing yield.

What is the Step-by-step Process of Vanilla Farming in India?

The cultivation process of Vanilla involves several steps, including soil & climate requirements, land preparation, propagation, plantation & training, manure & fertilizer applications, flowering & pollination, plant protection measures, harvesting, and yield. Let’s discuss each of them in detail.

Soil & Climate Requirements

Vanilla grows in lateritic soil, which is rich in humus and has good drainage. It requires a humid tropical climate with temperatures ranging from 21°C to 32°C. An annual rainfall of 150 – 300 cm is required for better growth. The rainfall should be well distributed for a period of 9 months and a dry period of 3 months for flowering.

Land Preparation

In virgin areas, the field should be cleared by cutting all shrubs and unnecessary trees. The cultivation can also be done in open fields by offering adequate shade plants. Two rounds of ploughing and digging, followed by leveling, should be done on the clear field. It is also recommended to incorporate forest soil and green leaves in the field, and a gentle slope for ideal vanilla cultivation.

Propagation

The propagation of vanilla is done by stem cuttings. The ideal stem cutting length is 60 to 120 cm, as it can be directly planted in the field. However, before plantation, the stem cuttings after collection should be washed completely and dipped in copper oxychloride 0.2% or Bordeaux mixture 1% to destroy pathogenic fungi. After that, the cuttings should be kept in a cool, shaded place for 2 to 3 days. It helps in partial moisture loss, which enhances rooting.

Plantation & Training

The planting season for vanilla is from September to November. In plain regions, a plant spacing of 2.0 to 2.5 m between rows and 1.2 to 1.5 m within rows is required for vanilla plantation. In hilly areas, the plant spacing should be 1.5 x 1.5 m. The pit size should be 30 cm for planting vanilla cuttings. The cuttings should be planted with two nodes below the soil surface at the rate of two cuttings per standard.

The vines are trained to a height of 1.2 – 1.5 m. They are trained horizontally or allowed to grow downwards towards the surface. The horizontal vines are coiled around the pole connecting the two supporting trees. On the other hand, vines trained to grow towards the surface are allowed to touch the soil and root and then brought back upward again on the same supporting tree. After that, the same process is repeated.

Manure & Fertilizer Applications

The vines should be mulched with pruned vegetation two to three times per year. The fertilizer application may vary depending on the soil fertility. However, it is recommended to give 40-60 g of N, 20-30 g of P2O5, and 60-100 g of K2O to each vine per year along with organic manure, such as vermicompost, poultry manure, oil cakes, wood ash, etc. It is recommended to apply 40 – 60: 20 – 30: 60 – 100 g of NPK per vine in two to three splits per year. After that, spraying of 1% solution of 17:17:17 NPK mixture should be done once in 30 days for boosting flower production and overall growth.

Flowering & Pollination

Vanilla plants start flowering in the third year of plantation, from December to January. Pinching of the top 7.5 cm to 10 cm of the vine 6 to 8 months before the flowering season and pruning of older fruiting branches enhances flower production in vanilla plants.

Artificial pollination, also known as hand pollination, in Vanilla farming is quite useful. Pollination must be done on the same day because flowers last only for a day, as they start opening from 4 am and extending to 1 pm. Around 10 to 12 inflorescences may be pollinated in a vine. Usually, 5 to 6 flowers in the lower side of the inflorescence are pollinated. Artificial pollination is performed using a needle or a toothpick, or a piece of pointed wood to lift the hood that covers the anther cap. It helps in bringing the anthers into contact with the stigma of the flower. A skilled worker can pollinate around 1000 to 1500 flowers per day.

Plant Protection Measures

Vanilla is susceptible to various pests and diseases. Pets like feeding bugs, leaf-eating beetles, and caterpillars can damage the crop, and they can be controlled by spraying 0.05% quinolphos. Vanilla crops can be infected by various diseases, such as Fusarium wilt, Phytophthora rot, sclerotium rot, and shoot tip rot and sclerotium rot. Some of these diseases can be controlled by spraying and drenching with 0.1% Carbendazim.

Harvesting

The beans or pods of Vanilla plant are ready for harvest in 6 to 9 months after flowering. The matured beans change their colour from green to pale yellow. The correct picking stage is when the pod’s distal end turns yellow. It is essential to pick mature pods daily. Pods can be harvested by cutting them using a knife.

Curing

Green vanilla beans, also known as pods, are flavourless and odourless and contain little vanillin. The characteristic aroma and flavour of vanilla is obtained through curing in which green vanilla beans undergo an enzymatic reaction. The curing should preferably start immediately after harvesting; however, the pods should be stored for 3 to 5 days. Curing can be done through different methods, although all the methods consist of around four stages:

• Pods should be killed to allow the onset of enzymatic action.
• Sweating should be done to raise the temperature to promote enzymatic action and improve rapid drying to avoid fermentation.
• Slow drying to develop a fragrance.
• Conditioning the product by storing it in closed boxes for a few months.

Yield

The average cured bean yield is 300 to 600 kg per hectare per year. 6 kg of green pods can produce around 1 kg of cured beans. The economic life of vines is around 12 to 14 years.