Bourbon vanilla from Madagascar is not a commodity. It is a living matter — nine months of scalding, drying, sorting and ageing — that becomes what a pastry chef or an industrial buyer receives, batch by batch, from our workshop in Sambava. This is the Mahomby know-how, told in five chapters.
The complete cycle, step by step
Plantation & partnership
Our own plots in Virembina and Nosy Be (Antalaha municipality), plus 35 partner farming families. A mixed grower-exporter model, unique in the SAVA region.
Black vanilla (Vanilla planifolia)
The vine, the flower, hand pollination, the ripening pod. Understanding the plant to understand the product.
Sorting & preparation
Six consecutive steps over three months: harvest, blanching, sweating, sun drying, shade drying, final sorting. Each gesture shapes the aromatic profile.
Warehouses & labs
Ageing in wooden crates lined with paper, moisture and vanillin monitoring, in-house laboratory quality control.
Packaging & export
Food-grade vacuum packing at the Sambava workshop, air freight in 4 days or refrigerated container in 35 days, complete export documentation.
Request a professional quote
Contact our France representative Thibault Fiamma for any B2B enquiry. Free samples from 5 kg, quote within 48 hours.