Between sorting and packaging, Mahomby vanilla ages for 3 to 6 months in wooden crates lined with paper, in ventilated warehouses in Sambava. This slow ageing rounds off the aromatic profile and stabilises the residual moisture. A small in-house laboratory measures vanillin, moisture and, on request, controls microbiology.
Wood, paper, time
Traditional wooden crates, kraft paper linings, ventilated shelves. No refrigeration. No modified atmosphere. Ageing takes place at ambient temperature (20-25 °C) and controlled humidity (60-70%). Each crate is dated, labelled, its content associated with a village and a harvest week.
Why wood and paper? Because they breathe. They exchange moisture with the environment, absorb any excess and slowly release it. A plastic container would trap water and encourage moulds. Wood is the ally of good ageing.
Measuring what the hand feels
Our small in-house laboratory measures on each batch:
- Vanillin content — UV spectrometry method, batch by batch
- Residual moisture — thermogravimetric method
- Length and calibration — commercial grading (Gourmet, TK, Red Europe, Red US, Mexican variety)
On client request, additional analyses are commissioned from an independent laboratory: microbiology (Salmonella, E. coli, moulds — complying with EC regulation 2073/2005 and ISO methods for Salmonella and moulds), pesticide residues, aflatoxins.
Vanillin crystals on the surface
Sometimes small white crystals appear on the outside of a Gourmet grade bean. This is natural crystallisation of vanillin, a sign of quality — not mould. These crystals concentrate the aromatic compound and reveal an exceptionally rich pod.
In case of doubt, contact us: we can send you a comparison sample.
Frequently asked questions
What should I do if I see mould on a bean?
First, distinguish: vanillin crystals are white, dry, powdery, uniformly distributed. Mould is greenish or grey, sticky, patchy. In doubt, take a photo and send it to us — we identify quickly and, if it is really mould, we replace the batch.
Why no cold storage?
Refrigeration blocks the microbiological activity but also the slow chemical evolution that continues to enrich the aroma. Ambient storage at 20-25 °C, in traditional crates, respects the natural pace of the product.
Which microbiological standard do you follow?
EC regulation 2073/2005 for spices and dry aromatic products, with in-house sampling and confirmation analyses by an independent laboratory (ISO methods for Salmonella and moulds).
Do frost-crystal pods really cost more?
Not necessarily. Crystallisation of vanillin is a sign of quality, but rare. When we identify it, we can set the batch aside for clients specifically requesting it — at the standard Gourmet grade rate.