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There is that of Madagascar, but we know less vanilla from Indonesia, yet more and more popular. In Sukabumi (Indonesia), a Frenchman has launched an eco-responsible cultivation of this sweet spice.
In Sukabumi (Indonesia), Didi Mulyadi leaves for the harvest as a child, in search of the precious vanilla pods, ready to be cut and he has a keen eye for finding the best ones. “There, the pods are ready for harvest. Eight months after pollination, they have a slightly yellow color”, he explains. This three-hectare plantation is the bet of a Frenchman, Simon Toselli. In 2017, he toured the country’s vanilla plants to find the best product and waited more than three years to obtain fresh pods.
100% natural vanilla
Before they reveal their aromas, the pods must be rinsed and boiled. Between cultivation and processing, it takes more than a year to achieve the result that all lovers of sweets know. “We wanted to produce a 100% natural vanilla, so the use of no chemicals, respecting all natural cycles and employing the local community”, supports the Frenchman. And his vanilla, he sells it every month in Jakarta, in one of the best restaurants in Asia.
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