Vanilla Lanka Production Facility: Crafting Premium Organic Vanilla Beans

As Sri Lanka's leading producer of premium vanilla beans, we go the extra mile to ensure consistent quality in every batch. Our vanilla production begins at the source—cultivating organic vanilla beans through sustainable farming partnerships. We are committed to fair trade practices, empowering the farmers who grow our vanilla.

Our meticulous 7-step curing process, carefully executed by our skilled team, guarantees optimal vanillin production for unmatched flavor and aroma. From cultivation to curing, we adhere to the highest standards of food safety and quality, delivering only the finest vanilla beans to our customers.

This version highlights your leadership in the industry, commitment to quality and fairness, and expertise in production, while maintaining a professional and compelling tone.

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Step 1: Harvesting Green Vanilla Beans

The production of top-quality vanilla beans begins with proper harvesting. In Sri Lanka, vanilla farmers typically harvest green beans in November, December, and sometimes during July and August.

To ensure the beans reach their full potential, it is crucial to harvest only mature vanilla beans. Our farmers rely on indicators like the time from pollination and the ripeness level of the vanilla bunch.

Vanilla Lanka work closely with farmers during the harvest, offering expert advice on selecting the best vanilla pods.

Once harvested, the mature green beans are carefully cleaned, separating them from the bunch

Our collection officers then transport the beans in specialized boxes to avoid damage during transit, ensuring the highest quality beans for the next step.

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Step 2: Cleaning Green Beans

After the beans are delivered to our facility, they undergo a thorough inspection and cleaning process.

We double-check each batch to ensure the beans are properly ripened, undamaged, and in the correct shape.

To maintain cleanliness and avoid contamination, we wash the beans to remove any foreign materials that may have been introduced during harvesting.

This meticulous cleaning prepares the beans for the next crucial step—the killing process.

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Step 3: Killing Process

The killing process is vital to stop the natural growth of the vanilla beans and initiate the formation of vanillin, the compound responsible for the beans’ rich flavor and aroma.

In this step, green vanilla beans are submerged in warm water for the ideal duration, stimulating the beans to begin producing vanillin.

Additionally, this process helps the beans transition from green to brown, preparing them for the curing phase.

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Step 4: Vanilla Curing Process

Curing is where the true essence of premium vanilla beans is developed. At factory, we have refined our vanilla curing process through years of experience, ensuring that our beans achieve their fullest potential.

Initially, the beans are sun-dried for 1-2 months, during which they lose 40-50% of their water content.

After the sun-drying phase, the beans are placed in special boxes to further develop their flavor.

This is followed by a slow-drying process at room temperature for an additional 1-2 months. During this time, the beans’ moisture content is reduced to around 50-60%, allowing the vanillin content to peak.

The result is a perfectly cured, aromatic, and flavorful Grade A Vanilla Bean ready for the market.

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Step 5: Grading and Quality Checking

Quality is at the heart of everything we do at Vanilla Lanka. After the curing process, our expert staff meticulously grade and inspect the beans to ensure they meet our stringent standards.

We separate unprocessed, damaged, or discolored beans and those with fungal contamination.

Vanilla beans are also graded by length, ranging from 10cm to 18cm, with pricing varying based on length and moisture content.

Our quality assurance team performs a final check by rolling the beans around their fingers or tying a knot. Properly cured beans, due to their moisture level, will not break during this test.

We also ensure the beans meet other quality criteria: dark brown, oily appearance, soft texture, and the desired length of 6-8 inches.

 

Step 6: Storing Cured Vanilla Beans

Proper storage is essential to maintaining the quality and freshness of cured vanilla beans.

We store our beans in a controlled environment, with optimal temperatures between 15-29°C to maintain moisture levels and prevent fungal growth.

Each batch is wrapped in wax paper and stored in airtight containers in a dark place, ensuring the beans remain fresh until they are ready for distribution.

 

Step 7: Processing Wholesale and Private Label Orders

As one of the leading wholesale vanilla beans manufacturers, we take great care to ensure consistent quality and maintain ample stock to meet growing demand.

We carefully plan our production schedule to cater to bulk orders and private label customers.

Many of our clients request private label vanilla products, and we are happy to package their orders with custom designs. Through vacuum packaging, we ensure that the beans remain fresh and fungus-free.

While we handle large wholesale orders, we also cater to smaller orders for individual customers. Many home bakers and chefs have praised the quality of our vanilla beans for use in baking, vanilla extract production, and other culinary creations.

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For more information visit our factory in Sri Lanka at  Vanilla Lanka Pvt Ltd.