Kingdom Plantae Family Orchidaceae Genus Vanilla Rank Species | Order Asparagales Subfamily Vanilloideae Scientific name Vanilla planifolia Higher classification Vanilla orchids | |
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Similar Theobroma cacao, True cinnamon tree, Vanilla orchids, Strawberry, Mint | ||
How to pollinate vanilla planifolia step by step
Vanilla planifolia is a species of vanilla orchid. It is native to Mexico and Central America, and is one of the primary sources for vanilla flavouring, due to its high vanillin content. Common names are flat-leaved vanilla, Tahitian vanilla, and West Indian vanilla (also used for the Pompona vanilla, V. pompona). Often, it is simply referred to as "the vanilla". It was first scientifically named in 1808.
Contents
- How to pollinate vanilla planifolia step by step
- Growing vanilla planifolia
- Distribution
- Description
- Flowers
- Fruit
- Chemistry
- References
Growing vanilla planifolia
Distribution
Vanilla planifolia is found in Mexico, Central America, the Caribbean, and northeastern South America. It prefers hot, wet, tropical climates.
It is cultivated and harvested primarily in Veracruz, Mexico and in Madagascar.
Description
Like all members of the genus Vanilla, V. planifolia is a vine. It uses its fleshy roots to support itself as it grows.
Flowers
Flowers are greenish-yellow, with a diameter of 5 cm (2 in). They last only a day, and must be pollinated manually, during the morning, if fruit is desired. The plants are self-fertile, and pollination simply requires a transfer of the pollen from the anther to the stigma. If pollination does not occur, the flower is dropped the next day. In the wild, there is less than 1% chance that the flowers will be pollinated, so in order to receive a steady flow of fruit, the flowers must be hand-pollinated when grown on farms.
Fruit
Fruit is produced only on mature plants, which are generally over 3 m (10 ft) long. The fruits are 15-23 cm (6-9 in) long pods (often incorrectly called beans). Outwardly they resemble small bananas. They mature after about five months, at which point they are harvested and cured. Curing ferments and dries the pods while minimizing the loss of essential oils. Vanilla extract is obtained from this portion of the plant.
Chemistry
The major chemical components from the pods are vanillin, vanillic acid, 4-hydroxybenzaldehyde and 4-hydroxybenzoic acid.