Introduced on the island of Lifou in New Caledonia in 1860 by Pastor Marc Fariane from Madagascar, it was only in 1980 that vanilla cultivation developed, under the impetus of Bole Waia Felix of the Muscaweng tribe. It takes at least 3 years for the vanilla plant to start producing. After the annual flowering, the beans reach maturity in 9 months, before being harvested by hand with extreme delicacy because this stage determines the final quality of the pod.
The quality of LIFOU and VANUATU Vanilla is exceptional!
Indeed, these islands are free of agricultural diseases and the producers do not use pesticides or fertilisers but natural compost (coconut and vegetable).
Find all the unique flavours and fragrances of our Vanilla at at these prestigious Chef’s establishments: Tiong Bahru bakery, Odette. TWG, Claudine, Gavroche, Bistro du Vin, Nicolas, Bar Roque and Grill, Le Rouy, Felicite, Atipico and few others !
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