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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Cocoa, coffee and spice from Madagascar, Réunion, Comoros, Mexico, Indonesia, India and other vanilla-growing countries
Curing turns green, scentless vanilla pods into brown, fragrant beans in four steps, killing, sweating, drying and conditioning, over several months. The change is mainly enzymatic, so it is a boundary entry. Once heat or cold breaks the pod's cells, its own β-glucosidase splits glucovanillin into vanillin and glucose, while Bacillus bacteria grow on the pods and may help.
| Mature green vanilla pods (Vanilla planifolia) | Best picked one by one when the blossom end is yellow; curing should start within a week of harvest[fao-vanilla] |
| Water heated for killing (in the hot-water method) | [fao-vanilla] |
| Woollen blankets and wooden boxes for sweating | [fao-vanilla] |
| Starter | The pod's own β-glucosidase begins splitting vanillin from its glucoside early in curing. |
Total time across the recorded steps: 2.3 months – 3.7 months
What changes: Starting material: green vanilla pods, yellowing at the blossom end
Pods are ready six to nine months after pollination. Picked too early they give an undeveloped flavour and are easily attacked by fungi.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Curing turns green, scentless vanilla pods into brown, fragrant beans in four steps, killing, sweating, drying and conditioning, over several months. The change is mainly enzymatic, so it is a boundary entry. Once heat or cold breaks the pod's cells, its own β-glucosidase splits glucovanillin into vanillin and glucose, while Bacillus bacteria grow on the pods and may help. Made in 6 steps over 2.3 months – 3.7 months. The longest step, condition in closed boxes, takes at least 2 months (De La Cruz Medina J 2009). Bacillus, the main bacterial genus on curing and cured pods, positively linked to glucovanillin; its role beside the pod's own enzymes is still being studied does most of the fermenting.
| Main step | at least 2 monthsReported[fao-vanilla] | Condition in closed boxes |
|---|---|---|
| Temperature | 65–70 °CReported[fao-vanilla] | Kill the pods |
Called fermentation in trade, but the change is mainly enzymatic. The pod's own β-glucosidase releases vanillin after killing breaks the cells; Bacillus grows on the pods, and its part is still being studied.
Uneven drying, dirty blankets and poor ventilation let mould in, and long initial sweating starts rot. Beans are checked daily and mouldy ones removed. The export quality table quoted by FAO sets limits for moulds, aflatoxins, E. coli, B. cereus, Clostridium, S. aureus and Salmonella.
Hazards the sources name: Bacillus cereus, Escherichia coli, sulphite-reducing Clostridium, Staphylococcus aureus and Salmonella (limits in the export quality table quoted by FAO).
Every number is labelled with how it is known. How this atlas is made
Vanilla comes from Mexico and Central America. The FAO compendium describes hot-water killing in Madagascar, Réunion and the Comoros, sun wilting in Mexico and Indonesia, oven wilting at 60 °C in Mexico, and freezing tried experimentally in Puerto Rico.
