Many farmers and gardeners in Hawaii have started growing vanilla. Vanilla vines can be easily grown from cuttings when planted in partly shady spots at lower elevations and more open locations at upper elevations. New plants should produce flowers and
Many farmers and gardeners in Hawaii have started growing vanilla. Vanilla vines can be easily grown from cuttings when planted in partly shady spots at lower elevations and more open locations at upper elevations. New plants should produce flowers and pods within three years.
Many farmers and gardeners in Hawaii have started growing vanilla. Vanilla vines can be easily grown from cuttings when planted in partly shady spots at lower elevations and more open locations at upper elevations. New plants should produce flowers and pods within three years.
In order to produce a vanilla bean, each vanilla orchid must be hand-pollinated during the single day it blooms. Paauilo vanilla grower Jim Reddekopp uses the tip of his fingernail for the pollinating operation which he calls “a labor of love.” Others use toothpicks or bamboo skewers to transfer pollen from the male part of the flower to the female part. The process involves taking a speck of pollen about the size of a sesame seed from under the flower’s pollen cap and placing it on the stigma.
If pollination is successful, a green vanilla bean will grow, becoming fat, round and 6 to 7 inches long in six to nine months. Once picked, the mature pods can be cured in several ways. Perhaps easiest is to let the beans dry naturally on the vine. Plenty of sun and dry weather is needed for this technique, and it can take several months for the bean to be cured.
The second technique is a traditional Mexican way. It is a bit more complicated but will usually produce a better cured bean that can draw a higher price. After washing and sorting his beans by size, Reddekopp blanches the green vanilla pods in a fryer basket lowered into 160 degree water for two and a half minutes. This turns the pods a dark brown. It is advised to have clean hands and tools when handling the beans to prevent contamination. After the pods are removed from the hot water they need to be drained and wrapped in a blanket or towel to keep them warm. Additionally, they should be wrapped in plastic to hold in warmth and moisture as they dry. Keeping the beans pliable during this process is key to success. If they are too dry, beans crack, too soft and the flavorful seeds ooze out. A good vanilla bean is long and pliable, fragrant and flavorful.
When the beans are wrapped, Reddekopp advises holding them in a cooler for 48 hours. This slows down both the cooling and the drying process. After the initial 48 hours, the beans can be removed for further drying. During the day, allow the beans to sit in the early morning and late afternoon sun, re-rolling them during the midday heat. Roll and store them at night in a cool, dry location. Repeat this daily process for about two months, remembering to have clean hands whenever you handle the beans.
After about eight weeks of this process, beans should be ready for air drying. This can be done in any cool, dry area with good air flow. Either wire racks or cardboard can be used for this step. Spread the beans out and dry until their moisture content is about 23 percent and the texture of the bean is similar to that of a raisin. At this point, the beans may not have acquired the full vanilla fragrance, which will develop in the final step.
To finish the curing process, beans will need to sit for about three months in sealed cardboard boxes lined with waxed paper. Though this traditional process involves several steps and may take longer than vine-curing, the results will be a higher quality product. In fact, Hawaiian Vanilla Company pays $2 for beans cured by the multistep process and only $1 for those that are vine-cured.
Reddekopp is working on an e-book, “Growing Vanilla 101,” to help small vanilla growers with the steps involved in growing vanilla from propagation to finished beans. It should be available for $25 at hawaiianvanilla.com by the end of this month.
Hawaiian Vanilla Company offers farm tours at 11:30 a.m. and 1 p.m. Mondays through Fridays. Reservations are required. Call 776-1771 or visit hawaiianvanilla.com for more information or to make a reservation.
Information for this column was offered by Jim Reddekopp from Hawaiian Vanilla Company in Paauilo.
Diana Duff is an organic farmer, plant adviser and consultant.
Tropical gardening helpline
Email plant questions to konamg@ctahr.hawaii.edu for answers by Certified Master Gardeners.
Some questions will be chosen for inclusion in this column.
Phil asks: I have been trying to root cuttings from my plumeria tree with little success. The stems of my cuttings turn black, shrivel up and die before any roots emerge. What causes this and how can I prevent this from happening?
Tropical Gardener answer: Plumeria cuttings tend to be from soft wood and can rot easily. Try to take cuttings during dryer times or when the plant is not putting out new growth to have a better chance at success. It is also important to use a calloused cutting that has dried a bit and sealed off at the planting end before you attempt to get it to root. Making all your cuts with clean tools that do not pass on diseases is also important. Keeping the rooting medium from getting too wet is also necessary. Using a mix of half vermiculite and half perlite will help with the drainage and moisture retention to keep the medium just barely moist.
It’s possible that your cuttings are being attacked by a disease. Black leg, or stem rot, is not uncommon in plumeria cuttings. It is a fungal disease that can be either soil or water borne and although it cannot be effectively treated, several preventive measures can keep it from getting started:
1. Maintain a high sanitation level. Always start with new or sterilized pots and planting media. Use clean tools and uncontaminated water.
2. Dipping your cuttings in a rooting hormone containing a fungicide can help prevent disease.
3. Do not overwater. Err on the dry side with plumeria.
Plant advice lines
Email questions to master gardeners at konamg@ctahr.hawaii.edu.
Call UH-CES in Kainaliu from 9 a.m. to noon Thursday at 322-4892.
Gardening events
Wednesday: “Farm Food Safety Training” from 5:30 to 7:30 p.m. at the Cooperative Extension Service Office in Kainaliu with Luisa Castro. Part of Risk Management Road Show Series — instructions in good agricultural practices. For more information, call Didi or Perci at 887-6183 or email mddiaz@hawaii.edu.
Saturday: “County Composting Workshop” from 10 a.m. to noon at Paauilo School in Hamakua. $10 includes composting instructions and a bin. To register, for more information or directions, contact Ann Hassler at 937-1100 or email her at crazy4compost2@gmail.com.
Farmer direct markets
Wednesday: Hooulu Community Market 10 a.m. to 3 p.m. at Sheraton Kona Resort and Spa
Saturday: Keauhou Farm Bureau Market 8 a.m. to noon at Keauhou Shopping Center
Sunday: South Kona Green Market 9 a.m. to 2 p.m. at Amy Greenwell Garden in Captain Cook
