History of Vanilla Growing in East Africa
Vanilla (Vanilla planifolia) was introduced into the then British Protectorate of Uganda from Sri Lanka (then Ceylon) in the 1920s. However, it was not until the 1950s when the first significant plantations were established in Mukono District on the shores of Lake Victoria (Figure 21.1).
FIGURE 21.1 Situation map of the main vanilla-growing areas in Central Africa.
In the 1970s, during the Idi Amin regime, the economy of Uganda collapsed, and along with it the vanilla industry. Although a small production of vanilla persisted, the sector did not see a revival until the mid-1990s when the United States Agency for International Development (USAID) initiated a vanilla project. Lasting from 1995 to 2004, the project promoted an increase in vanilla production from a few tons annually in the early 1990s to approximately 200 tons in 2006. It was also instrumental to expand the growing area from the lake region to other areas of the country, most importantly to the Rwenzori areas, in particular in Bundibugyo District.
The introduction and promotion of vanilla in other countries of the region is an even more a recent phenomenon. In Tanzania, vanilla is grown along the Western shores of Lake Victoria, in the Kagera region. It started in the mid-1990s and originated from vanilla plants grown in Uganda.
With regard to the DR Congo, although there are reports that vanilla was grown in the west of the country during colonial times, none of these activities can be traced today. Instead, vanilla growing is now concentrated in North Kivu Province, to the west of the Rwenzori Mountains and is a direct offspring of the promotion of vanilla in the western regions of Uganda during the 1990s.
Vanilla growing in Kenya is an even more recent phenomena and the response of the recent high-price phase. Apparently, little progress has been made.
Agronomy and Processing of Vanilla
The East African highlands are characterized by a mild, equatorial climate with a bimodal rainfall distribution. It permits for two distinct growing and harvesting seasons. This also applies for vanilla and sets the region apart from other vanilla-growing areas worldwide.
Around the shores of the lake, the main vanilla-harvesting season is from June to August, whereas the minor season lasts from December to February. Around the Rwenzori Mountains, it is vice versa.
Although there are flowering and harvesting seasons, due to the distinct micro-climate, the main seasons for flowering and harvesting spread over 3–4 months, and even beyond these periods it is possible to find new flowers developing. As a result, although fluctuating, plants usually carry flowers, immature beans, and mature beans at the same time.
Agronomy
The production in the entire region is exclusively from V. planifolia. In general, vanilla is grown by small farmers and many produce only a few kilos of green beans per year. Some exceptions to this exist, including DML sprl. in the DR Congo, which has established plantations approaching 20 ha.
Planting material usually derives from own fields or from neighbors. During the planting boom that resulted from the high prices obtained for vanilla in 2003 and 2004, the planting material was sold and constituted substantial income for some farmers.
Apart from the mentioned USAID project, the sector receives little input from government institutions, and research remains scanty. As such, the general agronomy is basic and plantations usually produce below their potential. The major shortcomings are poor management of soils and weeds.
Processing
In contrast to other vanilla producing areas in the world, in East Africa most vanilla is purchased by specialized processors as green beans and cured in central curing facilities. In most cases, processing follows the classic Bourbon method, with hot water treatment, and a sunning and sweating phase followed by slow drying indoors. To retain heat, processors usually rely on insulated boxes. To reheat the beans they expose them to the sun. Artificial drying is generally not practiced.
The classic Bourbon approach suffers from two principal shortcomings: it can become quite cool at night and heat retention in the curing containers is inadequate and the vanilla becomes cold. The second problem relates to hygiene—the blankets used to insulate the vanilla constitute a latent risk with regard to contamination and fungal attacks.
Two producers of the region are known to use different curing techniques—in one case, a rapid curing method with previously chopped beans and artificial drying are applied, reducing the curing phase to a few days. The chopped beans are later sold to extractors, and a close cooperation with some exists. The method results in higher vanillin contents than classic Bourbon curing. However, it is claimed that the flavor is also more simplistic—flat and vanillin focussed. Another company in the DR Congo follows a refined Bourbon curing method. It is slower than the classic Bourbon method and results in significantly higher vanillin contents and a very subtle, sweet, balsamic, and complex flavor with elements of dried orange peel, cinnamon, and chocolate.
Characteristics of Vanilla
Centralized and relatively controlled curing is reflected in high vanillin contents. The vanilla from the region often exceeds 3% vanillin content (on dry weight basis). The flavor profile is described as subtle, sweet, and balsamic. A leathery element can be found in the flavor of some vanilla. It can most likely be attributed to vanilla that was cured at very low temperatures.
The typical vanilla is dried at a humidity of 25–33%.
Vanilla from East Africa is sought after by extract makers. The origin is gradually also making its way into the gourmet sector and it competes favorably with vanilla from Madagascar and the Comoros. Vanilla from East Africa is sought after by extract makers. The origin is gradually also making its way into the gourmet sector and it competes favorably with vanilla from Madagascar and the Comoros.
Products and Main Uses (Market Segments)
The biggest part of the vanilla production from East Africa enters the extraction market and is sold in bulk. Often the vanilla is poorly sorted. At least one company produces cold-milled vanilla powder and another solvent-based extracts.
There is a fair quantity of gourmet vanilla exported, some in retail-packed form.
In the meantime, a good part of this region’s vanilla is organically certified and at least three producers are organically and fair-trade certified, two in Uganda and one in the DR Congo.
In summary, a substantial proportion of the vanilla derived from this region aims at a specific niche in the markets, a characteristic that sets this region apart from other vanilla-producing regions.
The major vanilla producers of this region are listed in Table 21.1.
| Company | Type of Vanilla Produced | Contact |
|---|---|---|
| Buiga Farm Industries Ltd. | Processor of conventional vanilla beans; bulk | tamale@buiga.com |
| Coetzee Natural Products (U) Ltd. | Processor of conventional and certified organic vanilla beans; bulk | cnp@africacentral.net |
| DML sprl | Grower and processor of vanilla beans; fair trade and certified organic vanilla | lejardinbio@gmail.com |
| Empire Estates | Trader of conventional vanilla beans; bulk | Abdul214@yahoo.com |
| ESCO Ltd. | Processor of conventional and certified organic vanilla beans; bulk | esco@africaonline.co.ug |
| Gourmet Gardens Ltd. | Producer and processor of vanilla beans; powder and extract, certified fair trade and organic; bulk and retail packs | info@gourmet-gardens.net |
| Ndali Farm | Processor of vanilla beans and extract, conventional and certified organic and fair trade; bulk and retail packs | vanilla@ndali.net |
| Sekalala | Processor of chopped and rapidly cured vanilla beans, conventional; bulk | aga@simba.fm |
| Uganda Crop Industries Ltd. | Grower and processor of vanilla beans, conventional and certified organic; bulk and retail packs | Magellan@tenegra.net |