A2VR thus decided to turn the page and to call its PGI production “Vanille de l’île de la Réunion” (i.e., “Vanilla from Reunion Island”). The origin thus clearly appears in the product name, and the only vanilla that is now authorized to use the geographical reference “Réunion” in its designation is that produced in Reunion Island under the PGI.
Products Covered by the PGI
The “Vanille de l’île de la Réunion” PGI applies only to vanilla beans from plants belonging to the species V. planifolia G. Jackson and currently found in Reunion Island. The by-products such as vanilla powder or extract are not covered by the PGI, nor are the beans from the hybrid plants or recently imported plants.
Among other specifications, PGI beans must meet those specifications under categories 1 and 2 of the NF ISO 5565-1 standard of March 2000, with the two other categories not applicable. The beans must be at least 14 cm long and split for no more than 3 cm. They must be whole, supple, and full, with a characteristic flavor and uniform color ranging from brown to dark chocolate brown. They may bear the producer’s mark on their lower third. They are oily, supple in texture, and malleable. Labeled beans have a maximum moisture content of 38% at sale and a vanillin content of 2% (moist-weight basis). Finally, they must undergo maturation for at least seven months in order to develop their aroma.
Defining the Geographical Production Area of the PGI
The area in which vanilla is produced, processed, and conditioned is traditionally situated on the east coast of Reunion Island, due to the requirements of the plant and the soil and climate conditions found there, but also due to socioeconomic factors.
Climate Factors
To develop under favorable conditions, vanilla requires at least 2000 mm of rainfall per year, evenly spread throughout the year. Below this, the conditions are no longer met for guaranteeing quality production with no external inflow (irrigation). Altitude is also a factor in the development of the plant through nighttime temperatures. The conditions are favorable below 600 m altitude. These two criteria were thus selected for defining the PGI area.
Climate factors affect not only the plant but also the conditions for processing the beans. An atmosphere that is too dry will be detrimental to the vanilla drying process. High relative humidity is needed if the beans are to dry slowly, ensuring their flexibility and quality. These conditions are only met on the east coast of the island.
Socioeconomic Factors
The development of sugarcane farming in Reunion Island pushed vanilla back onto land that is difficult to reach or farm on the east coast—the foothills of the volcano (State forests) or edges of ravines (steep slopes). Its hardiness meant it nevertheless succeeded in adapting to these difficult conditions and thereby helped to develop woodland and fallow land and to deter plant pests. It plays an important role at the environmental level and fits perfectly into a policy of sustainable development. Farmed extensively in forest or fields, it occupies an area of around 250 ha, and creates economic activity in a region that is particularly hard hit by unemployment. It contributes to the developing social and economic life in eastern Reunion Island. These socioeconomic criteria are just as important as climate factors in the choice of the PGI area.
The PGI area, defined according to the above-mentioned criteria, thus, stretches along the whole of the east coast of the island (from Sainte Marie to Saint Joseph), up to 600 m altitude, excluding the west part of the island and the hills, which are unsuitable for traditional vanilla production (Figure 18.1). To benefit from the PGI, the beans must be produced and processed within the determined PGI area.
FIGURE 18.1 Map of Reunion Island showing in light gray the PGI area.
Proof of Origin: A Question of Traceability
To guarantee consumers the origin of the PGI product, a traceability system has been set up for every stage of bean production and processing. These elements of traceability have been collated in a table that defines the entries to be made at each stage and their supports (Table 18.1).
| Production Stage | Entries | Identification Supports |
|---|---|---|
| Stage I: Adherence of producer | Producer number | Commitment agreement |
| Stage II: Geographical area | Cadastral number | Cadastral map |
| Stage III: Parcel selection | Parcel number | Commitment agreement; Plot record |
| Stage IV: Plantation | Number of cuttings taken; Origin of cuttings | Plot record |
| Stage V: Parcel maintenance | Date of operation; Commercial specialty; Quantity supplied | Plot record |
| Stage VI: Fertilization of vanilla plant | Date of supply; Type of soil improvement; Quantity supplied | Plot record |
| Stage VII: Pollination | Dates of beginning and end of pollination | Plot record |
| Stage VIII: Harvesting | Date of harvest; Quantity of vanilla beans harvested | Plot record |
| Stage IX: Storage at plantation | Date of harvest; Date of delivery to processing unit | Plot record; Supply forms |
| Stage X: Identification of processing units | Processor number | Commitment agreement |
| Stage XI: Receiving vanilla beans | Number of collection sheet (n° of calendar week or n° of supplier); Supply form; Names and numbers of producers; Dates of supply; Quantity of compliant and non-compliant vanilla beans received; Number of supply forms | Collection sheet |
| Stage XII: Storing beans before killing stage | Date of supply; Date of killing | Processing sheet |
| Stage XIII: Killing | Date of operation; Exposure temperature for beans; Time of beginning and end of exposure | Processing sheet |
| Stage XIV: Sweating | Dates of beginning and end of sweating; Temperature | Processing sheet |
| Stage XV: Drying | Oven drying: date of beginning and end of drying and temperature; Sun drying: date of beginning and end of drying; Shade drying: date of beginning and end of shade drying | Processing sheet |
| Stage XVI: Sorting beans | Number of processing sheet; Date of sorting; Quantity of compliant and noncompliant vanilla beans transferred; Number of maturing box | Processing sheet |
| Stage XVII: Aromatic maturing | Number of maturing box; Dates of beginning and end of maturing; Dates of inspections; Quantity of beans downgraded | Maturing sheet |
| Stage XVIII: Grading | Date of bean removal; Quantity removed; Number of storage box | Maturing sheet |
| Stage XIX: Storing vanilla beans | Number of storage box; Number of maturing box; Date of storage in box; Quantity of beans transferred | Storage sheet |
| Stage XX: Packaging | Number of production batch; Dates of removal; Quantity of vanilla beans removed; Number of storage box; Quantity produced | Packaging sheet |
| Stage XXI: Labeling | Legal references; Certification references; Best-before date; Quantity of certified vanilla beans; Number of production batch | Label |