• Vanilla is a plant in the orchid family, scientifically known as Vanilla fragrans (Salish) Ames. There are over 100 varieties worldwide, including some native to Thailand. However, only three main species are commercially cultivated today:

  1. Vanilla Planifolia – Grown in Madagascar and the eastern region of Mexico.
  2. Vanilla Pompona or Vanillon – Cultivated in Central America.
  3. Vanilla Tahitensis, also known as Tahitian Vanilla – Grown mainly in Tahiti. This variety is commonly used in the fragrance industry. It is fermented and cured to release its aroma, then processed into flavoring agents for ice cream, cakes, desserts, and beverages.
• Additionally, vanilla is used in the pharmaceutical and perfume industries, with products distributed globally.

• Vanilla is a plant native to the forests of Central America, particularly Mexico and Guatemala. The Spanish were the first to recognize and call it "Vanilla" around the 16th century. It was the Spanish who introduced vanilla to Spain in 1681.
• In 1733, vanilla was brought to England for cultivation, but it remained unknown and unrecognized. Later in the 19th century, Marquis of Blandford brought vanilla to England again and placed it in the botanical garden of Charles Greville in Paddington. In 1807, Greville sent vanilla plants to botanical gardens in Paris and Antwerp. The two vanilla plants in Antwerp were later sent to Buitenzorg in Indonesia in 1825, but they did not bear fruit.
• In 1827, vanilla was introduced to Mauritius, an island in present-day Indonesia, and officially declared a country in 1846. Teysmann brought the technology for cultivating vanilla to Indonesia. At that time, Tahiti faced difficulties in cultivation, prompting the introduction of vanilla to support Tahitian farmers. In 1848, seedlings were imported from the Philippines.
• Today, the top vanilla-exporting countries include Madagascar, Indonesia, Papua New Guinea, Tahiti, and various islands in the South Pacific, such as French Polynesia. Later, developments in cultivation technology helped expand vanilla into other regions rapidly for use in the food and fragrance industries.

• The Vanilla greenhouse farm was first established in 2006 (B.E. 2549), with approximately 20 rai (3 greenhouses), using modern light-permeable structures with irrigation and fertilization systems. The goal was to cultivate bananas for both export and domestic sale.
• In 2009 (B.E. 2552), the farm began introducing vanilla species from Tahiti and Madagascar (orchid family), which could be cultivated alongside bananas. Both varieties grew successfully and produced vanilla pods with a sweet fragrance—well-suited to the climate and environment of Muak Lek, Saraburi.
• In subsequent years, the cultivation area expanded, focusing on banana greenhouses. The expansion aimed to increase vanilla production and reduce general banana cultivation.
• In 2020 (B.E. 2563), to ensure genetic authenticity, vanilla plant samples were sent for DNA analysis to the Department of Agriculture – Ministry of Agriculture and Cooperatives. Once confirmed, the farm began large-scale vanilla cultivation to meet growing market demand.
• Later, the vanilla beans were processed into fragrant products, such as ready-to-use vanilla extract, with distribution starting in various provinces.
• Currently, the farm produces various vanilla-based products, sold through local markets and online platforms. These include retail stores, bakeries, and hotels in Bangkok and other provinces.

100% NATURAL VANILLA

• Natural vanilla from real vanilla plants.
• Hand-pollinated: Each vanilla orchid blooms for a very short period (only about half a day), so the fruit must be hand-pollinated.
• Takes 8–9 months to mature before harvest
• Sun-dried and cured naturally for at least 30–45 days (1 to 1½ months) to develop flavor and aroma.
• Chemical-free: No additives or artificial flavorings used.
• Physical features:

  • Dried pods are 10–20 cm in length.
  • Color ranges from brown to dark brown.
  • Fragrance is floral, sweet, or fruity.
• Storage:

  • Store in a clean glass jar or airtight container.
  • Keep in a cool, dry place at room temperature.
• Shelf life:

  • Best used within 3 years after packing if stored in airtight containers.