My journey starts in 1999—that’s when I started planting vanilla, a legacy I inherited from my parents. I started with very few plants, but now it’s a different story. We’ve come a long way. This land is abundant—my family and I have never encountered [environmental] problems with growing vanilla here—so our biggest issues tend to be theft-related. Despite such challenges, vanilla farming is my livelihood, and it’s my duty to continuously learn and improve. Thanks to trainings given by the agronomists over at Sahanala, I’m able to regularly pick up tips on maintaining my fields and improving my production methods and yield.

Madagascar vanilla is characterized by its fragrant aroma and vanillin concentration, both of which are known to be very good. The Madagascar soil, growing season, and climate all contribute to the flavor of vanilla grown here, creating a profile known by many as “quintessentially” vanilla. Beanie, resinous, vanillin notes are prevalent.

ADM and Sahanala provide so much support, both on the business front and the community end. This includes everything from scheduling agronomist-led training sessions, helping to secure fields, and providing equipment like flashlights and coveralls, to constructing local roads and wash houses and taking on distribution expenses during lean seasons.

I’m grateful that the vanilla business is prosperous and allows me financial freedom and security. It’s also a meaningful pursuit: By planting vanilla in a sustainable, environmentally-friendly way, I’m helping to create a better world for my descendants.