Vanilla

Vanilla, a high-value spice crop, is globally sought after, for its aroma and flavor in the food industry. With origin in Mesoamerica, its commercialization began in 1832. Mexico is considered the center of origin of genetic diversity of cultivated vanilla; however, Madagascar is currently the leading producer of vanilla. The three commercially important species of vanilla are Vanilla planifolia, Vanilla tahitensis, and Vanilla pompona, the first two being important to the global market. Quality of vanilla depends on different parameters like geographical origin, genotype, nutrition, maturity at harvest, curing conditions, curing methods, etc. and remains the deciding factor on the market value. The global strategy for the conservation and use of Vanilla genetic resources compiled by the Crop Trust has identified three strategic priority areas, viz., secure the long-term conservation of vanilla genetic resources, increase the availability and exchange of germplasm, and increase the use of the genetic diversity conserved. The present chapter discusses vanilla briefly but holistically and includes the following aspects: origin and geographical distribution, international production scenario, history of research and development activities in India, taxonomy, botany, crop improvement, genetic diversity, molecular characterization, chemistry, propagation and production technology disease and pest management, post-harvest and processing, quality characteristics, functional properties, food safety issues, and future prospects.