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Price volatility and climate change continue to impact vanilla agriculture, suppliers warn
3 Sep 2023
Environmental variables play a crucial role in the production of vanilla, its farmers and the overall agriculture sector. According to suppliers, sustainable vanilla options will increase in the coming years, but the fluctuating market of the beans remains a challenge for food developers.
FoodIngredientsFirst delves into the sector, spotlighting the ongoing issues around climate change and ethical practices.
According to Juan Felipe Rivera, CSR project manager at Prova, “sustainability is achieved with fair pricing for farmers, legal and decent working conditions, the development of farmers communities and producing vanilla beans that mitigate deforestation or other environmental impacts.”
He says that customers are increasingly aware of agro-product sustainability issues and have become very knowledgeable.
Industry developments in vanilla
Vanilla flavors continue to have a strong hold on the F&B industry as one of the most requested and price-volatile ingredients globally.
As such, supply chains for vanilla stretch far and wide to meet this demand, and initiatives concerning its sustainability continue to grow.
The industry’s cohort of next-generation technologies featured prominently at the recent FiE 2022 event held in Paris, France. Each year, the Startup Innovation Challenge 2022 shines a spotlight on companies breaking new ground in the food industry.
One of this year’s winners was Israeli-based Vanilla Vida. The company has “cracked the code on vanilla flavor potency” with its computer-guided curing process and other high-tech cultivation methods, which the company claims can scientifically craft each batch of vanilla to a specific taste.
The company’s production system earned the Most Innovative Processing Technology award. Its win comes just two years after its founding.
“Vanilla Vida grows and delivers top-quality, tailor-made vanilla beans that perfectly meet the market’s demand and business needs, ensuring a stable supply chain and maximum flavor,” Gali Fried, VP of business development and marketing, told FoodIngredientsFirst.
In other new R&D developments, researchers are investigating how to create vanilla strains that are naturally resistant to Fusarium at the University of Florida. Vanilla crops worldwide have been devastated by this fungus, which is often spread by introducing contaminated plants.
The project led by vanilla expert Dr. Daphna Havkin-Frenkel and Dr. Alan Chambers follows the complete mapping of the vanilla genome and now seeks to understand the functions of individual genes. Read more about the ongoing breeding project in The World of Food Ingredients.
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