Vanilla

Vanilla is a legacy of Mexico and, like chocolate, it is a major global delicacy representing almost a half-billion Euros in profits each year. Written under the editorial guidance of renowned field authorities Drs. Eric Odoux and Michel Grisoni, Vanilla presents up-to-date reviews on the cultivation, curing, and uses of vanilla. It provides unique and comprehensive coverage of the biology of the vanilla vine, the properties of its aromatic beans, and production processes worldwide.

This globally relevant resource discusses biotechnology aimed at finding novel production methods of vanilla and horticultural studies for improving yields and increasing plant resistance. It analyzes entomological issues related to pollination, studies on the chemistry and biochemistry of the curing process, and the advanced analytical chemistry needed to identify adulterations such as vanillin-spiked pods and synthetic vanillin. It also explores the relationship between fruit development anatomy and flavor quality.

Vanilla is a universally appreciated flavor that is consumed worldwide. This book will no doubt serve for many years to come as the definitive resource on the topic and the standard reference for those interested in this delicate crop, including producers, flavorists, researchers, and consumers.