Vanilla is a parasitic orchid native to Mexico. It was brought to Europe by the Spanish and over the years has traveled all over the world. The first to produce vanilla were the Réunionese in the 19th century. Since then, vanilla production has spread to Madagascar and other regions with a tropical climate. Madagascar is an extremely fertile region for vanilla cultivation and has quickly become the world’s largest producer, with approximately 220,000 tons of black vanilla per year.
Hello. I am Samuel Renoux. A chef by training and profession, I was a restaurant owner in Brussels for nearly 20 years, and vanilla has always been one of my favorite products.
In 2016, during a trip to Guadeloupe, I discovered its production up close and, passionate about the subject, decided to learn more. I took a seven-month break to return to “the island of beautiful waters” and undergo a seven-month agroforestry training there. Following this, I also traveled to other countries to further my knowledge, including Madagascar. Upon my return, I sold my restaurant to launch this project…
From the very beginning of our project in Madagascar, my partner Vola and I went to meet small producers in southeastern Madagascar to develop a vanilla production partnership with them.
Our goal is to produce high-quality vanilla. As our production goals evolve each year, this allows us to offer you a refined, fragrant, plump vanilla with a well-developed bean. But the product is not our only motivation: we also aim to develop partnerships, support local organizations at our level, and raise awareness about responsible, environmentally friendly, and non-polluting production methods.
