Cultivated in an increasing number of countries, vanilla is a universally appreciated flavor that is consumed worldwide. However, most users are unaware of the plant from which the product comes. This book presents up-to-date reviews on the cultivation, curing, and uses of vanilla. The latest scientific data provides information on genetic status, resources, pests, diseases, cultural practices, biosynthesis of aromatic compounds, and aroma development. Leading contributors from around the world examine emergent countries for vanilla production, including China, India and Uganda. The text also explores the relationship between fruit development anatomy and flavor quality.

chapter 4|8 pages

Vanilla in Herbaria

chapter 5|24 pages

Biotechnological Applications in Vanilla

chapter 6|22 pages

Cultivation Systems

chapter 7|28 pages

Virus Diseases of Vanilla

chapter 8|16 pages

Fungal Diseases of Vanilla

chapter 11|16 pages

1Chapter 1 Vanilla Curing

chapter 19|12 pages

1Chapter 9 Vanilla Production in Indonesia

chapter 20|32 pages

Vanilla Production in India

chapter 21|8 pages

Vanilla Production in East Africa

chapter 22|12 pages

Vanilla Production in Mexico

chapter 23|14 pages

Vanilla Production in China

chapter 24|16 pages

Vanilla Production in French Polynesia