Vacuum bags
250 g · 500 g · 1 kg
Food-grade PE/PA vacuum bags, labelled by length (e.g. 14 cm). Aroma preservation, away from light, cool storage.
Terroir & supply chain
The SAVA region, world capital of Bourbon vanilla
Sambava, Antalaha, Vohémar, Andapa — four cities on Madagascar's north-east coast produce over 70% of the world's vanilla. Volcanic soil, tropical humidity, century-old know-how. Vanille Désiré has been operating there since 2019 through D.I.E SARLU.
The world's vanilla heartland
The SAVA region (Sambava, Antalaha, Vohémar, Andapa) produces over 70% of the world's vanilla. Volcanic soil, tropical humid climate, layered altitude (0 – 600 m) and a century of grower experience make it the uncontested cradle of Bourbon vanilla.
Two operating points
- SAVA · Sambava (north) — sourcing, processing, packing and vanilla export via D.I.E SARLU (founder's brother).
- Vangaindrano (south-east) — Mrs Thuel's family roots, community anchoring and the « Faire & partager » programme.
SAVA terroir specifications
| Latitude | 14° South |
| Rainfall | 1,500 – 2,400 mm/year |
| Altitude | 0 – 600 m |
| Species | Vanilla planifolia (Bourbon) |
| Vanillin | 1.9 – 2.4% typical SAVA value (final lot) · contractually guaranteed ≥ 1.4% |
| Grading | NF ISO 5565-2 (Gourmet TK, Black, Red, Cuts) |
| Residual moisture | 25 – 32% (Gourmet) · 18 – 25% (Red) |
From flower to pod
14 months — the vanilla calendar
Vanilla is one of the most expensive spices in the world for a single reason: you cannot speed it up. From flower to export-ready pod takes around 14 months. Every step shapes the aroma, residual moisture and final grade.
Sep – Dec
Hand-pollination
Each flower opens for a single morning — pollinated by hand, one by one.
★ Manual · each flower unique
Jan – May
On-vine ripening
Green pods grow from 14 to 22 cm on the vine.
★ 5 months of growth · no aroma yet
Jun – Sep
Hand harvest
Picked at precise maturity. Too early or too late: the whole batch is downgraded.
★ ★ Window of a few days
Sep – Nov + 3 to 6 months
Curing & ageing
Scalding · sweating · sun-drying · cedar boxes 3 to 6 months. Aroma compounds form.
★ Vanillin & aromas · slow formation
Stock available year-round
Despite the seasonal harvest, we hold a year-round SAVA stock — you can order without waiting for the next harvest.
"Vanillin and moisture measured lot by lot — industrial discipline. QC: HPLC · Karl Fischer · manual sorting · visual + UV."
D.I.E SARLU · Sambava
Packing & shipping
Vacuum · carton · 25 kg · container
Every pod is packed in food-grade PE/PA vacuum bags, away from light, in a cool sealed environment. Each export lot ships with the full document pack (phytosanitary certificate, certificate of origin, customs declaration, lab analysis report). Export departure point: D.I.E SARLU warehouse in Sambava; delivery FCA SVB (air, Sambava) or FOB Toamasina (sea).
Vacuum packing
5 kg carton
5 kg · food grade
5-layer corrugated carton, food-grade liner. Bunches tied by length and aligned neatly. Preferred format for mid-size buyers.
25 kg export sack
25 kg · food grade
Industrial woven sack, hand-written lot number (e.g. N°7-39), FCA Sambava on export. Full lot-level traceability.
Container & documents
Export warehouse & weighing
LCL · FCL 20' (≈ 6-8 t) / 40'
D.I.E SARLU warehouse, « Vanille Madagascar » cartons weighed lot by lot before loading. FOB Toamasina (sea) or FCA SVB (air).
Lot boxing
double layer · food grade
Final check before loading: every bunch packed densely in two layers. Phyto + origin + customs + lab report attached.
SAVA direct network
D.I.E SARLU
Mrs Thuel's brother runs D.I.E SARLU in Sambava. Family network directly with growers — no anonymous auction.
★ Real photos by Léo (D.I.E SARLU · SAVA plantations and warehouse)
A question on terroir, technical specs or logistics?
Personal reply within 24 hours. FOB / CIF / DAP / DDP quote based on your destination (EU / UK / CH). Free storage audit from 500 kg.