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
Vanilloid Orchids: Systematics and Evolution. Evolutionary Processes and Diversification in the Genus Vanilla. Conservation and Movement of Vanilla Germplasm. Vanilla in Herbaria. Biotechnological Applications in Vanilla. Cultivation Systems. Virus Diseases of Vanilla. Fungal Diseases of Vanilla. Bio-Ecology and Control of an Emerging Vanilla Pest, the Scale Conchaspis angraeci. Anatomy and Biochemistry of Vanilla Bean Development (Vanilla planifolia G. Jackson). Vanilla Curing. Developing the Aromatic Quality of Cured Vanilla Beans (Vanilla planifolia G. Jackson). Morphological, Chemical, Sensory, and Genetic Specificities of Tahitian Vanilla. Microbial Safety of Cured Vanilla Beans. Authentication of Vanilla Products. Vanilla Use in Colonial Mexico and Traditional Totonac Vanilla Farming. Vanilla's Debt to Reunion Island. Recognizing the Quality and Origin of Vanilla from Reunion Island: Creating a PGI "Vanille de L' de la Reunion". Vanilla Production in Indonesia. Vanilla Production in India. Vanilla Production in East Africa: Uganda, Tanzania, Kenya, and Eastern Democratic Republic of Congo. Vanilla Production in Mexico. Vanilla Production in China. Vanilla Production in French Polynesia.