PLANIFOLIA Group has been a World Vanilla Specialist since 1998
The management has a great experience in sourcing natural products as well as risk management and financing.
Located in Mauritius (Head Office) and in Madagascar, the Group’s objective is to offer innovative services, competitive pricing, unparalleled traceability and sustainability through co-operation with considered partners from farmers to customers.
Procurement and Supply Chain
Our strategy is based on 5 Key Points:
- Local Presence at Source
- Negotiate the right price
- Continuous Stock Monitoring
- Permanent Quality Control
- Independent Audit Plan
We insist on:
- Established Work Flow Procedures for the different steps
- In-house curing and monitoring system
- In-house Laboratory
- Metal Detection
- Check List Export
Risk Management & Financing
Planifolia group offers:
- Market and Country risk Report
- Forex analysis and forecast
- Logistic risk management procedures
- Tailored financing solutions
- Risk Management
The fantastic natural Vanilla aroma and flavors do not come only from Vanillin … in Vanilla there is more than 150 aromatic compounds, giving that full intense great flavor.
The Vanilla tree comes from the Orchidee family. Discover the most cultivated...
The traditional way to prepare the Vanilla (called “curing”) has 3 main phases and all is done manually: a thermal treatment on the green fruit, a drying phase to stabilize the product and then an affinage phase. All done by Planifolia Group experts in our Madagascar unit.
Our aim is to ensure the finest Vanilla and the best quality of flavor and aromas to Flavor and Fragrances industry
The Vanilla aroma is the most used in the world but only 3% really comes from the Vanilla beans.
All the rest (about 97%) comes from the chemical synthesis of the Vanillin molecule (called simply “Vanillin”, it’s produced from the Phenol or residues of wood pulp containing Lignine) or from a transformation of a natural molecule to Vanillin, (called “Natural Aroma”, it typically comes from Ferulic Acid of the rice or from cloves).
main stage of
lenght of the process is six months, minimum