1. Harvest and initial sorting
Beans are received, sorted and separated according to their condition.
Tsaravokatra Vanilla Import Export
Madagascar vanilla, prepared with method
A family business founded in 2019 in Antalaha, we turn field discipline into export-ready lots with traceability, consistency and quality.
Who we are
A family heritage and a committed team
Coming from a family of vanilla growers and preparers in the village of Anoviara, we work with a network of producers in the SAVA region to secure sustainable supply.
About one hundred permanent employees and collaborators
200 seasonal day workers depending on the season
105 farming partners in the supply chain
Our preparation process
From harvest to packing, each step is monitored to preserve aroma, suppleness and compliance.
2. Scalding
The beans are immersed in hot water for about 3 minutes.
3. Sweating
Storage in boxes for 2 to 3 days to start aroma development.
4. Drying
Sun drying followed by shade finishing to reach the right moisture level.
5. Final sorting
Classification by quality, size, color and aroma before lot preparation.
6. Export packing
Packing and document preparation for international shipments.
Quality, analyses and commitments
Human control
Each bean is checked one by one for suppleness, texture, length, color and aroma.
Laboratory analyses
Internal controls and pre-export analyses with accredited laboratories: Eurofins, Phytocontrol, Institut Pasteur.
Sustainable commitment
Commitment, transparency and flexibility, with support for local infrastructure projects through partner associations.
Gallery
Visual presentation of our supply chain
Images from your documents to illustrate field reality, preparation and export work.
