Conditioning Conditioning is performed by storing the pods for five to six months in closed boxes, where the fragrance develops. The processed fruits are sorted, graded, bundled, and wrapped in paraffin paper and preserved for the development of desired bean qualities, especially flavor and aroma. The cured vanilla fruits contain an average of 2.5% vanillin.
Conditioning Conditioning is performed by storing the pods for five to six months in closed boxes where the fragrance develops The processed fruits are sorted graded bundled and wrapped in paraffin paper and preserved for the development of desired bean qualities especially flavor and aroma The cured vanilla fruits contain an average of 25% vanillin