After the picking, the pods of vanilla undergo several stages of preparation to assure the quality.
The scalding: the pods are dived in one bath of 65°C during 3 minutes in order to make their cloths more flexible.
The steaming: consists to remove a good part of the vanilla water while arranging them in caissons padded of cover. The pods acquire then at the end of 12h, a dark brunette color.
Drying to the shade
Natural drying
Natural drying: to steam the pods of 3 to 5h per day during one week to remove the remaining water.
Sorting to categorize vanillas according to size or the type. The best qualities are generally destined to the export and the rests have an industrial future to be transformed in powder of vanilla or to the extraction of vanillin.
The refinement: to put back the pods in the caissons made of wood padded of sulphurized paper to avoid the humidity dragging the mildew of vanillas thereafter. Some controls are made all the same during the first 2 months to remove the pods susceptible to go moldy. This operation is done every week during this period. The refinement can last until 8 months.
Calibration: it is a means to regroup the pods in packet according to their length, their size or other parameters. And before being conditioned, one must assure their conservation while sealing them in the cases during 1 month. The everlastingness of the pods is assured if, passed of this period, vanilla comes out again without any trace of mildews.
Storage: While waiting for the expedition of the products, one stocks them in a dry and clean place.
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Vanilla preparation 
