Nuestra experiencia en Madagascar

It all started in 2010, when I collected natural green vanilla beans for the very first time in the 4th biggest island in the world, Madagascar. 

Thanks to my many trips to Madagascar, we reached to create long-term and trustful relationship with small growers living in 8 villages and collaborating with us. 

The delicate work starts from traditional hand polinization until the hand harvest of green beans before the 6 monthlong and necessary process to transform the green beans in gourmet whole black vanilla.

Our vanilla must match with 4 quality criteria:

• • Whole bean
  • Moisture content of 28%, perfect for its preservation
  • Its length, +18cm
  • High content of tiny seeds

We work with the higgest content of natural vanillin, and we do respect ISO 5565 that applies to vanilla.

After having met these close and friendly people, I decided that SOC Chef should help them in their development. 

Madagascar is one of the poorest country in the world.

Every year, SOC CHEF help with small children scholarship, giving funds to buy them material such as notebooks, pens, backpacks.