Vanilla Vine Newsletter
State of the industry: looking for a light at the end of the tunnel

The last 20 months have been very tumultuous for the worldwide vanilla industry. From Cyclone Hudah in Madagascar, to droughts and then floods in Indonesia, to floods in the Vera Cruz region of Mexico, the vanilla industry has experienced it all. Nature, however, has not caused all the problems. The political unrest in Indonesia has been widely documented in the media while, more recently, Madagascar has been experiencing its own political turmoil. All of these factors have lead us to the highest prices in history.
As the world's largest vanilla bean producer, Madagascar sets the tone for pricing for the whole vanilla industry. The 2001 crop, now cured and being shipped from Madagascar, reportedly is in the 750-800 ton size, whereas the average yearly crop size is approximately 1,000 tons. Although smaller than normal we expect no supply issues. Most importantly, after a substandard crop in terms of quality last year, the quality of this year's crop returns to its historical high level.
So the question remains why are we still at record high prices? The feeling in Madagascar is that if we, the vanilla industry, paid the high prices for lower quality vanilla beans last year, then we will pay even higher prices for higher quality beans. And, in fact, that is what has happened. However, the buying has been based more on need than the fact the beans are higher quality. The demand for vanilla beans, coupled with the short supply caused by cyclone Hudah, caused the price increase in 2001. This, in addition to rumors of crop price manipulation by certain companies and non-traditional bean buyers being involved in the trade, have further excited the market.
Indonesia is expected to have a crop in the 350-400 ton range, which is lower than normal. However, a large


Although 2002 vanilla prices remain high, a decrease is expetect for 2001.

percentage of the crop was picked very early and turned into low grade EP's, (Early Picks, or Cuts). This early picking reduced the overall quantity of the crop and was mainly due to the high prices. The high prices cause early harvesting of the beans as farmers want their money sooner. Also, with high prices the chance of thievery increases. It appears there will be limited quantity of the higher grade Wholes this year. Although there has been no major problems with the crop this year, the prices remain at an all time high due to the prices in Madagascar.
Mexico's crop last year was approximately 40 tons and was completely sold out by November. This year's crop is expected to be slightly larger and high in quality. It will be ready for shipment in April or May of 2002. Prices are expected to remain high due mainly to the high prices in Madagascar.
Tahiti's crop is expected to remain small again totaling approximately 8-10 tons. The crop will remain a niche vanilla limited in growth due to availability.
The organic crop this year is again very limited in size. Apparently most organic farmers in Madagascar sold their organic

crop as conventional vanilla due to the high prices being paid. We are continually looking for and evaluating potential new sources of organic beans.
Two other areas of the world bear watching as potential sources in the years to come. They are Uganda and India. These countries are gradually increasing their production to levels where they can become factors on the world market. Both countries are producing Bourbon-type vanilla beans which preliminary tests show are very close to Madagascar in flavor profile. In addition, India is a potential viable source for organic beans.
So, what does this all mean? We are unfortunately in for another year of record high prices for all varieties of beans. However, there appears to be a light at the end of the tunnel. The 2002 crop in Madagascar is expected to be approximately 50 percent larger than the 2001 crop. The large increase in size is due to new vine production for 2002. With increased supply and decreasing demand due to high prices, we should expect a decrease in prices next year. What the percentage decrease might be is anyone's guess at this point. Again, as the prices in Madagascar go so will they go in the rest of the world market.
Please feel free to contact us if you have any questions or would like to further discuss any of the information above.

Did You Know?

When baking pastries, cakes and cookies, blend pure vanilla extract into the softened butter portion of your recipe. The butter encapsulates the vanilla until it is melted in the baking process, providing better vanilla flavor.

Behind the Bean

Sietse W. Jonker

Sietse W. Jonker is the financial administrator at the Nielsen-Massey plant in Leeuwarden, The Netherlands. As financial administrator, Sietse's job is primarily one of bookkeeping and making sure that documents are properly entered into the computer. In addition, the job entails preparing and sending invoices and completing paperwork for transports.
Sietse's job at Nielsen-Massey is a part time position. The rest of his time is spent

painting. Sietse has been an active artist for several years, creating paintings for exhibition as well as commissioned works. Sietse's interest in art is evident in his love for museums and the study of art history and biographies of painters. He is also very active in his Christian

The Final Dancestep, oil on panel by Sietse W. Jonker

community and enjoys playing computer games.
Sietse lives in Leeuwarden, sharing a house with his brother. Leeuwarden is the capitol of the province of Friesland, in the north of The Netherlands.

Where to Find Us . . .
Upcoming Shows

Spring Fancy Food Show
Chicago, IL
Booth # 434
May 5-7, 2002

Summer Fancy Food Show
New York, NY
Booth # 1651
July 7-9, 2002

From the Chef's Kitchen: Ina, Queen of Breakfast
Ina's, in Chicago's West Loop, has been named by the Chicago Tribune "The best new breakfast restaurant in a century." And no wonder. Chef and owner Ina Pinkney is the Breakfast Queen, gaining national recognition for her toothsome offerings, savory as well as sweet. With her warm smile and winning manner, Ina makes any meal - breakfast, lunch and dinner - a memorable experience.
But her heart is in the baking business. Starting out her food career as a baker, Ina

wowed private customers, caterers, restaurants and hotels with her luscious desserts. And that's when Ina first met up with Nielsen-Massey Vanillas.
"My first experience with Chat Nielsen was a defining moment of my life," says Ina, "I was a stickler for vanilla, and Chat was so kind and thoughtful." Upon visiting the old Nielsen-Massey plant on Webster Avenue, she reflects, "I kind of died and went to heaven! They accommodated me for years - I only bought a gallon at a time." With Chat's encouragement, and the world's

finest vanilla, Ina's business continued to grow.
In 1991, Ina opened her first restaurant, Ina's Kitchen which soon became Chicago's premier breakfast location. In March 2000, she opened her latest restaurant, Ina's in the West Loop location. And still, it's Nielsen-Massey Vanillas that is her choice. "Since I discovered Madagascar Bourbon Pure Vanilla Bean Paste, it has changed my life."
Ina's signature cakes have always been saturated with vanilla's flavor and fragrance. Her standard process was to steep the vanilla beans, then scrape the seeds to get optimum flavor. With the new Vanilla Bean Paste, Ina's cakes get the wonderful aroma and pervasive flavors of the whole vanilla bean, as well as the signature flecks of bean, but without the painstaking process. And, unlike liquid vanilla extract, Ina can use a goodly amount without overly thinning the batter. "Now," says Ina with exuberance, "I get everything I want. Two things make this (see recipe) my new favorite Pound Cake: a food processor AND Nielsen-Massey Vanilla Paste!"


Chef and owner Ina Pinkney. To find out fore about Ina's, visit www.breakfastqueen.com

Vanilla Pound Cake


8 oz.
butter (2 sticks) unsalted and melted in microwave or on stove top
6 oz. cake flour (1 1/2 cups)
1 tsp. baking powder
1/2 tsp. salt
8-3/4 oz. sugar (1 1/4 cups)
4 eggs, large
1 Tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Preheat oven to 350°F and put oven rack in middle position. Grease a 9x5 inch loaf pan with butter and flour or non-stick spray. In a medium bowl, combine flour, baking powder and salt and set aside. In food processor, process sugar, eggs and vanilla for about 5 seconds. With machine running, and after stirring the melted butter well to mix in the separated solids, pour butter through feed tube in a slow and steady stream. Transfer egg mixture to a large bowl and sift in flour mixture in 3 parts. Incorporate flour gently, until just combined, using a large whisk. Pour batter into prepared pan and bake for 15 minutes. Lower oven temperature to 325°F and bake until deep golden brown and tester comes out clean. It should bake about 35-40 minutes. Rotate pan halfway through the baking time. Cool in pan for 10 minutes, unmold and let cool completely on a wire rack.


Issue 12002

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Nielsen-Massey Vanillas, Inc.
1550 Shields Drive
Waukegan, IL 60085-8307

Telephone: 847/578-1550
800/525-PURE (7873)
Fax: 847/578-1570
email: info@nielsenmassey.com
Nielsen-Massey Vanillas International, LLC.
Uranusweg 10
8938 AJ Leeuwarden, Netherlands
Telephone:31 58 28 82 880
Fax: 31 58 28 00 288