Cyclone Hudah raged through the eastern coast of Madagascar from Sunday, April 2nd through Monday, April 3rd. The category 4 system carried sustained winds from 138 to 193 mph for more than 11 hours, and covered one-third of the island. Thirty-five people are known to have perished in the catastrophe.

The prolific vanilla-growing region of SAVA, an acronym for the towns Sambava, Andapa, Vohemar and Antalaha, reported severe economic and humanitarian damage from the storm. An estimated 40,000 people in Antalaha, mostly farmers, have suffered severe property damage or loss. Food relief is being distributed throughout the area to the people in Antalaha and vanilla farmers in the surrounding bush. Hopefully, danger from cholera and malaria will be minimized because the storm did not bring excessive rains and water levels have receeded to normal. Good water circulation has been maintained, which also reduces the occurance of water-borne diseases.

Although there has been damage to both vanilla crops and

warehousing facilities, particularly in the Antalaha region, the effect

of the storm was not as bad as had been feared. The crop yield for the 2000-2001 vanilla growing season was expected to be 1,200 tons, pre-Hudah. Current estimates have been scaled down to a yield of between 800 and 950 tons.

However, this still reflects a crop loss of between 21 to 32 percent for the season. Paired with an existing supply deficit from last year, Hudah eliminated any chance of recovering the shortfall.

Nielsen-Massey's suppliers in Madagascar speculate that prices for Madagascar Bourbon vanilla will escalate as a result of the cyclone damage, though they are unable to estimate the ultimate price levels at this time.

Nevertheless, they assure that the vanilla-growing region of the SAVA will remain as one of the island's major sources of revenue.

The suppliers are also confident that they will be able to provide adequate high-quality vanilla beans to their premium customers. Many newer plantations on Madagascar survived Hudah with little or no damage, and they will start producing in about two years. Additionally, vanilla agriculture is expanding throughout the region as younger people are once again becoming attracted to the industry.

As the industry continues to evaluate this situation, the experts at Nielsen-Massey will strive to keep their customers informed. Please feel free to contact Chuck Brandel or Craig Nielsen for further information.

The sweet, mellow flavor of vanilla is the perfect foil for the sweet/tart flavors of the season's juices and juice blends. Cranberry juice has a particular affinity for the aromatics of vanilla, and strawberries have long been paired with vanilla, which brings out the richness of the fruit without overpowering its delicate nature. The subtle essence of vanilla is also a natural, paired with the sweetness of pears and the smoothness of apricots.

Vanilla extract can give an added depth to richly colored beverages

while Nielsen-Massey's Madagascar Bourbon Pure Vanilla Powder canbe added to lighter hued beverages without changing the color.

Behind the Bean

Working in General Production, Turrant Banks has been with Nielsen-Massey since October 1999. Turrant is responsible for making sure that the labels on Nielsen-Massey's distinctive vanilla bottles are on correctly, that the caps are on tight, and that bottles of vanilla are packed according to order specifications. He has also worked in the warehouse. Keeping the work area clean is also a priority, as it is with all of Nielsen-Massey's production staff.

When he's off work, Turrant enjoys watching movies, playing

Going for the Gold!

Nielsen-Massey has step-ped up to the dessert plate as a gold sponsor of the 2000 Beaver Creek National Pastry Team Championship.

The event brings together the top pastry chefs in the country for a day of intensive dessert competition. Each of twelve three-member teams will have nine hours to complete the following: a chocolate showpiece, a sugar showpiece, two entrements (two identical cakes, one incorporated into the showpiece and one for tasting), eight identical plated desserts (one each for seven judges to taste and one for presentation), and one frozen dessert.

Captain of the Nielsen-Massey team is Chef Biagio Settepani, Certified Master Baker and owner of Bruno Bakery in New York City, honoree of Pastry Art and Design Magazine's coveted "2000 Top 10 Pastry Chefs Award." The other team members include: Robert Ellinger, Certified Master Baker and Executive Chef and owner of Baked to Perfection, a retail/wholesale bakery in Port Washington, New York, and Christophe Toury, Executive Pastry Chef of the Four Seasons Hotel in New York.

Issue 22000