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🌿 What is Ceylon Vanilla?
Ceylon Vanilla refers to vanilla cultivated in Sri Lanka, mostly of the species Vanilla planifolia (same as Madagascar/Bourbon vanilla). Though Sri Lanka is not a major global exporter (yet), Ceylon vanilla is gaining attention for its high quality, natural flavor, and organic cultivation methods.

🗺️ Where is it grown in Sri Lanka?
Ceylon vanilla is mainly cultivated in:

Central Highlands – Kandy, Matale, Nuwara Eliya

Uva & Sabaragamuwa – Badulla, Rathnapura

Wet zone regions – where humidity and shade trees help vanilla thrive

🧑‍🌾 How is it grown?
Vanilla vines are grown with support trees like Gliricidia ("Wetahiriya").

Hand pollination is done early morning between October–December.

Pods are harvested 8–9 months later, usually around July–September.

The beans are organically cured using traditional sun-drying and fermentation.

🌸 Unique Features of Ceylon Vanilla
Feature Detail
Flavor profile Sweet, rich, floral with mild smoky notes
Vanillin content Competitive with Madagascar beans (1.5–2.5% avg.)
Processing Often done in small-scale, artisanal, chemical-free ways
Sustainability Many farms use shade-grown and organic practices

🌍 Global Market Potential
Ceylon vanilla is not mass-produced but has strong potential in:

Gourmet markets

Organic/natural food brands

Niche perfumery and wellness products

More Sri Lankan entrepreneurs are now exporting vanilla beans, extract, and even green (unprocessed) beans to Europe, Japan, and the Middle East.