As the beans complete their curing, they need to be inspected, sorted, and packaged for long-term storage. We’ve been doing this for 2 months now, and some of the earliest beans to go into storage are ready for sale or to be made into one of our vanilla products, such as extract or syrup.
The beans are initially sorted into three groups: Grade A, Grade B and Extract. This is according to moisture content and appearance. They are then vacuum-packed and will be aged in that state for 1–6 months.
This year’s harvest is our first big harvest and we’re not quite sure how it’s all going to get marketed. Of course there will be online retail sales, and perhaps a couple of shops on the island will carry our vanilla products.
We are engaging our contacts in the culinary world, too. We’re interested to know how the quality of our beans measures up with people who know vanilla…and of course, we will be selling wholesale to professionals who are looking for artisanal Hawaiian vanilla.