Sustainable farming practices are being taught to Sava vanilla growers in Madagascar
A two-year pilot training program set to launch this spring among villages in the country’s northeastern Sava region aims to provide training and education to several hundred farmers on how to cure vanilla.
The brand known for its rich ice cream is hoping to spread some riches back to vanilla’s source: the farmers in Madagascar who supply Häagen-Dazs and its parent company, Minneapolis-based General Mills.
Curing — a multistep process that includes drying and storing the pods as a way to release their trademark fragrance — is performed mainly by vanilla suppliers and traders. Farmers will receive access to equipment and curing facilities as part of the program.
Providing the farmers with the training and facilities to take on the curing process post-harvest is designed to strengthen the farmers’ economic livelihoods, General Mills Chief Sustainability Officer Jerry Lynch told GreenBiz. The farmers — who rely on the vanilla harvest for most of their income — will also be trained on how to generate higher yields from the vanilla orchid plants. “The training allows them to capture a bigger part of the of the value chain,” Lynch said.
Häagen-Dazs and General Mills have joined forces with in-country NGOs to implement the program, according to Joan Lundgren, the deputy executive director of strategic partnerships and alliances at CARE. CARE is an international organization that has worked in the vanilla-growing Sava area for nearly 20 years implementing community health, food security and disaster risk reduction activities. Malagasy conservation group Fanamby will conduct the technical training with established grower associations, while CARE will provide small business and financial training for farmer families, Lundgren said.
Another partner is Virginia Dare, a longtime vanilla supplier and processor based in Brooklyn, N.Y. The company will work with the team to share its knowledge of the vanilla market with the farmers. Virginia Dare has previously worked with the first village selected to receive the trainings, according to Lundgren. Company benefits, too. But the company’s efforts — paid for by the General Mills Foundation with a $125,000 budget over the two-year period — are not simply aimed just at the benefit of farmers.
A tandem goal of the program is to ensure a sustainable supply of vanilla for Häagen-Dazs and General Mills in the future, as vanilla is a “really important” ingredient to the ice cream brand, Lynch said. Lynch declined to disclose the volume of vanilla the company uses each year.
Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”
Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize.