The story of a Tongan aid project that blossomed into a business that has executive chefs and foodies who can’t get enough of Heilala Vanilla.
Heilala Vanilla started in 2002 as an aid project, when New Zealand dairy farmer John Ross mined his horticultural know-how and appreciation of the Tongan way to put to use a block of dormant land in the village of Utungake, situated in the Vava’u Islands, Kingdom of Tonga.
It took three years to develop the vanilla plantation, nurturing the vines through careful training, weeding and looping while applying organic and sustainable farming practices. Full community involvement (led by John Ross, daughter Jennifer Boggiss and son-in-law Garth Boggiss alongside the local Latu family) saw the aid project blossom into a business that creates a range of the most exquisite, premium vanilla products for specialty retail, chefs and gourmet food manufacturers. The practice of true sustainability with the village provides the local people with an income, necessary infrastructure and a sense of pride and purpose, enabling resources for education and infrastructure, which the community otherwise may not have had. It is recognised by the local Agriculture Ministry as a true example of a Pacific partnership in practice.
Small beginnings saw the first 45 kg of dried vanilla beans harvested in 2005. These beans were shown to local New Zealand chefs, who were blown away by the quality. In 2012 a total harvest of over 3 tonnes was completed. It takes a lot of work and patience nurturing what is one of the most labour intensive products on the planet. The orchid flower of the vanilla plant opens up only once a year in the morning, never to re-open. There are just four hours of opportunity for pollination: an intricate exercise requiring nimble fingers and wooden tweezers the size of matchsticks – no birds or bees quite instinctual enough to play cupid. Nine months on, a single bean is produced, which is then followed by an intricate curing and drying process.
Continual research and development, innovation and the introduction of new products: a program of innovation alongside research and development is a strong focus at Heilala Vanilla. Specialist knowledge on growing vanilla has been acquired through meeting vanilla growers in many parts of the world (including Tahiti, Reunion Is and Costa Rica). Typically, vanilla only thrives in the conditions afforded in a narrow 20-degree band either side of the equator, but Heilala Vanilla have harvested a world first – vanilla grown outside of the tropics – in Tauranga, New Zealand alongside the company’s manufacturing and marketing base. Harvested for the first time in 2009, the Vanilla Extract was released to chefs and the food industry to mark this “world first” of vanilla grown outside the equatorial band. While the New Zealand operation is small scale when compared to the Tongan plantation, it has proven a great opportunity for chefs and media to visit and get a feel for one of the most labour intensive crops on the planet.
Heilala Vanilla has engaged in extensive product development in partnership with Food Technology Researchers at New Zealand’s Massey University. Through this process they have created a unique alcohol and seed extraction technology, which resulted in the creation of the Vanilla Extract and Paste, and more recently their unique Vanilla Syrup – ensuring the full crop and the entire bean are utilised.
Vanilla Beans
USE: Sauces, syrups, poached fruit, custards, rice puddings.
Renowned by chefs for being moist, plump, shiny and packed full of seeds and vanillin for superior flavour. Recipes either request the seeds or the whole bean.
Vanilla Extract
USE: Cakes and baking, pavalova.
Made using our cold extraction and unique ageing process. Use in any recipe that asks for vanilla extract or essence.
Vanilla Paste
USE: Whipped cream, vanilla ice cream, crème Brûlée, shortbread.
An economical and convenient product for inclusion in desserts; it has the full flavour and appearance of the vanilla seeds, without the hassle of splitting and scraping.
Vanilla Sugar
USE: Sprinkle over baking, pancakes, add to tea or coffee.
An organic golden sugar subtly infused with Heilala Vanilla Extract and then mixed with very finely ground Vanilla Pods. A perfect combination, the sweetness of sugar and the delicate flavour of Pure Vanilla.
Vanilla Syrup
USE: Drizzle through yogurt, pour over ice cream, pancakes, porridge, fruit, add to cocktails, smoothies, vanilla lattes.
Contains no artificial or chemical flavours here, just 100% pure vanilla and a “flavour hijack” for many recipes; it’s perfect to use instead of maple syrup or honey.
Ground Vanilla bean Powder
This is vanilla in its most true and natural state, as Heilala Vanilla Beans are dried and ground into a fine powder. Two grams of ground Heilala Vanilla powder is the equivalent to one Heilala Vanilla Bean. This product is perfect in final products that are Kosher or Halal certified.
Company Director Jennifer Boggiss, talks Heilala Vanilla
Heilala is an interesting name; where did it come from?
Heilala is pronounced, “Hey la la”. It is the national flower of Tonga and is very unique in that it changes colour from white to red when placed in salt water. Additionally, one of the daughters of the family in Vava’u that we are in partnership with is called Heilala. So Heilala was the original working name, and it stuck when we first started selling our vanilla beans to chefs.
What makes Heilala Vanilla unique?
We are the only vanilla in the world that is direct from plantation to pantry (no traders, distributors and unnecessary handling, which means less food miles). Vanilla is usually traded as a commodity like cocoa and coffee and typically goes through up to ten sets of hands, so there is often no traceability. There is a strong Fair Trade story to our brand also. Establishing the plantation in Vava’u Tonga has provided employment for the village together with resources that have enabled running water, housing, and facilities for education of the children in the village. Our products are all 100% pure vanilla and there is nothing nasty added.
What variety is Heilala Vanilla?
The flavour and fragrance of Vanilla varies according to where it is grown. There are four main Vanilla regions: Madagascar Bourbon Vanilla, Indonesian Vanilla, Mexican Vanilla and Tahitian Vanilla. Heilala Vanilla is the Bourbon variety, often called Madagascar Bourbon Vanilla. Madagascar Variety are considered to be the best quality; they are described as creamy, sweet, and rich. Mexican Vanilla, the original home of vanilla, is known for being creamy, sweet, with a hint of nutmeg and clove notes. Tahitian Vanilla Beans are typically shorter with thicker walls than Bourbon Vanilla and have fewer seeds. They have a sweet and fruity cherry-like flavour. Tahitian Vanilla is grown in Tahiti and then also in other areas such as Papua New Guinea and Asia.
What is the Heilala Vanilla Foundation?
Heilala Vanilla was founded on strong Fair Trade practices. After a cyclone in the Islands of Vava’u in 2001, we completed many community projects and consequently were offered the lease on the land in the village of Utungake. The chief of the village wanted to provide necessary employment for his community, together with a sense of purpose and pride. To officially recognise the origin of the unique Heilala Vanilla story and the integral part the community and people of Vava’u have had on the journey to date, the Heilala Vanilla Foundation was launched in May 2013. The Heilala Vanilla Foundation will be established and operate alongside the current business, which ultimately is building much needed export revenue for the Kingdom of Tonga. The Heilala Vanilla Foundation plans to offer a percentage of sales revenue each year into a number of community projects – initially it is planned to work with the local high school, Vava’u High School, and providing much needed equipment and resources for the Home Economics Department. The shipment of equipment is due to leave New Zealand in September and arrive in time for everything to be set up for the new school year.
Nicole Carr, Sales and Marketing Manager for Heilala Vanilla Australia, is based in Sydney. Nicole visited the plantation in Tonga last year to see first-hand the impact Heilala Vanilla has had on the community over the last ten years. She was inspired to experience the company’s true and genuine social conscious, which is rare in today’s world.
Heilala Vanilla Ltd: www.heilalavanilla.com.au
Written By Nicole Carr