Flavor supplier Mane is helping to sequence the Vanilla planifolia – the single species responsible for most of the world’s vanilla – to mitigate crop disease and build a more sustainable vanilla bean supply chain. 

The sequencing aims to improve vanilla bean quality, volume of growth and help the sought-after ingredient better adapt to climate change.

By taking part in this French consortium, Mane hopes to develop a vanilla bean more resistant to Fusarium wilt, a worldwide disease caused by a fungus that can destroy up to 70% of vanilla crops.

The lack of genetic diversity in cultivated plants exposes crops to health risks due to pathogens or climate change.

The lack of genetic diversity in cultivated plants exposes crops to health risks due to pathogens or climate change.Long-term research
The flavor and fragrance specialist has been working for four years in a collaborative research program with Eurovanille, CIRAD, the French agricultural research and cooperation organization, France-based public research institute INRAE and the National Center for Scientific Research, CNRS. 

The University of la Réunio and the University of Paris-Saclay are also part of the collaboration.

The team is the first ever to publish the detailed genome of Vanilla planifolia, identifying 59,000 genes making up 83% of the genome.

This novel approach is part of Mane’s advanced technology platform which aims to deliver added value to customers and help build a more sustainable vanilla bean supply chain overall.

“Improving our knowledge of the Vanilla planifolia genome is therefore essential in order to create new varieties and reduce risks,” says the company. 

“metabolic pathways and biological mechanisms are encoded in the genome. This means that sequencing the genome will also help researchers identify beneficial traits in order to improve plant vigor, vanilla bean quality, fertilization requirements and climate change adaptation.”

The results of this research have been published in the review Plant Communications.

The sequenced genome is now publicly available on the Vanilla Genome Hub platform.

“This research will continue, and we hope in a later version to complete the sequence,” concludes Mane. 

The vanilla sector
Dubbed the “queen of flavors,” vanilla continues to be one of the most popular, classic and versatile ingredient in categories spanning confectionery, bakery, beverages, desserts, ice cream and more. 

It stands on its own and as a supporting component with other flavors, including blends and interesting new notes.

Vanilla extracts are often used in plant-based applications of yogurt and ice cream while plant-based creamers can be flavored with vanilla. It also has balancing and rounding capabilities.

Meanwhile, consumers want to know wher vanilla comes from, who has grown the beans, under which conditions, and how this impacts the planet. Like with many of today’s key ingredients, these factors are vital to consumers ’purchasing decisions.

However, the vanilla sector is often prone to sourcing challenges and price fluctuations.

Companies working in the space have been ramping up efforts toward creating a sustainable vanilla supply chain.