WHY IS TERROIR IMPORTANT?
The idea came out of a very simple observation: for the past hundred years, almost all of the thousand Polynesian Vanilla growers have no longer prepared their own vanillas (drying); they pick them and sell them to the few preparers active in the territory. The result is that each preparer obtains vanilla from at least one hundred planters spread out over the entire archipelago. All of the vanilla from the various plantations and islands is thus mixed together and prepared at the same time.
This means that each preparer obtains vanilla from at least a hundred planters spread throughout the archipelago.
All the vanilla from the different plantations and islands is thus mixed and prepared at the same time.
The notion of terroir being purely lost, the vanillas were no longer identifiable.
“We had to find these terroirs that nourish our precious Tahiti Vanilla, differentiate them, list them, make them known.”