For nearly ten years now, Alain ABEL and his team has been helping to promote this rare flavouring for discerning consumers, not just by cultivating it, but also by preparing it and exporting it to the four corners of the earth, with love, pride and passion.

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.

         Once the notion of terroir was abandoned, the vanillas were no longer distinguishable. “There was a need to recapture the nourishing terroirs of our precious Tahitian Vanilla, differentiate them, identify them, make them known.”

          With a constant concern for unparalleled quality, Alain Abel rediscovered these Polynesian terroirs and distinguished them into three Premier Plantation Regions, in order to develop vanillas rich in history, to be sampled and savoured like fine wines.