Vanilla is a climbing orchid, one of the few members of this family 
valued for reasons other than the beauty of its blossoms. From the 
cured pod, or bean, as the fruit is called from its external resemblance 
to a bean pod, a flavoring extract is obtained of which at least three 
times as much is consumed as of all other flavors together. 1 This 
extract is used in preparing confectionery, chocolate, liqueurs and 
perfumery, and for flavoring desserts and soft drinks. The use of 
vanilla as a flavoring agent was one of the gifts of the New World 
to the Old, as the product was unknown to Europeans until the 
Spaniards introduced it, they having found the Aztecs in Mexico using 
it in the preparation of chocolate. 
MARKET PROSPECTS, 
The prospective planter of vanilla is of course most interested in 
the possibility of selling his product at a fair profit. To form an 
opinion on this, he will want to know the quantity which the market 
demands and the price paid. 
The price of vanilla beans is to-day much less than formerly. This 
is to be attributed to increased production and the manufacture of 
synthetic vanillin. Synthetic vanillin, which is identical with the 
natural product, is now produced on a large scale, chiefly from 
eugenol or oil of cloves, though it can be obtained from various 
substances. For some purposes vanillin is a satisfactory substitute 
for the extract made from vanilla beans, but for other purposes only 
the best vanilla can be used. The vanillin content of the beans, 
which ranges in the economic species from 1 to 3 per cent, does not 
determine their value, as the highest priced beans are said not to 
contain the most vanillin. 2 It is claimed that the superiority of the 
extract of vanilla beans to a simple solution of vanillin is due to 
secondary aromatic flavoring compounds which are present in the 
bean in very small amounts. 
While the discovery of the synthetic preparation of vanillin, the 
primary flavoring compound of the vanilla bean, has unquestionably 
greatly reduced the price of vanilla beans, the consumption of the 
latter is increasing greatly, as shown by the quantity imported into 
the United States. Figure 1 3 shows the fluctuations in value and the 
quantity imported. 
Even while the average valuation per pound for the total annual 
imports has fallen as low as $1.33, the Mexican vanilla has up to 1917 
never fallen below $2.28, a fact showing that a product of good 
i U. S. Dept. Agr. Yearbook, 1908, p. 333. 
2 Dean, J. R., and Schlotterbeck, J. O. Vanilla extract. Jour. Indus, and Engin. Chem., 8 (1916), 
No. 7, p. 608. 
3 Years ending June 30. Data compiled from U. S. Dept. Agr., Bur. Statistics Buls. 74 (1910) and 95 (1912), 
and Sect. Foreign Markets Buls. 17 (1900) and 24 (1901)1 and from correspondence with the Bureau of Crop 
Estimates of the Department of Agriculture and the Bureau of Foreign and Domestic Commerce of the 
Department of Commerce. 
