Vanilla production in French Polynesia

In the early 20th century, production was much greater than it is today, with 150-200 tons produced annually and plantations employing a sizable percentage of the population.

This has special characteristics compared to the varieties such as Vanilla planifolia grown in other parts of the world, particularly in respect to taste and scent.

Initially the vanilla plantations were owned by French mainland transplants; later, the local Tahitians learned the processes and became major producers of the crop, with native families involved in its growth from "seed to pod."

Initially, vanilla is planted next to small trees until its vines grow to some height, at which point it is cut down closer to the soil so that it spreads across the ground.

In an effort to spark innovation and new growing techniques, emphasis was shifted to "shade house cultivation", with less-intensive labour required (due to the controlled indoor climate), and reduction in chemicals necessary for outdoor farming.

In the present day, the production is largely locally utilized in view of Tahitian vanilla becoming a "status symbol of cultural identity and pride in Polynesia.

[10] Some plantations are open to tourists; Maison de la Vanille for instance, near Haamene, permits visitors to view the vanilla preparation and drying processes.

[11] The island of Tahaa offers a tour, conducted by a private outfit, that takes visitors to one of the older and more voluminous plantations, situated on Hurepiti Bay.