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Elisha Kajumba Matte is a household name in Bundibugyo district for cultivating vanilla on a commercial scale. He introduced vanilla in the Rwenzori region in 1998.
- Kajumba says vanilla pods will be ready for picking when the tips become slightly yellow
- Dip the beans in hot water at about 65°C for two minutes to kill any live tissues in the vanilla beans. This process it is crucial in preventing the beans from rotting
- After dipping the beans in the hot water, they should be drained.
- Then lay the pods in lines on a cotton (not wool) blanket. The blanket should then be folded over the pods and rolled up.
- The rolls of blankets should be placed on shelves in a dry, airy shed to allow the pods to sweat.
- Unroll the blankets each day to expose the vanilla beans to the sun for around half-an-hour.
- Repeat the process until curing is finished to retain the juices and the flavour in the pods and not to desiccate them.
- After storing for about three months, a farmer can package and sell the vanilla.
