The traditional curing process of Vanilla (Vanilla planifolia Jacks. ex Andrews)

Objective. To document the practices and knowledge in the traditional curing process of vanilla in the Huasteca Potosina (Mexico), as a contribution to the conservation of this local knowledge and its revaluation. Design/ Methodology/ Approach. A qualitative approach was used, through the case study method, a semi-structured interview was applied to a master curer (called in Mexican Spanish, maestro beneficiador). The interview was recorded and transcribed to retrieve detailed descriptions. The participant observation technique was used during the stages of the process, which was documented through a field log and photographic material. Results: During the vanilla curing process, four fundamental stages are done (pod killing –sun scalding or blanching–, sweating, drying and conditioning). The practices of each stage are implemented largely in a traditional way, with little technological adoption. In accordance with the resources that the master curer (processor) has at his disposal. In addition, the participation of the family in the execution of these stages is emphasized. Variations in these practices could confer unique sensory characteristics to vanilla. Limitations/ Implications of the study: The information provided expresses the knowledge and experience of the master processor in a specific community. Thus, our results cannot be generalized. Findings/ Conclusions: It is important to describe the traditional practices in the local vanilla curing process. As well as to promote their transmission to enhance their value. It is also necessary to promote support and dissemination initiatives to ensure the conservation of these traditional practices, favoring sustainability and promoting economic development of local vanilla producers.