在美洲发现之前,原产于墨西哥的香荚兰已经用作阿芝特克族(Aztec——墨西哥土著居民)皇帝享用的以可可豆为原料的饮科香味添加剂。这是当它成熟和开始干燥时从森林里采得的稀有的东西。 人工授粉方法发现后,导致了香荚兰种植园的出现,栽培区域不断扩大。这样,各地发展了本文描述的不同的香荚兰豆加工方法。 加工的目的是在缓慢的干燥中促进酶的后代谢作用加强,以使香气形成。所有这些加工步骤都必须依赖于太阳的热量,不巧的是香荚兰产地多雨,经常天阴。Antalaha试验站发展了一种借助于热空气干燥法,生产一致的高质量的香荚豆,这样可以摆脱依赖天气的危险。本文叙述了这种加工流程。 由于80％香荚豆用于浸剂形式,产生了适于制作浸剂的香荚豆切片的快述加工方法。该法生产成本低,产品完全适合于浸剂生产。按理这种方法应当推广,可是它有一个社会性的弊病,即可能使以分级贸易为主的本地小工业遭受破产。 Prior to the discovery of the Americas, Vanilla, native to Mexico, had been used as a cacao bean-flavored drink flavor additive enjoyed by the Aztec (Mexican indigenous) emperor. This is a rare thing taken from the forest as it matures and begins to dry. After the artificial pollination method was discovered, the emergence of vanilla plantations led to the continuous expansion of the cultivation area. In this way, various vanilla beans processing methods described herein have been developed. The purpose of processing is to promote the post-metabolizing action of the enzyme to strengthen during slow drying to allow the formation of aromas. All of these processing steps must rely on the sun’s heat, unfortunately Vanilla origin is rainy, often overcast. The Antalaha pilot station has developed a method that uses the hot air drying method to produce consistent, high-quality fragrant beans that can escape the weather-dependent dangers. This article describes this process. Since 80% of the fragrant pods are used in the infusion form, a rapid processing method of fragrant pod bean slices suitable for making infusions is produced. The method of low production costs, the product is fully suitable for infusion production. However, it has a social ills that could lead to the bankruptcy of small local industries, mainly classified industries.