Product guide
CNV · Quality · Campaign · Phytosanitary · Cold Chain
Vanilla export from Madagascar: the complete logistics guide.
Madagascar produces 70% of the world's vanilla. Exporting it requires navigating CNV regulations, quality analysis, campaign timing, and cold chain logistics. This guide covers every step from source to ship.
TL;DR
The short version for vanilla exporters.
CNV oversight
All vanilla exports must be approved by the Conseil National de la Vanille.
6-month curing
Green vanilla must cure for a minimum of 6 months before export.
Campaign: June–Nov
Official export season set by government decree each year.
Cold chain: 15–20°C
Reefer containers set to 15–20°C, not refrigerated to near-freezing.
Requirements
What you need before exporting vanilla.
Madagascar's vanilla export sector is regulated by the CNV to protect quality and stabilise prices. Every exporter must meet these requirements.
CNV Registration
Register with the Conseil National de la Vanille (CNV) as an authorised vanilla exporter. This requires a valid business registration, proof of sourcing relationships with cultivators, and a warehouse facility meeting CNV storage standards.
Export Licence
Obtain an export licence from the Ministry of Commerce, endorsed by the CNV. The licence is product-specific and covers vanilla in all forms — green beans, cured beans, extract, and powder.
Quality Analysis Certificate
The CNV conducts HPLC analysis to measure vanillin content, moisture, and acidity. Each lot receives a certificate grading it as A, B, or C. Only Grade A and above qualify for premium export channels.
Phytosanitary Certificate
Issued by the SAGMV (Service de la Santé des Végétaux), this certifies the vanilla is free from regulated pests and diseases. Inspection is mandatory before every export shipment.
Label Vanille Compliance
Madagascar's Label Vanille quality system is the national traceability standard. Full compliance means documenting the entire chain — from cultivator plot to export container — including curing duration, storage conditions, and batch traceability.
Step-by-step process
From cultivator to container in six steps.
The vanilla export process follows a strict sequence. Planning backwards from your target vessel date ensures you hit every deadline.
1
Source from cultivators
Build relationships with vanilla growers in the SAVA region (Sambava, Antalaha, Vohemar, Andapa) or other producing regions. Secure supply before the campaign window opens.
2
Cure for 6+ months
Green vanilla must be cured through the traditional sweating and drying process for a minimum of 6 months. Proper curing develops the vanillin profile that buyers demand.
3
Grade and sort
Sort cured beans by grade, length, and moisture content. The CNV samples each lot for HPLC vanillin analysis. Beans must meet minimum thresholds for export.
4
Submit CNV documentation
File export application with CNV including quality certificate, phytosanitary certificate, commercial invoice, packing list, and proof of warehouse compliance.
5
Pack for cold chain
Vacuum-seal or pack vanilla in food-grade polyethylene bags inside sealed cartons. Maintain 15-20°C and 60-70% humidity throughout storage and loading.
6
Ship via reefer
Load into reefer containers set to 15-20°C (not refrigerated). Transit from Toamasina to Europe is 25-30 days, to US East Coast 30-35 days. Cold chain monitoring throughout.
Common challenges
What trips up vanilla exporters.
The vanilla export business rewards planning and punishes last-minute approaches. These are the most common pitfalls.
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Price volatility
Vanilla prices fluctuate significantly based on global supply. The CNV attempts to stabilise prices, but exporters must be prepared for rapid market shifts.
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Curing quality variation
Not all curing produces consistent results. Uncontrolled humidity, temperature swings, or insufficient curing time produce beans with low vanillin content that fail Grade A thresholds.
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Seasonal vessel space
The June-November campaign coincides with peak shipping demand. Reefer container space from Toamasina is limited — book well in advance through your forwarder.
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CNV bottlenecks
Volume surges during peak campaign can slow CNV processing. Plan document submissions early and maintain direct communication with CNV staff.
Common questions
Vanilla export, answered.
- How long does the CNV export approval process take?
- The CNV (Conseil National de la Vanille) export approval typically takes 5-10 business days from submission. This includes document verification, quality analysis review, and issuance of the export certificate. Apply well before your vessel's cutoff date to avoid delays.
- What vanillin content is required for Grade A export?
- Madagascar's Label Vanille quality system requires a minimum vanillin content of 1.5% for Grade A green beans. Premium Grade AA requires 1.8%+. The CNV conducts HPLC analysis on representative samples from each lot before export approval.
- When is the vanilla export campaign season?
- The official vanilla export campaign runs from June to November, set by government decree. Green vanilla must be cured for a minimum of 6 months before export. Planning should begin in January for the June campaign start.
- Do I need a phytosanitary certificate for vanilla export?
- Yes. A phytosanitary certificate issued by the Madagascar plant protection authority (SAGMV) is mandatory for all vanilla exports. It confirms the vanilla has been inspected and is free from regulated pests. Your transitaire or CNV agent coordinates this.
- What are the cold chain requirements for vanilla shipping?
- Vanilla beans must be stored and shipped at 15-20°C with 60-70% relative humidity. Reefer containers should be set to this range (not refrigerated to near-freezing). Improper temperature causes vanillin degradation and mold. Use a logistics partner experienced in vanilla handling.
Planning a vanilla export? Talk to an expert first.
Send us your vanilla volume, grade, and destination. We will walk you through CNV timelines, cold chain setup, and carrier options from Toamasina.