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The Role of Microorganisms in Vanilla Curing

By: Patrick Dunphy and Krishna Bala
Posted: September 7, 2012, from the September 2012 issue of P&F magazine.

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  • From P&F Magazine
  • September 2012 issue, pg 22
  • 6 pages

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Vanilla bean curing is a complex and lengthy process that transforms an essentially flavorless green/yellow vanilla bean into the flavorful, chocolate brown, microbiologically stable commercial flavoring mainstay.

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.