Biashara ya Vanilla, Tshs 850,000 kwa kilo; Kuna nini nyuma ya tangazo hili?

Biashara ya Vanilla, Tshs 850,000 kwa kilo; Kuna nini nyuma ya tangazo hili?

Stuxnet said:
Nisiwachoshe bure nitaandika kifupi sana. Kuna tangazo limepata airtime kubwa kwenye ITV kuhusu Vanilla International inayo promote kilimo cha vanilla wilayani Njombe. Bottom line ni bei ya soko ya kilo moja kuwa ni Tsh 850,000.

Wasiwasi wangu:
1. Kama faida ni kubwa hivyo kwa nini wasilime wenyewe kwa vile wanajuwa soko lilipo?

2. Ile methali ya kizuri chajiuza, na kibaya chajitembeza, je ina apply hapa?

3. Kuna watu wanalima vanilla Mkoa wa Kagera wanadai kuwa hata mteja wa kumuuzia kilo moja kwa Tsh 50,000 hawampati.

4. Kwa nini wanatangaza "faida" tu mfano bei nzuri na hawatangazi "changamoto" zinazoendana na biashara hii?

5. Naiona kama DESI watu wanaweza kupigwa hela hapa.

Wajuzi tufahamisheni
Click to expand...
Yuko sawa tena nafikiri bei inaweza kuwa zaidi ya hapo, vanilla ni ya pili au sometime inakuwa spice ya kwanza duniani kwa bei hasa inapoanza kuwa adimu, kiufupi toka ikichumwa shambani ikiwa ya kijani mpaka kuiuza kuna kazi ngumu ya miaka minne, sijui kama aliwaeleza hilo, ndani ya hiyo miaka mi nne kila siku kuna kazi ya kuanika juani mchana na usiku kufunika na blankets ndipo kuja kupata hiyo ladha maridhawa ya vanilla, naomba msome hapa chini


Stages of Vanilla Harvesting

There are 6 stages of vanilla harvesting. For this process to be successful, it requires a delicate balance between moisture and average temperature.

Here are the 6 stages:

1. Harvesting

Beans are carefully pulled from the flower. At this phase they are green and odorless, as you can see in this informative video.

2. Killing/Blanching

The outer vegetative skin of the bean is killed by soaking it in hot water to keep it from growing further. This not only kills the skin of the vanilla bean, but also kills other potential pathogens.

3. Sweating

The vanilla pods are exposed to the hot conditions during the day and then wrapped in blankets at night to "sweat" out their inherent flavor and aroma. It is in this phase that the wonderful, familiar flavor and aroma of vanilla begins to present itself.

4. Drying

Similar to sweating, this phase is more art than science, but science is still an important factor. The vanilla beans are laid out into the hot sun all day, and then brought inside at night, until the moisture content in the beans is down to 18%-35%. (Grade-b vanilla is dried longer with a moisture content around 20%. Grade-a is dried for a shorter period of time with a moisture content around 30%.)

[https://cdn]

5. Grading

Once dried, vanilla beans are laid out and graded based on their quality, shape and moisture content into various categories such as "grade-A", "grade-B", "gourmet", "black", etc. Grade-a and Grade-b are based on moisture content and easier to quantify. While "gourmet" or "black" are much more subjective.

6. Transportation

The dried beans are separated by grading glass, bundled and packaged usually vacuum sealed. Vacuum sealing is important because it ensures the bean's moisture remains the same. Moisture can't get in and moisture can't get out. This ensures that the grade of the bean stays consistent from the farm to the consumer.

The entire process from planting the vanilla bean through final packaging can require up to four years, making this little vanilla bean one of the most complicated fruits on our planet.

When vanilla beans are received at VanillaPura, each is bean is individually inspected to ensure that quality standards are met. We do not rinse or submerge our vanilla beans in water or alcohol for two reasons:

Adding water or alcohol will instigate dehydration and increase the likelihood of mold.

Adding water or alcohol will increase product weight, which means you are buying more water and alcohol instead of vanilla beans.

After a thorough inspection, we vacuum seal the vanilla beans in pouches based on weight or bean quantity, and we ship them in sealed, bubble-lined envelopes or boxes.

When vanilla beans are received by our customers, they can be quickly rinsed off with water or alcohol (like vodka) and dried immediately by dabbing off the moisture with a clean towel. We recommend that the beans remain in their vacuum-sealed pouch, in a cool, dry and dark place until they are ready to be used. Shelf life can be as long as one year, but we recommend using them immediately.
 
Kwa mkulima atakae uza direct toka shamba sidhani kama bei itafika huko ila kwa mkulima atakaye weza kui process, yaani kuiongezea thamani soko la dunia sasa linafika 500$ kwa kilo ambapo wanasema inabei kuliko kilo ya silver....

Kufahamu vizuri naomba muangalie clip hii youtube

 
penadu said:
Yuko sawa tena nafikiri bei inaweza kuwa zaidi ya hapo, vanilla ni ya pili au sometime inakuwa spice ya kwanza duniani kwa bei hasa inapoanza kuwa adimu, kiufupi toka ikichumwa shambani ikiwa ya kijani mpaka kuiuza kuna kazi ngumu ya miaka minne, sijui kama aliwaeleza hilo, ndani ya hiyo miaka mi nne kila siku kuna kazi ya kuanika juani mchana na usiku kufunika na blankets ndipo kuja kupata hiyo ladha maridhawa ya vanilla, naomba msome hapa chini


Stages of Vanilla Harvesting

There are 6 stages of vanilla harvesting. For this process to be successful, it requires a delicate balance between moisture and average temperature.

Here are the 6 stages:

1. Harvesting

Beans are carefully pulled from the flower. At this phase they are green and odorless, as you can see in this informative video.

2. Killing/Blanching

The outer vegetative skin of the bean is killed by soaking it in hot water to keep it from growing further. This not only kills the skin of the vanilla bean, but also kills other potential pathogens.

3. Sweating

The vanilla pods are exposed to the hot conditions during the day and then wrapped in blankets at night to "sweat" out their inherent flavor and aroma. It is in this phase that the wonderful, familiar flavor and aroma of vanilla begins to present itself.

4. Drying

Similar to sweating, this phase is more art than science, but science is still an important factor. The vanilla beans are laid out into the hot sun all day, and then brought inside at night, until the moisture content in the beans is down to 18%-35%. (Grade-b vanilla is dried longer with a moisture content around 20%. Grade-a is dried for a shorter period of time with a moisture content around 30%.)

[https://cdn]

5. Grading

Once dried, vanilla beans are laid out and graded based on their quality, shape and moisture content into various categories such as "grade-A", "grade-B", "gourmet", "black", etc. Grade-a and Grade-b are based on moisture content and easier to quantify. While "gourmet" or "black" are much more subjective.

6. Transportation

The dried beans are separated by grading glass, bundled and packaged usually vacuum sealed. Vacuum sealing is important because it ensures the bean's moisture remains the same. Moisture can't get in and moisture can't get out. This ensures that the grade of the bean stays consistent from the farm to the consumer.

The entire process from planting the vanilla bean through final packaging can require up to four years, making this little vanilla bean one of the most complicated fruits on our planet.

When vanilla beans are received at VanillaPura, each is bean is individually inspected to ensure that quality standards are met. We do not rinse or submerge our vanilla beans in water or alcohol for two reasons:

Adding water or alcohol will instigate dehydration and increase the likelihood of mold.

Adding water or alcohol will increase product weight, which means you are buying more water and alcohol instead of vanilla beans.

After a thorough inspection, we vacuum seal the vanilla beans in pouches based on weight or bean quantity, and we ship them in sealed, bubble-lined envelopes or boxes.

When vanilla beans are received by our customers, they can be quickly rinsed off with water or alcohol (like vodka) and dried immediately by dabbing off the moisture with a clean towel. We recommend that the beans remain in their vacuum-sealed pouch, in a cool, dry and dark place until they are ready to be used. Shelf life can be as long as one year, but we recommend using them immediately.
Click to expand...


Alas!! this is a punishment rather than a business.🙉
 
Stuxnet said:
Nisiwachoshe bure nitaandika kifupi sana. Kuna tangazo limepata airtime kubwa kwenye ITV kuhusu Vanilla International inayo promote kilimo cha vanilla wilayani Njombe. Bottom line ni bei ya soko ya kilo moja kuwa ni Tsh 850,000.

Wasiwasi wangu:
1. Kama faida ni kubwa hivyo kwa nini wasilime wenyewe kwa vile wanajuwa soko lilipo?

2. Ile methali ya kizuri chajiuza, na kibaya chajitembeza, je ina apply hapa?

3. Kuna watu wanalima vanilla Mkoa wa Kagera wanadai kuwa hata mteja wa kumuuzia kilo moja kwa Tsh 50,000 hawampati.

4. Kwa nini wanatangaza "faida" tu mfano bei nzuri na hawatangazi "changamoto" zinazoendana na biashara hii?

5. Naiona kama DESI watu wanaweza kupigwa hela hapa.

Wajuzi tufahamisheni
Click to expand...
Inaweza kuwa kama ile fursa ya
V. J. AGRI-MARKET SOLUTION ya dada fulani.
Watu walipigwa mamilioni ya shilingi!
 
Alvin A. said:
Nawasikilizaga weee nabaki nacheka[emoji23][emoji23][emoji23][emoji23] yaani
1. Wakupe shamba
2. Pembejeo
3. Mwangalizi/kibarua wakukufanyia kazi kama upo mbali
Halafu wewe uvune faida ukiwa Dar??

Nanusa harufu ya kupigwa hapa.

Km wanapemnejeo, mashamba, vibarua, madawa na mbegu kwanini wasifanye wao.

Hii itakua kama Mr. Kuku
Click to expand...
Kuna watu wameshawekeza mpunga wa kutosha wanasuburi kuwa milionea. Wako na maneno matamu sana pale eti mita za mraba 100 unatoa kilo 100 za vanilla na @kg ni 1000K.
 
Stuxnet said:
Nisiwachoshe bure nitaandika kifupi sana. Kuna tangazo limepata airtime kubwa kwenye ITV kuhusu Vanilla International inayo promote kilimo cha vanilla wilayani Njombe. Bottom line ni bei ya soko ya kilo moja kuwa ni Tsh 850,000.

Wasiwasi wangu:
1. Kama faida ni kubwa hivyo kwa nini wasilime wenyewe kwa vile wanajuwa soko lilipo?

2. Ile methali ya kizuri chajiuza, na kibaya chajitembeza, je ina apply hapa?

3. Kuna watu wanalima vanilla Mkoa wa Kagera wanadai kuwa hata mteja wa kumuuzia kilo moja kwa Tsh 50,000 hawampati.

4. Kwa nini wanatangaza "faida" tu mfano bei nzuri na hawatangazi "changamoto" zinazoendana na biashara hii?

5. Naiona kama DESI watu wanaweza kupigwa hela hapa.

Wajuzi tufahamisheni
Click to expand...
Ndugu hiyo bei ni kweli lakini zinatakiwa zenye ubora sasa hadi utoboe zenye ubora unaitakiwa unaweza ukaita maji mma, zinachangamoto balaaaa si rahisi kama inavyotangazwa bei hizo
 
Bakariforever said:
Ndugu hiyo bei ni kweli lakini zinatakiwa zenye ubora sasa hadi utoboe zenye ubora unaitakiwa unaweza ukaita maji mma, zinachangamoto balaaaa si rahisi kama inavyotangazwa bei hizo
Click to expand...
Na mnunuzi ndiyo mwenye vigezo vya kupima ubora, lazima wakulima walizwe tu
 
penadu said:
Yuko sawa tena nafikiri bei inaweza kuwa zaidi ya hapo, vanilla ni ya pili au sometime inakuwa spice ya kwanza duniani kwa bei hasa inapoanza kuwa adimu, kiufupi toka ikichumwa shambani ikiwa ya kijani mpaka kuiuza kuna kazi ngumu ya miaka minne, sijui kama aliwaeleza hilo, ndani ya hiyo miaka mi nne kila siku kuna kazi ya kuanika juani mchana na usiku kufunika na blankets ndipo kuja kupata hiyo ladha maridhawa ya vanilla, naomba msome hapa chini


Stages of Vanilla Harvesting

There are 6 stages of vanilla harvesting. For this process to be successful, it requires a delicate balance between moisture and average temperature.

Here are the 6 stages:

1. Harvesting

Beans are carefully pulled from the flower. At this phase they are green and odorless, as you can see in this informative video.

2. Killing/Blanching

The outer vegetative skin of the bean is killed by soaking it in hot water to keep it from growing further. This not only kills the skin of the vanilla bean, but also kills other potential pathogens.

3. Sweating

The vanilla pods are exposed to the hot conditions during the day and then wrapped in blankets at night to "sweat" out their inherent flavor and aroma. It is in this phase that the wonderful, familiar flavor and aroma of vanilla begins to present itself.

4. Drying

Similar to sweating, this phase is more art than science, but science is still an important factor. The vanilla beans are laid out into the hot sun all day, and then brought inside at night, until the moisture content in the beans is down to 18%-35%. (Grade-b vanilla is dried longer with a moisture content around 20%. Grade-a is dried for a shorter period of time with a moisture content around 30%.)

[https://cdn]

5. Grading

Once dried, vanilla beans are laid out and graded based on their quality, shape and moisture content into various categories such as "grade-A", "grade-B", "gourmet", "black", etc. Grade-a and Grade-b are based on moisture content and easier to quantify. While "gourmet" or "black" are much more subjective.

6. Transportation

The dried beans are separated by grading glass, bundled and packaged usually vacuum sealed. Vacuum sealing is important because it ensures the bean's moisture remains the same. Moisture can't get in and moisture can't get out. This ensures that the grade of the bean stays consistent from the farm to the consumer.

The entire process from planting the vanilla bean through final packaging can require up to four years, making this little vanilla bean one of the most complicated fruits on our planet.

When vanilla beans are received at VanillaPura, each is bean is individually inspected to ensure that quality standards are met. We do not rinse or submerge our vanilla beans in water or alcohol for two reasons:

Adding water or alcohol will instigate dehydration and increase the likelihood of mold.

Adding water or alcohol will increase product weight, which means you are buying more water and alcohol instead of vanilla beans.

After a thorough inspection, we vacuum seal the vanilla beans in pouches based on weight or bean quantity, and we ship them in sealed, bubble-lined envelopes or boxes.

When vanilla beans are received by our customers, they can be quickly rinsed off with water or alcohol (like vodka) and dried immediately by dabbing off the moisture with a clean towel. We recommend that the beans remain in their vacuum-sealed pouch, in a cool, dry and dark place until they are ready to be used. Shelf life can be as long as one year, but we recommend using them immediately.
Click to expand...
Kuna mpaka kuifunika na mablanketi, hiyo sasa adhabu
 
penadu said:
Yuko sawa tena nafikiri bei inaweza kuwa zaidi ya hapo, vanilla ni ya pili au sometime inakuwa spice ya kwanza duniani kwa bei hasa inapoanza kuwa adimu, kiufupi toka ikichumwa shambani ikiwa ya kijani mpaka kuiuza kuna kazi ngumu ya miaka minne, sijui kama aliwaeleza hilo, ndani ya hiyo miaka mi nne kila siku kuna kazi ya kuanika juani mchana na usiku kufunika na blankets ndipo kuja kupata hiyo ladha maridhawa ya vanilla, naomba msome hapa chini


Stages of Vanilla Harvesting

There are 6 stages of vanilla harvesting. For this process to be successful, it requires a delicate balance between moisture and average temperature.

Here are the 6 stages:

1. Harvesting

Beans are carefully pulled from the flower. At this phase they are green and odorless, as you can see in this informative video.

2. Killing/Blanching

The outer vegetative skin of the bean is killed by soaking it in hot water to keep it from growing further. This not only kills the skin of the vanilla bean, but also kills other potential pathogens.

3. Sweating

The vanilla pods are exposed to the hot conditions during the day and then wrapped in blankets at night to "sweat" out their inherent flavor and aroma. It is in this phase that the wonderful, familiar flavor and aroma of vanilla begins to present itself.

4. Drying

Similar to sweating, this phase is more art than science, but science is still an important factor. The vanilla beans are laid out into the hot sun all day, and then brought inside at night, until the moisture content in the beans is down to 18%-35%. (Grade-b vanilla is dried longer with a moisture content around 20%. Grade-a is dried for a shorter period of time with a moisture content around 30%.)

[https://cdn]

5. Grading

Once dried, vanilla beans are laid out and graded based on their quality, shape and moisture content into various categories such as "grade-A", "grade-B", "gourmet", "black", etc. Grade-a and Grade-b are based on moisture content and easier to quantify. While "gourmet" or "black" are much more subjective.

6. Transportation

The dried beans are separated by grading glass, bundled and packaged usually vacuum sealed. Vacuum sealing is important because it ensures the bean's moisture remains the same. Moisture can't get in and moisture can't get out. This ensures that the grade of the bean stays consistent from the farm to the consumer.

The entire process from planting the vanilla bean through final packaging can require up to four years, making this little vanilla bean one of the most complicated fruits on our planet.

When vanilla beans are received at VanillaPura, each is bean is individually inspected to ensure that quality standards are met. We do not rinse or submerge our vanilla beans in water or alcohol for two reasons:

Adding water or alcohol will instigate dehydration and increase the likelihood of mold.

Adding water or alcohol will increase product weight, which means you are buying more water and alcohol instead of vanilla beans.

After a thorough inspection, we vacuum seal the vanilla beans in pouches based on weight or bean quantity, and we ship them in sealed, bubble-lined envelopes or boxes.

When vanilla beans are received by our customers, they can be quickly rinsed off with water or alcohol (like vodka) and dried immediately by dabbing off the moisture with a clean towel. We recommend that the beans remain in their vacuum-sealed pouch, in a cool, dry and dark place until they are ready to be used. Shelf life can be as long as one year, but we recommend using them immediately.
Click to expand...
Mkuu,
Mimi nalima Vanilla, kinachonisikitisha huyu jamaa sio Mkweli hata kidogo,,anawadanganya watu.soon watu watalia...itoshe tu kusema kilimo sio rahisi kama watu wanavyoaminishwa hata kidogo...na kama vanilla inafaida hivyo basi wakina MO na matajiri wengine tayari hiyo fursa wangekuwa wameshaiona na kukimbilia
 
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