{"product_id":"handbook-of-vanilla-science-and-technology-9781119377276","title":"Handbook of Vanilla Science and Technology","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAn updated guide to the production, science, and uses of vanilla\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eVanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the\u003ci\u003eHandbook of Vanilla Science and Technology\u003c\/i\u003eprovides a comprehensive and updated review of the science and technology used in these items' production and supply.\u003c\/p\u003e \u003cp\u003eFeaturing contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses.\u003c\/p\u003e \u003cp\u003eThe \u003ci\u003eHandbook of Vanilla Science and Technology\u003c\/i\u003e, \u003ci\u003eSecond Edition\u003c\/i\u003e is a vital resource for producers, distributors, and scientists involved in vanilla's growth and utilization, and offers readers:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eA guide to the cultivation, extraction, analysis, DNA sequencing, and marketin\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eList of Contributors xix\u003c\/p\u003e \u003cp\u003ePreface xxiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Production of Vanilla – Agricultural Systems and Curing \u003c\/b\u003e\u003cb\u003e1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Mexican Vanilla Production \u003c\/b\u003e\u003cb\u003e3\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJuan Hernandez\u003c\/i\u003e\u003ci\u003e‐\u003c\/i\u003e\u003ci\u003eHernández\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.1.1 The Mexican Vanilla Legend 4\u003c\/p\u003e \u003cp\u003e1.2 Cultivation Methods 5\u003c\/p\u003e \u003cp\u003e1.2.1 “Traditional”\/Acahual 5\u003c\/p\u003e \u003cp\u003e1.2.2 Intensive System (Monoculture) 6\u003c\/p\u003e \u003cp\u003e1.2.3 Vanilla Cultivation in Existing Orange Groves 6\u003c\/p\u003e \u003cp\u003e1.2.4 Shade Houses 7\u003c\/p\u003e \u003cp\u003e1.3 Vanilla Propagation Techniques 8\u003c\/p\u003e \u003cp\u003e1.3.1 Preparation and Disinfection of Cuttings 8\u003c\/p\u003e \u003cp\u003e1.3.2 Establishing Cuttings – Timing 8\u003c\/p\u003e \u003cp\u003e1.3.3 Establishing Cuttings – Planting 9\u003c\/p\u003e \u003cp\u003e1.3.4 New Bud Formation and Root Growth 9\u003c\/p\u003e \u003cp\u003e1.4 Irrigation 9\u003c\/p\u003e \u003cp\u003e1.5 Nutrition 10\u003c\/p\u003e \u003cp\u003e1.5.1 Mulch 10\u003c\/p\u003e \u003cp\u003e1.5.2 Building Compost 10\u003c\/p\u003e \u003cp\u003e1.6 Weed Control 11\u003c\/p\u003e \u003cp\u003e1.7 Shade Management (Pruning of Support Trees) 11\u003c\/p\u003e \u003cp\u003e1.8 Shoot Management – Looping 12\u003c\/p\u003e \u003cp\u003e1.9 Shoot Management – Rooting 12\u003c\/p\u003e \u003cp\u003e1.10 Main Vanilla Insect Pest 12\u003c\/p\u003e \u003cp\u003e1.11 Main Vanilla Diseases 13\u003c\/p\u003e \u003cp\u003e1.11.1 Anthracnose 14\u003c\/p\u003e \u003cp\u003e1.11.2 Rust 14\u003c\/p\u003e \u003cp\u003e1.11.3 Yellowing and Pre‐mature Fruit Drop 14\u003c\/p\u003e \u003cp\u003e1.12 Flowering and Pollination 14\u003c\/p\u003e \u003cp\u003e1.12.1 Percent of Flowering Plants 15\u003c\/p\u003e \u003cp\u003e1.12.2 Natural Pollination 15\u003c\/p\u003e \u003cp\u003e1.12.3 Hand Pollination 15\u003c\/p\u003e \u003cp\u003e1.12.4 Quantity of Flowers to be Pollinated 17\u003c\/p\u003e \u003cp\u003e1.12.5 Fruit Development 17\u003c\/p\u003e \u003cp\u003e1.13 Harvesting 17\u003c\/p\u003e \u003cp\u003e1.13.1 Harvesting Practices 18\u003c\/p\u003e \u003cp\u003e1.13.2 Preventing Theft 18\u003c\/p\u003e \u003cp\u003e1.14 Green Vanilla Commercialization 19\u003c\/p\u003e \u003cp\u003e1.14.1 Prices 19\u003c\/p\u003e \u003cp\u003e1.15 Curing 19\u003c\/p\u003e \u003cp\u003e1.15.1 Yield Ratio of Green\/Cured Vanilla 21\u003c\/p\u003e \u003cp\u003e1.16 Grading 21\u003c\/p\u003e \u003cp\u003e1.16.1 Packing 22\u003c\/p\u003e \u003cp\u003e1.17 Buyers 23\u003c\/p\u003e \u003cp\u003e1.18 Export Volume 23\u003c\/p\u003e \u003cp\u003e1.19 Prices 23\u003c\/p\u003e \u003cp\u003e1.20 Aromatic Profile 23\u003c\/p\u003e \u003cp\u003e1.21 Summary 24\u003c\/p\u003e \u003cp\u003eReferences 24\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Vanilla Diseases \u003c\/b\u003e\u003cb\u003e27\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJuan Hernandez\u003c\/i\u003e\u003ci\u003e‐\u003c\/i\u003e\u003ci\u003eHernández\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 27\u003c\/p\u003e \u003cp\u003e2.2 Root and Stem Rot (Fusarium oxysporum f. Sp. Vanillae) 27\u003c\/p\u003e \u003cp\u003e2.2.1 Description 27\u003c\/p\u003e \u003cp\u003e2.2.2 Damage 28\u003c\/p\u003e \u003cp\u003e2.2.3 Control 28\u003c\/p\u003e \u003cp\u003e2.3 Black Rot (Phytophtora Sp.) 29\u003c\/p\u003e \u003cp\u003e2.3.1 Description 29\u003c\/p\u003e \u003cp\u003e2.3.2 Damage 29\u003c\/p\u003e \u003cp\u003e2.3.3 Control 29\u003c\/p\u003e \u003cp\u003e2.4 Anthracnose (Colletotrichum Sp.) 30\u003c\/p\u003e \u003cp\u003e2.4.1 Description 30\u003c\/p\u003e \u003cp\u003e2.4.2 Damage 31\u003c\/p\u003e \u003cp\u003e2.4.3 Control 31\u003c\/p\u003e \u003cp\u003e2.5 Rust (Uromyces Sp.) 31\u003c\/p\u003e \u003cp\u003e2.5.1 Description 31\u003c\/p\u003e \u003cp\u003e2.5.2 Damage\u003c\/p\u003e \u003cp\u003e2.5.3 Control 32\u003c\/p\u003e \u003cp\u003e2.6 Rotting of Recently Planted Cuttings 32\u003c\/p\u003e \u003cp\u003e2.6.1 Description 32\u003c\/p\u003e \u003cp\u003e2.6.2 Damage 32\u003c\/p\u003e \u003cp\u003e2.6.3 Control 33\u003c\/p\u003e \u003cp\u003e2.7 Yellowing and Shedding of Young Fruits 33\u003c\/p\u003e \u003cp\u003e2.7.1 Description 33\u003c\/p\u003e \u003cp\u003e2.7.2 Damage 34\u003c\/p\u003e \u003cp\u003e2.7.3 Control 34\u003c\/p\u003e \u003cp\u003e2.8 Viral Diseases 35\u003c\/p\u003e \u003cp\u003e2.8.1 Cymbidium Mosaic Virus (CYMV) 35\u003c\/p\u003e \u003cp\u003e2.8.2 Vanilla Mosaic Virus (VMV) 35\u003c\/p\u003e \u003cp\u003e2.8.3 Vanilla Necrosis Potyvirus (VNPV) 35\u003c\/p\u003e \u003cp\u003e2.8.4 Odontoglossum Ringspot Virus (ORSV) 35\u003c\/p\u003e \u003cp\u003e2.8.5 Prevention of Viral Diseases 36\u003c\/p\u003e \u003cp\u003e2.9 Damage by Adverse Climatic Factors 36\u003c\/p\u003e \u003cp\u003e2.9.1 Natural Pruning of the Apical Buds 36\u003c\/p\u003e \u003cp\u003e2.9.1.1 Description 36\u003c\/p\u003e \u003cp\u003e2.9.1.2 Damage 37\u003c\/p\u003e \u003cp\u003e2.9.1.3 Control 37\u003c\/p\u003e \u003cp\u003e2.10 Damage from Sunburn 37\u003c\/p\u003e \u003cp\u003e2.10.1 Description 37\u003c\/p\u003e \u003cp\u003e2.10.2 Damage 37\u003c\/p\u003e \u003cp\u003e2.10.3 Control 38\u003c\/p\u003e \u003cp\u003e2.11 Hurricanes 38\u003c\/p\u003e \u003cp\u003eReferences 39\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Vanilla Production in Costa Rica \u003c\/b\u003e\u003cb\u003e41\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eElida Varela Quirós\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 41\u003c\/p\u003e \u003cp\u003e3.2 History of Vanilla Production in Costa Rica 42\u003c\/p\u003e \u003cp\u003e3.2.1 The First Phase of Large‐scale Cultivation in Costa Rica 42\u003c\/p\u003e \u003cp\u003e3.2.2 The Second Phase of Vanilla Cultivation in Costa Rica 42\u003c\/p\u003e \u003cp\u003e3.2.3 The Third Phase 43\u003c\/p\u003e \u003cp\u003e3.3 Vanilla Production – The Traditional System 45\u003c\/p\u003e \u003cp\u003e3.4 Vanilla Production – The Intensive System 47\u003c\/p\u003e \u003cp\u003e3.5 Propagation 48\u003c\/p\u003e \u003cp\u003e3.6 Diseases and Pests 49\u003c\/p\u003e \u003cp\u003e3.7 Vanilla Bean Processing 50\u003c\/p\u003e \u003cp\u003e3.8 Conclusions 50\u003c\/p\u003e \u003cp\u003eReferences 51\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Atypical Flowering of \u003c\/b\u003e\u003cb\u003eVanilla planifolia \u003c\/b\u003e\u003cb\u003ein the Region of Junín, Peru \u003c\/b\u003e\u003cb\u003e53\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJuan Hernández-Hernández\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Preparation of the “Mother” Plant (Cuttings) 54\u003c\/p\u003e \u003cp\u003e4.2 Planting Method 54\u003c\/p\u003e \u003cp\u003e4.2.1 Weed Control 55\u003c\/p\u003e \u003cp\u003e4.2.2 Shoot Management – Looping 55\u003c\/p\u003e \u003cp\u003e4.2.3 Shoot Management – Rooting 55\u003c\/p\u003e \u003cp\u003e4.3 Nutrition 55\u003c\/p\u003e \u003cp\u003e4.4 Irrigation 55\u003c\/p\u003e \u003cp\u003e4.5 Pests, Disorders, and Diseases 57\u003c\/p\u003e \u003cp\u003e4.5.1 Vanilla Pest 57\u003c\/p\u003e \u003cp\u003e4.5.2 Diseases 57\u003c\/p\u003e \u003cp\u003e4.5.3 Intense Solar Radiation 57\u003c\/p\u003e \u003cp\u003e4.5.4 New Pest 57\u003c\/p\u003e \u003cp\u003e4.5.5 New Disease 58\u003c\/p\u003e \u003cp\u003e4.6 Flowering Period 59\u003c\/p\u003e \u003cp\u003e4.6.1 Atypical Vanilla Bloom in Peru 59\u003c\/p\u003e \u003cp\u003e4.7 Hand Pollination 60\u003c\/p\u003e \u003cp\u003e4.8 Harvesting 61\u003c\/p\u003e \u003cp\u003e4.9 Vanilla Curing 62\u003c\/p\u003e \u003cp\u003e4.10 Final Comments 62\u003c\/p\u003e \u003cp\u003eReferences 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Vanilla Production in the Context of Culture, Economics, and Ecology of Belize \u003c\/b\u003e\u003cb\u003e65\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eNelle Gretzinger and Dawn Dean\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 65\u003c\/p\u003e \u003cp\u003e5.1.1 Toledo Agriculture and Socio‐demographics Today 66\u003c\/p\u003e \u003cp\u003e5.1.2 Maya Mountain Research Farm 66\u003c\/p\u003e \u003cp\u003e5.1.3 Agro‐ecological Systems 67\u003c\/p\u003e \u003cp\u003e5.1.4 Maya Mountain Research Farm Vanilla Cultivation and Introduction Project 68\u003c\/p\u003e \u003cp\u003e5.1.5 The Belize Organic Vanilla Association 69\u003c\/p\u003e \u003cp\u003e5.1.6 OVA Description and Goals 69\u003c\/p\u003e \u003cp\u003e5.1.7 Innovative Vanilla Plantation Establishment Method Pioneered by OVA Members \u003ci\u003eNicasio and Ophelia Chee Sanchez\u003c\/i\u003e 71\u003c\/p\u003e \u003cp\u003e5.1.8 Wild\/Relic Vanilla Stands in Toledo District 72\u003c\/p\u003e \u003cp\u003e5.1.9 Possibility of Wild Superior or Useful Genotypes\/Species 74\u003c\/p\u003e \u003cp\u003e5.1.10 Dr Pesach Lubinsky’s Research in Belize and Regarding \u003ci\u003eVanilla tahitensis\u003c\/i\u003e 74\u003c\/p\u003e \u003cp\u003e5.1.11 Manche Chol 76\u003c\/p\u003e \u003cp\u003e5.2 Discussion 78\u003c\/p\u003e \u003cp\u003eAcknowledgments 79\u003c\/p\u003e \u003cp\u003eReferences 82\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Conservation and Sustainable Use of Vanilla Crop Wild Relatives in Colombia \u003c\/b\u003e\u003cb\u003e85\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eNicola S. Flanagan, Paul Chavarriaga, and Ana Teresa Mosquera\u003c\/i\u003e\u003ci\u003e‐\u003c\/i\u003e\u003ci\u003eEspinosa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 85\u003c\/p\u003e \u003cp\u003e6.1.1 Low Genetic Diversity in the Vanilla Crop 85\u003c\/p\u003e \u003cp\u003e6.1.2 The Importance of Crop Wild Relatives for Agriculture 85\u003c\/p\u003e \u003cp\u003e6.2 Vanilla Crop Wild Relatives 86\u003c\/p\u003e \u003cp\u003e6.2.1 Phylogenetic Diversity Within the Genus Vanilla 86\u003c\/p\u003e \u003cp\u003e6.2.2 The Secondary Gene Pool for Vanilla 86\u003c\/p\u003e \u003cp\u003e6.2.3 Vanilla Diversity in Colombia 87\u003c\/p\u003e \u003cp\u003e6.3 Vanilla Species in the Wild 89\u003c\/p\u003e \u003cp\u003e6.3.1 Vanilla Species are Rare in the Wild 89\u003c\/p\u003e \u003cp\u003e6.3.2 Reproductive Biology of Vanilla Wild Species 91\u003c\/p\u003e \u003cp\u003e6.3.2.1 Pollinators 91\u003c\/p\u003e \u003cp\u003e6.3.2.2 Autogamy 91\u003c\/p\u003e \u003cp\u003e6.3.3 Mycorrhizal Interactions 92\u003c\/p\u003e \u003cp\u003e6.3.4 Further Interactions with the Microbiome 93\u003c\/p\u003e \u003cp\u003e6.3.5 Bioclimatic and Biophysical Adaptations 94\u003c\/p\u003e \u003cp\u003e6.4 Conservation of Vanilla Crop Wild Relatives 95\u003c\/p\u003e \u003cp\u003e6.4.1 Threats to Conservation 95\u003c\/p\u003e \u003cp\u003e6.4.2 Conservation In situ 96\u003c\/p\u003e \u003cp\u003e6.4.3 Conservation Ex situ 96\u003c\/p\u003e \u003cp\u003e6.4.4 Conservation Ex situ of the Vanilla Microbiome 98\u003c\/p\u003e \u003cp\u003e6.4.5 Conservation of Circa situm and Sustainable Use 98\u003c\/p\u003e \u003cp\u003e6.5 Biotechnological Approaches for Vanilla Genetic Resource Conservation and Utilization 100\u003c\/p\u003e \u003cp\u003e6.5.1 Characterization and Utilization of Genetic Diversity 100\u003c\/p\u003e \u003cp\u003e6.5.1.1 DNA Barcoding 100\u003c\/p\u003e \u003cp\u003e6.5.1.2 Genomic Characterization of Vanilla 100\u003c\/p\u003e \u003cp\u003e6.5.2 Application of Microorganisms in Vanilla Cultivation 101\u003c\/p\u003e \u003cp\u003e6.6 An Integrated Strategy for Conservation and Sustainable Use of Vanilla Crop Wild Relatives 101\u003c\/p\u003e \u003cp\u003e6.6.1 A Colombian National Strategy for Vanilla CWR 101\u003c\/p\u003e \u003cp\u003e6.6.2 International Strategy for Conservation of Vanilla CWR 102\u003c\/p\u003e \u003cp\u003eReferences 102\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 The History of Vanilla in Puerto Rico: Diversity, Rise, Fall, and Future Prospects \u003c\/b\u003e\u003cb\u003e111\u003cbr\u003e\u003c\/b\u003e\u003ci\u003ePaul Bayman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 111\u003c\/p\u003e \u003cp\u003e7.2 Diversity of Wild Vanilla in Puerto Rico 111\u003c\/p\u003e \u003cp\u003e7.2.1 Species and Distributions 111\u003c\/p\u003e \u003cp\u003e7.2.2 Flowering, Pollination, and Fruit Set 112\u003c\/p\u003e \u003cp\u003e7.3 Rise and Fall: The History of Vanilla Cultivation in Puerto Rico 112\u003c\/p\u003e \u003cp\u003e7.4 Socioeconomic Factors Contributing to the Decline of Vanilla 114\u003c\/p\u003e \u003cp\u003e7.5 Diseases and Decline 114\u003c\/p\u003e \u003cp\u003e7.5.1 Fusarium Root and Stem Rot (RSR) 115\u003c\/p\u003e \u003cp\u003e7.5.1.1 The Pathogen 115\u003c\/p\u003e \u003cp\u003e7.5.1.2 Symptoms of RSR 116\u003c\/p\u003e \u003cp\u003e7.5.1.3 Other Fusarium Species 116\u003c\/p\u003e \u003cp\u003e7.5.2 Other Diseases and Pests 116\u003c\/p\u003e \u003cp\u003e7.5.3 Possible Solutions to RSR 116\u003c\/p\u003e \u003cp\u003e7.5.3.1 Biological Control 116\u003c\/p\u003e \u003cp\u003e7.5.3.2 Mycorrhiza 117\u003c\/p\u003e \u003cp\u003e7.5.3.3 Chemical Control 117\u003c\/p\u003e \u003cp\u003e7.5.3.4 Breeding 117\u003c\/p\u003e \u003cp\u003e7.5.3.5 Cultural Control 117\u003c\/p\u003e \u003cp\u003e7.6 Future Prospects 118\u003c\/p\u003e \u003cp\u003eAcknowledgments 118\u003c\/p\u003e \u003cp\u003eReferences 118\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Origins and Patterns of Vanilla Cultivation in Tropical America (1500–1900): No Support for an Independent Domestication of Vanilla in South America \u003c\/b\u003e\u003cb\u003e121\u003cbr\u003e\u003c\/b\u003e\u003ci\u003ePesach Lubinsky, Gustavo A. Romero\u003c\/i\u003e\u003ci\u003e‐\u003c\/i\u003e\u003ci\u003eGonzález, Sylvia M. Heredia, and Stephanie Zabel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 121\u003c\/p\u003e \u003cp\u003e8.1.1 I. Pre‐Cultivation, ca. 1500–1750s 127\u003c\/p\u003e \u003cp\u003e8.1.2 II. Papantla Monopoly, 1760s–1840s 131\u003c\/p\u003e \u003cp\u003e8.1.3 III. The Vanilla Revolution, 1850s–1900, “… and we’ve never looked back” 135\u003c\/p\u003e \u003cp\u003e8.2 The Vanilla Necklace 136\u003c\/p\u003e \u003cp\u003e8.3 Summary 138\u003c\/p\u003e \u003cp\u003eAcknowledgments 139\u003c\/p\u003e \u003cp\u003eReferences 139\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Vanilla Production in Australia \u003c\/b\u003e\u003cb\u003e147\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRichard Exley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 147\u003c\/p\u003e \u003cp\u003e9.2 History 147\u003c\/p\u003e \u003cp\u003e9.3 Species 148\u003c\/p\u003e \u003cp\u003e9.4 Climatic Regions of Australia Suitable for Vanilla 148\u003c\/p\u003e \u003cp\u003e9.5 Climatic Conditions in the Vanilla Growing Regions 149\u003c\/p\u003e \u003cp\u003e9.6 Soil and Nutrients 150\u003c\/p\u003e \u003cp\u003e9.7 Watering 150\u003c\/p\u003e \u003cp\u003e9.8 Fertilizing 150\u003c\/p\u003e \u003cp\u003e9.9 Propagation 150\u003c\/p\u003e \u003cp\u003e9.10 Support 151\u003c\/p\u003e \u003cp\u003e9.11 Light\/Shade 152\u003c\/p\u003e \u003cp\u003e9.12 Spacing 153\u003c\/p\u003e \u003cp\u003e9.13 Training 154\u003c\/p\u003e \u003cp\u003e9.14 Flowering, Fruit Set, Growth, and Maturation 154\u003c\/p\u003e \u003cp\u003e9.14.1 Flowering 154\u003c\/p\u003e \u003cp\u003e9.14.2 Fruit Set (Pollination) 154\u003c\/p\u003e \u003cp\u003e9.14.3 Growth and Maturation 155\u003c\/p\u003e \u003cp\u003e9.15 Harvesting 155\u003c\/p\u003e \u003cp\u003e9.16 Curing 155\u003c\/p\u003e \u003cp\u003e9.16.1 Overview 155\u003c\/p\u003e \u003cp\u003eReferences 156\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Vanilla in Dutch Greenhouses: A Discovery – From Research to Production \u003c\/b\u003e\u003cb\u003e157\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFilip van Noort\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 157\u003c\/p\u003e \u003cp\u003e10.1.1 Start of Research 157\u003c\/p\u003e \u003cp\u003e10.2 Review of Literature 157\u003c\/p\u003e \u003cp\u003e10.3 Flowering 159\u003c\/p\u003e \u003cp\u003e10.3.1 Greenhouse 160\u003c\/p\u003e \u003cp\u003e10.3.2 Sustainability 160\u003c\/p\u003e \u003cp\u003e10.4 Varieties 161\u003c\/p\u003e \u003cp\u003e10.5 Propagation 161\u003c\/p\u003e \u003cp\u003e10.5.1 Cultivation 161\u003c\/p\u003e \u003cp\u003e10.5.2 Growing Systems 162\u003c\/p\u003e \u003cp\u003e10.6 Feasibility and Conclusions 162\u003c\/p\u003e \u003cp\u003eReferences 163\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Establishing Vanilla Production and a Vanilla Breeding Program in the Southern United States 165\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAlan H. Chambers\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 165\u003c\/p\u003e \u003cp\u003e11.2 Southern Florida Climate 165\u003c\/p\u003e \u003cp\u003e11.2.1 Average Temperatures 166\u003c\/p\u003e \u003cp\u003e11.2.2 Average Rainfall 166\u003c\/p\u003e \u003cp\u003e11.2.3 Average Solar Radiation 166\u003c\/p\u003e \u003cp\u003e11.2.4 Major Weather Events 168\u003c\/p\u003e \u003cp\u003e11.3 Native and Naturalized Vanilla Species of South Florida 169\u003c\/p\u003e \u003cp\u003e11.3.1 V. dilloniana 169\u003c\/p\u003e \u003cp\u003e11.3.2 V. mexicana 169\u003c\/p\u003e \u003cp\u003e11.3.3 V. barbellata 169\u003c\/p\u003e \u003cp\u003e11.3.4 V. phaeantha 169\u003c\/p\u003e \u003cp\u003e11.3.5 V. planifolia 171\u003c\/p\u003e \u003cp\u003e11.4 Establishing Vanilla Production in Southern Florida 173\u003c\/p\u003e \u003cp\u003e11.4.1 Shade House Cultivation 173\u003c\/p\u003e \u003cp\u003e11.4.2 Tutor Tree Cultivation 173\u003c\/p\u003e \u003cp\u003e11.4.3 Substrate Considerations 174\u003c\/p\u003e \u003cp\u003e11.4.4 Local Economics and Niche Opportunities 174\u003c\/p\u003e \u003cp\u003e11.5 Vanilla Breeding 175\u003c\/p\u003e \u003cp\u003e11.5.1 Establishing a Vanilla Breeding Program in the United States 175\u003c\/p\u003e \u003cp\u003e11.5.2 Acquiring Diverse Vanilla Accessions 176\u003c\/p\u003e \u003cp\u003e11.5.3 Creating Diversity in Vanilla 176\u003c\/p\u003e \u003cp\u003e11.5.4 Identifying the Primary Gene Pool 177\u003c\/p\u003e \u003cp\u003e11.5.5 Target Traits 177\u003c\/p\u003e \u003cp\u003e11.5.6 A Case for a Publically Available Vanilla Genome 178\u003c\/p\u003e \u003cp\u003e11.6 Conclusions 178\u003c\/p\u003e \u003cp\u003eReferences 178\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 \u003c\/b\u003e\u003cb\u003eIn\u003c\/b\u003e\u003cb\u003e vitro \u003c\/b\u003e\u003cb\u003ePropagation of Vanilla \u003c\/b\u003e\u003cb\u003e181\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRebeca Alicia Menchaca García\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Methods 182\u003c\/p\u003e \u003cp\u003e12.1.1 In vitro Germination 182\u003c\/p\u003e \u003cp\u003e12.1.2 Tissue Culture 182\u003c\/p\u003e \u003cp\u003e12.2 Results and Discussion 183\u003c\/p\u003e \u003cp\u003e12.2.1 Germination 183\u003c\/p\u003e \u003cp\u003e12.2.2 Seed Maturity 183\u003c\/p\u003e \u003cp\u003e12.2.3 Time for Germination 183\u003c\/p\u003e \u003cp\u003e12.2.4 Scarification 183\u003c\/p\u003e \u003cp\u003e12.2.5 Tissue Culture 183\u003c\/p\u003e \u003cp\u003e12.2.6 Hybridization 184\u003c\/p\u003e \u003cp\u003e12.2.7 In vitro Germplasm Bank 185\u003c\/p\u003e \u003cp\u003e12.2.8 Repatriation and Recovery of Mexican Species 185\u003c\/p\u003e \u003cp\u003e12.2.9 Method of Ex vitro Adaptation 186\u003c\/p\u003e \u003cp\u003e12.2.10 Greenhouse Collection 186\u003c\/p\u003e \u003cp\u003e12.2.11 Social Linkage 186\u003c\/p\u003e \u003cp\u003e12.2.12 Human Resource Training and International Interaction 187\u003c\/p\u003e \u003cp\u003e12.3 Conclusions 187\u003c\/p\u003e \u003cp\u003eReferences 188\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Curing of Vanilla \u003c\/b\u003e\u003cb\u003e191\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eChaim Frenkel, Arvind S. Ranadive, Javier Tochihuitl Vázquez, and Daphna Havkin\u003c\/i\u003e\u003ci\u003e‐\u003c\/i\u003e\u003ci\u003eFrenkel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 191\u003c\/p\u003e \u003cp\u003e13.2 Botany of the Vanilla Pod 192\u003c\/p\u003e \u003cp\u003e13.2.1 Two Fruit Regions 192\u003c\/p\u003e \u003cp\u003e13.2.2 Fruit Components 192\u003c\/p\u003e \u003cp\u003e13.2.3 Fruit Anatomy 193\u003c\/p\u003e \u003cp\u003e13.2.4 Pollination Initiates Ovary and Fruit Development 193\u003c\/p\u003e \u003cp\u003e13.2.5 Mature Fruit 194\u003c\/p\u003e \u003cp\u003e13.3 On‐the‐vine Curing Process in a Vanilla Pod 195\u003c\/p\u003e \u003cp\u003e13.4 Off‐the‐vine Curing Process of Vanilla Beans 196\u003c\/p\u003e \u003cp\u003e13.4.1 Purpose of Curing 198\u003c\/p\u003e \u003cp\u003e13.4.2 Traditional Methods of Curing 199\u003c\/p\u003e \u003cp\u003e13.4.2.1 Killing 199\u003c\/p\u003e \u003cp\u003e13.4.2.2 Sweating 200\u003c\/p\u003e \u003cp\u003e13.4.2.3 Drying and Conditioning 201\u003c\/p\u003e \u003cp\u003e13.5 Activity of Hydrolytic Enzymes Occurring in a Curing Vanilla Pod 202\u003c\/p\u003e \u003cp\u003e13.5.1 Protease Activity 202\u003c\/p\u003e \u003cp\u003e13.5.2 Cell Wall Hydrolyzing Enzymes 204\u003c\/p\u003e \u003cp\u003e13.5.3 Glycosyl Hydrolases 204\u003c\/p\u003e \u003cp\u003e13.6 Activity of Oxidative Enzymes Occurring in a Curing Vanilla Pod 209\u003c\/p\u003e \u003cp\u003e13.7 Vanilla Products 212\u003c\/p\u003e \u003cp\u003e13.8 Summary and Conclusions 212\u003c\/p\u003e \u003cp\u003e13.9 Addendum: Commercial Curing Methods of Green Vanilla Bean 213\u003c\/p\u003e \u003cp\u003e13.9.1 Traditional Methods 213\u003c\/p\u003e \u003cp\u003e13.9.1.1 Mexican Curing Method 213\u003c\/p\u003e \u003cp\u003e13.9.1.2 The Bourbon Curing Method 214\u003c\/p\u003e \u003cp\u003e13.9.1.3 The Tahitian Curing Method 214\u003c\/p\u003e \u003cp\u003e13.9.1.4 Other Traditional Curing Methods 214\u003c\/p\u003e \u003cp\u003e13.9.1.5 Indonesian Curing of Vanilla Bean 215\u003c\/p\u003e \u003cp\u003e13.9.2 Refinement of Traditional Curing Methods 215\u003c\/p\u003e \u003cp\u003e13.9.3 Novel Curing Methods 215\u003c\/p\u003e \u003cp\u003eReferences 216\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Fair Trade – The Future of Vanilla? \u003c\/b\u003e\u003cb\u003e223\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRichard J. Brownell Jr\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 The Crisis 223\u003c\/p\u003e \u003cp\u003e14.2 The Farmer 224\u003c\/p\u003e \u003cp\u003e14.3 Fast Forward 226\u003c\/p\u003e \u003cp\u003e14.4 Fair Trade – Background 226\u003c\/p\u003e \u003cp\u003e14.4.1 Fair Trade Principles 227\u003c\/p\u003e \u003cp\u003e14.4.2 Vanilla and Fair Trade 228\u003c\/p\u003e \u003cp\u003e14.5 Commodity Cycles 229\u003c\/p\u003e \u003cp\u003e14.6 Issues 230\u003c\/p\u003e \u003cp\u003e14.6.1 The Price Differential 230\u003c\/p\u003e \u003cp\u003e14.6.2 Vanilla Quality 231\u003c\/p\u003e \u003cp\u003e14.6.3 Limited Availability 231\u003c\/p\u003e \u003cp\u003e14.6.4 Ensuring that Farmers are Paid the FT Price 232\u003c\/p\u003e \u003cp\u003e14.6.5 Consumer Acceptance 232\u003c\/p\u003e \u003cp\u003e14.7 Conclusions 233\u003c\/p\u003e \u003cp\u003e14.7.1 Update 2017 – Fair Trade Vanilla: Today 233\u003c\/p\u003e \u003cp\u003e14.7.2 Update 2017 – Fair Trade Vanilla: The Future 234\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Authentication and Flavor Analysis \u003c\/b\u003e\u003cb\u003e237\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Quality Control of Vanilla Beans and Extracts \u003c\/b\u003e\u003cb\u003e239\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eArvind S. Ranadive\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 239\u003c\/p\u003e \u003cp\u003e15.2 Quality Control of Vanilla Beans 239\u003c\/p\u003e \u003cp\u003e15.2.1 Grading of Vanilla Beans 240\u003c\/p\u003e \u003cp\u003e15.2.1.1 Vanilla Grading in Mexico 241\u003c\/p\u003e \u003cp\u003e15.2.1.2 Vanilla Grading in Madagascar 241\u003c\/p\u003e \u003cp\u003e15.2.1.3 Vanilla Grading in Indonesia 241\u003c\/p\u003e \u003cp\u003e15.2.1.4 Vanilla Grading in Uganda 241\u003c\/p\u003e \u003cp\u003e15.2.1.5 Vanilla Grading in Tahiti 242\u003c\/p\u003e \u003cp\u003e15.2.2 Aroma of Vanilla Beans 243\u003c\/p\u003e \u003cp\u003e15.2.3 Moisture Content of Vanilla Beans 246\u003c\/p\u003e \u003cp\u003e15.2.4 Vanillin Content 246\u003c\/p\u003e \u003cp\u003e15.2.4.1 Vanilla Bean Extraction 247\u003c\/p\u003e \u003cp\u003e15.2.4.2 Vanillin Determination 247\u003c\/p\u003e \u003cp\u003e15.2.4.3 Vanillin Determination in Vanilla Extracts and Other Vanilla Products 248\u003c\/p\u003e \u003cp\u003e15.2.4.4 HPLC Method 248\u003c\/p\u003e \u003cp\u003e15.2.5 Microbial Contaminant Limits 249\u003c\/p\u003e \u003cp\u003e15.3 Quality Control of Commercial Vanilla Products 249\u003c\/p\u003e \u003cp\u003e15.3.1 Definition of Vanilla Products 249\u003c\/p\u003e \u003cp\u003e15.3.1.1 Vanilla Extracts 249\u003c\/p\u003e \u003cp\u003e15.3.1.2 Vanilla Flavoring 250\u003c\/p\u003e \u003cp\u003e15.3.1.3 Vanilla‐Vanillin Extract and Flavoring 250\u003c\/p\u003e \u003cp\u003e15.3.1.4 Concentrated Vanilla Extract and Flavoring 250\u003c\/p\u003e \u003cp\u003e15.3.1.5 Vanilla Oleoresin 250\u003c\/p\u003e \u003cp\u003e15.3.1.6 Vanilla Absolute 250\u003c\/p\u003e \u003cp\u003e15.3.1.7 Vanilla Powder And Vanilla‐Vanillin Powder 251\u003c\/p\u003e \u003cp\u003e15.3.1.8 Vanilla Tincture for Perfumery 251\u003c\/p\u003e \u003cp\u003e15.3.2 Vanilla Extract Quality Parameters 251\u003c\/p\u003e \u003cp\u003e15.3.2.1 Appearance: Color and Clarity 251\u003c\/p\u003e \u003cp\u003e15.3.2.2 Flavor 251\u003c\/p\u003e \u003cp\u003e15.3.2.3 Soluble Solids Content 252\u003c\/p\u003e \u003cp\u003e15.3.2.4 Vanillin Content 252\u003c\/p\u003e \u003cp\u003e15.3.2.5 Organic Acids – (Wichmann) Lead Number 253\u003c\/p\u003e \u003cp\u003e15.3.2.6 Resin Content 253\u003c\/p\u003e \u003cp\u003e15.3.2.7 Microbial Limits 253\u003c\/p\u003e \u003cp\u003e15.4 Determination of Authenticity of Vanilla Extracts 254\u003c\/p\u003e \u003cp\u003e15.4.1 Guidelines for Determination of Authenticity 254\u003c\/p\u003e \u003cp\u003e15.4.1.1 Evaluation of the Ratios Between Specific Components 255\u003c\/p\u003e \u003cp\u003e15.4.1.2 Isotope‐ratios Mass Spectrometry 255\u003c\/p\u003e \u003cp\u003e15.4.1.3 Site‐specific Quantitative Deuterium NmR 255\u003c\/p\u003e \u003cp\u003e15.4.2 Other Methods to Determine Authenticity 256\u003c\/p\u003e \u003cp\u003e15.4.2.1 Stable Isotope Ratio Analysis (SIRA) 256\u003c\/p\u003e \u003cp\u003e15.4.2.2 SNIF‐NMR Technique 258\u003c\/p\u003e \u003cp\u003e15.5 Summary 259\u003c\/p\u003e \u003cp\u003eAcknowledgment 259\u003c\/p\u003e \u003cp\u003eReferences 259\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Flavor, Quality, and Authentication 261\u003cbr\u003e\u003c\/b\u003ePatrick G. Hoffman and Charles M. Zapf\u003c\/p\u003e \u003cp\u003e16.1 Introduction 261\u003c\/p\u003e \u003cp\u003e16.2 Vanilla Flavor Analyses 262\u003c\/p\u003e \u003cp\u003e16.3 Biochemistry and Genetic Research on Vanilla 266\u003c\/p\u003e \u003cp\u003e16.4 Vanilla Quality and Authentication Analyses 267\u003c\/p\u003e \u003cp\u003e16.4.1 Liquid Chromatographic Methods 268\u003c\/p\u003e \u003cp\u003e16.4.2 Isotopic Techniques 272\u003c\/p\u003e \u003cp\u003e16.4.3 Radiometric and Stable Isotope Ratio Analysis 272\u003c\/p\u003e \u003cp\u003e16.4.4 Nuclear Magnetic Resonance (NMR) 274\u003c\/p\u003e \u003cp\u003e16.4.5 Isotopic Techniques Summary 274\u003c\/p\u003e \u003cp\u003e16.4.6 Integrated and Miscellaneous Methodologies 275\u003c\/p\u003e \u003cp\u003e16.5 Conclusion 277\u003c\/p\u003e \u003cp\u003eReferences 279\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Volatile Compounds in Vanilla \u003c\/b\u003e\u003cb\u003e285\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eStephen Toth, Keun Joong Lee, Daphna Havkin\u003c\/i\u003e\u003ci\u003e‐\u003c\/i\u003e\u003ci\u003eFrenkel, Faith C. Belanger, and Thomas G. Hartman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Lexicon of Vanilla Aroma\/Flavor Descriptors 285\u003c\/p\u003e \u003cp\u003eReferences 345\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 A Comprehensive Study of Composition and Evaluation of Vanilla Extracts in US Retail Stores \u003c\/b\u003e\u003cb\u003e349\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDaphna Havkin\u003c\/i\u003e\u003ci\u003e‐\u003c\/i\u003e\u003ci\u003eFrenkel, Faith C. Belanger, Debra Y.J. Booth, Kathryn E. Galasso, \u003c\/i\u003e\u003ci\u003eFrancis P. Tangel, and Carlos Javier Hernández Gayosso\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 History 349\u003c\/p\u003e \u003cp\u003e18.2 Uses of Vanilla in the Industry 349\u003c\/p\u003e \u003cp\u003e18.2.1 Household Products 350\u003c\/p\u003e \u003cp\u003e18.2.2 Dairy Products 350\u003c\/p\u003e \u003cp\u003e18.2.3 Ice Cream (Frozen Dairy Products) 350\u003c\/p\u003e \u003cp\u003e18.2.4 Yogurt 350\u003c\/p\u003e \u003cp\u003e18.2.5 Puddings 351\u003c\/p\u003e \u003cp\u003e18.2.6 Chocolate 351\u003c\/p\u003e \u003cp\u003e18.2.7 Confections 351\u003c\/p\u003e \u003cp\u003e18.2.8 Baked Goods 351\u003c\/p\u003e \u003cp\u003e18.2.9 Beverages 351\u003c\/p\u003e \u003cp\u003e18.2.10 Pet Products 352\u003c\/p\u003e \u003cp\u003e18.2.11 Pharmaceutical Products 352\u003c\/p\u003e \u003cp\u003e18.2.12 Oral Care 352\u003c\/p\u003e \u003cp\u003e18.2.13 Perfume 352\u003c\/p\u003e \u003cp\u003e18.2.14 Toys 352\u003c\/p\u003e \u003cp\u003e18.3 Major US Vanilla Companies 353\u003c\/p\u003e \u003cp\u003e18.4 Introduction to the Study 353\u003c\/p\u003e \u003cp\u003e18.5 Materials and Methods 353\u003c\/p\u003e \u003cp\u003e18.6 Results and Discussion 354\u003c\/p\u003e \u003cp\u003e18.6.1 Labeling of Retail Vanilla Extracts 354\u003c\/p\u003e \u003cp\u003e18.6.2 Flavor Components in the Retail Vanilla Extracts 359\u003c\/p\u003e \u003cp\u003e18.6.3 Total Phenol Content of the Retail Vanilla Extracts 363\u003c\/p\u003e \u003cp\u003e18.7 Conclusion and Recommendation 363\u003c\/p\u003e \u003cp\u003eReferences 365\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Vanilla in Perfumery and Beverage Flavors \u003c\/b\u003e\u003cb\u003e367\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFelix Buccellato\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Earliest Recorded Use of Vanilla 367\u003c\/p\u003e \u003cp\u003eReference 373\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Biology of Vanilla \u003c\/b\u003e\u003cb\u003e375\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 \u003c\/b\u003e\u003cb\u003eVanilla \u003c\/b\u003e\u003cb\u003ePhylogeny and Classification \u003c\/b\u003e\u003cb\u003e377\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKenneth M. Cameron\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Vanilloideae Among Orchids 381\u003c\/p\u003e \u003cp\u003e20.2 Diversity Within Vanilloideae 381\u003c\/p\u003e \u003cp\u003e20.2.1 Tribe Pogonieae 382\u003c\/p\u003e \u003cp\u003e20.2.2 Tribe Vanilleae 383\u003c\/p\u003e \u003cp\u003e20.3 Origins and Age of Vanilloideae 384\u003c\/p\u003e \u003cp\u003e20.4 Diversity Within Vanilla 385\u003c\/p\u003e \u003cp\u003e20.5 Systematic Conclusions and Implications 388\u003c\/p\u003e \u003cp\u003eReferences 389\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Molecular Analysis of a Vanilla Hybrid Cultivated in Costa Rica \u003c\/b\u003e\u003cb\u003e391\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFaith C. Belanger and Daphna Havkin\u003c\/i\u003e\u003ci\u003e‐\u003c\/i\u003e\u003ci\u003eFrenkel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Methods 392\u003c\/p\u003e \u003cp\u003e21.1.1 PCR Amplification, Cloning, and DNA Sequencing 392\u003c\/p\u003e \u003cp\u003e21.1.2 Phylogenetic Analysis 393\u003c\/p\u003e \u003cp\u003e21.1.3 Preparation of Vanilla Extracts 393\u003c\/p\u003e \u003cp\u003e21.2 Results and Discussion 393\u003c\/p\u003e \u003cp\u003eReferences 399\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Root Cause: Mycorrhizal Fungi of Vanilla and Prospects for Biological Control of Root Rots 403\u003cbr\u003e\u003c\/b\u003e\u003ci\u003ePaul Bayman, María del Carmen A. Gonzalez\u003c\/i\u003e\u003ci\u003e‐\u003c\/i\u003e\u003ci\u003eChávez, Ana T. Mosquera\u003c\/i\u003e\u003ci\u003e‐\u003c\/i\u003e\u003ci\u003eEspinosa, and Andrea Porras\u003c\/i\u003e\u003ci\u003e‐\u003c\/i\u003e\u003ci\u003eAlfaro\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 403\u003c\/p\u003e \u003cp\u003e22.1.1 Orchids and Their Mycorrhiza 403\u003c\/p\u003e \u003cp\u003e22.1.2 The Fungi: Rhizoctonia and Related Taxa 404\u003c\/p\u003e \u003cp\u003e22.2 Phylogenetic Diversity of Mycorrhizal Fungi of Vanilla 406\u003c\/p\u003e \u003cp\u003e22.2.1 Methods 406\u003c\/p\u003e \u003cp\u003e22.2.2 Diversity of Mycorrhizal Fungi 408\u003c\/p\u003e \u003cp\u003e22.2.3 Fusarium 409\u003c\/p\u003e \u003cp\u003e22.2.4 Distribution of Mycorrhiza and Colonization of Roots 409\u003c\/p\u003e \u003cp\u003e22.2.5 Roots in Soil vs. Roots on Bark 410\u003c\/p\u003e \u003cp\u003e22.2.6 Differences in Mycorrhiza Among Agrosystems 410\u003c\/p\u003e \u003cp\u003e22.2.7 Limitations of Methods and Sources of Bias 410\u003c\/p\u003e \u003cp\u003e22.3 Mycorrhizal Fungi of Vanilla Stimulate Seed Germination and Seedling Growth 411\u003c\/p\u003e \u003cp\u003e22.3.1 Seedling Germination Experiments 411\u003c\/p\u003e \u003cp\u003e22.3.2 Seedling Growth and Survival Experiments 411\u003c\/p\u003e \u003cp\u003e22.4 Can Mycorrhizal Fungi Protect Vanilla Plants from Pathogens? 414\u003c\/p\u003e \u003cp\u003e22.4.1 Biocontrol of Plant Diseases Using Arbuscular Mycorrhizal Fungi 414\u003c\/p\u003e \u003cp\u003e22.4.2 Biocontrol of Plant Diseases Using Ceratobasidium 415\u003c\/p\u003e \u003cp\u003e22.4.3 Are Rhizoctonia Strains Used for Biocontrol also Potential Pathogens? 416\u003c\/p\u003e \u003cp\u003e22.4.4 Fusarium Species as Potential Biocontrol Agents to Protect Vanilla from Fusarium oxysporum Root Rots 417\u003c\/p\u003e \u003cp\u003e22.5 Conclusions 417\u003c\/p\u003e \u003cp\u003eReferences 418\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Enzymes Characterized From Vanilla \u003c\/b\u003e\u003cb\u003e423\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAndrzej Podstolski\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 L‐Phenylalanine Ammonia‐Lyse (Pal) and Cinnamate‐4‐Hydroxylase (C4h) 423\u003c\/p\u003e \u003cp\u003e23.2 Chain-shortening Enzymes 424\u003c\/p\u003e \u003cp\u003e23.3 4‐Coumaric Acid 3‐Hydroxylase (C3H) 427\u003c\/p\u003e \u003cp\u003e23.4 O‐Methyltransferase (OMT) 428\u003c\/p\u003e \u003cp\u003e23.5 Benzyl Alcohol Dehydrogenase (Bad) 428\u003c\/p\u003e \u003cp\u003e23.6 Glycosyltransferases (GTS) 429\u003c\/p\u003e \u003cp\u003e23.7 β‐Glycosyl Hydrolases and Curing 430\u003c\/p\u003e \u003cp\u003eReferences 431\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Vanillin Biosynthesis – Still not as Simple as it Seems? \u003c\/b\u003e\u003cb\u003e435\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRichard A. Dixon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction 435\u003c\/p\u003e \u003cp\u003e24.2 Multiple Pathways to Vanillin Based on Biochemistry? 438\u003c\/p\u003e \u003cp\u003e24.3 Elucidation of Vanillin Biosynthesis via Molecular Biology? 440\u003c\/p\u003e \u003cp\u003eReferences 442\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 \u003c\/b\u003e\u003cb\u003eVanilla planifolia \u003c\/b\u003e\u003cb\u003e– The Source of the Unexpected Discovery of a New Lignin \u003c\/b\u003e\u003cb\u003e447\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFang Chen and Richard A. Dixon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 447\u003c\/p\u003e \u003cp\u003e25.2 Identification of C‐lignin in V. planifolia 449\u003c\/p\u003e \u003cp\u003e25.3 Identification of Genes Potentially Involved in Lignin and Vanillin Biosynthesis 451\u003c\/p\u003e \u003cp\u003e25.4 C‐Lignin Biosynthesis in Other Plants 452\u003c\/p\u003e \u003cp\u003e25.5 Commercial Value of C‐Lignin as a Novel Natural Polymer 453\u003c\/p\u003e \u003cp\u003eReferences 454\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Biotechnological Production of Vanillin \u003c\/b\u003e\u003cb\u003e457\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Biotechnology of Vanillin: Vanillin from Microbial Sources \u003c\/b\u003e\u003cb\u003e459\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eIvica Labuda\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Introduction 459\u003c\/p\u003e \u003cp\u003e26.1.1 Why? 459\u003c\/p\u003e \u003cp\u003e26.1.2 How? 460\u003c\/p\u003e \u003cp\u003e26.2 Substrates 460\u003c\/p\u003e \u003cp\u003e26.2.1 Ferulic Acid (4‐Hydroxy 3‐Methoxy Cinnamic Acid) 460\u003c\/p\u003e \u003cp\u003e26.2.1.1 Non‐β‐oxidative Deacetylation (CoA‐dependent) 462\u003c\/p\u003e \u003cp\u003e26.2.1.2 β‐Oxidative Deacetylation (CoA‐Dependent) 463\u003c\/p\u003e \u003cp\u003e26.2.1.3 Non‐Oxidative Decarboxylation 464\u003c\/p\u003e \u003cp\u003e26.2.1.4 CoA‐Independent Deacetylation 465\u003c\/p\u003e \u003cp\u003e26.2.1.5 Side‐Chain Reductive Pathway 466\u003c\/p\u003e \u003cp\u003e26.2.2 Eugenol and Isoeugenol 467\u003c\/p\u003e \u003cp\u003e26.2.3 Lignin 468\u003c\/p\u003e \u003cp\u003e26.2.4 Sugars 469\u003c\/p\u003e \u003cp\u003e26.3 Microorganisms 470\u003c\/p\u003e \u003cp\u003e26.3.1 Bacteria 470\u003c\/p\u003e \u003cp\u003e26.3.1.1 Pseudomonas 470\u003c\/p\u003e \u003cp\u003e26.3.1.2 Streptomyces 470\u003c\/p\u003e \u003cp\u003e26.3.1.3 Bacillus 471\u003c\/p\u003e \u003cp\u003e26.3.1.4 Corynebacterium 472\u003c\/p\u003e \u003cp\u003e26.3.1.5 Escherichia coli 472\u003c\/p\u003e \u003cp\u003e26.3.1.6 Amycolatopsis sp. 473\u003c\/p\u003e \u003cp\u003e26.3.1.7 Lactic Acid Bacteria (LAB) 473\u003c\/p\u003e \u003cp\u003e26.3.1.8 Clostridium 474\u003c\/p\u003e \u003cp\u003e26.3.2 Fungi and Yeasts 474\u003c\/p\u003e \u003cp\u003e26.4 Processes 477\u003c\/p\u003e \u003cp\u003e26.4.1 Direct Bioconversion Process 477\u003c\/p\u003e \u003cp\u003e26.4.2 Bi‐Phasic Fermentation 480\u003c\/p\u003e \u003cp\u003e26.4.3 Mixed Culture Fermentation 480\u003c\/p\u003e \u003cp\u003e26.4.4 Continuous Fermentation with Immobilized Cells 481\u003c\/p\u003e \u003cp\u003e26.4.5 Enzymes 481\u003c\/p\u003e \u003cp\u003e26.4.6 Cofactors 482\u003c\/p\u003e \u003cp\u003e26.5 Downstream Processing and Recovery 482\u003c\/p\u003e \u003cp\u003e26.6 Conclusions 482\u003c\/p\u003e \u003cp\u003eReferences 483\u003c\/p\u003e \u003cp\u003eIndex 489\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49407041569111,"sku":"9781119377276","price":142.16,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119377276.jpg?v=1730497973","url":"https:\/\/bookcurl.com\/products\/handbook-of-vanilla-science-and-technology-9781119377276","provider":"Book Curl","version":"1.0","type":"link"}