In vanilla, the pathogenic microflora consists mainly of bacteria responsible for food poisoning (Bacillus subtilis, Clostridium perfringens, Staphylococcus aureus). Micro-organisms can not only alter the quality of vanilla but also present health risks for consumers. Once processed, vanilla is generally not conducive to the development of these bacteria (low water content, presence of antimicrobial compounds such as vanillin in vanilla beans). The microbiological load must be eliminated before vanilla is marketed, and the product must be packaged under strict, sterile conditions.

The French company imports vanilla powder or beans of the highest quality, so the product is very sensitive. The SME seeks partner able to provide a machine for treatment in order to eliminate bacteria must preserve the vanillin and moisture to retain the organoleptic qualities. The sterilisation equipment will also be used for powdered or granulated spices. The SME is therefore looking for a complete machine capable of effectively decontaminating the product and also equipped with a sterile outlet for vacuum packaging.

The SME is looking for a partner capable of supplying two machines, one to be installed in Madagascar and the other in region of Brittany, France. A commercial agreement with technical assistance is being sought with food processing provider.
Advantages and innovation
Technical Specification or Expertise Sought
The French SME needs:
-1 decontamination machine to process 500kg/day to be installed in Madagascar,
-1 decontamination machine to process 200kg/day to be installed in France.

The machines must be adjustable according to the product: bean vanilla, grain spices, vanilla or spices in powder.