sourcing team recently traveled to Sumatra, looking for additional
Cinnamon farmers to add to its our current list of suppliers. The coffee
harvest season has ended there and the timing was right, given that we
saw more Cinnamon bark being dried and stocked up at both farmer’s and
|With the increased
humidity of the rainy season, farmers are usually reluctant to put in
the extra effort required to dry the Cinnamon to our standards. Local
collectors accept the wet bark, therefore limiting the supply of good
quality cassia. Crucial in this season, TRIPPER
emphasized the importance of maintaining quality through proper
processing and drying. Collectors have to apply additional drying
techniques to improve quality, which adds to the price of the raw
material. We saw many collectors selling raw product to exporters in
Padang in the same state as they received it from growers, without
undergoing any additional drying. Therefore there is no surprise the
quality of the stock is questionable and with a price increase. This
year, we’re experiencing more pressure on the raw material price as
Padang exporters seem to be either out of stock or they are likely
catching up with their contracts. They are now accepting bark at high
moisture levels, which they previously would have rejected.
normally buy a few times a year are now buying
continuously whenever they can, due to the low supply in
the market. Compared to January 2013, we have seen an
almost 75% price increase through to December 2013.
~Meidy V & Talita M
|A Vanilla Standoff
|A couple of years ago, a big
German flavor company decided to open shop directly in the Sava region
of Madagascar (this region is the mecca of Vanilla) and in doing so has
totally upset the traditional supply chain.
the beginning of this year’s harvest, this company gave
the OK to buy green vanilla at a high price, the problem
was that they had a market to fulfill and everyone else
just followed. The exporters that have cured a portion
of the crop are finding a big resistance from flavor
companies to accept the new prices and nothing is being
booked for the 2014 delivery, so the Vanilla is staying
in the hands of the local preparateur. To avoid too much
weight loss, the local preparateurs are almost all using
vacuum machines and are sometimes packing beans only
after a few weeks. This is a big problem as the Vanilla
is still very unstable and by packing it with so much
water the flavor and vanillin are negatively impacted.
The 2014 crop is expected to come in early June and
estimated at over 1,500MT.
Are the flavor companies well covered and able to wait
until the new crop is available (estimated September)?
Local preparateurs will need to move their Vanilla
before June to stay active in the new crop.
We’ll see how this standoff plays out in the next few
This trend of flavor companies setting up shop at origin
is going to spread and obviously disturbs the
traditional trading network, but I believe will have a
positive impact on the overall quality, giving local
partners access to more technology to improve quality.
Indonesia’s prices moved sharply in September, but after
finding resistance on the market has stabilized.
Historically price have always increased when their was
a shortage of black foodservice beans on the market
(this quality can’t be switch with any other) this is
certainly the case right now. ~Francois B
|Generally when the crop is
ready, the farmers can sell their pods to two channels, the exporters
(they normally cure 10%) and local bush curer called “preparateur”, they
will process the vanilla to a moisture level that is stable and sell it
back to exporters when they have finished with their own curing. This
way of working has worked well so far, but with the arrival of flavor
companies implanting themselves directly on location everything is
|VANILLA ICE CREAM
goes on a Winning Streak at Las Vegas IBIE 2013.
• 375 ml Whole Milk
• 375 ml Thick Cream
• 60 gm Sugar
• 4 Egg Yolks
• ½ tsp Salt
• 18 gm “Island of The Gods” Vanilla Paste
Yield: 1.5 lbs
• Pour the cream & whole milk and a half of the sugar into a heavy
saucepan, place over medium-low heat and heat until low simmer, stirring
frequently. Turn the heat down to low.
• Whisk egg yolk, salt & other half of sugar in a large bowl
until thoroughly combined.
• Slowly pour about ½ cup of hot cream mixture into egg yolk
mixture, whisking constantly. Repeat three times more, whisking
thoroughly before adding each additional ½ cup of hot cream to the egg
yolk mixture. Pour the egg yolk mixture back into the saucepan with the
remaining hot cream and whisk constantly over medium-low heat until
mixture thickens and will coat the back of spoon, 5 to 8 minutes. Do not
let mixture boil.
• Remove from heat. Filter.
• Add “Island of The Gods” Vanilla Paste,
• Pour ingredients into ice cream maker, mix for 30
• Pour the ice cream into a bowl and place in freezer to chill 3
hours/overnight. ~Dewi G
|October 06-09 was
the right time to be presenting our unique line of sweet spice products
to excited attendees at the 2013 International Bakery Industry
Exposition and Convention.
Seven of TRIPPER’S “Best” acted as emissaries
to convention goers wanting to know more about the world of spice.
Francois and Olivier Bernard, owners and directors of TRIPPER, led the team throughout the
four-day show, which proved to be a tremendously successful event.
“Our booth was a mix of old and new, of traditional Indonesian culture
mixed with modern provenance tracking techniques… all of which is part
of the mystique of theTRIPPER 2013 IBIE
Original products presented by TRIPPER at the
show included natural extracts, grounds, Vanilla beans and the
innovative range of pastes. The show highlighted the newest entries into
the market: the “Islands of the Gods” paste
Ice cream was made at the booth and served up as lines quickly formed to
sample the tasty treats. The delicious ice cream was a huge hit in
vanilla, cinnamon, chili, and ginger; all made using the “Islands of the Gods”
natural spice paste products.
On hand to help out with booth duties throughout the show were
Francois Bernard and Olivier Bernard, Albert Putra, Dewi Gustia, Jim
LaRosa, Siska Debert, and Chris Semerau. ~Christina S