真空袋Vacuum bags
250 g · 500 g · 1 kg
食品級 PE/PA 真空袋，標註規格（如 14 cm）。保香氣、避光、陰涼儲存。Food-grade PE/PA vacuum bags, labelled by spec (e.g. 14 cm). Aroma-preserving; dark, cool storage.
世界香草之心
The heart of the world's vanilla
The heart of the world's vanilla
馬達加斯加東北海岸的 SAVA 區 （Sambava、Antalaha、Vohémar、Andapa）出產 全球約 80% 的香草豆。 火山土壤、熱帶濕度、海拔分布（0 – 600 米）以及百年來農民的專業經驗， 使其成為波本香草無可爭議的家園。
The SAVA region on Madagascar's north-east coast (Sambava, Antalaha, Vohémar, Andapa) produces about 80% of the world's vanilla pods. Volcanic soils, tropical humidity, an altitude band of 0 – 600 m and a century of grower expertise make it the undisputed home of Bourbon vanilla.
兩個運營點Two operating points
- SAVA · Sambava（北部） — 香草採購、加工、出口。透過 D.I.E SARLU 公司（THUEL 女士的弟弟經營）。
- Vangaindrano（東南部） — 家族原點。THUEL 女士出生地，深度家族網絡與社區工作（「Faire & partager」項目）。
- SAVA · Sambava (north) — vanilla sourcing, processing, export. Operated through D.I.E SARLU (run by Mrs THUEL's brother).
- Vangaindrano (south-east) — family origin. Birthplace of Mrs THUEL; deep family network and community work ("Faire & partager" programme).
SAVA 香草的獨特性What makes SAVA vanilla unique
| 緯度Latitude | 14°S |
| 年降雨量Annual rainfall | 1,500 – 2,400 mm/yr |
| 海拔Altitude | 0 – 600 m |
| 品種Variety | Vanilla planifolia |
| 香蘭素Vanillin | 典型值 1.9 – 2.4%（SAVA 終選批次）· 合約保證 ≥ 1.4%Typical 1.9 – 2.4% (SAVA final-pick lots) · contract guarantee ≥ 1.4% |
| 分級標準Grading standard | NF ISO 5565-2 |
從花到豆 · 14 個月香草日曆
From flower to pod · the 14-month vanilla calendar
From flower to pod · the 14-month vanilla calendar
香草是世界上最貴的香料之一，原因只有一個： 無法加速。 從花到出口就緒約 14 個月，每一階段決定了最終成品的香氣、含水率與等級。
Vanilla is one of the world's most expensive spices for a single reason: it cannot be hurried. From flower to export-ready pod takes ~14 months, and each stage determines the final aroma, moisture and grade.
9月 — 12月Sep — Dec
人工授粉Hand-pollination
每朵花在一個清晨開放Each flower opens for a single morning
★ 人手授粉 · 每朵唯一Hand-pollinated · each flower unique
1月 — 5月Jan — May
藤上熟成Ripening on the vine
綠色豆莢長至 14 - 22 cmGreen pods reach 14 – 22 cm
★ 5 個月生長 · 尚無香氣5-month growth · no aroma yet
6月 — 9月Jun — Sep
人工採收Hand harvest
精確成熟度採摘Picked at optimal ripeness
★ 過早或過晚 → 整批降級Too early or too late → whole lot downgraded
9月 — 11月Sep — Nov
熟成加工Curing
殺青 · 發汗 · 日曬 · 雪松木箱 3 - 6 個月Killing · sweating · sun-drying · cedar boxes 3 – 6 months
★ 香氣化合物 · 緩慢形成Aromatic compounds · slow enzymatic build-up
全年發貨保證Year-round shipping
儘管收成有季節性，我們在 SAVA 區備有全年庫存，可隨時發貨，無需等待新收成。 Although harvest is seasonal, we hold year-round inventory in SAVA so shipments can leave at any time — no need to wait for the next crop.
「逐批測量香蘭素與含水率 — 工業紀律。QC：HPLC · Karl Fischer · 人工分選 · 目視 + 紫外。」
"Vanillin and moisture measured lot by lot — industrial discipline. QC: HPLC · Karl Fischer · hand-sorting · visual + UV."
D.I.E SARLU · Sambava
真實見證 · 種植與熟成
Real-life witness · plantation & curing
Real-life witness · plantation & curing
SAVA 區合作種植戶與傳統工藝的真實見證：從藤上花開的人工授粉，到精確成熟度採摘， 到雪松木箱的慢熟。每一張照片來自 D.I.E SARLU 的實際操作。
Real-life evidence from SAVA growers and traditional craft: from the morning of hand-pollination, to optimal-ripeness harvest, to slow curing in cedar boxes. Every photo comes from real D.I.E SARLU operations.
種植與採收Plantation & harvest
SAVA · 合作種植戶SAVA · grower partners 種植 · 藤蔓Cultivation · the vine
香草藤蔓需 3 年才結豆。我們的合作種植戶在 SAVA 區雨林邊緣種植，遵循傳統人工授粉。A vanilla vine takes 3 years to set pods. Our grower partners plant on the SAVA rainforest edge, following traditional hand-pollination.
D.I.E SARLUD.I.E SARLU 庭院日曬Courtyard sun-drying
D.I.E SARLU 倉庫前的日曬地。綠色豆莢已採，開始 SAVA 區傳統日曬處理。Sun-drying yard in front of D.I.E SARLU's warehouse. Green pods have been picked; traditional SAVA-style drying begins.
JUN – SEP · SAVAJUN – SEP · SAVA 大規模日曬Peak sun-drying
SAVA 區收穫季高峰。豆莢攤在席上，每天翻動，直至濕度降至目標值。SAVA harvest peak. Pods spread on mats, turned daily until moisture reaches target.
熟成與品管Curing & QC
SEP – NOVSEP – NOV 熟成加工Curing
熱水殺青、羊毛箱發汗、日曬。香氣化合物開始酶促形成。Hot-water killing, wool-box sweating, sun-drying. Aroma compounds begin their enzymatic build-up.
3 – 6 個月3 – 6 months 慢熟與人工分選Slow curing & hand-sort
受控溫度濕度，傳統慢熟與人工分選。每位工人配戴食品級頭巾。Climate-controlled slow curing and hand-sorting. All operators wear food-grade head covers.
NF ISO 5565-2NF ISO 5565-2 逐豆校準與分級Per-pod calibration & grading
量具逐豆校準長度（14 / 16 / 18 cm+），人工分選 + HPLC 香蘭素 + Karl Fischer 含水率。Per-pod length calibration (14 / 16 / 18 cm+), hand-sorting + HPLC vanillin + Karl Fischer moisture.
真空包裝 · 裝櫃 · 文件
Vacuum-sealing · container · documents
Vacuum-sealing · container · documents
所有香草採用 食品級 PE/PA 真空包裝， 避光、陰涼、密封儲存。每個出口批次都附完整文件套件（植檢證、原產地證、海關申報、實驗室分析報告）。 出口起點為 SAVA 區 D.I.E SARLU 倉庫（Sambava），可選 FCA SVB（空運 Sambava 機場）或 FOB Toamasina（海運經塔馬塔夫港），最終 CIF Hong Kong 交付。
All vanilla ships in food-grade PE/PA vacuum packs, in dark, cool, sealed storage. Each export lot is accompanied by the full document set (phyto, CoO, customs declaration, lab analysis). Origin point is D.I.E SARLU's Sambava warehouse in SAVA; shipping is by FCA SVB (air, Sambava airport) or FOB Toamasina (sea, via Tamatave port), with final delivery CIF Hong Kong.
真空包裝與出口Vacuum-sealing & export
5 kg 紙箱5 kg cartons
5 kg · 食品級
五層瓦楞紙箱，食品級內襯。豆束按規格捆紮，整齊排列。中型採購商首選。Five-ply corrugated cartons, food-grade liner. Pods tied by spec, neatly laid out. Mid-buyer favourite.
25 kg 編織袋出口25 kg sacks · export
25 kg · 食品級
工業編織袋，每袋手寫批次號（N°7-39），FCA Sambava 出口。可追溯。Industrial woven sacks, hand-written lot number (N°7-39), FCA Sambava export. Traceable.
出口裝櫃與文件Container loading & documents
出口倉庫與稱重Export warehouse & weighing
LCL · FCL 20' (~ 6 - 8 t) / 40'
D.I.E SARLU 出口倉庫，「Vanille Madagascar」紙箱按批次稱重裝櫃。FOB Toamasina 海運或 FCA SVB 空運。D.I.E SARLU export warehouse — "Vanille Madagascar" cartons weighed and loaded by lot. FOB Toamasina (sea) or FCA SVB (air).
批次盒裝Lot boxing
雙層結構 · 食品級
裝櫃前最後檢查：每批捆束分兩層密裝。植檢證 + 原產地證 + 海關申報 + 實驗室報告隨附。Final pre-loading check: each lot densely packed in two layers. Phyto + CoO + customs declaration + lab report included.
SAVA 直採網絡Direct SAVA network
D.I.E SARLU
THUEL 女士的弟弟在 Sambava 經營 D.I.E SARLU。家族網絡直採，無公開拍賣。Mrs THUEL's brother runs D.I.E SARLU from Sambava. Direct family-network sourcing — no anonymous auction.
★ 真實照片由 Léo 提供（D.I.E SARLU · SAVA 區實景） Real photos contributed by Léo (D.I.E SARLU · SAVA region, in situ)