Vanilla, a native of Mexico, is cultivated primarily in Madagascar due to its specific growing requirements of half-shade, mineral-rich soil, high humidity, and consistent rainfall. The plant is sensitive and requires precise temperature conditions to bloom, which lasts only one day. Harvesting is done when the fruit is green and then heat-treated, dried, and matured for eight months. Despite these efforts, the global production of vanilla, at just over two thousand tons, cannot meet demand, with Coca-Cola and other large food companies consuming a significant portion. This shortage has led to the use of synthetic vanillin as a substitute.