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Competitive Advantages

  • Distinctive flavor from an exotic endemic Amazon vanilla orchid - V.odorata.

  • Revolutionizing vanilla production through innovation.

  • Rising demand, sweet opportunity - trending Vanilla Market.

  • Pure Vanilla pleasure, high yield - Exceptional 3.2% vanillin content.


Vanilla odorata 

Unique Product

V.odorata is a species of flowering plant in the family Orchidaceae, native to Central America and tropical South America. Vanilla is one of the most popular flavoring agents in the world.

Innovative Production

Experience the pure essence of nature. Discover our organic, hand-pollinated flowers producing nurtured green vanilla beans in high-tech greenhouses for 100% sun-cured Gourmet Vanilla beans.

High Market Demand

The Global Vanilla Market is increasing substantial growth rates over the last few years, and it is estimated that the market will grow significantly in the coming years.


Exceptional active ingredient ‘vanillin’ content around 3.2% on dry weight basis compared with other commercial species such as V.planifolia at 2.4%, generating a high yield product for vanilla extracts.

vainilla circular

Sustainability is a growing consumer interest and represents a unique marketing opportunity for the project

Market Opportunities

Organic Production

The demand for organic vanilla increases every day as consumers pressure food industries to use natural ingredients in their products.

Supply Assurance

Constant production and supply of high-yield organic vanilla due to the selection of highly productive local materials along with our Chakramama monitoring.

Technical Capacity

The technified production under greenhouses allows us to control external variables such as excessive rainfall and phytosanitary requirements.

Cost Reduction

Sustainable production and direct trade ‘From farm to table’ creating a reduced chain of intermediaries and ensuring benefits for local communities.

Follow Us

Chakramama - fundation, Ecuador

Chakramama Foundation
California Non-profit 501 (c)(3)