After 28 yrs of Vanilla production in Vanuatu Pierro Bianchessi has left for Italy, his homeland. An organic chemist, Bianchessi arrived in Vanuatu in 1987 and found the perfect climate for growing vanilla. He established Venui Vanilla and by 1991 demand had increased beyond what he could produce on his own land. Growers were contracted and trained from northern islands in Vanuatu, processing 2000-2500 tons of vanilla each year at the peak of production. Certified organic from 1997, Pierro marketed the vanilla himself at food shows in Europe, NZ , Australia and New Caledonia. Venui Vanilla quickly became Vanuatu’s premiere artisan food producer.

Vanilla needs a dry coolish winter of 7-8 weeks for successful pollination and although this was possible initially the amount of vanilla being processed has now dropped to 2-300kg per year. Bianchessi states this is a direct result of climate change.

Venui Vanilla now also produces peppercorns, turmeric, chillies and ginger and to reflect this has been rebranded Venui Vanilla - Spices of Vanuatu. Venui would have to process five times the amount of peppercorns to replace the value of the declining vanilla crop according to Bianchessi.

New Zealand has strong links with Venui. An Auckland based graphic designer created the cool looking soft packaging and New Zealand’s BioGro Organic Certification was achieved in 2013. This certification also covers the 200 small farmers who supply the company.

A new manager has been found and the company has been sold to LCM, a very established grocery business based in Luganville. A new cold pressed centrifugal coconut oil processing facility is being built as a result of the new investment.

Although departing, Bianchessi was optimistic the organic ethos of Venui will continue. He believes Vanuatu has a good future with food production as it remains naturally organic, the last of the Pacific Islands to be in this state.

Pierro Bianchessi with bags of peppercorns in Vanuatu

Unloading trays of chilies to dry in Vanuatu

Portrait of Pierro Bianchessi in Vanuatu — Portrait of Pierro Bianchessi founder of Venui Vanilla

“Please bring organic olive oil and flour if possible…” Having booked numerous accommodation suppliers over the years, I was impressed by this unique approach from Swasti Eco Cottages in Bali. After leaving Common Sense Organics with the Bali bound bottle of Moutere Grove Organic Olive Oil I looked forward to handing it over to the Swasti kitchen once we got to Ubud.

Arriving at Swasti we quickly made a tour of the organic garden. The range of produce included turmeric, mulberries, egg plants, tomatoes and some Avatar lookalike goats.

Entrance to Swasti Eco Cottages in Ubud, Bali

Organic tumeric at Swasti Eco Cottages in Ubud, Bali

Organic Anglo-Nubian dairy goat at Swasti Eco Cottages in Bali

After a couple of days exploring the wonderful Ubud surrounds I finally got to photograph Pa Putra (one of the Swasti kitchen staff) holding the Moutere Grove oil in the dining room. In return for the organic oil we received two free desserts.

Pa Putra from Swasti Eco Cottages holding Moutere organic olive oil from New Zealand

Other highlights were the squirrels darting around the treetops, the frangipani flowers draped around our room, frogs croaking through the night, very friendly staff and the abundance of fresh produce on which we dined.

Interior of Rama Room at Swasti Eco Cottage in Ubud, Bali

Breakfast at Swasti Eco Cottages in Ubud,Bali

However it will have to be the next visit for the 3 in 1 chocolate massage, black rice icecream or a special drink of organic raw cacao, banana and cashew milk.

Special drinks blackboard at Swasti Eco Cottages in Ubud, Bali

Although it was left behind the Moutere Grove Organic olive oil will feel right at home.

Vanilla Pioneer departs Vanuatu

The Good Oil on Bali | Murray Lloyd Photography