The Global Vanilla Market - Virginia Dare Supplier Solutions On-Demand Fireside Chat
The Global Vanilla Market - Virginia Dare Supplier Solutions On-Demand Fireside Chat
On-Demand Web Events
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The global vanilla market is in flux: moving from undersupply to oversupply, and in the process, throwing industrial actors and their partners into somewhat uncharted territory.

With more than 70% of the world’s vanilla coming from Madagascar, global vanilla leaders like Virginia Dare remain committed to improving Malagasy vanilla smallholders’ livelihoods by working to reduce market volatility, promote financial inclusion, and provide a Living Income. Recent market developments and the imposition of Madagascar’s minimum price policy have provoked international debate about how to best carry on with this work. Throwing in a global pandemic on top of all of this, industrial users of vanilla are more vigilant than ever about protecting margins and aggressively managing costs.

We invite you to tune into our upcoming Fireside Chat with Virginia Dare’s Vice President of International Operations, Henry Todd, who’s spent his entire life immersed in the vanilla industry. During the event, you will learn the following:
• Current issues facing the global vanilla supply
• Potential solutions to both short- and long-term market challenges
• How Virginia Dare supports smallholder growers in Madagascar

Henry Todd, Vice President of International Operations

Henry Todd, is the Paris, France-based Vice President of International Operations at Virginia Dare. He is responsible for managing the company’s business in Europe and parts of the Middle East, Africa, and Asia. Extensively involved in the vanilla market, Henry brings 29 years of food ingredient experience to Virginia Dare. Prior to joining the company, he acted as Managing Director of Europe, Middle East, and Africa for A.M. Todd where he worked until 2012. Henry was able to develop deep vanilla expertise in his role as President of Zink & Triest from 1992 to 2005. He has traveled extensively, particularly in Madagascar, Indonesia, India, and Uganda, to expand his knowledge on the craft of vanilla.

Jay Gilbert, Ph.D., Director, Scientific Programs and Career Pathways, Institute of Food Technologists

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