The Story of Vanilla Reading Answers

Mar 5, 2025

The Story of Vanilla is a generic topic for IELTS Reading answers. The Story of Vanilla Reading Answers consists of 13 IELTS questions. For the given set of questions (Questions No. 28-35), the candidate has to match the given statement with the initials of the correct person’s initials after reading the passage thoroughly. After that, from Questions No. 36-38, you have to give the answers in not more than ONE WORD. And, finally, for the remaining set of questions (Questions No. 39-40), choose the correct option from the list of given options.

The IELTS Reading Answers section evaluates a candidate's skills in comprehending and analyzing academic and general texts. Practicing with IELTS Reading Practice Papers helps you grasp question patterns, improve vocabulary, and build critical reading abilities. Mastering question instructions and managing time efficiently are key strategies for attaining high band scores in the IELTS exam.

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Section 1 The Story of Vanilla Reading Answers

Vanilla is a member of the orchid family, a sprawling conglomeration of some 25,000 different species Vanilla is a native of South and Central America and the Caribbean and the first people to have cultivated it seem to have been the Totonacs of Mexico's east coast. The flavor and fragrance of vanilla varies according to where it is grown and there are four main Vanilla-producing regions: Madagascar, Indonesia, Mexico, and Tahiti.

Vanilla grows as a clinging vine, reaching lengths of up to 300 feet, from which sprout pale greenish-yellow flowers, about four inches in diameter. Vanilla in its native habitat is pollinated by bees. Each flower remains open for just 24 hours, after which, if not pollinated, it wilts, dies, and drops to the ground. In terms of farming, this means that vanilla flowers need to be hand-pollinated. The problem with vanilla is that it costs a lot. It is the second most expensive spice in the world (after saffron) because its production is so labor-intensive. “Vanilla requires a fair amount of skill to grow,” explains Tom McCullum, co-founder of a direct-trade chocolate and vanilla company. “You can't just put a seed in the ground, tend to it, and expect it to produce a yield. Hand pollination is a learned skill. Many farmers have been growing vanilla for three to four generations. Smallholder farmers have an absolute sixth sense as to when the orchids will bloom.” Once pollination is completed, in approximately nine months, a fully-grown green bean is ready to be picked. The characteristic vanilla aromas and flavors don't reveal themselves until the crop is cured and dried, so it's also important to know how to manage the beans once they're harvested. Farmer Alex Ellis explains. “Vanilla beans are sorted and graded. They are then blanched in hot water to halt fermentation and placed in large containers to sweat for 36 to 48 hours. It's at this stage, when the beans start to change from green to brown, that they start to develop aroma.” From there, the beans undergo alternating periods of sun drying during the day and sweating at night, a process that ends with a period of slow drying. “This usually occurs indoors, in a well-ventilated room where beans are placed on racks,” Ellis says. “It can take up to 30 days, depending on the grade.” The entire process, from growing to preparing for export, takes around one year.

Vanilla is a stunningly complex and subtle spice, containing somewhere between 250 and 500 different flavor and fragrance components. Botanist Sylvia Karner explains that these wonderful attributes have created a different industry. “The most prominent of the components is vanillin, which can be artificially made from petrochemicals, and eugenol, a component of clove oil. As total worldwide vanilla production is only about 2000 metric tons, this does not satisfy demand. Therefore, the vast bulk of vanilla-flavored products on the market don't contain vanilla. 98 percent of the world's vanilla consumption is artificial, and only 2 percent is real. Products that are labeled as having vanilla essence in them contain this artificial vanillin.” Right now, this demand for inexpensive vanilla flavoring comes with an environmental cost. According to eco-farming lecturer Anna Winter, “the production of artificial vanillin creates a stream of wastewater that requires treatment before it can be released into surface water.

Catalysts currently used in the manufacturing of vanillin are also polluting and can only be used one time.” Scientists are trying to develop a new catalyst that removes the polluting step, but without success so far. This catalyst could theoretically be re-used and, they hope, lead to more environmentally friendly ways of manufacturing the alluring compound. Vanilla production is also affected by changing world prices. “Vanilla's price volatility is historic,” says Patricia Roberts, a dealer in vanilla. “In part, it is the result of cycles of tropical storms, something that may change in unpredictable ways due to climate change.” Prices are also influenced by how the vanilla bean matures. Vanilla beans start to ferment as soon as they are harvested, so there is an urgent need for farmers to find buyers for their beans. Smaller producers typically sell green beans to middlemen, who collect larger amounts of beans and sell them to centralized curing facilities, or directly to the curing facilities themselves. However, as there is no set market price for green beans, these farmers have limited options when it comes to negotiating for a higher price. “The money starts to pick up,” Roberts says, “when it reaches those who cure and dry the beans. The vanilla then goes through many more sets of hands, with prices going up each time.” Those hands extend from traders who ship the beans to stores that stock them. “When prices for cured beans drop due to price speculation or an increased global supply.” economist Salim Aziz explains, “farmers tear up crops. They can't afford to keep growing vanilla when prices stay so low. A decade ago, the prices for green beans dropped to 20 dollars a kilo and remained there for 5 years. The following price increase was built on speculation that, due to poor pollination, the vanilla crop would be small.

So how does all this affect the vanilla we buy in markets? Patricia Roberts says it's necessary to assess the vanilla bean before our purchase. “You should be able to take a bean, tie it around your finger, and untie it. That's how supple a good vanilla bean should be. Also, in terms of appearance, avoid extraordinarily large beans, as they were likely not cured properly.”

Section 2 Solution and Explanation

Questions 28-35

Look at the following statements (questions 28-35) and the list of people below. Match each statement with the correct person's initials.

TM: Tom McCullum

AE: Alex Ellis

SK: Sylvia Karner

AW: Anna Winter

PR: Patricia Roberts

SA: Salim Aziz

28. Some chemicals used in the production of vanillin cannot be recycled.

Answer: AW: Anna Winter

Supporting statement: “.......Catalysts currently used in the manufacturing of vanillin are also polluting and can only be used one time.” Scientists are trying to develop a new catalyst that removes the polluting step, but without success so far.........”

Keywords: Vanillin, Catalysts, Manufacturing, Polluting

Keyword Location: para 4, Line 1-3

Explanation: Anna Winter mentions that the catalysts used in vanillin production are polluting and can only be used once, meaning they cannot be recycled.

29. It is when vanilla beans change color during treatment that they develop their important characteristics

Answer: AE: Alex Ellis

Supporting statement: “.......It's at this stage, when the beans start to change from green to brown, that they start to develop aroma..........”

Keywords: Beans, Change, Develop, Aroma

Keyword Location: para 2, Line 18-20

Explanation: Alex Ellis explains that vanilla beans develop their aroma as they turn green to brown during ripening.

30. The quality of a vanilla pod can be assessed by its flexibility.

Answer: PR (Patricia Roberts)

Supporting statement: “........”You should be able to take a bean, tie it around your finger, and untie it. That's how supple a good vanilla bean should be.........”

Keywords: Tie, Finger, Untie, Vanilla

Keyword Location: para 5, Line 2-4

Explanation: Patricia Roberts explains how to judge the quality of a vanilla pod by its elasticity. A good vanilla bean should be flexible enough to bind and unwrap around a finger.

31. More vanilla is required than farmers can produce.

Answer: SK (Sylvia Karner)

Supporting statement: “........As total worldwide vanilla production is only about 2000 metric tons, this does not satisfy demand. Therefore, the vast bulk of vanilla-flavored products on the market don't contain vanilla. 98 percent of the world's vanilla consumption is artificial, and only 2 percent is real..........”

Keywords: Worldwide, Production, Tons, Demand

Keyword Location: para 3, Line 5-9

Explanation: Sylvia Carner mentions that worldwide vanilla production is insufficient to meet demand, leading to artificial vanillin production.

32. A lack of cash flow leads many farmers to stop growing vanilla

Answer: SA (Salim Aziz)

Supporting statement: “........When prices for cured beans drop due to price speculation or an increased global supply.” economist Salim Aziz explains, “Farmers tear up crops. They can't afford to keep growing vanilla when prices stay so low...........”

Keywords: Prices, Cured, Supply, Economist

Keyword Location: para 4, Line 18-21

Explanation: Salim Aziz explains that when the prices of cured beans fall due to speculation or over-supply, farmers abandon the crops because they cannot afford to continue cultivating vanilla.

33. Great skill and experience are required to know how to hand-pollinate the vanilla flower.

Answer: TM (Tom McCullum)

Supporting statement: “......... “Vanilla requires a fair amount of skill to grow,” explains Tom McCullum, co-founder of a direct-trade chocolate and vanilla company. “You can't just put a seed in the ground, tend to it, and expect it to produce a yield. Hand pollination is a learned skill. Many farmers have been growing vanilla for three to four generations..........”

Keywords: Skill, Amount, Chocolate, Seed

Keyword Location: para 2, Line 7-11

Explanation: Tom McCullum explains that growing vanilla requires skill, and hand pollination is a learned skill passed down through generations. Farmers develop a tendency to predict the blooming of flowers.

34. The quantities of vanilla produced are often subject to weather patterns.

Answer: PR (Patricia Roberts)

Supporting statement: “..........Vanilla's price volatility is historic,” says Patricia Roberts, a dealer in vanilla. “In part, it is the result of cycles of tropical storms, something that may change in unpredictable ways due to climate change.”.........”

Keywords: Volatility, Historic, Dealer, Cycles

Keyword Location: para 4, Line 6-8

Explanation: Patricia Roberts mentions that vanilla prices are historically volatile due to cycles of tropical storms, which affect production levels. Climate change can also impact these weather patterns unpredictably.

35. Processing vanilla beans requires a location with good air circulation

Answer: AE (Alex Ellis)

Supporting statement: “..........“This usually occurs indoors, in a well-ventilated room where beans are placed on racks,” Ellis says. “It can take up to 30 days, depending on the grade.” .........”

Keywords: Indoors, Room, Racks, Grade

Keyword Location: para 2, Line 22-23

Explanation: Alex Ellis explains how vanilla beans require a well-ventilated room for the final drying stage, ensuring proper air circulation during the curing process.

Questions 36-38

Write NO MORE THAN ONE WORD for each answer.

PRODUCING VANILLA

36. Vanilla flowers for only 24 hours pollination is needed if it's farmed, as the usual ___________ would not be reliable.

Answer: Bees

Supporting statement: “.........Vanilla in its native habitat is pollinated by bees. Each flower remains open for just 24 hours, after which, if not pollinated, it wilts, dies, and drops to the ground.........”

Keywords: Habitat, Bees, Pollination, Flower

Keyword Location: para 2, Line 2-4

Explanation: The passage states, “Vanilla is pollinated by bees in its native habitat.” Since flowers are only open for 24 hours, it is unreliable to rely on bees for continuous pollination in an agricultural environment, which requires hand pollination.

37. Following sorting and grading, blanching prevents _____________.

Answer: Fermentation

Supporting statement: “.........They are then blanched in hot water to halt fermentation and placed in large containers to sweat for 36 to 48 hours. It's at this stage, when the beans start to change from green to brown, that they start to develop aroma..........”

Keywords: Blanched, Halt, Fermentation, Containers

Keyword Location: para 2, Line 17-20

Explanation: Blanching stops the fermentation process in vanilla beans, which is necessary to develop their characteristic aroma and flavor.

38. Gradual __________ ends the treatment process and the beans are exported

Answer: Drying

Supporting statement: “......... From there, the beans undergo alternating periods of sun drying during the day and sweating at night, a process that ends with a period of slow drying. “This usually occurs indoors, in a well-ventilated room where beans are placed on racks,” Ellis says..........”

Keywords: Periods, Sun, Sweating, Night

Keyword Location: para 2, Line 20-23

Explanation: The final step in vanilla processing involves a slow drying phase before the beans are exported. This step ensures proper curing and flavor development.

Questions 39 and 40

Choose the correct letter.

39. Vanilla farmers must sell their beans to dealers quickly

A. to keep sustainable cash flow.

B. as the beans will otherwise go bad.

C. because poor weather can ruin a crop.

D. as beans need to be processed in large quantities to be commercially viable.

Answer: B (as the beans will otherwise go bad.)

Supporting statement: “.........Vanilla beans start to ferment as soon as they are harvested, so there is an urgent need for farmers to find buyers for their beans...........”

Keywords: Ferment, Start, Harvested, Urgent

Keyword Location: para 4, Line 9-11

Explanation: Vanilla beans begin to ferment soon after harvesting, so farmers must sell them quickly to prevent spoilage.

40. Worries about a recent poor vanilla harvest

A. led to farmers destroying their crops.

B. led to dealers storing crops from the previous year.

C. led to a rise in price

D. led to some farmers going out of business

Answer: C (led to a rise in price)

Supporting statement: “..........The following price increase was built on speculation that, due to poor pollination, the vanilla crop would be small...........”

Keywords: Built, Speculation, Pollination, Crop

Keyword Location: para 4, Line 23-25

Explanation: The passage states, "The following price increase was made on the assumption that, due to poor pollination, the vanilla crop will be small." This suggests that prices rose due to concerns about a bad harvest.

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