Moeha

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The selections of Mohea vanilla “grands crus” come from Fausto Bouchereau’s passion when he first came to Tahiti at the end of the 1990s.

He was captivated, over there, by all the smells and flavors that reminded him of the desserts, cakes and vanilla creams he used to savor as a child!

During his numerous travels in the Society Islands (a group of islands in the South Pacific Ocean), he discovered and became acquainted, in the main islands, with the aromatic perfumes and flavors of the multiple sub-species of Polynesian vanillas (Latin name: vanilla tahitensis). Up till now, Fausto Bouchereau was used to bring his vanilla selections back in France only for the particular use of his friends and of a few Parisian renowned chefs.    


After a  few years of intensive endeavors of promotion in France in the early 2000s, he eventually succeeded in introducing, in 2005, the two main varieties of French vanillas cultivated in the French Overseas Departments and Territories (the “vanilla planifolia” and the “vanilla tahitensis” varieties), on the occasion of the “Concours General Agricole” (CGA), a well-known agricultural competition, and one of the main attractions punctuating, every year, the Paris International Agricultural Show, one of the world’s most important agricultural events.

To do so, he was helped by Paul Luu, the present director of Agropolis International (he is the former director of Odeadom, an agency intended to develop the agricultural economy overseas, and also held the function of a technical advisor working for the Ministry of Overseas France in the early 2000s).

He received, as a representative of the first Polynesian producers awarded, the very first excellence prizes, from the hands of Dominique Bussereau, the Minister of Agriculture at the time. The great audience success of that event as well as the high participation of producers will make it possible for those two prizes to be taken into account, in the future, and fairly highlighted.

The two great prizes of vanilla won during the CGA are now firmly recognized thanks to Paul Luu’s praiseworthy endeavors to convince and especially to the skilful people overseas who are charged to prepare vanilla. The latter, particularly the most deserving of our vanilla preparers, are rewarded by gold, silver and bronze medals. There is one category for Tahitian vanilla (vanilla tahitensis) and one category for Bourbon vanilla (vanilla planifolia), which is produced as well in the Bourbon Island as in Mayotte, which also includes the Guadeloupe Islands, New-Caledonia and Guyana, since those islands produce almost the same variety of vanilla.

The year 2011 was punctuated by the gain of three gold medals and of one silver medal aiming at rewarding the Tahitian vanilla (vanilla tahitensis) for its exceptional* quality. Moreover, one gold medal and one silver medal were won for the French island of Reunion. 

In 2012, one gold medal and one silver medal were won by Tahitian vanilla while three medals (gold, silver and bronze) were gained for vanilla planifolia**.

You can find, on our website entitled Mohea, those vanilla “grands crus” available in large quantities to a great number of gourmets throughout the world.  

From South Pacific to the Indian Ocean, from Central America to the core of Africa, new selections of vanilla planifolia “grands crus” will soon be available and thus increase the range of flavors to discover.  

Mohea aims at placing at your disposal a large choice of the best vanillas of all parts of the world with quite competitive prices. You can quickly “navigate” in our shop and compare our offers with those of your usual suppliers, and then be able to taste rapidly at home our selections of exceptional vanillas.  

Mohea is a trademark commercialized by the company Trésors des Nacres de Tahiti in order to promote and sell its vanilla “grands crus”. Our company Trésors des Nacres de Tahiti has already been selecting Tahiti pearls for its customers for about twelve years within the framework of its jewelry activity. From now on, we also endeavor to work with the same professionalism in the selection of the best vanillas in the world. Besides, it is noticeable that fine jewelry and gastronomy have always been rather complementary.

* The revival of Tahitian vanilla: While the production of Tahitian vanilla, during the 1960s, was between 100 and 130 tons a year, it dropped to less than 10 tons in the late 1970s! Reflationary measures were thus undertaken in the early 2000s, which initiated a slow increase of production: 18 tons in 2003, 42 tons in 2010 and eventually 62 tons of green/brown vanilla pods were collected before preparation last year, that is to say in 2011 (which finally amounted to 20 tons of mature pods).There are about a thousand people who strive together to produce those delightful spices in the main high islands of the Society Archipelago. Less than thirty people prepare and assemble the various sub-species (or cultivars) and the various productions of vanilla pods more or less successfully! (943 producers were listed in 2011 and 2/3 of them use vegetable supports in order to grow vanilla plants, while 1/3 of them produce it under shade structures). We have selected a handful of the most skilful of them!   

** The revival of Bourbon vanilla: In the early 2012, a new impulse was given to the culture of vanilla in Reunion. Indeed, after having gone through a period of continuous drop in production for about fifteen years, our friends over there eventually succeeded in organizing themselves, which will soon allow us to place at your disposal, in 2013-2015, a new range of quite exceptional “grands crus” of vanilla planifolia. We wish them good luck and hope that they will follow the inspiring example of the success and professionalism displayed by the Epic Tahitian vanilla (a public organization for the industrial and commercial development of Tahitian vanilla) in order to boost the production of Bourbon vanilla.

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