Uganda posted record vanilla exports in 2024, at a time when political turmoil in other growing regions and tariff uncertainty in the U.S. are impacting the supply chain. We spoke to Prossy Tumushabe, Association of Vanilla Exporters of Uganda Limited (VANEX), to learn more.

Liz Parker Kuhn: How does Uganda's vanilla exports numbers from 2024 validate its position as a credible and reliable flavor source amid disruptions and uncertainty?

Prossy Tumushabe: The food and beverage industry is currently dealing with a tremendous amount of uncertainty in the vanilla market. A big part of the challenge is that, historically, the vast majority of vanilla has come from just one supplier country—Madagascar. This means that a disruption there could leave buyers in a real bind.

Madagascar has always been susceptible to crop-devastating cyclones. More recently, the government’s unpredictable policies have added an additional level of uncertainty. In the midst of this, Uganda—purveyor of the same vanilla cultivar as Madagascar—has been doubling down on its ability to consistently produce significant volumes of high-quality vanilla. It’s not just that a record 604 MT of vanilla was exported in 2024. The trajectory of upward growth in exports over the past few years, supplier investments in quality and food safety, and the government’s policy of not intervening in prices or export, makes Uganda a reliable alternative for food and beverage companies looking to de-risk their supply chains by including Uganda in their vanilla sourcing portfolios. 

LPK: Why advocate for Ugandan vanilla? How can it be used across a wide range of applications, specifically in confectionery?

PT: Uganda produces Vanilla planifolia, the same vanilla cultivar as Madagascar. That gives Ugandan vanilla the classic creaminess that most people associate with vanilla. On top of that, Ugandan vanilla is known for hints of cocoa and earthiness. Perhaps most distinctive, Ugandan vanilla’s unusually high vanillin content gives it a big, bold vanilla flavor. This is especially desirable when standing up to other strong flavors, like chocolate, making Ugandan vanilla a great option for confectionery. 

LPK: How can it offer greater stability in both pricing and availability?

PT: As food and beverage companies learned during the pandemic, supply chain diversification is crucial to protect against unexpected shocks. With consistent volumes of high-quality vanilla coming out of Uganda’s two annual harvests (the only major exporter with two), companies who incorporate Ugandan vanilla into their sourcing plans are far less susceptible to supply and price risks associated with dependence on a single source. The fact that Ugandan vanilla’s attributes are comparatively similar to Madagascar’s means that food and beverage companies can leverage this future-proofing opportunity without fears of radical changes in flavor profile.

LPK: Why do brands need to diversify their vanilla sourcing? Why not use synthetic vanilla, vs. vanilla from another growing region?

PT: Adoption of synthetic vanilla flies in the face of growing consumer interest in natural ingredients, not to mention signals coming from policy makers. Yes, market risk in natural vanilla is an issue, but diversifying vanilla sourcing origins is a way to de-risk while also answering the call for natural products; the assumption that a switch to synthetic vanilla is risk-free is probably misguided. Many of the ingredients in synthetic vanilla are produced outside the U.S., leaving them susceptible to risk as well.

LPK: How can vanilla from different regions have nuanced flavors?

PT: Like wine or chocolate, the terroir unique to vanilla growing regions impacts bean flavor profile. On top of that, different regions produce different vanilla cultivars with their own characteristics. Subtle differences in the curing techniques practiced in various regions can also impact the flavor. It’s said that vanilla has over 300 constituents that make up its flavor, so there are a lot of permutations that can affect the profile.

LPK: What’s next for vanilla for the rest of 2025?

PT: The only thing that is certain is uncertainty. Policies of governments in both exporting and importing countries are prone to change at any moment, and the kinds of weather patterns that cause cyclones are less and less predictable with climate change. In Uganda, the harvest coming up in July looks to be a good one, with indicators that quality will continue to be world-class. For companies looking for ways to de-risk their natural vanilla sourcing, 2025 is a great year to consider diversifying sourcing origins.

Related - Tariffs to affect confectionery industry: Beyond Good