Indonesia, Mexico, and Tonga have been next in importance, followed by the West Indies and South America. Other minor and intermittent suppliers have included Rodriguez, Mauritius and Seychelles, Uganda, and Fiji. During the last ten years, Indonesia, and also Tonga in smaller proportion, has improved the quality and the quantity of their production. The main area of production is initially Bali and South Java. Generally speaking, Indonesian vanilla is known as a mixed quality with little attention paid to grading.
Indonesian vanilla possesses a deep full-bodied flavor well appreciated in America.
The small volume of true vanilla entering trade from this region is more similar in properties to Bourbon vanilla than Mexican vanilla, if frequently of poor quality. The vanilla produced in French Polynesia is obtained from V. tahitensis and possesses a characteristic aroma of commarin and usually has a lower vanillin content than true vanilla. It is generally less favored for flavoring due to its relatively high volatile-oil content which can result in cloudy extracts. Tahiti vanilla is exported in five main grades which rarely frost. This is produced from V. pompona on certain of the former French West Indian islands, principally on Guadeloupe.