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The tropical greenhouse
 AQUARIUM LA ROCHELLE_0.png "7 Serre tropicale (c) AQUARIUM LA ROCHELLE.png")
Biological pest control
In the tropical greenhouse, the same ecological concerns underpin the Aquarium’s pest management policy. Aphids, mealybugs and red spider mites are just some of the many insects notorious for the damage they inflict.
The tropical climate here allows them to grow two to three times faster and, to avoid using pesticides, 2,000 ladybirds are thus brought into the greenhouse every year. Called auxiliaries, these insects, among others, are natural predators, or parasites, which regulate pest populations for crops.
In the tropical greenhouse, the same ecological concerns underpin the Aquarium’s pest management policy. Aphids, mealybugs and red spider mites are just some of the many insects notorious for the damage they inflict.
The tropical climate here allows them to grow two to three times faster and, to avoid using pesticides, 2,000 ladybirds are thus brought into the greenhouse every year. Called auxiliaries, these insects, among others, are natural predators, or parasites, which regulate pest populations for crops.
Vanilla
Of the different aromatic plants featuring in the greenhouse, vanilla, along with coffee, is one of the spices to be grown at the Aquarium.
Planted by the Aquarium café in 2004, the vanilla crop seems to have got plenty of sunshine as its 100 metres of creepers now form a bower above the tables, blossoming more and more prolifically ever year.
After maturing for six months on the plant, the pods are picked and then transformed according to a very precise process. This is because they must go through a few careful stages to bring out their subtle flavours:
First, they are washed in hot water (blanched at 65 °c) before being placed in a lined wooden box for 24 to 72 hours. This is known as steaming.
Finally, a long drying and maturing period in a crate, for 4 to 5 months, produces the pods that are so highly prized in cooking.