The island of Vava’u in the Kingdom of Tonga, renowned for its stunning natural beauty and unique island culture, faced near destruction from Cyclone Waka in 2002.
In this place, New Zealander John Ross and his family developed a deep affection for the nation of Tonga, captivated by its natural beauty and the warmth of its people.
After the cyclone, Heilala was initiated as an aid project, creating a vanilla farm and offering ongoing employment opportunities to the island nation, with a special focus on empowering women.
As Heilala's CEO, Jennifer, John's daughter, spearheaded a company driven by women, prioritizing the empowerment of women in Tonga.
The objective was to offer them opportunities within the company, that would have positive impact on their families and the local economy.
Heilala's commitment to transparency and consistently high-quality products has made the range popular with Michelin-star chefs seeking sustainablly sourced production.
With Heilala's production expansion, Jennifer successfully introduced their products to chefs in the U.S., making Heilala the preferred vanilla at renowned establishments such as Eleven Madison Park, The Modern, Gramercy Tavern, The Grill, The Pool, and numerous other coast-to-coast restaurants.
Heilala has achieved a groundbreaking milestone by becoming the world's first B Corp certified company in its commitment to social and environmental responsibility.