The good side to this is it will divert the masses to the fake stuff and leave the real good stuff at a lower price to those of us who appreciate it.
Kind of like farmed salmon vs. wild.
As for vanilla, (reference a food product developer I know), Mexican vanilla is better than imitation and Madagascar is far superior to Mexican.
There’s probably plenty in Mexico. Big bottles of natural vanilla could be found in any food store when we were there, for very reasonable prices.
Then there is Tahitian vanilla which is a product that people in Papua New Guinea are growing.