Vanilla beans

Moisture Content:

Vanilla beans are typically graded based on moisture content, with Grade A beans having a higher moisture content than Grade B. Good vanilla beans generally fall within the 20-35% moisture range, while those used for extraction may be drier. 

Vanillin Content:

The vanillin content is a key indicator of quality, with a range of 1.6-2.4% being typical for good quality beans. Beans with lower vanillin content may be the result of poor processing or be unsuitable for gourmet applications. 

Physical Characteristics:

• Color: Vanilla beans are usually dark brown to black. 
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Odor: A sweet, vanilla-like, and floral aroma is desirable. 

Size: Beans are often categorized by length, with Grade A beans being generally longer and thicker than Grade B. 

Texture: They should be pliable and flexible, not brittle or dry. 

Microbiological Standards:

Vanilla beans should be free from harmful bacteria like Salmonella and E. coli. 

Other factors:

Vanilla beans can be categorized by their origin (e.g., Madagascar, Indonesia), and their intended use (e.g., gourmet, extract-making.

our company provides extension services to grass root farmers, how to grow and post harvest management. help them live a better life.

ugandan vanilla beans has the highest vanilla content as 2.8 3.5%

gourmet grade a: 15 18cm with 30 35% moisture

gourmet grade b: 12 14cm with 30 35% moisture

red type vanilla beans: 12 18cm sorted as you need with 25% moisture content

extraction grade vanilla beans: sorted, and 15 20% moisture content

black vanilla split

black vanilla cuts

vanilla powder

packaging & delivery

there are two type of packing wax paper or vacuum pack. packed in small 15 kg export quality 5 ply box.