Indonesian Vanilla Bean Comparison
Technical specifications for Grade A gourmet and Grade B extraction vanilla beans. All data verified by independent laboratory testing.
Grade A vs Grade B: Full Specifications
| Specification | Grade A (Gourmet) | Grade B (Extract) |
|---|---|---|
| Species | V. planifolia | V. planifolia |
| Bean Length | 15–20 cm | 10–15 cm |
| Moisture Content | 25–35% | < 25% |
| Vanillin Content | 1.3–2.7% | 1.3–2.2% |
| Appearance | Plump, oily, dark brown | Thinner, drier, variable color |
| Texture | Flexible, oily surface | Firmer, less oily |
| Aroma | Rich, complex, intense | Good, less intense |
| Curing Period | 6–9 months | 6–9 months |
| MOQ | Flexible | Flexible |
| HS Code | 0905.10 | 0905.10 |
| Best For | Retail, pastry, culinary, ice cream | Extract manufacturing, industrial |
| Price Range (FOB) | Premium pricing | More economical |
Quick Answer: Which Grade Should You Buy?
Choose Grade A if:
- You sell retail vanilla beans
- You need premium culinary quality
- Visual appearance matters
- You want maximum vanillin content
- Your customers expect gourmet quality
Choose Grade B if:
- You manufacture vanilla extract
- You need cost-effective vanilla
- Appearance is not important
- You're using for industrial applications
- Volume is your priority
Indonesian vs Madagascar Vanilla: Origin Comparison
| Factor | Indonesian Vanilla | Madagascar Vanilla |
|---|---|---|
| Flavor Profile | Rich, creamy, caramel, smoky | Sweet, creamy, floral, classic |
| Vanillin Content | 1.3–2.7% | 1.5–2.2% |
| Price (FOB) | More competitive | Premium pricing |
| Supply Stability | More stable, year-round | Seasonal, volatile |
| Shipping to Asia/Middle East | Faster, lower cost | Longer, higher cost |
| Best Applications | Complex flavors, cost optimization | Classic vanilla, premium retail |
Need Help Choosing the Right Grade?
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