Description

Madagascar Bourbon Vanilla Grade B

1. Product Overview

Madagascar Bourbon Vanilla Grade B is premium Vanilla planifolia sourced from Madagascar and graded primarily for extraction, food processing, baking, confectionery, beverages, and flavor manufacturing. Its naturally rich, creamy vanilla profile and comparatively lower moisture than gourmet grades make it a commercially efficient raw material for high-volume extraction and ingredient production. Grade B commonly features approximately 18–25% moisture, with vanillin specifications varying by lot and grading standard.

2. Key Specifications & Technical Characteristics

• Product: Madagascar Bourbon Vanilla Grade B
• Botanical species: Vanilla planifolia
• Origin: Madagascar, primarily the SAVA vanilla-growing region
• Grade: Grade B / Extraction Grade
• Typical bean length: Approximately 13–16 cm, depending on lot and grading specification
• Typical moisture: Approximately 18–25%
• Vanillin: Typically around 1.4–2.4% depending on classification, harvest and lot; COA verification recommended
• Appearance: Brown to dark-brown cured vanilla beans; may include natural splits, shorter beans and minor visual imperfections
• Aroma: Rich, warm, creamy and naturally characteristic of Bourbon vanilla
• Primary applications: Vanilla extract, flavor concentrates, bakery products, confectionery, chocolate, ice cream, dairy products, beverages, syrups, sauces and food ingredients
• Packaging: Food-grade vacuum-sealed or airtight export packaging; bulk carton configurations available
• Storage: Cool, dry and dark conditions in airtight packaging, protected from excessive heat, moisture and contamination
• Shelf life: Typically up to 12–24 months when properly packaged and stored, subject to supplier specification
• Documentation: COA, packing list, commercial invoice, certificate of origin and phytosanitary documentation can be supplied according to destination requirements.

3. Competitive Advantages

• Quality consistency: Controlled grading and lot-based moisture and vanillin verification support more predictable extraction performance.
• Supply reliability: Madagascar-origin sourcing provides access to established Bourbon vanilla production, with traceability and professional export channels available.
• Logistics capability: Export-ready vacuum or moisture-resistant packaging helps protect aroma and product integrity during international transportation; air freight and bulk export logistics are available through established Madagascar exporters.
• Price competitiveness: Grade B provides an attractive cost-to-extraction-value proposition compared with premium gourmet Grade A beans, making it suitable for industrial-scale processing.
• Sustainability & traceability: Origin-based sourcing and batch traceability can support responsible procurement programs and supply-chain documentation.
• Technical support: Lot-specific specifications, COA documentation, phytosanitary certificates and certificates of origin can be provided subject to buyer and destination requirements.

4. Commercial & Supply Information

• Minimum Order Quantity (MOQ): 20 MT bulk
• Loading capacity: Up to 20 MT per container, subject to final packaging configuration, container payload restrictions and carrier approval
• Supply format: Whole/split Grade B Bourbon vanilla beans
• Trade format: Bulk B2B / export supply
• Quality documentation: COA and export documentation available upon request
• Origin documentation: Certificate of Origin and phytosanitary certification subject to destination-country requirements
• Packaging configuration: To be finalized according to buyer requirements and shipping specifications

Strategic sourcing position: Madagascar Bourbon Vanilla Grade B is suited to buyers seeking a scalable, specification-controlled vanilla input that balances authentic origin, extraction performance, supply-chain traceability and commercial cost efficiency. Actual moisture, vanillin, length distribution and microbiological parameters should be confirmed against the pre-shipment lot COA before commercial acceptance.