Grade B extract vanilla beans for manufacturing
Indonesian Planifolia dried to a lower moisture level for efficient extraction — strong vanillin concentration at competitive pricing for extract producers and high-volume food manufacturers.
More vanillin per dollar
Grade B contains the same vanillin compounds as Grade A — the differences are moisture and appearance. Less water per kilogram means more vanillin-bearing material per unit weight, at a price typically 30–50% below Grade A.
An extract maker processing 100 kg of Grade B will typically yield 15–25% more extract than the same weight of Grade A.
- Same farming communities, killing, sweating and conditioning as Grade A
- Some lots are beans with minor cosmetic flaws, split tips or 12–14 cm length
- Sourced across Bali, East Java, Papua and Sulawesi for year-round supply
What Grade B is used for
The raw material for industrial and commercial vanilla products.
Grade B specification sheet
Same curing as Grade A, dried longer to a firmer bean suited to extraction.
| Species | Vanilla planifolia |
|---|---|
| Bean length | Min. 12 cm (5 in), average 13–17 cm |
| Moisture | 15–25% |
| Vanillin | 1.6–2.0%, often higher per kg than Grade A |
| Colour | Dark brown to reddish-brown; minor surface dryness possible |
| Texture | Firm but not brittle — bends without snapping |
| Aroma | Strong, concentrated vanilla with smoky undertones |
Also known as “extraction grade” or “manufacturing grade”.
Tested like our premium grades
Each shipment ships with a Certificate of Analysis, phytosanitary certificate, Certificate of Origin and full export documentation. Additional third-party analysis — pesticide residue, heavy metals, allergen cross-contamination — can be arranged through SGS, Sucofindo or other accredited bodies.
- Moisture verified with calibrated meters
- Vanillin tested by HPLC or UV spectrophotometry
- Microbiological screening for food safety compliance
- Visual check for mould, insect damage and contamination
Samples, packaging and volume pricing
Pricing is volume-tiered — larger orders get better per-kilogram rates.
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Grade B questions
Is Grade B lower quality than Grade A?
No. It contains the same vanillin compounds and goes through the same curing. Only moisture (lower) and appearance (drier, possible cosmetic flaws) differ. Where the whole bean is not shown, Grade B delivers equal or better value.
What is the minimum order for Grade B?
The commercial minimum is 50 kg, with samples from 1 kg. For consistent needs we recommend annual contracts of 200 kg or more for the best pricing and guaranteed supply allocation.
How much extract does 1 kg of Grade B produce?
Using the FDA standard (13.35 oz of beans per gallon of 35% alcohol), about 1 kg yields 7–8 litres of single-fold extract. Actual yield depends on extraction method, moisture and target vanillin concentration.
Can Grade B be used in cooking?
Yes, where presentation does not matter — for example infusing custards, sauces or syrups and removing the bean. For garnish, plating or retail display, choose Grade A.
Quote on your annual volume
Share your estimated annual volume and destination for the most competitive Grade B pricing.