Understanding vanilla bean grading is essential for any B2B buyer. The international trade recognizes two primary grades: Grade A (gourmet/premium) and Grade B (extract/industrial).
Grade A: The Gourmet Standard
Grade A beans are selected for visual appearance, moisture content (30-35%), length (15-20cm), and aroma. They have oily/supple texture, dark brown to black color, no splits, and rich complex aroma. Ideal for retail, gourmet cooking, and premium extract where visual presentation matters.
Grade B: Extract-Optimized
Grade B beans are not inferior — they are optimized for extraction. With lower moisture (15-25%), they deliver higher vanillin concentration per kilogram purchased. Minor cosmetic imperfections do not affect chemical profile. For extract production and manufacturing, Grade B is actually the smarter buy: more vanillin per dollar.
Price Implications
Grade B typically costs 20-40% less than Grade A, making it the default for extract manufacturers and food processing plants. Annual supply contracts at volume offer even deeper discounts.