Question 1

Vacuum Brick, 1 kg

Accepted Answer

The workhorse format for wholesale orders. Beans are aligned, weighed to 1 kg, and vacuum-sealed in food-grade barrier film with an oxygen absorber inside — a dense, stackable brick that protects pods from crushing, keeps lots separated, and lets a buyer open only what production needs. Each brick is labeled with grade, origin, lot number, and packing date, matched to its Certificate of Analysis.

Question 2

Bulk Carton

Accepted Answer

For container-scale and repeat contracts, vacuum bricks are packed into lined export cartons — typically 10 to 25 kg per carton. The carton provides structural and light protection; the bricks inside remain the primary barrier. Our bulk supply program for food manufacturers covers how carton specs, lot sizes, and delivery schedules are agreed for recurring volumes.

Question 3

Sample Pouch

Accepted Answer

Pre-contract evaluation lots ship as small vacuum pouches, usually 100–500 g, sent by air — the same barrier film and absorber setup as the production bricks, so what you evaluate is what full orders will look like on arrival.

Question 4

A Note on Caviar and Processed Formats

Accepted Answer

Scraped vanilla caviar is more exposed than whole pods — no skin protects the seed mass. It ships in smaller sealed food-grade units, cold-chain where the destination requires it, on shorter shelf-life assumptions than whole beans. Buyers sourcing seeds at volume can review formats and handling on our bulk vanilla caviar and seeds page.

Question 5

How long do vacuum-sealed vanilla beans last during sea freight?

Accepted Answer

A typical sea transit of several weeks from Indonesia to the U.S. or Europe consumes only a small fraction of the working 12–24 month sealed shelf life — provided the beans were properly cured before packing and the seal survives the journey. That is why arrival inspection checks seal integrity first.

Question 6

Is the white coating on arrived beans mold or vanillin crystals?

Accepted Answer

Vanillin crystallization looks like fine, dry frost and smells strongly of vanilla — a sign of quality. Mold is fuzzy, patchy, and musty. If you cannot tell with confidence, isolate the lot, photograph it, and raise it with your supplier before processing.

Question 7

Do samples ship in the same packaging as full orders?

Accepted Answer

They should, and ours do. A sample pouch uses the same barrier film and absorber setup as the production bricks, scaled down to 100–500 g and sent by air — the only reliable way to know how a full sea-freight order will behave on arrival.

Question 8

Can I refrigerate or freeze vanilla beans after arrival?

Accepted Answer

Cold storage is generally unnecessary for sealed whole beans and introduces condensation risk each time packs move between temperatures. Cool, dark, dry ambient storage of sealed packs is the standard for whole pods; scraped caviar follows its own cold-chain handling agreed per order.

Question 9

What should I do if a brick arrives with a broken vacuum seal?

Accepted Answer

Isolate it, photograph the pack and lot label, and notify your supplier within the claim window before opening it further. Then re-condition: inspect pod by pod, discard confirmed mold, air the sound beans briefly, re-pack with fresh film and a new absorber, relabel, and use that unit first.

Question 10

Does packaging affect the export documents required?

Accepted Answer

The core document set — phytosanitary certification, COA, and customs paperwork under HS code 0905 — is driven by product and destination rather than pack format, but packing lists must match the physical units exactly. Label-paperwork mismatches are a common cause of clearance delays, so we finalize packaging specs and documents together at order confirmation.

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