Quality Assurance & Certifications
HACCP-certified processing, laboratory testing, and international quality standards for every shipment.
Our Quality Promise
Quality is not negotiable in the vanilla trade. Every batch we export undergoes rigorous testing at our HACCP-certified facility to ensure it meets the highest international standards. Our quality control process covers the entire supply chain — from farm-level bean selection through curing, grading, testing, and packaging.
Testing Parameters
Moisture Content
Grade A: 30-35% | Grade B: 15-25%. Tested with precision moisture meters.
Vanillin Concentration
HPLC-tested. Grade A: 1.8-2.2% | Grade B: 1.5-2.0%.
Microbiological Safety
Total plate count, yeast & mold, E. coli, Salmonella testing per batch.
Physical Inspection
Length, color, flexibility, aroma, splits, and overall appearance grading.