Vanilla Pods Grade A

Indonesia Vanillia Bean Planifolia Grade: AA Spec: 20 cm ++ Moisture Content: 28-35% FOB Price (USD) 1-9 kg: 265.00/kg 10-49 kg: 258.00/kg 50-99 kg: 250.00/kg 100-249 kg: 236.00/kg 250-500 kg: 233.00/kg Port of Loading: Jakarta

Indonesia Vanillia Bean Planifolia Grade: A Spec: 17-19 cm Moisture Content: 28-35% FOB Price (USD) 1-9 kg: 258.00/kg 10-49 kg: 250.00/kg 50-99 kg: 243.00/kg 100-249 kg: 229.00/kg 250-500 kg: 225.00/kg Port of Loading: Jakarta

Indonesia Vanillia Bean Planifolia Grade: B Spec: 15 cm up Moisture Content: 20-25% FOB Price (USD) 1-9 kg: 243.00/kg 10-49 kg: 236.00/kg 50-99 kg: 229.00/kg 100-249 kg: 222.00/kg 250-500 kg: 218.00/kg Port of Loading: Jakarta

Mainly at this time we provide Vanilla Beans / Pods - Planifolia Gourmet Vanilla - Papua New Guinea - A Grade Premium with the following specifications : * Length 14 Cm 21 Cm up * With moisture 28 - 33% * Black oily - strong aromatic supple plump vanilla pods * Vanillin Content 2% up * Old Ripe Harvest We have packed everything in a vacuum plastic packaging so that it can be durable and safe from bacteria etc. Fewer pods are required for more flavour over less time which is why many executive chefs, master brewers and distillers insist on grade A vanilla pods. * Applications: Ice creams, pastry, desserts, beverages, confectionery, etc. * Flavouring for exotic stews, batters, anglaise and sauces. Used for flavouring premium alcoholic beverages and cocktails. * Gourmet or A grade vanilla pods have an intense flavour profile for a richer more flavourful and higher quality product. We provide Planifolia & Tahitian Gourmet Vanilla - from Papua New Guinea with Premium quality - A Grade & Middle Premium - B Grade, all of which we have packed in vacuum plastic packaging per 1 kg so it is very sterile and we are ready to send it to you with a large capacity = 10 Tons or more every month We provide authentic Indonesian agricultural products to the whole world We guarantee the best quality of our work for those of you who need Indonesian agricultural products which are the most preferred by the whole world

Indonesia Vanillia Bean Planifolia Grade: All Grade Spec: 13-16 cm Moisture Content: 20-25% FOB Price (USD) 1-9 kg: 243.00/kg 10-49 kg: 236.00/kg 50-99 kg: 229.00/kg 100-249 kg: 222.00/kg 250-500 kg: 218.00/kg Port of Loading: Jakarta

MADAGASCAR BLACK BOURBON GRADE A: GOURMET Size: 14 cm to 17 cm Moisture: 32% - 35% Vanilin content: 1.5% - 2.2% Type: natural fresh bean Country of origin: Madagascar Shelf-life: 2 years Birth of a Precious Spice "Discover the allure of Gourmet Madagascar Bourbon Vanilla Beans. Handpicked from the lush fields of Madagascar, our Grade A vanilla pods offer an unparalleled flavor profile. Elevate your culinary creations and unlock a world of flavors with the richness of our gourmet vanilla beans." Vanilla processing 1. Growing vanilla Madagascar Bourbon Vanilla is a unique vanilla plantation that thrives in a tropical climate with balanced humidity and fertile soils. The farmers use a hand-pollination technique to ensure precision in pollination, laying the groundwork for the development of high-quality vanilla beans. The vanilla vines are nurtured for several months, protected from harsh weather, and monitored for ripeness, ensuring the beans reach the perfect stage of maturity. 2. Dipping After harvest, beans are heated to 60-70�?�°C for three days, depending on size, split on the vine, and water temperature. A master curer dips the beans, killing the outer vegetative skin and other pathogens. This stops growth and releases enzymes for the production of vanillin, the bean's primary flavor component. The timing depends on these factors. 3. Sweating After extracting beans from water, they are wrapped tightly in wool blankets and stored in a dark, airtight container to preserve heat and steam. Enzymes convert cellulose and starches into vanillin, giving vanilla its subtle aroma. Steaming is a process that lasts three to four days, keeping the vanilla heat and leather. After drying in the sun, the pods are successful when they turn chocolate color, or dotted with chocolate and green. 4. Drying Drying has two stages: Sun drying and drying in the shade STEP 1 - Sun drying A large bag is used as a mat, followed by sheets, which are blankets or pieces of bags cut out. Vanilla is spread thinly on the sheets, allowing sun drying for two to three hours each day. The pods absorb the appropriate temperature, and the blankets are rolled up and transported back to the box. This process lasts for four days, with the vanilla returned to the box on the fifth day, deposited with rolled sheets or mats while respecting the steaming system. STEP 2 - Drying in the shade Drying in the shade Drying in the shade, as the name suggests, is not done outdoors like previously but inside the store. It consists of placing and spreading in an orderly manner the vanilla pods on drying racks after making by heads. 5. Packaging The packaging of vanilla is divided into 5 successive stages: - Bulk sorting - Classification - Measurement - Packaging - Storage

Vanilla pods grade "Super"