Cured vanilla is graded by quality. Below is an example of a Grading System used in Madagascar which is used as a benchmark for the majority of producing countries
First and third black (Premium vanilla):
Whole Black Vanilla 14-20 cm
Moisture content > 25%
Vanillin content: 2%
Third and fourth Red (for Extraction):
Split or non-split Red Vanilla 14-20 cm
Moisture content < 25%
Vanillin content: minimum 1.8%
Short (for Extraction):
Split or non-split Red Vanilla 11-14 cm
Moisture content < 25%
Vanillin content: 1.4-1.5%
Cuts (for Extraction):
Vanilla cuts of 2 - 3 cm
Moisture content < 20%
Vanillin content: minimum 1%
Whole Black Vanilla 14-20 cm
Moisture content > 25%
Vanillin content: 2%
Third and fourth Red (for Extraction):
Split or non-split Red Vanilla 14-20 cm
Moisture content < 25%
Vanillin content: minimum 1.8%
Short (for Extraction):
Split or non-split Red Vanilla 11-14 cm
Moisture content < 25%
Vanillin content: 1.4-1.5%
Cuts (for Extraction):
Vanilla cuts of 2 - 3 cm
Moisture content < 20%
Vanillin content: minimum 1%