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GRADING

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%

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