Bourbon vanilla from Madagascar is particularly prized in the food service trades and the food industry. It is used in ice creams, desserts, chocolates, biscuits and flavourings.
Yet when a company wants to buy vanilla in bulk, the choice must go beyond price or the appearance of the pods. Technical characteristics can affect storage, processing and the final result.
✅ Quality criteria to check
- Moisture: suited to the application (whole pods or extraction);
- Vanillin content: to be compared with the measurement method used;
- Length and appearance: Gourmet, TK, Red or Cuts, with clear specifications;
- Packaging and traceability: lot origin, analyses and certifications.
Moisture, an essential criterion
Moisture mainly affects the suppleness of the pods and how they keep. Vanilla intended to be sold as whole pods does not necessarily have the same characteristics as vanilla used for extraction.
It is therefore important to specify the intended application before defining the specifications. The ISO 5565-1 standard is the international reference for the specifications of vanilla in pods, in bulk, cut or powdered.
Vanillin content: how to interpret it?
Vanillin is a key compound in vanilla’s aroma. Its concentration can be a useful criterion for some applications. However, the aromatic richness of natural vanilla does not depend on this molecule alone. Other compounds also contribute to the complexity of its fragrance.
The ISO 5565-2 standard describes analysis methods used to determine moisture content and certain aromatic compounds. For buyers, it is better to check the measurement methods used rather than simply comparing advertised percentages.
Length, appearance and commercial grades
The length and appearance of the pods matter particularly to distributors and to professionals who use whole vanilla. The Gourmet, TK, Red or Cuts grades can meet different needs. These names should nevertheless come with clear technical specifications.
The ISO 3493 standard provides a reference vocabulary that helps understand the terms used in the vanilla trade. To discover our supply chain, see our Bourbon Vanilla from Madagascar page.
| Standard | What it covers |
|---|---|
| ISO 5565-1 | Specifications for vanilla in pods, in bulk, cut or powdered |
| ISO 5565-2 | Analysis methods: moisture content and certain aromatic compounds |
| ISO 3493 | Reference vocabulary for the vanilla trade |
Packaging and traceability
Packaging must suit the quality of the product, the quantities ordered and the storage conditions. Traceability makes it easier to identify the origin and characteristics of the lot. Analyses and certifications should also be checked against the relevant references.
At EKL Export, we pay particular attention to these aspects when reviewing professional requests. Our approach is detailed on our Our services page.
Choosing the right vanilla with EKL Export
We help buyers identify the vanilla grades suited to their production. Also discover our selection of vanilla and spices from Madagascar.
Further reading
Looking for Bourbon vanilla for a professional application?
Contact contact@ekl-export.mg stating your volumes, specifications and destination country.
