Extract Grade B
Extract Grade B Vanilla Beans
Extract Grade B vanilla beans are drier pods intended for processing rather than presentation. They are the standard raw material for vanilla extract, and their lower moisture means more aroma-bearing solids per kilogram.
Appearance varies more than in Grade A — pods may be shorter, thinner, marked or partly split — but this has no effect on the extracted flavour, which is why extract grade is the economical choice for producers.
Suitable applications
- Alcoholic and glycerine-based vanilla extract
- Vanilla paste, syrups and concentrates
- Industrial flavour houses and ingredient producers
- Vanilla sugar and dry blends
- Distilleries, breweries and beverage infusions
Typical product characteristics
- Botanical species
- Vanilla planifolia
- Primary origin
- Uganda
- Appearance
- Drier pods, variable length, may show splits and surface marks
- Typical moisture
- Lower than Gourmet Grade A; confirmed per lot
- Aroma profile
- Concentrated, well suited to maceration and percolation
- Typical vanillin
- Indicative only; stated in the certificate of analysis per lot
Vanilla is a natural agricultural product. Exact moisture, vanillin and microbiological parameters are confirmed by the specification and certificate of analysis for each available lot.
Conventional and organic quality
Both conventional and organic extract grade can be discussed for planned volumes.
Certified organic lots may be available subject to current stock, certification status and customer requirements.
Packaging and order quantities
- Vacuum-packed in food-grade cartons
- Wholesale quantities from 1 kg upwards; volume tiers for extract producers
- Bulk cartons for industrial programmes
Delivery from our Czech warehouse across the EU
Extract grade is stocked in our Czech warehouse and dispatched across the European Union by courier or pallet. Prices are quoted per kilogram excluding VAT, EXW our warehouse, with lower per-kilogram rates for larger volumes.
Direct supply from Uganda
Extraction programmes are often the best fit for direct supply from Uganda: quantities are large, the material is processed rather than displayed, and shipping directly from origin removes a step from the chain. We can quote both routes side by side.
Frequently asked questions
Is extract grade lower quality than gourmet grade?
No — it is a different selection. Grade B is graded on appearance and moisture, not on aroma potential. For extraction it is usually the better value, because you are buying flavour compounds rather than looks.
How much vanillin do the beans contain?
Vanillin varies by lot, harvest and curing. We do not quote a guaranteed figure in advance; the value measured for the lot you receive is stated in its certificate of analysis.
Should I choose beans, splits or cuts for extraction?
Whole Grade B beans give the most flexibility and are easy to inspect. Splits are already opened, which speeds up maceration. Cuts are sized for dosing equipment and continuous processes. All three come from the same raw material.
Can you supply the same profile repeatedly?
We work with two established Ugandan suppliers and Uganda has two harvests per year, which helps continuity. For recurring production we recommend reserving volume from a specific lot so your profile stays consistent between deliveries.