Splits
Vanilla Splits for Extraction
Vanilla splits are pods that opened along the seam during curing or handling. The seed cavity is exposed, so solvent reaches the interior of the pod immediately and maceration starts faster than with closed beans.
Splits are a processing product. They are priced below gourmet beans while carrying the same aroma compounds, which makes them a practical raw material for extract and paste producers.
Suitable applications
- Vanilla extract by maceration or percolation
- Vanilla paste and seed-bearing preparations
- Vanilla sugar, salt and dry infusions
- Syrups, liqueurs and beverage bases
- Dairy and ice cream infusions where pods are strained out
Typical product characteristics
- Botanical species
- Vanilla planifolia
- Primary origin
- Uganda
- Appearance
- Pods split along the seam, seeds visible, variable length
- Typical moisture
- Extraction range; confirmed per lot
- Processing benefit
- Open pod shortens infusion and maceration time
- Aroma profile
- Same Ugandan profile as whole beans of the same crop
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
Conventional splits are the standard offer.
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
- Larger cartons for extraction and industrial programmes
Delivery from our Czech warehouse across the EU
Splits are dispatched from our warehouse in Prague to customers throughout the EU. Prices are per kilogram, excluding VAT, EXW the Czech warehouse, with tiered rates as volumes increase.
Direct supply from Uganda
For industrial extraction volumes we can arrange direct shipment from Uganda, planned around the harvest calendar and your production schedule.
Frequently asked questions
Are splits a defect?
No. Splitting is a normal outcome of curing and handling. It affects presentation, not the aroma compounds inside the pod, which is why splits are used for extraction rather than for display.
Do splits extract faster than whole beans?
Generally yes, because the solvent reaches the seed cavity without having to penetrate the closed pod. Many producers shorten maceration time or reduce cutting work when moving from whole beans to splits.
Can splits be used where seeds are visible in the finished product?
Yes. Splits carry their seeds, so they suit paste and speckled preparations. If you need seeds only, vanilla caviar is the more direct option.
What is the difference between splits and cuts?
Splits are full-length pods opened along the seam. Cuts are beans cut to a defined length, which suits dosing systems and continuous extraction equipment.