| Grade | Commercial profile | Specification basis |
|---|---|---|
| Gourmet | Whole, visually selected beans | Buyer-defined length, moisture & aroma |
| TK | Whole, drier commercial beans | Agreed appearance and moisture |
| Red / Split | Drier or split beans | Processing use and vanillin analysis |
| Extraction | Industrial extraction inputs | Yield, purity and safety results |
Grade is more than appearance
Commercial grade names describe intended use, bean condition, and buyer requirements. Grade labels alone do not establish vanillin content, origin, or safety. Specifications must be agreed in the contract.
ISO 5565 reference framework
ISO 5565 is a reference for vanilla specifications and test methods. Compliance requires evidence against the applicable edition; this website does not issue ISO certification.
What a lot specification should include
Document the species, origin, curing method, length, moisture, vanillin, microbial results, contaminants, sampling date, and laboratory method.