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Loose split vanilla beans on jute cloth, packshot
Loose split vanilla beans, close-up
Loose split vanilla beans on kraft paper, still life

Photo 1: Loose split vanilla beans on jute cloth, packshotPhoto 2: Loose split vanilla beans, close-upPhoto 3: Loose split vanilla beans on kraft paper, still life

Cuts

Loose beans

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Available in

  • Conventional
  • Organic
  • Fair Trade

Minimum order 50 kg

DESCRIPTION

Loose beans from Vanilla Fair are split, reddish-brown Madagascar Vanilla planifolia beans sold as an industrial grade for natural vanilla extraction, powder production and food manufacturing. The beans measure 8 to 14 cm (3.1 to 5.5 inches), have a moisture content of 15 to 20% and a vanillin rate of up to 1.5%.

Botanical name:
Vanilla planifolia
Origin:
Madagascar
Appellation:
Loose beans
Appearance:
Split, flabby, reddish-brown, dry and easy to break
Use:
Extraction, Food industry

SPECIFICATION

Composition:
100% vanilla beans
Moisture content:
15 to 20%
Available lengths:
8 to 14 cm / 3.1 to 5.5 inches
Vanillin rate:
Up to 1.5%
Aromatic profile:
Vanilla with spicy and earthy notes

PACKAGING AND STORAGE

CAPACITY:

Limited quantities available

Availability:
All year round
Storage – Preservation:
Store at room temperature (12 °C to 19 °C/53.6°F to 66.2°F) in the original packaging, properly sealed, and protected from air and light. Avoid significant heat and repeated thermal shocks. Do not store with other spices

PACKAGING:

Minimum order: 50 kg per order, all formats combined. The sizes below are packaging formats.

Request a quoteRequest samples
Get the spec sheet

Available in

  • Conventional
  • Organic
  • Fair Trade

Minimum order 50 kg

Key specs

Vanillin
≤ 1.5%
Moisture
15–20%
Length
8–14 cm

Typical values from the product sheet. Final specifications are confirmed with each quote.

MORE DETAILS

Discover Premium Loose Beans

Loose beans stand out with their characteristic supple texture and reddish-brown surface, which are signs of meticulous preparation. Made from Madagascar Vanilla planifolia pods, our industrial-grade vanilla is selected according to rigorous standards: a controlled moisture content between 15% and 20% and a rigid texture ideal for industrial processing.

This vanilla is prepared using traditional methods and offers a rich aromatic profile with spicy and earthy notes, which is particularly sought after for natural flavor extraction and industrial production.

Choose Excellence for Your Professional Preparations

Loose beans are designed to meet the demands of industrial processors, offering consistent quality and exceptional natural flavors.

Recommended Applications:

  • Flavor Extraction: Ideal for natural vanilla extract production
  • Powder Production: Perfect for vanilla sugar and baking preparations
  • Industrial Processing: Adapted to standardized processes
  • Technical Applications: Optimal for food formulations

Technical Advantages of Loose Beans:

  • Consistent Quality: Guaranteed uniformity for your production
  • Controlled Moisture Content: Ensures high stability
  • Adapted Texture: Facilitates extraction and processing
  • Optimal Vanillin Content: Up to 1.5% for intense flavors

Loose beans tailored to your extraction and processing needs.

Optimal Storage of Loose Beans

To maintain the quality of your loose beans, follow our storage recommendations:

  • Temperature: Store between 12-19°C
  • Protection: Keep away from air and light
  • Precautions: Avoid thermal shocks
  • Storage: Store separately from other spices

Follow these guidelines to preserve all the qualities of your loose beans.

Discover Our Complete Industrial Product Range

Explore our complete range of premium products for industry:

Consult our experts to discover our complete range of industrial solutions.

Compare with

  • Cuts: Cuts are cut vanilla pieces aimed at flavor extraction, whereas loose beans are split beans of 8 to 14 cm at 15 to 20% moisture.
  • Red Europe: Red Europe is an industrial pod grade meeting European standards, while loose beans are split beans with up to 1.5% vanillin for extraction and powder.
  • Red Us: Red US is an industrial pod grade built for US market requirements, while loose beans are split beans of 8 to 14 cm sold in the cuts range.

Guides for buyers

Estimate your vanilla needs

Indicative range, confirmed by our QC with your quote.

Intensity

Grade range 15–20 %. Above 25 %, bean weight × 0.75 ÷ (1 − moisture); no reduction below.

Units

Your estimate

Per year
2,080 kg
Per batch
10 kg
Per month
173 kg

Dose 199.96 g/L 26.7 oz (weight) per US gal Sourced

  • 2 units per US gallon (double fold): 199.96 g of beans per litre at 25 % moisture or less
  • Beans at 17.5 % moisture: no correction (25 % or less)
  • US standard of identity: vanilla extract contains at least 35 % ethyl alcohol by volume and at least 1 unit per US gallon (21 CFR 169.175). Below 35 % the product is a "vanilla flavoring" (21 CFR 169.177).
  • Note One unit is 13.35 oz of beans per US gallon (≈100 g/L) at 25 % moisture or less. Wetter beans need more weight: × 0.75 / (1 − moisture). Drier beans get no reduction. (21 CFR 169.3 Definitions, NIST Handbook 44)
How it is calculated

Each line shows its formula with your numbers, its status and its source ids (listed under "How we calculate").

  1. Moisture factor (21 CFR 169.3(b))× 117.5 % is 25 % or less: no correctionSourced 21 CFR 169.3 Definitions, NIST Handbook 44
  2. Dose (2-fold)199.96 g/L2 × 99.98 g/L × 1Sourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
  3. Units of vanilla constituent per batch26.42 × 13.21 US galSourced 21 CFR 169.175 Vanilla extract, NIST Handbook 44
  4. Published range100 to 400 g/L1 to 4 × 99.98 g/L × 1Sourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
  5. Per batch10 kg199.96 g/L × 50 LSourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
  6. Per week40 kg10 kg × 4Sourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
  7. Per year2,080 kg40 kg × 52Sourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
  8. Per month173 kg2,080 kg ÷ 12Sourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
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Worked example

Extraction, Industrial beans (red, loose, cuts, QCP) (Loose Beans). Intensity: Standard. Batches of 50 L, 4 batches per week.

StepResultFormulaStatus and sources
Moisture factor (21 CFR 169.3(b))× 117.5 % is 25 % or less: no correctionSourced 21 CFR 169.3 Definitions, NIST Handbook 44
Dose (2-fold)199.96 g/L2 × 99.98 g/L × 1Sourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
Units of vanilla constituent per batch26.42 × 13.21 US galSourced 21 CFR 169.175 Vanilla extract, NIST Handbook 44
Published range100 to 400 g/L1 to 4 × 99.98 g/L × 1Sourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
Per batch10 kg199.96 g/L × 50 LSourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
Per week40 kg10 kg × 4Sourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
Per year2,080 kg40 kg × 52Sourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
Per month173 kg2,080 kg ÷ 12Sourced 21 CFR 169.3 Definitions, 21 CFR 169.175 Vanilla extract, NIST Handbook 44, Gourmet Vanilla Extracts, Vanilla Fair product page
  • Note One unit is 13.35 oz of beans per US gallon (≈100 g/L) at 25 % moisture or less. Wetter beans need more weight: × 0.75 / (1 − moisture). Drier beans get no reduction.

The interactive simulator needs JavaScript. Send us your application, batch size and frequency: our QC team runs the calculation with you.

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Other products

Questions about Loose beans

Answer

Loose beans are an industrial grade of Madagascar vanilla made from 100% Vanilla planifolia beans. The beans are split, reddish-brown, dry and easy to break. Vanilla Fair lists them in its industrial cuts range for extraction and food industry use.

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Answer

Vanilla Fair loose beans have a moisture content of 15 to 20%. Their vanillin rate reaches up to 1.5%. The controlled moisture range supports stability during storage and processing.

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Answer

Loose beans are intended for natural vanilla extract production and for vanilla powder used in vanilla sugar and baking preparations. They also suit standardized industrial processes and food formulations.

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Answer

Loose beans are available in lengths of 8 to 14 cm (3.1 to 5.5 inches). Vanilla Fair supplies them all year round.

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Answer

The aromatic profile of loose beans is vanilla with spicy and earthy notes. This profile comes from Madagascar Vanilla planifolia prepared using traditional methods.

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Answer

Store loose beans at room temperature between +12°C and +19°C (53.6°F to 66.2°F) in the original packaging, properly sealed and protected from air and light. Avoid significant heat and repeated thermal shocks. Do not store them with other spices.

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