Industry
QCP
Available in
- Conventional
- Organic
- Fair Trade
Minimum order 50 kg
DESCRIPTION
QCP (Quick Curing Preparation) is a Madagascar Vanilla planifolia product made of small black vanilla beans cut into 2 cm pieces. It is intended for extraction and infusions in food production, with a vanillin rate of 2 to 2.5% (25% more than a regular preparation) and a humidity level of 38% (+/-3%).
- Botanical name:
- Vanilla planifolia
- Origin:
- Madagascar
- Appearance:
- Small black vanilla beans cut into pieces of 2cm (0.8 inches)
- Use:
- Food production. Product intended for extraction or infusions
- Observation:
- QCP = Quick Curing Preparation vanillas are the result of a preparation method aimed at significantly increasing the vanillin content of pods specifically intended for extraction
SPECIFICATION
- Composition:
- 100% vanilla beans
- Humidity level:
- 38% (+/-3%)
- Size:
- 2cm / 0.8 inches
- Vanillin rate:
- 2 to 2.5%, superior vanillin rate of 25% more than a regular preparation
- Shelf life:
- 12 to 24 months under storage conditions described
PACKAGING AND STORAGE
CAPACITY:
- Availability:
- All year round
- Preservation – storage conditions:
- Room temperature (+12°C to +19°C/53.6°F to 66.2°F) in the original packaging, properly closed, away from air and light. Avoid significant and repeated thermal shocks. Do not store near other spices
PACKAGING:
Minimum order: 50 kg per order, all formats combined. The sizes below are packaging formats.
In bulk in waxed cartons of 10kg, 20 kg, or 25 kg (22lb, 44lb, 55lb)
Available in
- Conventional
- Organic
- Fair Trade
Minimum order 50 kg
Key specs
- Vanillin
- 2–2.5%
- Moisture
- 35–41%
- Length
- 2 cm pieces
Typical values from the product sheet. Final specifications are confirmed with each quote.
MORE DETAILS
QCP Vanilla: Enhanced Vanillin Through Innovation
The QCP (Quick Curing Preparation) vanilla represents a breakthrough in vanilla processing technology. This innovative preparation method produces significantly higher vanillin content, making it an ideal choice for industrial extraction and processing. Our unique quick-curing process enhances the natural vanillin development while maintaining the authentic character of Madagascar vanilla.
Developed through extensive research and expertise, our QCP vanilla delivers 25% more vanillin than traditional preparations, offering superior efficiency for industrial applications.
Advanced Processing Advantages
Our QCP vanilla is precisely engineered to meet industrial extraction requirements.
Key Benefits:
- Enhanced Extraction Efficiency: Higher vanillin yield for processing
- Optimized Format: 2cm cuts for improved processing performance
- Cost-Effective Solution: Better yield-to-cost ratio
- Consistent Quality: Standardized preparation process
- Versatile Applications: Ideal for various extraction methods
Superior vanillin content for optimal industrial extraction.
Discover Our Industrial Range
Explore our complete range of industrial vanilla solutions:
- Vanilla Cuts: Traditional extraction grade.
- Red Europe: Meeting European standards.
- Red US: US market compliant.
- Loose Beans: Bulk processing solution.
- Natural Seeds: For specialized applications.
- Spent Powder: Economic processing option.
Contact our experts to discover our complete range of industrial solutions.
Compare with
- Cuts: Cuts are the traditional extraction grade, while QCP is prepared to reach 2 to 2.5% vanillin, 25% more than a regular preparation.
- Red Europe: Red Europe is a whole-pod extraction grade meeting European standards, whereas QCP is pre-cut into 2 cm pieces at 38% (+/-3%) humidity.
- Red Us: Red US is a whole-pod grade compliant with the US market, whereas QCP comes as 2 cm cuts with a vanillin rate of 2 to 2.5%.
Guides for buyers
- Vanilla Bean Grades Explained: Grade A vs B, Gourmet, TK, Red and Cuts: Places QCP and cuts within the full grade system to help buyers choose an extraction raw material.
- Why Red US and Red Europe Vanilla Are the Top Choices for Vanilla Extractors: Explains the whole-pod alternatives extractors weigh against pre-cut QCP.
- How to store and preserve vanilla to maintain aroma and quality: Details storage practices that protect vanillin content over the 12 to 24 month shelf life.
Estimate your vanilla needs
Indicative range, confirmed by our QC with your quote.
Your estimate
- Per year
- 2,516 kgEstimate
- Per batch
- 12.1 kg
- Per month
- 210 kg
- Pods per year
- ≈
Dose 241.89 g/L 32.3 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 38 % moisture: × 1.21, one unit weighs 16.15 oz
- 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").
- Moisture factor (21 CFR 169.3(b))× 1.21
0.75 ÷ (1 − 0.38) - Dose (2-fold)241.89 g/L
2 × 99.98 g/L × 1.21 - Units of vanilla constituent per batch26.4
2 × 13.21 US gal - Published range121 to 484 g/L
1 to 4 × 99.98 g/L × 1.21 - Per batch12.1 kg
241.89 g/L × 50 L - Per week48.4 kg
12.1 kg × 4 - Per year2,516 kg
48.4 kg × 52 - Per month210 kg
2,516 kg ÷ 12
Worked example
Extraction, Industrial beans (red, loose, cuts, QCP) (QCP · Quick Curing Preparation). Intensity: Standard. Batches of 50 L, 4 batches per week.
- 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.
Questions about QCP
QCP stands for Quick Curing Preparation, a preparation method aimed at significantly increasing the vanillin content of vanilla pods specifically intended for extraction. Vanilla Fair's QCP consists of small black Madagascar vanilla beans (Vanilla planifolia) cut into 2 cm (0.8 inch) pieces.
QCP vanilla from Madagascar has a vanillin rate of 2 to 2.5%. According to the Vanilla Fair specification, this is 25% more vanillin than a regular preparation, which is why QCP is designed for extraction.
The humidity level of Vanilla Fair's QCP vanilla is 38% (+/-3%). The product is composed of 100% vanilla beans cut into 2 cm pieces.
QCP vanilla is intended for food production, specifically for extraction or infusions. The 2 cm cut format and the vanillin rate of 2 to 2.5% make it a raw material for industrial extraction rather than for whole-bean applications.
QCP vanilla has a shelf life of 12 to 24 months when stored at room temperature (+12°C to +19°C / 53.6°F to 66.2°F) in its original packaging, properly closed, away from air and light. Significant and repeated thermal shocks should be avoided, and the vanilla should not be stored near other spices.
Yes, Vanilla Fair lists QCP vanilla from Madagascar as available all year round. The product is made from Vanilla planifolia beans only.
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