Challenge Food export

Product Details – Organic Fairtrade Vanilla Beans (Madagascar Bourbon) 14–20 cm
1. Product Identification

Product Name: Organic Fairtrade Madagascar Bourbon Vanilla Beans

Length: 14–20 cm (Premium Grade / Gourmet Grade A)

Botanical Name: Vanilla planifolia Andrews

HS Code: 0905.10

Origin: SAVA Region, Madagascar (Sambava, Antalaha, Andapa, Vohemar)

Certifications:

USDA NOP Organic

EU Organic (Ecocert)

Fairtrade Certified – FLOCERT

Full traceability from cooperative to export

2. Certifications Overview
USDA NOP Organic

Guarantees:

No synthetic pesticides, fertilizers, herbicides

No GMOs

Organic farming and curing processes

Fully compliant with U.S. organic import regulations

Traceability & documentation from farm to export

Fairtrade Certified – FLOCERT

Guarantees:

Fairtrade Minimum Price paid to farmers

Fairtrade Premium invested in community projects

Ethical labor conditions

Audited, transparent supply chain

Environmental protection requirements

3. Physical Specifications
Grade

Gourmet / Grade A (Premium Export Quality)

Size

Length: 14–20 cm

Diameter: 6–8 mm (average)

Shape: Long, plump, flexible pods

Appearance

Color: Dark brown to black

Surface: Glossy, oily, supple

Aroma: Strong, sweet, creamy Bourbon vanilla profile

Moisture Content

28% – 35% (optimal for premium vanilla beans)

Vanillin Content

1.8% – 2.8% (HPLC tested; COA provided per lot)

Beans per Kilogram

Approximately 50–70 beans per kg (depending on thickness)

Defects

No mold

No dryness or brittleness

Splits ≤ 3–5%

Foreign matter ≤ 0.5%

4. Chemical & Microbiological Specifications
Chemical (COA values per batch)

Moisture: 28–35%

Vanillin: 1.8–2.8%

Total Ash: < 6%

Essential Oil Yield: Natural curing

Heavy Metals (Pb, Cd, Hg, As): Within EU limits

Pesticides: Non-detected (USDA/EU organic standards)

Microbiological

Total Plate Count: < 10⁴ cfu/g

Yeast & Molds: < 10³ cfu/g

Salmonella: Absent

E. coli: Absent

Aflatoxins: Within EU regulation

5. Processing Method – Traditional Madagascar Bourbon Curing

Blanching (killing stage)

Sweating in blankets (fermentation)

Sun drying daily for 2–4 weeks

Shade drying & slow curing indoors

Conditioning for 2–6 months in wooden trunks

Results:
✔ Intense aroma
✔ High vanillin development
✔ Superior Bourbon flavor profile