vanilla · 마다가스카르

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