Vanilla
Our team works directly with local growers to produce vanilla and market it efficiently, according to customer needs.
All our producers have a long experience in the cultivation of vanilla respecting the traditional methods of treatment of the product.
Vanilla is subjected to continuous quality control, guaranteed by traceability and provided by all analyzes.
Our production geographical areas are Madagascar, Mexico and Indonesia.
Vaniglia Mexico
Vanilla beans
Provenance: Papantla, Veracruz, Mèx
Packaging: Vacuum packed from:
50 gr / 100 gr / 250 gr / 500 gr / 1 kg
| Tipologia | Tasso Umidità |
|---|---|
| Vanilla beans Grado Gourmet | 22%-38% |
Vanilla Indonesia
Vanilla beans
Provenance: Indonesia
Packaging: For more information contact our offices.
| Tipologia | Tasso Umidità |
|---|---|
| Vanilla Tahitensis | Ca. 9,70% |
| Vanilla Planifolia (Grade A) vanillina 1-1,2% | Ca. 9,70% |
| Vanilla Planifolia (Extract grade) vanillina 0.5% | Ca. 9,70% |
Vanilla Madagascar
Bourbon vanilla beans
Provenance: Madagascar
Packaging: Packaged in waxed paper in a bellows bag and placed in a box containing each about 25 kg net.
| Tipologia | Tasso Umidità |
|---|---|
| Black Unsplit Vanilla (Noire Non Fendue) | 30% +/- 5% |
| Red Unsplit Vanilla (Rouge Non Fendue CEE) | 27% +/- 5% |
| Red Unsplit Vanilla (Rouge Non Fendue USA) | 25% +/- 5% |
| Red Vanilla | 14 – 16% |
| Black Split Vanilla (Noire Fendue) | 30% +/- 5% |
| Red Split Vanilla (Rouge Fendue CEE) | 27% +/- 5% |
| Red Split Vanilla (Rouge Fendue) | 25% +/- 5% |
| Red Vanilla Class 1 & 2 | 14 – 20% |
Powder, seeds, chop, cinnamon
Packaging: For more information
contact our offices.
| IN POLVERE | Tasso Umidità | Origine |
|---|---|---|
| Polvere | 9-12% | Indonesia |
| Grade A | Sotto 10% | Madagascar |
| Grade C | Sotto 10% | Madagascar |
| SEMI DI VANIGLIA | Tasso Umidità | Origine |
|---|---|---|
| Semi di vaniglia | 10% | Madagascar |
| CHOP VANIGLIA | Tasso Umidità | Origine |
|---|---|---|
| Chop vaniglia | 18-25% | Madagascar |
| CANNELLA | Tasso Umidità | Origine |
|---|---|---|
| CINNAMON ZEYLANICUM | Sotto 14% | Madagascar |
