The five main grades of processed vanilla are as under:
1st grade:
Whole beans of more than 14 cm length with uniform tannish brown color, no spots, no scratches, no blemishes and with good flavour. The moisture content should be less than 25 per cent.
2nd grade:
Whole beans of more than 14 cm length, similar to 1st grade but with some blemishes, spots and scratches and good flavour. The spots and scratches should not exceed one third of the total length of beans. The moisture content should be 25 to 28 per cent.
3rd grade:
Whole beans of more than 14 cm length, similar to 2nd grade but with more red blemishes, spots and scratches. The spots and scratches should however not exceed 50 per cent of the length of the bean. The beans will be reddish brown chocolate colored with a moisture level in excess of 30 per cent.
4th grade:
Whole beans with less flavour, length less than 14 cm and with more spots, blemishes and scratches. The length of these should however not exceed 50 per cent of the length of the beans. The beans will be mixed reddish in colour with moisture level of more than 30 per cent.
5th grade:
Broken, cut, short beans which do not have good flavour. This will also include beans which are split and beans having considerable spots and blemishes and beans having higher moisture levels.
After grading the beans as above, they are again sorted according to their length into bundles having lengths varying from 12 to 26 cm. Each bundle will have 70 to 100 beans and will weigh 150 to 500 gm. About 20 to 40 such bundles weighing 8 to 10 kg will be wrapped in butter paper and stored in air tight tin boxes.
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