Grade C vanilla beans – Industrial grade

Exploring Madagascar Grade C Vanilla Beans (“Cuts / Kitsa”)

rade C vanilla beans — also called industrial cuts or kitsa — are the most economical form of Madagascar Bourbon vanilla.
They naturally include short pieces, splits, and dry or broken beans, making them ideal for industrial extraction, powder production and large-batch processing, not for culinary presentation.

This grade is classified based on:

• shorter length

• irregular or mixed appearance

• low moisture (12–18%)

• vanillin content between 0.5% and 1.2%

Though not suitable as whole-bean “gourmet” vanilla, Grade C offers the best cost-to-yield ratio on the market.

Learn more on vanilla bean grades in this article.

Practical Uses of Grade C Vanilla Beans or Vanilla cuts

Grade C vanilla beans are extremely versatile and widely used across food and fragrance industries:

• ground vanilla powder  → used in baking, confectionery, chocolate, beverages

• Pure vanilla extract → especially medium to large-scale producers

• Oleoresin & vanilla absolute → fragrance, cosmetics, natural perfumery

• Organic aromas → natural flavor manufacturers

• Industrial food production → where yield and cost-efficiency matter

Their low moisture and open structure allow fast, efficient extraction, making them the preferred choice for economical large-batch production.

Industry Practice: Blending Grade B + Grade C for Better Extracts

In Madagascar and internationally, many extract manufacturers blend Grade C cuts with Grade B beans to achieve a better balance between cost and flavor.

This common practice helps producers:

• enhance aroma complexity

• improve the overall flavor profile

• keep production more cost-efficient

• maintain consistent extraction performance

Each producer adjusts the blend according to their desired aroma quality and budget, making this combination a widely used standard in the vanilla extract industry.