for five to six months in closed boxes, where the fragrance develops. The processed fruits are sorted, graded, bundled, and wrapped in paraffin paper and preserved for the development of desired bean qualities, especially flavor and aroma. The cured vanilla fruits contain an average of 2.5% vanillin. Grading Once fully cured, the vanilla fruits are sorted by quality and graded. Several vanilla fruit grading systems are in use. Each country which produces vanilla has its own grading system, and individual vendors, in turn, sometimes use their own criteria for describing the quality of the fruits they offer for sale. In general, vanilla fruit grade is based on the length, appearance (color, sheen, presence of any splits, presence of blemishes), and moisture content of the fruit. Whole, dark, plump and oily pods that are visually attractive, with no blemishes, and that have a higher moisture content are graded most highly. Such pods are particularly prized by chefs for their appearance and can be featured in gourmet dishes. Beans that show localized signs of disease or other physical defects are cut to remove the blemishes; the shorter fragments left are called "cuts" and are assigned lower grades, as are fruits with lower moisture contents. Lower-grade fruits tend to be favored for uses in which the appearance is not as important, such as in the production of vanilla flavoring extract and in the fragrance industry. Higher-grade fruits command higher prices in the market. However, because grade is so dependent on visual appearance and moisture content, fruits with the highest grade do not necessarily contain the highest concentration of characteristic flavor molecules such as vanillin, and are not necessarily the most flavorful. † moisture content varies among sources cited A simplified, alternative grading system has been proposed for classifying vanilla fruits suitable for use in cooking: Under this scheme, vanilla extract is normally made from Grade B fruits. Production In 2020, world production of vanilla was 7,614 tonnes, led by Madagascar with 39.1% of the total, and Indonesia with 30.3% (table). Due to drought, cyclones, and poor farming practices in Madagascar, there are concerns about the global supply and costs of vanilla in 2017 and 2018. The intensity of criminal enterprises against Madagascar farmers is high, elevating the worldwide cost of using Madagascar vanilla in consumer products. Uses The four main commercial preparations of natural vanilla are: Whole pod Powder (ground pods, kept pure