The ripeness level of vanillin in one stem is not always the same, because the flowers in one stem never bloom in the same time. Therefore, the harvest of vanillin can not be done all at once. Only the most riped fruit can be harvest from the stem with a sharp grass cutter or knife. The fruit is ripe when the color turned from dark green to yellowish green. The point of the fruit looks fissure, but the whole fruit hasn’t split yet. In this phase, the fruit will produce the best quality of dry vanillin. After being harvested, the fruit’s pod should be wash immediately and grade it based on the diameter and the length. Grading is important so that the process of the withering, by dipping it in hot water can be on time. Fruits are differentiated by the small, medium and large size based on the diameter and the length. In the process of withering, vanillin fruit is dipped in a 65° C hot water. The long of the dipping is based on the fruit grade. The small fruit only needs to be dipped in 1,5 minutes. The medium size fruit should be dipped in 2 minutes and the big fruit is dipped in 2,5 minutes. After the dipping, the fruit is drained before it is being fermentated until the dry process. A good quality vanillin is obtained by handling process from the cultivation, harvest and post harvest, the quality standard of vanillin the international market is assigned by International Standard Organization (ISO) and the Indonesian Standardization Body. All this time the US market likes vanilla with 20 to 25% water content more, meanwhile the Europe market prefers vanilla with 30 to 35% water content. This quality standard can be fulfilled if the cultivation, harvest and post harvest process is done right. Sometimes there is also a weakness in Indonesian vanillin that makes it rejected by the international market, because the pod was too early to be harvested and the withering also the dry process was done wrong. There are known classification (grade) for vanilla quality.