<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[splexport.com]]></title><description><![CDATA[splexport.com]]></description><link>https://www.splexport.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Tue, 07 Jul 2026 09:40:26 GMT</lastBuildDate><atom:link href="https://www.splexport.com/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Indonesian Vanilla vs Madagascar Vanilla: What Buyers Should Know]]></title><description><![CDATA[If you're sourcing vanilla beans for extract production, baking, or confectionery, you've likely built your recipes around Madagascar Bourbon vanilla. For decades, it's been the industry default. But over the past two years, sourcing conditions have shifted — and more buyers are taking a serious look at Indonesian vanilla as either a primary source or a reliable second supplier. Flavor profile: different, not lesser Madagascar Bourbon vanilla is known for its sweet, creamy, classic vanilla...]]></description><link>https://www.splexport.com/post/indonesian-vanilla-vs-madagascar-vanilla-what-buyers-should-know</link><guid isPermaLink="false">6a4c83530e6d4656949ff8b4</guid><pubDate>Tue, 07 Jul 2026 04:51:45 GMT</pubDate><dc:creator>Harsono Suria</dc:creator></item></channel></rss>