VIETNAM BLACK PEPPER

, 20/02/2016, 10:39 GMT+7

VIETNAM BLACK PEPPER

VIETNAM BLACK PEPPER

Over the last ten years Vietnam has gradually increased its influence on pepper international market. This Asian country is the world’s leading exporter of black pepper (about 85,000 tons per year) for two reasons: firstly, its favorable climate conditions and rural traditions in the cultivation of pepper; secondly, domestic use is almost zero.

Characteristics of black pepper origin Vietnam

Pepper originating in Vietnam is characterized by its large size and the piperine content, on average higher than other brands, although it has an aromatic note very similar to Indian pepper.

At the beginning only the product FAQ (Fair Average Quality),was exported from Vietnam: this  meant semi-raw material, still containing any type of contaminant in it. However, the gradual increase in Vietnamese production has led the world’s largest traders of pepper, including some Indian export companies, to open their own processing plant in Vietnam, so as to offer a properly cleaned product. Over the past three years, the Vietnamese industry has begun the production of machines specifically designed to clean up pepper, relying on Indian know-how; so, local businesses may offer a partially or completely cleared product. Yet only very few producers are able to offer a finished product really “ready”.

 

Today Vietnamese producers are able to offer, in addition to the aforementioned semi-FAQ (500 and 550 g/l), the same size of Indians producers:

– VGEB (Vietnam Garbled Extra Bold) – equivalent to TGEB Indian;
– VGSEB (Vietnam Garbled Special Extra Bold) – equivalent to TGSEB India.

Processing and cleaning of black pepper origin Vietnam

In Vietnam there are also “Steam Washing”plants: this process consists of washing pepper using steam, followed by the re-drying of the product. This treatment is performed to remove outer mold, dirt or other impurities, as well as testing the absence of Salmonella.
It is important to notice the name “Steam Washed” is often wrongly confused with “Steam sterilization”, or steam sanitizing (improperly called “sterilization”). Actually the first method,  very cheap and performed using simple machinery, grants a little reduction of microbial load (which is around one million cfu/g), without giving enough assurance about the absence of other pathogens (E. coli, Lysteria etc..).

The saturated steam sterilization with Webb James BIOSTEAM  allows to reach a total bacterial load of less than 50,000 cfu/g, or even less, according to customer needs, and a complete removal of potentially pathogenic germs. In addition, the steam sterilization can inhibit any enzymatic activity; such a successful achievement is not very well known on the market yet, but certainly it will be very useful.
Webb James has a proper cleaning line of seeds, engineered and designed to clean up  pepper


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