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Description

Whole black peppercorns from Vietnam have traditionally been a spicy with a significant part of the worldwide market’s export volume. Aside from the fact that the spice is used in the majority of meals, the manufacturing of black pepper does not require many procedures to peel or polish, resulting in a lower production cost, which is also why this pepper is exported at a competitive price.

Black pepper has wrinkled skin and does not require many production procedures, so it keeps its flavor and has a great spiciness. It is extremely popular in several countries, including China, the United States, the United Arab Emirates, India, Pakistan in particular.

Whole black pepper

Ingredient

Type

Pure black pepper Moisture (max) Admixture (max) Density (min)
FAQ 100% 13.5% 1% 350g/l
Machine Clean 100% 12.5% 0.2% 500g/l

Harvesting and packing

Black pepper is harvested when the peppercorn cluster includes more than 5% ripe fruit. After 6-7 days in the sun, the pepper shell shrinks and turns black, or 3-4 days if the sun is shining brightly.

We have to differentiate it from another variety known as light berry, which is a fruit obtained by harvesting young peppercorns, lacks a skull, and is light and easy to break when dried, and is frequently used to get essential oils.

After a period of exposure to sunshine, the pepper will be dried to maintain a consistent moisture level before being packed and delivered.

The original supply and manufacturing are in the same location (Sybil Agri has corporated with more than 3,000 farming households through the SFPP program and our factory is available in Gia Lai).

black pepper production process

Specifications

Original

Type Shelf Life MOQ Quantity Samples Payment
Vietnam FAQ, MC, MM, SS 2 years 12 tons 5,000 tons/year Available TT/DP/LC at sight
Black pepper information
Top countries import Vietnam's whole black peppercorns

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