PEPPER
Pepper is a major export commodity for Vietnam, and Vietnamese pepper has a high economic value for local farmers, contributing significantly to the country’s economy. From 2001 up to now, Vietnam has become the number one country in the world in terms of pepper production and export. In Vietnam, pepper is currently grown in the provinces of Dak Lak, Dak Nong, Dong Nai, Binh Phuoc, Ba Ria Vung Tau, Gia Lai, and other locations. Besides, additional pepper-growing locations in Vietnam include Phu Quoc, Nghe An, Binh Thuan, and others.
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Black Pepper (FAQ/Machine Clean)
Specifications
To produce black pepper the berries are harvested when they have not yet fully matured. After that, it drys the berries in the sun. As a result, the skin of the berry derives its typical black wrinkled and spherical shape.
- Color: Black
- Moisture: 13.5%/12.5%
- Admixture: 1%/0.2%
Packing:
- PP bag Net 25/30 kgs
Origin: Viet Nam
White pepper (FAQ/Double Washed)
Specifications
To make white pepper (or pepper skull), we harvest our berries when fully matured, then thoroughly soak them for 7-8 days to remove the outer rim. The final products are usually ivory or gray, smooth skin and more pungent than black pepper.
- Color: Gray( Yellowish)/White
- Moisture: 13.5%
- Admixture: 0.2%
Packing:
- PP bag Net 25/30 kgs
Origin: Viet Nam
