Due to its taste components, black pepper is the most often used spice. As a result, black pepper is utilized for a wide range of objectives, including medicinal and culinary applications.
Black pepper was found 4000 years ago when Indian use black pepper for cooking. At the first time, the black pepper was stuffed into the Egyptian Pharaoh’s nostrils. This implies the historic commerce between Egypt and India, which attribute to the root of the black pepper. Until now, black pepper is the word’s most traded spice.
Depending on G/L, Vietnam Black Pepper Quality Standard divided black pepper into 4 categories with different specifications:
Each type of black pepper is used for different purposes due to its characteristics. Grade 3 and grade 2 black pepper are used for wholesale mainly while grade 1 and special grade black pepper is used as gift or food processing.
The pepper plant’s still-green, unripe drupe is used to make black pepper. It is critical that the spikes be gathered and treated at various times. Steps to produce black pepper include:
Harvesting and drying are the critical stages to provide high-quality black pepper. The value of pepper would have been reduced if the pepper had not reached the appropriate maturity and even if there had been a trace of mold.
With a total output value of 216,000 MT, Vietnam was the biggest producer of black pepper. Since 2019, Vietnamese black pepper has been sold to over 100 nations. The major variables that produce high-quality black pepper at an affordable price in Vietnam are advanced agricultural techniques and intensive capital application.
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Top 4 countries with the largest pepper production value in 2019
The worldwide black pepper market is expected to reach 7.2 billion USD by 2026, with a CAGR of 4.9 percent from 2021 to 2026.