| Home>>Agricultural Technology Information>> Pepper |
PEPPER
EUROPEAN SPICE ASSOCIATION SPECIFICATIONS OFQUALITY MINIMA FOR HERBS AND SPICES
(Revised in May 2003 during ESA Meeting)
| SUBJECT | |
|---|---|
| Sampling | (For routine sampling) Square root of units/lots to a maximum of 10 samples. (For arbitration purposes) Square root of all containers e.g. 1 lot of pepper may = 400 bags, therefore square root = 20 samples. |
| CHEMICAL/PHYSICAL ANALYSIS | |
| Ash | Refer to ANNEX |
| Acid Insoluble Ash | Refer to ANNEX |
| Moisture | Refer to ANNEX |
| Volatile Oil | Refer to ANNEX |
| Water Activity | To be agreed between buyer and seller. |
| Bulk Density | To be agreed between buyer and seller. |
| Microbiology | Salmonella absent in (at least) 25g. Yeast & Moulds 105/g target, 106/g absolute maximum E Coli. 102/g target, 103/g absolute maximum Other requirements to be agreed between buyer and seller. |
| CONTAMINANTS/RESIDUES | |
| Pesticides | Shall be utilised in accordance with manufacturers' recommendations and good agricultural practice and comply with existing national and/or EU legislation. |
| Heavy Metals | Shall comply with national / EU legislation. |
| Mycotoxins | Should be grown, harvested, handled and stored in such a manner as to prevent the occurrence of aflatoxins or minimise the risk of occurrence. If found, levels should comply with existing national and / or EU legislation. EU Regulation 472/2002 states maximum aflatoxin levels are: B1 5µg/kg and total aflatoxin 10µg/kg. These only apply to the following species of spices: pepper, nutmeg, ginger, turmeric and capsicums. For other spices national legislation will apply where implemented. EU limits for Ochratoxin A (OTA) in spices should not be introduced as long as there are no validated methods for the determination of OTA in spices. |
| Treatments | Use of any EC approved fumigants in accordance with manufacturers' instructions, to be indicated on accompanying documents. (Irradiation should not be used unless agreed between buyer and seller). |
| PURITY | |
| Species | To be agreed between buyer and seller. |
| Adulteration | Shall be free from. |
| Infestation | Should be free in practical terms from live and/or dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). |
| Extraneous matter | Herbs 2%, Spices 1% |
| Foreign Matter | maximum 2% |
| SENSORY PROPERTIES | |
| Off Odours | Shall be free from off odour or taste. |
| Packaging | Should be agreed between buyer and seller. |
ANNEX
| PRODUCT (whole form) |
ASH % W/W MAX |
AIA % W/W MAX |
H20 % W/W MAX |
V/O % V/W MIN |
|---|---|---|---|---|
| PEPPER BLACK | 7 | 1.5 | 12 | 2 |
| PEPPER WHITE | 3.5 | 0.3 | 12 | 1.5 |
Cleanliness specification for pepper in major importing countries
| Name of Country | Extraneous matter %/wt. |
Moisture %/wt. |
Total ash /%wt. |
Acid insoluble ash %/wt. |
|---|---|---|---|---|
| Germany | --- | 12.0 | 7.0 | 1.0 |
| Netherlands | --- | 12.0 | 7.0 | 2.0 |
| U.K. | 2 | 12.0 | 7.0 | 1.0 |
Guidelines on Quality improvement of pepper is given below:
Black Pepper
Limit of contaminants stipulated by importing countries
Pepper exported to USA shou Id conform to the cleanliness specification stipulated by the American Spice Trade Association (ASTA) and also the regulations enforced by the Food and Drug Administration (FDA),ASTA cleanliness specifications set limits for criteria such as number of dead insects in the sample analysed, amount of mammalian excreta, other excreta, percentage of weight of berries with mold and / or insect infestation and the extent of foreign matter present. Pepper imported into USA failing to meet these cleanliness specifications will be detained and subjected to reconditioning (cleaning to remove the defect) If defects can not be removed by reconditioning the ot may be destroyed or sent back to the country of its origin. In addition to ASTA cleanliness specifications pepper imported to USA has to comply with the Defect Action Level of FDA as and when prescribed.
FDA Defect Action Levels for Pepper comprise of:
| Defect | Action level |
|---|---|
| a. Pepper Whole | |
| (I) Insect filth and/or mold | Average of 1 % or more of berries by weight are insect infested and or moldly |
| (2) Mammalian excreta | Average of 1 mg or more of mammalian excreta per pound |
| (3) Foreign matter | Average of 1 % or more pickings and sifting by weight. |
| (4) Microbial contamination | Presence of Salmonella/ Arizona not allowed |
| b. Ground Pepper | |
| (1) Insectfilth | 475 or more insect fragments per 50gm |
| (2) Rodent filth | 2 or more rodent hair fragments per 50 gm |
Pesticide Residue
Besides the above DAL, FDA has surviellance programme to monitor for pesticide residues. The tolerance limits for pesticide residues are established by Environmental Protection Agency (EPA), FDA is responsible for enforcing safe levels ot pesticide residues in foods.
Tolerance Limits for certain pesticides
| Pesticide | Tolerance Limit |
|---|---|
| Dieldrin | 0.05 ppm |
| BHC | 0.05 ppm |
| Chlordane | 0.1 ppm |
| Heptachlor | 0.0 I ppm |
| Malathion | 0.1 ppm |
| Parathion | 0.3 ppm |
| Aflatoxin | -- |
| BI | 2 ppb (Maximum) |
| B I + B2 + G I + G2 | 4 ppb (Maximum ) |
IMPORTANT STEPS TO BE TAKEN IN THE HARVESTING, PROCESSING AND STORAGE OF PEPPER
The quality of product depends on the quality of raw materials, the methods used in processing and the packaging and marketing practices. Therefore, in order to ensure quality of the product, constant care should be maintained from the time of harvesting till the time it reaches the consumer.
Harvesting - some critical aspects
Only fully ripe pepper should be plucked from the vines for marketing of dried pepper. Only clean, cement or concrete floors should be used for threshing the plucked pepper spikes. Never do the threshing on floors smeared with cowdung.Green pepper contains 75-85% moisture. It is best to use plastic or aluminium vessels to handle green pepper. Bamboo trays smeared with cowdung, old gunny bags etc. are sure sources of contamination.
Processing - One minute in boiling water
If, before drying, the harvested green pepper is subjected to a processing technique developed by the Central Food Technological Research Institute in Mysore, the colour and quality of the product can be improved significantly. Any farmer can quite easily adopt this technique.Boil water in a suitable vessel. Put the green pepper into a basket in the boiling water. Keep the pepper in the boiling water for one minute. Dipping in boiling water causes certain chemical changes in the pepper. Disinfection also takes place simultaneously. The pepper treated thus can be dried in three orfour days if there is enough sunlight. This processing technique has several advantages:
One: the dried pepper gains uniform black colour; Two: the pepper is rid of microbes; Three: the pepper can be dried in 3-4 days as against 5-6 days required when following the traditional practice; Four: the pepper treatedin this manner is free from dust.
Why control the moisture content
The moisture content in well-dried pepper is never more than 11 %. Scientists of the Central Food Technological Research Institute stipulate that the optimum moisturecontent is 10.5%. If the moisture content is too high pepper will be susceptible to fungal attack. Poisonous substances secreted by the fungi render the pepper will be susceptible to fungal attack. Poisonous substances secreted by the fungi render the pepper unfit for human consumption.Hygiene - environment and personal
Premises used to dry and store pepper should be clean and hygienic and free from dust, cobwebs, undesirable foreign matter like excreta of animals and birds, bits of stone etc. It is essential that the premises be cleaned daily.The premises should be fenced off using nylon or other netting to keep off birds. The storage area should be closed off by plastered walls of suitable height to avoid the entry of rodents. Openings in the walls should be covered with metal grills.
Persons engaged in threshing, sifting etc of pepper should clean their hands and feet with soap and water before they start their work. Vessels and utensils used in processing and storage should always be kept clean. They should never be allowed to be soiled by dust or other impurities or contaminated by pests.
Gutters and other water outlets connected to platforms used for drying pepper should always be maintained in a clean condition.
Only clean bamboo trays should be used for sifting pepper. These trays should never be smeared with cowdung.
Precautions should be taken to see that the clean and sifted pepper is not recontaminated by dust and other impurities
Points to be observed in the storage of pepper
Only pepper whose moisture content is between 1 0and 11 % should be packed in sacks for storage. The sacks should be new, clean, dry and free from any contamination.Other substances should not be stored in store-rooms or godowns where pepper is kept.Graded or garbled pepper should be kept separately.
This means that ungraded pepper should not be kept in godowns where sorted pepper is stored.
While stacking pepper-filled sacks in godowns, wooden planks should be used on the floor as dunnage. This is to prevent moisture from the floor affecting the pepper. The sacks should be kept at least 30cms away from the walls.
If any of mechanical device is used to clean and sort pepper, care should be taken to see that ejected dust, pieces of stone etc do not get into pepper that has already been cleaned and graded.
Doors, windows and ventilators of rooms in which pepper is kept should always be kept closed. No cracks should be left unattended, as rats and other pests are capable of getting into storerooms even through the smallest openings. It is better that the steps leading upto the storage area are of removable type. The use of stairs that can be put up and removed as and when required can effectively prevent the entry of rats. It is desirable to have rodent repellent devices in the godowns.
Pests control practices should be followed systematically. Use of pesticides and chemical fumigants should be limited to the correct dosage and should be applied only under the supervision of experts.
If residues of pesticides a-re found in the pepper, such lots will be rejected by importing countries and the exporters will have to bear the heavy cost of reconditioning/cleaning such consignments.
Gunny bags used to pack pepper should not only be clean, but also have been subjected to proper treatment against infestation.
The need to improve the quality of our pepper is not a matter that just concerns only the farmer and the trader, but is of great importance to the entire nation. It is a question of our image in the global market. We cannot afford to jeopardize the fame and reputation that we have built up over the centuries through spice trade.
Apart from private entrepreneurs, public sector concerns are also now engaged in the export of pepper from India. Export of pepper is an area into which farmers' co°Reratives too can venture. The Apple growers of California otter us a good model in this regard. The Co-operatives can easily install common infrastructural facilities for processing, cleaning and packing of pepper for export. In this regard farmers may be able to mobilise support from the government too.
GUIDELINES ON QUALITY IMPROVEMENT
Exports form the most important source of foreign exchange for developing countries. All developing countries, including, of course, India strive to increase their exports as a means for mobilising resources for their development plans. Indian economy is basically agrarian and hence export of food and agricultural products assume crucial significance in our export efforts. Growth in agro-exports not only brings in additional foreign exchange for the country but benefits a large number of people involved in the production, processing and exports of such products.
Export of spices from India
From time immemorial India has been known as the Land of Spices. The Chinese, Arabs and The Europeans came to the Indian shores lured by the spices grown here. Pepper, ginger, turmeric and cardamom are the most renowned of Indian spices. We earn Rs. 1612 crores from the export of spices annually (2000-0 I). The world consumption of spices is growing steadily year by year. Expansion of our export of spices to increase or even to retain our share of world market is imperative. This can be achieved only through increased productivity and improved quality.
Export and economy of farmers
India is predominently an agrarian country and the prosperity of our farmers brings prosperity to the nation. While no efforts should be spared to increase productivity from each hectare of land under cultivation, the marketability of the produce is crucially important. If there is a fall in demand it leads to a glut in the market and consequently prices become uneconomic. All agricultural commodities have this inherent problem. When a product depends upon an export market also, the situation becomes more complex. A setback in the markets in New York or London affects the farmers in the remote villages in Kerala or Karnataka and upsets our economy. It is, therefore, a matter of survival for us to increase productivity and also maintain the marketability of the produce through improved quality.QUALITY REQUIREMENTS OF FOODS FOR EXPORT
Developed countries are the major markets for our food exports. USA, Japan, Canada, Australia and the European countries have >their own stringent food laws and regulations. The main objective of the laws is to protect the health and safety of their citizens. They allow import of food materials only when they conform to the provisions of their food laws and regulations.
Why food quality
The developed countries give top priority to the health of their citizens. The laws with respect to items of food are meant to protect the consumers from food of inferior quality, or those, which are likely to be contaminated, by impurities or poisonous substances. Therefore any food item that we export, be it marine products, cashews, pepper, cardamom or ginger, it is important that the product conforms to the quality standards demanded by the importing country. In the context of thousands of people getting infected with food borne diseases or even dying of food poisoning, it is only just and reasonable that countries which depend on imported foodstuffs should take such extreme precautions. Food materials that have become rotten, spoiled, infected with microorganisms or contaminated by other impurities are either destroyed by the import inspection authorities or sent back to the exporting country. This not only results in loss of market but also damages the exporting country's reputation.
Factors affecting the quality of food products
Right from the initial stages of production to the time till the produce reaches the consumer, the farmer has to combat many unfavourable circumstances. Among these are pests, micro-organisms which infest the farmland, foreign matter which may be dangerous or otherwise, poisonous substances or impurities which get into products from materials used in processing, micro-organisms and dirt introduced into the product through unhygienic practices of the people who handle the produce, as well as loss of quality that results from short-comings in storage practices.What is adulterated food
The word 'adulterated' has a different connotation in the developed countries. Items of food affected by pests, microbes or fungi become impure and unfit for human consumption. The presence of foreign matter, moisture content above permissible levels, residues of pesticides, presence of other chemicals etc., also make food unfit for human consumption. Importing countries like USA and Japan detain imported foods when they have evidence that these were produced and processed under unhygienic conditions, and subject to further action depending on the degree of contamination.
The consumer and the contaminants in food stuffs
Pathogenic organisms, which get into foodstuffs cause diseases to the consumer. Toxins produced by the microbes cause food poisoning. The excreta of rodents and birds contain millions of microbes. These can cause deadly diseases as well as poisoning due to toxin. Rodent excreta contain chemicals, which may cause cancer. Toxins secreted by certain fungi also have been proved to cause cancer. The consumers reject foodstuffs processed in dirty and unhygienic conditions. They also begin to suspect any product originating from countries, which have been guilty of exporting such contaminated products. Moreover, the consumers organize themselves and apply pressure on the government for stringent measures. Such a situation seriously affects the export trade of the producing countries.
New trends in the international market
Stringent health and food laws exist in all developed countries. These countries often revise such laws in the light of new scientific findings. For example, it might so happen that monitoring to find out the presence of certain disease causing organisms in foodstuffs is made mandatory all on a sudden. Similarly, changes are often made in the tolerance levels of pesticide residues. These countries are also steadily bringing down the permissible levels of other impurities. Thus scientific and technological advancement brings forth new challenges in the export trade. The health and food laws, which are increasingly becoming stringent, reflect the grave concern of the respective government for the safety and welfare of their people.A new consciousness is growing all over the world about disease-causing organisms, poisonous substances and impurities. Parallel to this, the degree of excellence, which consumers expect from foods, is also growing. Exporting countries are thus constrained to maintain quality standards set by the importing countries. According to projections made by the Food and Agriculture Organisation, food exports will register significant growth in the next decade. Increasing our share in this expanding market offers opportunity as well as a challenge.We export spices mostly to developed countries like USA, UK, Germany, other European Countries, Japan, Canada etc. These countries have very stringent food laws and regulations to ensure that foods, which include spices, are safe, whole - some and produced under sanitary and hygienic conditions. Hence spices exported into these countries should be free from bacterial contamination, mold, mycotoxins, harmful chemicals including pesticide residues and other pollutants, insect infestation and filth contributed byanimals, insects or insanitary conditions in the farm, warehouse, pack age or carrier. The concern of the importing countries about food safety and quality is understandable as several cases of foodborne diseases and food poisoning occur in these countries as a result of consuming contaminated food.
Last updated: 23-06-2008
Designed & maintained by IIITM-K, © VUAT 2007, 2008