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PEPPER
Specifications of Sarawak Black and White Pepper
A. Sarawak Black Pepper
|
Grade |
||||
|---|---|---|---|---|---|
| Characteristic |
Std Malaysian Black Pepper No.1 (Brown Label) | Sarawak Special Black (Yellow Label) | Sarawak FAQ Black (Black Label) | Sarawak Field Black (Purple Label) | Sarawak Coarse Field Black (Grey Label) |
| I. Moisture, per cent by weight, maximum | 12.0 | 14.5 | 15.0 | 16.0 | 16.0 |
| II. Light berries, per cent by weight, maximum | 2.0 | 4.0 | 8.0 | 10.0 | - |
| III. Extraneous matter, per cent by weight, maximum | 1.0 | 1.5 | 3.0 | 4.0 | 8.0 |
B. Sarawak White Pepper
|
Grade |
||||
|---|---|---|---|---|---|
| Characteristic |
Std Malaysia White Pepper No.1 (Cream Label) | Sarawak Special White (Green Label) | Sarawak FAQ White (Blue Label) | Sarawak Field White (Orange Label) | Sarawak Coarse Field White (Grey Label) |
| I. Moisture, per cent by wight, maximum | 12.0 | 15.0 | 16.0 | 16.0 | 16.0 |
| II. Light berries, per cent by weight, maximum | 0.2 | 0.5 | 1.0 | 1.5 | - |
| III. Extraneous matter, per cent by weight, maximum | 0.25 | 0.25 | 0.5 | 1.0 | 3.0 |
| IV. Amount of black/dark grey berries in white pepper, per cent by weight, maximum | 1.0 | 1.0 | 2.0 | 3.0 | 5.0 |
C. Sarawak Light Pepper
|
Grade |
|
|
|---|---|---|---|
| Characteristic | Sarawak Light Black Pepper (White Label) | Sarawak Light White Pepper (White Label) | N.B. |
| I. Mousture, per cent by weight, maximum | 16.0 | 16.0 | Standard Malaysian White Pepper and Special White Pepper shall have a generally pale creamy or dull brownish ivory appearance and shall not contain a substantial amount of dark or brown or mainly brown berries, the determination of which shall be based on a standard sample. |
| II. Light berries, percent by weight, in excess of | 50.0 | 10.0 | The mouldy pepper in Standard Malaysian pepper shall not exceed 1% by weight |
| III. Extraneous matter, per cent by weight, maximum | 4.0 | 2.0 | For Light Pepper, pericarps and pin-heads shall not be considered as extraneous matter in grading |
Specification for Sarawak Specialty Pepper
A. Sarawak Creamy White Pepper
| Moisture | (%w/w, max) | 14.5% |
|---|---|---|
| Light berries | (%w/w, max) | 0% |
| Extraneous matter | (%w/w, max) | 0% |
| Pericarp and dust of pepper origin | (%w/w, max) | 0.01% |
| Black/Dark Grey berries | (%w/w, max) | 0% |
| Berry-size | (mm, min) | 4.0 mm |
| Colour | Creaamy/Ivory white |
B. Sarawak Naturally Clean Black Pepper
| Moisture | (%w/w, max) | 10.0% |
|---|---|---|
| Light berries | (%w/w, max) | 2.0% |
| Extraneous matter | (%w/w, max) | 1.0% |
| Live insects | (count; 50g, max) | 0 |
| Excreta | (mg/200g, max) | 0 |
| Microbiological Level | ||
| a) Total viable count | (count/g, max) | 104 |
| b) E Coli | (MPN/g, max) | 101 |
| c) Salmonella | (count/25g) | Nil |
| d) Mould & Yeast | (count/g, max) | 102 |
Note: Microbiological specifications are based on Standard International Commission on Microbiological Specifications for Foods (ICMSF)
C. Sarawak Extra Bold Black Pepper
| Moisture | (%w/w, max) | 12.0% |
|---|---|---|
| Light berries | (%w/w, max) | 2.0% |
| Extraneous matter | (%w/w, max) | 1.0% |
| Mouldy Berries | (%w/w, max) | 1.0% |
| Berry-size | (mm, min) | 4.5 mm |
Source: International Pepper community
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