The pepper industry is a promising industry and has good opportunities in the future. Pepper products are now better known in the form of black pepper, white pepper and powder/ground/ground pepper…
Pepper is harvested when the skull is hard but still has a characteristic green color
However, in addition to being processed into black pepper, white pepper and pepper powder, pepper can also be processed into many different products such as Oleoresin pepper oil, Piperin pepper resin, Dehydrated green pepper or Pepper. freeze-dried green etc. Diversified pepper products will have higher added value because India is currently being traded quite well and has a good market.
Dehydrated Green Pepper (DGP)
DGP is obtained through a drying process that retains its blue color by activating the enzyme polyphenol oxidase. The pepper used to make DGP pepper is processed by harvesting the pepper from the tree when the fruit is fresh, dark green, hard, but unripe. After the pepper bunch is harvested, it must be treated immediately to prevent the pepper from turning black due to the activity of the enzyme polyphenol oxidase. It should be noted that to make DGP pepper, up to 3 – 4 hours after harvesting should be treated immediately, if not treated, the green pepper bunches can be soaked in 2% salt solution for about 12 hours. . In addition to being able to maintain the quality of the pepper, soaking also has the function of removing dirt that is carried away during the harvest.
DGP pepper has a comparative advantage that white pepper and black pepper do not have which is the natural green color of fresh pepper. DGP after being dissolved in water will look like freshly harvested green pepper. DGP quality is characterized by natural green color, relatively intact appearance, aroma and taste close to the original, free from impurities and microorganisms.
The oil and piperine content are important chemical components that contribute to the taste and aroma of DGP pepper. Piperine is the main compound that gives the pungent flavor while the essential oil is the volatile component that contributes to the aroma. The above components in DGP pepper are usually dominated by some compounds such as monoterpenes, including limonene, mirsen, sabinene, α-pinene, -pinene, α-filandrene and -3-karene, while components of The essential oils in white and black pepper are dominated by Sesquiterpenic compounds, including α-karyophilene, -kariofilen and -farnesen. The characteristic flavor of DGP form pepper is more than that of white and black pepper because of the high monoterpene content that creates the optimum quality for this spice. Monoterpenes often give the characteristic taste of pepper while Sesquiterpenes also provide the aroma of pepper. Oxidized sesquiterpenes are also the basic components that determine the spicy aroma of pepper.
Dried Green Pepper (FDGP-Freeze-Dried Green Pepper)
Dried green pepper is processed from fresh green pepper but is reduced to about 66% moisture content, through freezing at low temperature (-30 oC) – (-40 oC) and vacuum pressure. high. After treatment, FDGP has a moisture content of only 2-4 % and is very light in weight. The product has a natural color (bright green to green), aroma and grain structure that is much better than other dried green peppercorns that are dried by manual drying (sun drying) or machine drying. sun drying or oven.
This dried green pepper has dehydrating properties, so it can be used directly or defrosted before adding to foods. To restore the texture of the pepper to its natural texture, FDGP is rehydrated by soaking in hot water for 20 minutes. FDGP is widely used in instant soups, dry foods and cheese products, because of its special properties and soft taste. India is one of the few countries that produce and market this product and Europe is their main importer.
Export situation of green pepper of all kinds of India
India, known for its value-added products, has exported a significant amount of DGP and FDGP over the past three years. From 2016 to 2018, the total exports of these two items from India fluctuated quite strongly.
In 2016, India exported a total of 609,286 kg of green pepper, of which 88% was DGP. On average, India exported 44,882 kg of DGP and 5,892 kg of FDGP per month in 2016 with the highest volumes in January, reaching 109.558 kg of DGP and in June at 11,860 kg of FDGP. India has earned a total of 10.2 million USD from export sales of green pepper. The average price is at 15.32 USD/kg DGP and 28.36 USD/kg FDGP.
2017 saw a 50% spike in total green pepper exports from India with 833,812 kg DGP (up 54%) and 80,406 kg FDGP (up 13%). Thus, on average each month India has exported 69,484 kg of DGP and 6,701 kg of FDGP, the highest amount recorded is 149,610 kg (February) for DGP and 12,510 kg (August) for FDGP. Total green pepper export revenue stood at US$15 million, up 47% year-on-year. The average export price of green pepper is 15.30 USD/kg for DGP and 28.19 USD/kg for FDGP.
In 2018, as of November 2018, India exported a total of 754,102 kg of green pepper, comprising between 664,119 kg DGP and 89,983 kg FDGP. This level shows that total green pepper exports fell by 8% year-on-year.
In November 2018, India collected more than $9.6 million from green pepper export revenue, down 27% in value year-on-year. Moreover, the average export price of green pepper has also decreased significantly, only at $11.56/kg for DGP and $22.20/kg for FDGP pepper.
In 2018, the top five countries importing Indian green pepper were Germany with 330,623 kg, followed by the Netherlands with 61,200 kg, France 55,762 kg, the United States 55,432 kg and Poland with 55,010 kg.
Follow IPC, VPA
Source link
