The pepper industry is a promising industry and has good opportunities in the future. Pepper products are now more known in the form of black pepper, white pepper and flour / ground / ground pepper …
Pepper is collected 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. lyophilized green, etc. Diversified pepper products will give higher added value because India is currently trading quite well and has a good market.
Dehydrated Green Pepper (DGP)
DGP is obtained through drying process which retains green color by activating enzyme polyphenol oxyase. Pepper used for making DGP pepper is processed by harvesting pepper on the tree when the fruit is still fresh, dark green, hard and unripe fruit. After the peppercorn is harvested, it must be treated immediately to avoid black pepper from the action of the enzyme polyphenol oxyase. Attention should be paid to DGP pepper, up to 3-4 hours after harvest should be treated immediately, if not treated, it can be soaked in green pepper bunches in 2% salt solution for about 12 hours. . In addition to being able to maintain the quality of pepper, soaking has the function of removing dirt that is carried away during harvesting.
DGP pepper has a comparative advantage that white and black pepper do not have, which is the same natural green color as fresh pepper. DGP after being dissolved in water will be like the newly harvested green pepper. DGP quality is characterized by its natural green color, relatively intact form, aroma and taste almost identical to the original, free of impurities and microorganisms.
Oil and piperine content are important chemical components that contribute to the flavor and aroma of DGP pepper. Piperin is the main compound that gives a pungent flavor while essential oil is a volatile component that contributes to the aroma. The above ingredients in DGP pepper are usually governed by several compounds such as Monoterpen, including limonene, mirsen, sabinen, α-pinen, -pinen, α-filandren and -3-karen, while the components of Essential oils in white pepper and black pepper are governed by the Sesquiterpenic compounds, including α-karyophilene, -kariofilen and -farnesen. The specific flavor of DGP pepper is more than white pepper and black pepper because the high content of Monoterpen creates the optimal quality for this spice. The Monoterpen group often gives a specific flavor of pepper while the Sesquiterpen group also provides the aroma of pepper, the oxidized Sesquiterpen compound is also the basic ingredient that determines the spicy aroma of pepper.
Dried Green Pepper (FDGP-Freeze-Dried Green Pepper)
Dried green pepper is made from fresh green pepper but is reduced to a moisture content of only about 66%, through the freezing process at low temperatures (-30 oC) – (-40 oC) and vacuum pressure high. After treatment, the FDGP has a moisture content of only 2-4% and a very light weight. Products with natural color (bright green to green), aroma and grain structure are much better than other dried green pepper which are dried by manual drying (sun drying) or machine drying. sun drying or oven.
This dried green pepper has dehydration properties, so it can be used directly or thawed before adding it to foods. To restore the texture to the natural texture, FDGP is rehydrated by soaking in hot water for 20 minutes. FDGP is widely used in instant soup products, dry food and cheese, because it has special properties and soft flavor. India is one of the few countries that produce and market this product and Europe is their main importer.
Export situation of all kinds of Indian green pepper
India, known for its value-added products, has exported significant quantities of DGP and FDGP over the past three years. From 2016 to 2018, the total exports of these two items from India fluctuated quite sharply.
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 amount being exported in January, reaching 109,558 kg of DGP and in June of 11,860 kg of FDGP. India has earned a total of 10.2 million USD from export sales of green pepper. Average prices were USD 15.32 / kg DGP and USD 28.36 / kg FDGP.
2017 witnessed a 50% jump in total export of green pepper of all kinds from India with 833,812 kg DGP (up 54%) and 80,406 kg FDGP (up 13%). Thus, on average, India exported 69,484 kg of DGP and 6,701 kg of FDGP each month, the highest recorded was 149,610 kg (February) for DGP and 12,510 kg (August) for FDGP. Total export sales of green pepper stood at US $ 15 million, up 47% from the previous year. The average price of green pepper export was USD 15.30 / kg for DGP and USD 28.19 / kg for FDGP.
In 2018, as of November 2018, India exported a total of 754,102 kg of green pepper, including 664,119 kg of DGP and 89,983 kg of FDGP. This level shows that total export of green pepper decreased by 8% from the previous year.
In November 2018, India collected more than US $ 9.6 million from export of green pepper, down 27% in value compared to the previous year. Moreover, the average price of green pepper exports also decreased significantly, only at 11.56 USD / kg for DGP and 22.20 USD / 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.
Source IPC, VPA
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