Vietnam Black Pepper Quality Standard

Vietnam Black Pepper Quality Standard specifies the requirements for either whole or ground black pepper (Piper nigrum L.) in the following stages:

  1. Pepper is not cleaned or partially cleaned , unprocessed or graded is classified as “Non-processed Pepper (NP)” or “Semi-Processed Pepper (SP)”;
  2. Pepper after cleansing, processing and / or sorting is called “Processed Peppers (P)”, in some circumstances, they are sold directly to the consumer.

Black pepper specification (Piper Nigrum L.)

Scope

Vietnam black pepper quality standard - Chu Se Pepper
Vietnam black pepper quality standard

The scope of this standard specifies the requirements for either whole or powdered black pepper (Piper nigrum L.) in the following stages:

  1. Pepper is not cleaned or partially cleaned , unprocessed or graded is classified as “Non-processed Pepper (NP)” or “Semi-Processed Pepper (SP)”;
  2. Pepper after cleansing, processing and / or sorting is called “Processed Peppers (P)”, in some circumstances, they are sold directly to the consumer.

When the term “black pepper” is used independently, it means that black pepper is applied to the two kinds of pepper above; so it can be either non-processed pepper (semi-processed pepper) or processed Peppers

Standard

– ISO 5564: 1982 Black pepper and white, whole or ground – Determination of piperine content – Spectrophotometric method.

– TCVN 4045: 1993 Pepper – Test method.

– TCVN 4829: 2001 (ISO 6579: 1993) Microbiology – General guidance on salmonella detection methods.

– TCVN 4830 – 89 (ISO 6888 : 1983) Microbiology. General guidelines for counting Staphylocuccus aureus.

– TCVN 4882: 2001 (ISO 4831: 1991) Microbiology – General guidelines for coliform quantification.

– TCVN 4889 – 89 (ISO 948: 1980) Spices – Sampling.

– TCVN 4891 – 89 (ISO 927: 1982) Spices – Determining the content of exotic quality.

– TCVN 5103 – 90 (ISO 5498 : 1981)  Agricultural products – Determination of crude fiber content – General method.

– TCVN 5484: 2002 (ISO 930: 1997) Spices – Determination of insoluble ash in acid.

– TCVN 5486: 2002 (ISO 1108: 1992) Spices – Determination of non-volatile ether extracts.

– TCVN 6846: 2001 (ISO 7251: 1993) Microbiology – General guideline for presumptive E. coli.

– TCVN 6848: 2001 (ISO 4832: 1991) Microbiology – General guidelines for quantitative coliform – Colony count technique.

– TCVN 7038: 2002 (ISO 928: 1997) Spices – Determination of total ash content.

– TCVN 7039: 2002 (ISO 6571: 1984) Spices and herbs – Determination of volatile oil content.

– TCVN 7040: 2002 (ISO 939: 1980) Spices – Determination of moisture – Distilling method.

Terms and Definitions

Vietnam Black Pepper Quality Standard has different terms for various forms of black pepper. These terms and definitions can be also used in other countries.

  • Black pepper: Whole dried peppercorns with complete skin, Piper nigrum Linneaus.
  • Black pepper, non – processed (NP): The pepper has not been cleaned, processed or graded; is not for sale, and does not satisfy the requirements of the standard.
  • Black pepper, semi – processed (SP): Black pepper has been cleaned but not processed or graded; is not for sale, and does not satisfy the requirements of the standard.
  • Black pepper processed: Pepper has been processed (cleaned, sorted, processed, …).
  • Ground black pepper, sometimes called gray pepper. Black pepper powder is ground into powder without any other substance and satisfies the requirements of this standard.
  • Light berry: The bean has a normal outer shape but does not have the inside part.
  • Pinheads: Very small size seeds cannot develop.
  • Broken berry: The fruit is broken into pieces.
  • Extraneous matter: All non-black pepper.

Note: Light berry, Pinheads, and Broken berry are not considered as Extraneous matter.

Different grades black pepper

Whole black peppercorns is the fruits of the Piper nigrum L tree; are usually picked before they are completely ripe.

Black pepper usually has a diameter of 3 mm to 6 mm and is brown, gray or black with wrinkled skin.

Depending on the weight/volume, the non-processed black pepper (NP) or semi-processed pepper (SP) is divided into four categories: special grade, grade 1, grade 2 and grade 3.

In Vietnam, Chu Se Pepper is classified as the special grade as our black peppercorns satisfy all the specifications of the standard.

Black pepper powder is crushed black pepper, does not contain any strange impurities.

Technical requirements

Flavour requirements

Flavor: When pepper is ground into powder, it must have the spicy smell of black pepper and have no odor and strange taste.

Black pepper should not have molds, insects visible to the naked eye (including magnifying glass).

Physical and chemical requirements

The physical specification of black pepper, as specified in Table 1.

Table 1 – Physical specification of black pepper

Criteria  Required specifications
Black pepper NP or SP Processed pepper
Special grade Grade 1 Grade 2 Grade 3
1.The percentage of Extraneous matter is no more than 0,2 0,5 1,0 1,0 0,2
2. The percentage of light berry is no more than 2 6 10 18 2,0
3.The percentage of pinhead and broken berry is no more than 2,0 2,0 4,0 4,0 1,0
4.Gram/litter is no less than 600 550 500 450 600

The chemical specifications of black pepper, as specified in table 2.

Table 2 – Chemical specifications of black pepper

Criteria 
 Required specifications
Black pepper NP or SP Processed Black Pepper Ground Pepper
1. Density is no more than 13,0 12,5 12,5
2. The percentage of dried ashes is no more than:

3. The percentage of dried non-volatile ether extracts  is not less than:

 7,0

6,0

 6,0

6,0

 6,0

6,0
4. Evaporation,% (ml / 100g) by dry matter, not less than: 2,0 2,0 1,0
5. The percentage of piperin is no less than: 4,0 4,0 4,0
6. Insoluble Ash in acids,% is no more than: – – 1,2
7. Raw coarse, is no more than: – – 17,5

Requirements for microorganisms

Microbiological specifications for processed pepper are provided in Table 3

Table 3 – Microbiological specifications for processed black pepper

Criteria Limitation
1. Coliform, The quantity in 1g black peper 102
2. E.coli, The quantity in 1g black peper 0
3. Salmonella, The quantity in 25g black peper 0
4. S. aureus, The quantity in 1g black peper 102

Testing method

Vietnam Black Pepper Quality Standard uses different methods to test black pepper including Vietnam and international testing models.

  1. Sampling based on TCVN 4889 – 89 (ISO 948: 1980)
  2. Determination of Extraneous matter, according to TCVN 4891 – 89 (ISO 927 – 1982).
  3. Determination of Pinheads, and Broken berry, according to TCVN 4045: 1993.
  4. Determination of Light berry according to TCVN 4045: 1993.
  5. Determination of weight by volume, according to TCVN 4045: 1993.
  6. Determination of total ash content, according to TCVN 7038: 2002 (ISO 928: 1997).
  7. Determination of insoluble ash in acid, according to TCVN 5484: 2002 (ISO 930: 1997).
  8. Determination of moisture, according to TCVN 7040: 2002 (ISO 939: 1980).
  9. Determination of non-volatile ether extracts, according to TCVN 5486: 2002 (ISO 1108: 1992);
  10. Determination of raw coarse , in accordance with ISO 5103: 1990.
  11. Determination of piperine content, according to ISO 5564: 1982.
  12. Determination of volatile oil content, according to ISO 7071: 2002 (ISO 6571: 1984).
  13. Determination of Coliform, according to ISO 4832: 1991 or ISO 4831: 1991.
  14. Determination of E. coli, according to ISO / IEC 6846: 2001 (ISO 7251: 1993).
  15. Determination of Salmonella, according to ISO 6579: 1993.
  16. Determination of S. aureus, according to ISO 4888 – 89 (ISO 6888: 1983).

Labeling – packaging – transportation and storage

  1. Labeling: Based on decision 178/1999 / QDD-TTg on labeling of goods and the product name must be clearly stated in accordance with part 3 of this standard.
  2. Packaging: Black Pepper and Ground Pepper are stored in clean, dry packaging, protecting the product from moisture absorption or evaporation loss.
  3. Preservation: Preserve pepper at dry, clean and cool place
  4. Transport: The transport means must be dry, clean, odorless and do not affect the quality of the product.