High Quality Black Pepper: Products from Vietnam

For a long time, black pepper has always been an important spice. It’s used in almost all countries from East to West, bringing about an earthy spicy. Surely, people love black pepper for its flavor and wide uses in boosting health. Did you know that: black pepper origins from Vietnam is famous globally? It’s no surprise that it has arrived in 100 countries and more in the future. Let’s find out more about high quality black pepper from Vietnam in the following post.

1. Vietnam – The world’s largest producer and exporter of Black Pepper

Peppercorn is not a native plant in Vietnam, it appeared in the 17th century. However, it’s a very important agricultural product nowadays. The data we show here can prove that.

Vietnam plays a significant role as the world’s largest producer and exporter of black pepper. In 3 recent years, Vietnam respectively exported 288.000 (2021), 212.000 (2022) and 267.000 (2023) tons of black pepper. The output accounts for more than a third of the world’s overall production. Remarkably, in 2022, the pepper export revenue of Vietnam reached $950 million, which is high despite the effect of COVID-19.  The data shows that Vietnam dominates the export market and plays a pivotal role in the stable supplying source of black pepper.

2. Vietnam – A suitable country for Pepper cultivation

Despite appearing late in Vietnam, peppercorn still became an important plant that brought about high economic value. The provinces: Binh Phuoc, Vung Tau, Dak Lak, Gia Lai… are the main supplements of black pepper. Especially, people call pepper from Phu Quoc the hidden gem. Why can Vietnam provide an abundant output of this spice? It’s due to the climate conditions in Vietnam’s Central Highlands and Southeast regions are favorable for pepper cultivation.

Pepper vines require many climate and soil conditions to grow. Firstly, the altitude should be between 500 meters and 1,500 meters above sea level. Second, pepper plants grow well in the average annual temperature range of 20°C to 30°C. Besides, the annual rainfall typically ranges from 1,500 mm to 3,000 mm, providing steady moisture. In addition, the soil has good drainage, which is necessary for growing peppers. The volcanic soil is ideal because it can supply the nutrients pepper vines need to thrive.  Finally, the presence of shade trees benefits pepper cultivation. These trees buffer extreme temperatures and provide protection against strong winds.

So the Central Highlands and Southeast regions in Vietnam offer an optimal climate, suitable soil, and protective measures for successful black pepper cultivation.

3. Processing of Black Pepper: Harvesting and drying

Initially, farmers harvest the green peppercorn from their farms. They have to follow the standard to ensure the pepper reaches the highest quality. Farmers only harvest when the ripe rate of pepper fruits on a bunch reaches 5 – 10%. This rate is for making black pepper, while the rate for making white pepper is more than 20%. The pepper fruit ripe when it changes from green to yellow.

After the farmers harvest the peppercorns, they move to the drying steps to make black pepper. The purpose is to dehydrate pepper fruit and unlock its smell and taste. To achieve the full black color of dried pepper, farmers need to dry pepper in direct sunshine.

The farmers spread pepper berries out on PP fabric under the sun to absorb the heat. The pepper berries get dried until they turn black and wrinkled.

The farmers take care to maintain a final moisture content of 8 – 10% to prevent mold growth. It takes about 3 – 4 days to finish the process.

When the pepper turns from green to black and the water content reaches 11 – 12%, that’s qualified.

Now, black pepper undergoes the cleaning process. The purpose is to pick up flat, damaged seeds, separating impurities… from black pepper. This is also an important step because it determines whether pepper meets the standard for export. This step makes 2 kinds of pepper MC and FAQ black pepper.

4. High Quality MC Black Pepper

MC black pepper stands for Machine Cleaned black pepper. This type of black pepper undergoes a thorough cleaning process using machines to remove impurities such as leaves, twigs, dust, and other foreign objects. This results in a cleaner and more uniform product compared to FAQ (Fair Average Quality) black pepper, which undergoes a less intensive cleaning process.  

Here are some key characteristics of MC black pepper:

• High purity: Very low levels of admixture (foreign objects), typically around 0.2% max. 
• Uniform size: Machine cleaning helps to ensure the consistency of the size and shape of the peppercorns.
• Cleaner appearance: The absence of impurities makes MC black pepper visually appealing.
• Potential for stronger flavor: Some argue that the minimal processing of MC pepper can result in a more robust flavor profile.

Specifications for HAVIGO Machine Cleaned Black Pepper

• Origin: Vietnam
• Size: 3mm min
• Moisture: 12.5% max
• Admixture: 0.2% max
• Weight: 500g/l, 550g/l, 580g/l, 600g/l

When it comes to foreign objects, MC black pepper is cleaner than FAQ black pepper due to its higher technique in processing. While FAQ black pepper prioritizes preserving the natural character of the peppercorns. Due to using machines in processing, MC black pepper price is higher than FAQ one.

5. High Quality FAQ Black Pepper

This refers to a “Fair Average Quality”. FAQ pepper goes through some basic processing to remove objects like branches and large impurities like stones or dirt. However, it may still contain some admixture, up to 1% max. This could include small leaves, twigs, or broken peppercorns. FAQ pepper is generally considered less visually appealing than MC but can retain a more robust flavor due to minimal processing.

Appearance:

• Color: Dark brown to black
• Size: Varies, but generally smaller and less uniform than higher-grade peppercorns
• Shape: Round or slightly wrinkled
• Impurities: May contain some leaves, twigs, or broken peppercorns

Flavor:

• Pungency: Strong, spicy flavor  
• Aroma: Slightly less aromatic than higher-grade peppercorns

Processing:

• Minimal processing: Undergoes basic cleaning to remove large impurities, but retains some smaller ones
• Less visually appealing: Compared to higher grades, FAQ pepper may have a less polished appearance

Specifications of FAQ Black Pepper of HAVIGO

• Origin: Vietnam
• Size: 3mm min
• Moisture: 12.5% max
• Admixture: 1% max
• Weight: 500g/l, 550g/l, 580g/l, 600g/l

Conclusion: When it comes to foreign objects, MC black pepper is cleaner than FAQ black pepper due to its higher technique in processing. While FAQ black pepper prioritizes preserving the natural character of the peppercorns. Due to using machines in processing, MC black pepper price is higher than FAQ one.

About us

Havigo Company Limited operates in the field of agricultural export. We wish to bring high-quality Vietnamese agricultural products such as spices, rice, beans, and fruits… to the world. We supply you with high-quality products at the best price. If you find interested in importing High quality Black Pepper, don’t hesitate to get in touch with us for better support via WhatsApp: +84 979 58 58 56.