MC Black Pepper: High Quality Black Pepper

Processing of black pepper contains many steps that the farmers need to focus on to produce good products. Producers grade black pepper into 2 classifications, based on its cleaning method. They are FAQ and MC black pepper. In this post, we’ll show you everything you need to know about MC black pepper.

1. 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.

2. 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.

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 MC Black Pepper, don’t hesitate to get in touch with us for better support via WhatsApp: +84 979 58 58 56.