As one of the world’s leading pepper exporters, Vietnam proudly possesses superior pepper output and quality, favored in over 100 countries and territories. We supply Black and White Pepper meticulously selected from renowned raw material regions such as Gia Lai, Dak Nong, Ba Ria – Vung Tau, and Binh Phuoc.
Our pepper is characterized by its high volatile oil content, distinctive pungent heat, strong aroma, and high degree of cleanliness, making it perfect for the food processing industry, spice manufacturing, and medicinal applications.
Product Categories:
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Black Pepper: Whole Black Pepper, Ground Black Pepper (Powder), Graded Black Pepper (500 – 550 – 570 g/l).
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White Pepper: Whole White Pepper, Ground White Pepper (Moisture and admixture levels strictly adhere to export standards).
Key Features:
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Harvesting: Hand-harvested with strict selection criteria.
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Drying: Natural sun-drying or modern drying technology.
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Safety: No preservatives – No harmful chemicals.
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Packaging: Flexible options including PP bags, PE bags, Vacuum packs, and customized packaging.
Certifications & Standards:
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HACCP, ISO 22000
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FDA (USA)
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HALAL
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Kosher (available upon request)
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Compliant with ASTA, ESA, IPC standards
Our Commitment: We guarantee that our Vietnamese pepper products are of high quality, competitively priced, and backed by a stable supply, ready to serve the most demanding global markets.
Production Process & Quality Control
1. Material Selection
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Pepper is sourced from key agricultural zones like Gia Lai, Dak Nong, and Ba Ria – Vung Tau, where the ideal climate and soil (terroir) allow the vines to grow naturally, yielding firm berries with a rich taste and high oil content.
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The raw material is harvested manually and sorted right at the source.
2. Cleaning & Pre-processing
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Post-harvest, the pepper undergoes cleaning via a sieving system to remove impurities (soil, stems, light berries).
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Magnetic separation is used to ensure the removal of any metallic contaminants.
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Depending on the product line, the pepper is either dry-processed (for Black Pepper) or soaked, peeled, and washed (for White Pepper).
3. Drying & Sterilization
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The pepper is dried using low-temperature drying or controlled solar drying to preserve the natural oils and characteristic aroma.
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Steam Sterilization: We utilize steam treatment to eliminate microbiological contaminants, ensuring the product meets high-end export standards (ASTA).
4. Grinding & Packaging
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Finished products (Whole or Ground) are packed in PP, PE, or vacuum bags, or retail packaging as requested.
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Final Inspection: Before shipment, all batches are tested for microbiology, moisture, weight, and cleanliness in an ISO 22000 & HACCP accredited laboratory.
