From Our Farms to your Table - Post Harvesting Process
Every step should be handled with utmost care to maintain the unwavering quality of peppercorns.
Here the journey of your Black Peppercorn begins – From Our Farm to Your Table 😊
- Threshing: The berries are separated from the spikes manually on a clean cement floor or by using a thresher, which can thresh quickly and provide clean product.
- Blanching: The berries are soaked in water before drying. This process helps us to obtain uniform colored black pepper post drying and also removes impurities like dust particles from the berries.
- Drying: Next, the berries are sun-dried until they turn black and wrinkled, becoming the familiar black peppercorns.
When pepper is harvested, the moisture content is typically 65-70%, which should be decreased to safer levels of 10% by appropriate drying. Because the higher the moisture content, the more vulnerable to fungal infection. - Cleaning and Grading: Cleaning and grading are two fundamental operations performed to improve the quality and worth of the produce.
- Cleaning is done to remove contaminants and is usually done by winnowing or hand-picking method.
- Sieves are used to separate the peppercorns based on their size during the grading process.
- Storage & Packaging: The sorted black pepper is then packaged in suitable containers, such as bags or sacks, for storage or transportation to the market.
Proper storage is essential to maintain the quality and prevent contamination. The black pepper should be stored in a cool, dry place, away from direct sunlight and moisture.
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