Factors Influencing Quality of Pepper
by: Peter Simple on Tue, 10 Mar 2009 at: 12:25 AM Go to: Previous Article Next Article
A crude form of artificial drying using smoke in specially constructed rooms has been traditional in some areas of Indonesia which are too wet for sun-drying.
Sun-drying is the traditional method of preparing the spice and the vast bulk of world production is still dried by this procedure. After harvesting, the initial step is to initiate the browning fermentation by piling the berry clusters in a heap and exposing them to the sun for several hours. The next stage involves spreading the berries out on a suitable drying floor in the sun.
Artificial drying has been introduced in Brazil because the end of the harvesting period coincides with the start of the wet season. Drum driers with a capacity for 9 tonnes of fresh green berries are used, and the process involves heating the berries in a hot-air flow at about 80 C for two periods of 41- hours with a 6 hour delay in between.
The initial appearance, the level of micro-organisms and mould contamination and the susceptibility to insect infestation are dependent upon the care taken during the drying and preparation of the spice. Mould formation can be a considerable problem during the drying and subsequent storage of black pepper and it is imperative to dry the berries as quickly as possible to a safe moisture content (11 per cent or less).
Sun-drying takes between 7 and 10 clays, during which time the moisture content is reduced to between 10- 15 per cent. The yield of dried black pepper is around 36 kg from 100 kg of the fresh berries.
White pepper is evaluated on its appearance (colour and size), pungency and its aroma/flavour properties. Its main outlet is in domestic culinary applications in the ground form and a good uniform colour, ease of grinding and mild flavour are the most important quality attributes. Freedom from insect infestation, mould and low levels of microorganisms are also of great importance.
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