Herbs & spices · HS 0904.12
Ground black pepper
Vietnamese black pepper ground and jarred at partner factories in 500 g, 1 kg and 2.27 kg jars under the buyer's label. Whole pepper is available in the same jars.
Reference figures; each lot's figures are fixed on the export documents.Per TCVN 7036Buyer's own labelPalletised
Priced by contract, depending on raw material prices and label design.Technical specification
| PARAMETER | UNIT | VALUE | TEST METHOD |
|---|---|---|---|
| Form | — | Ground black pepper; whole pepper in the same jars | Sensory |
| Moisture | % | ≤ 12.5 | TCVN 7036:2008 |
| Piperine | % | ≥ 4.0 | TCVN 7036:2008 |
| Salmonella | — | Not detected in 25 g | ISO 6579 |
| Pesticide residues | — | Per destination country rules | LC-MS/MS |
Packing options
Choose the packing when you send the quote requestContainer loading
| CONTAINER | CARTONS | NET WEIGHT |
|---|---|---|
| 20′ DC · 500 g jars | Approx. 2,500 cartons | Approx. 7.5 t |
| 20′ DC · 2.27 kg jars | Approx. 960 cartons | Approx. 8.7 t |
PORT & TERMS
Port of loadingCat Lai · Cai Mep
IncotermsFOB · CFR · CIF · DAP
Lead time30-45 days, including label printing
PaymentT/T, 30-50% deposit depending on the order · L/C by customer and item
Season & availability
Raw material in seasonPeak productionMade to order
T1
T2
T3
T4
T5
T6
T7
T8
T9
T10
T11
T12
Made to order year round. Allow 2 to 3 extra weeks for label printing and approval.
Certification & documents
Partner factory certification
Document set
Commercial invoice · packing list
Bill of lading
Certificate of origin · form by route
Health certificate
Quality, microbiology and residue report for the lot
Ingredient list and label for the destination market
