Herbs & spices · HS 0904.11
White pepper
White pepper made from ripe berries soaked, decorticated, dried and cleaned at partner factories. Used in light-coloured sauces and food processing.
Reference figures; each lot's figures are fixed on the export documents.ASTA cleanedMicrobiological testing per lotSteam treatment on request
Contract pricing above black pepper, reflecting the loss during soaking and decortication.Technical specification
| PARAMETER | UNIT | VALUE | TEST METHOD |
|---|---|---|---|
| Bulk density | g/l | ≥ 600 | 1 litre measure |
| Moisture | % | ≤ 13.0 | ASTA 2.0 |
| Extraneous matter | % | ≤ 0.5 | ASTA 14.0 |
| Residual black berries | % | ≤ 1.0 | Sensory |
| Piperine | % | ≥ 5.0 | HPLC |
| Volatile oil | ml/100 g | ≥ 1.5 | Distillation |
| Total plate count | cfu/g | ≤ 10⁵ | ISO 4833 |
| Pesticide residues | — | Per EU 396/2005 | LC-MS/MS |
Packing options
Choose the packing when you send the quote requestContainer loading
| CONTAINER | PACKAGES | NET WEIGHT |
|---|---|---|
| 20′ DC · PP bags 25 kg | Confirmed per order | Confirmed per order |
| 20′ DC · jumbo bags | Confirmed per order | Confirmed per order |
| 40′ HC · PP bags 25 kg | Confirmed per order | Confirmed per order |
PORT OF LOADING & TERMS
Port of loadingCat Lai · Cai Mep
IncotermsFOB · CFR · CIF · DAP
Lead time15-25 days from contract date
PaymentT/T with a 30-50% deposit depending on the order · L/C by buyer and item
Season & availability
HarvestPeak shippingCarry-over stock
T1
T2
T3
T4
T5
T6
T7
T8
T9
T10
T11
T12
Raw material follows the pepper crop from February to May, but soaking and drying push finished goods about a month behind black pepper. Exact dates vary by year.
Certification & documents
Certification for this item
Document set
Commercial invoice · packing list
Bill of lading
Certificate of origin · form by route
Phytosanitary certificate
Bulk density, moisture and residue report for the lot
Fumigation certificate
