INTERNATIONAL PEPPER COMMUNITY

th
8 Floor, BAPPEBTI Building, Ministry of Trade
Jl. Kramat Raya No. 172, Jakarta 10430, Indonesia
Email: mail@ipcnet.org; web: www.ipcnet.org

IPC Standard Specifications for

Black/ White Pepper (Whole and Ground)
and Whole Dehydrated Green Pepper

Adopted at the 43rd Annual Session of the IPC

held in Mysore, Karnataka, India during 23rd 25th Nov. 2015

December 2015
 TABLE OF CONTENT
Foreword i

1. SCOPE 1

2. DESCRIPTION 1
2.1 Product Definition 1
2.2 Styles 1
2.3 Varietal Types 2
2.4 Trade Classes/Grades 2
2.5 Definitions 2
2.5.1 Extraneous matter 2
2.5.2 Light berries 2
2.5.3 Pin heads 2

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 2

3.1 Composition 2
3.2 Quality Factors 2
3.3 Classification of Defectives 7
3.4 Lot Acceptance 7

4. FOOD ADDITIVES 7

5. CONTAMINANTS 8

6. FOOD HYGIENE 8

7. WEIGHTS AND MEASURES 8

8. MARKING OR LABELLING 8
8.2 Name of the Product 8
8.3 Labelling of Non-Retail Containers 9

9. PACKAGING AND STORAGE 9

10. METHODS OF ANALYSIS AND SAMPLING 10

12. Reference 11
 FOREWORD

Products of black pepper (Piper nigrum L.) is the most widely used spice in the world and
demand for pepper and pepper products is in increasing trend during the last decade. World
supply of pepper and pepper products seems to increase in quantity during the last two decades.
Increase in price parallel to the production proves that the demand for pepper and pepper
products is also in increasing trend despite of the speculations made some years back.

However, consumers are more concern about the quality of the products as per the experiences
on non-communal ailment mainly caused through food habits. It is understood that
contamination, mishandling and additives of the foods have led to severe health hazards, which
can be easily eliminated. Quality of the food and food grade material were in the greater concern
of the consumers and strict regulations by the consuming countries have stressed the need of
quality assurance at the production base than taking actions to get away from those at the
consumers end.

After considering the needs of the Pepper industry, International Pepper Community (IPC)
initiated to revise the IPC standards specifications for pepper and pepper products adopted at
the 29th Session of IPC held in Belem, Brazil, in 2002 to be in compatible with the todays needs.
The target assigned to the IPC Committee on Quality has been considered over a period of
years. In 2014, IPC Secretariat with the collaboration of the IPC Committee on Quality the
process was accelerated. During the 21st Meeting of the IPC Committee on Quality held in
Cochin, India, revised IPC standards specifications for Pepper and Pepper products were
formulated and subsequently the proposal was adopted by the Executive Meeting of Heads of
Delegations of IPC met in Mysore, Karnataka India during the 43rd Session of IPC.

The Standards comprised with IPC Standard Specifications for Whole Black and White pepper,
Whole Dehydrated Green pepper and Ground Black and White pepper. Initial two grades
adopted for Black and White pepper now expanded for three grades, for each, after considering
the needs of the trade. New specifications were adopted for Dehydrated Green pepper and
Ground Black and White pepper. The Committee tried to keep all the values in achievable to the
producers and acceptable to the consumer safety and maintenance of those values while
storage is need to be looked after by the trade.

My sincere appreciation extended to the members of the IPC Committee on Quality, who
represented IPC member countries, for their valuable contributions during this process. The
guidance, technical support and continuous encouragement extended by Mr. K.R.K. Menon,
ScientistD, Quality Evaluation Laboratory of the Spices Board of India and the current Chairman
of the IPC Committee on Quality is highly appreciated as he was the main strength behind this
process. Contribution from Mrs. Chandrini M. Dewi, the Director for Quality Development of
Goods at the Ministry of Trade, Government of Indonesia, who supported me to reactivate the
process is appreciated as her support encouraged me to move forward. The continuous support
and encouragement from the Information Officer of IPC, Mr. Nur Haryanto, was a real strength to
achieve this objective. Dedication by Mr. Yadi Suryadi, EDPA, of IPC by designing the cover
page and other technical supports are highly appreciated.

W.D.L Gunaratne
Executive Director
International Pepper Community

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 IPC Standard Specifications for Black/ White Pepper (Whole and Ground) and Whole Dehydrated Green Pepper

IPC Standard Specifications for

Black/ White Pepper (Whole and Ground) and
Whole Dehydrated Green Pepper 1

1. SCOPE

This standard applies to three commercial forms of Pepper (Black, White and Dehydrated
Green abbreviated as B,W, & DG) from harvested berries of Piper nigrum L. of the
Piperaceae family.* This standard applies to dried or dehydrated peppers intended for food
processing and for direct human consumption, including for catering purposes or for retailing.
It does not apply to the product when indicated as being intended for further processing.

2. DESCRIPTION

2.1 Product Definition

a) B, W, & DG Peppers are the processed fruits or berries of Piper nigrum L. having
reached appropriate degree of development and/or maturity for the intended product
purpose.

i. Black pepper obtained from mature dried fruits or berries of Piper nigrum L.
ii. White pepper obtained from fully mature or ripe fruits or berries, their outer
pericarp removed.
iii. Dehydrated Green pepper Obtained from immature or mature green pepper
fruits or berries prepared and dried under controlled conditions. The berries
should be of reasonably of uniform in size.

b) Fruits or Berries are processed in an appropriate manner, by undergoing operations

such as threshing, decorticating, cleaning, soaking, washing, drying or dehydrating,
grinding, crushing, sieving and sifting; before the final packaging and storage.

2.2 Styles

B, W, & DG peppers may be offered in one of the following styles

a. Whole-intact whole dried or dehydrated BWG berries

b. Ground -ground B/W pepper berries that will pass completely through a sieve
of nominal aperture size 500m

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Adopted at the 43rd Annual Session of IPC held in Mysore, India during 23rd 25th November 2015
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 IPC Standard Specifications for Black/ White Pepper (Whole and Ground) and Whole Dehydrated Green Pepper

2.3 Varietal Types

Any commercially cultivated variety (cultivar) of Piper nigrum L. suitable for processing.

2.4 Trade Classes/Grades:

In accordance with the Physical and Chemical Characteristics in Tables 2, 3. & 5. B, W, DG

pepper are classified into the following three classes/grades:

Grade I
Grade II
Grade III

2.5 Definitions (for Terms Used Under Table No. 1, 2, 3, 4 & 5)

2.5.1 Extraneous matter.

All materials other than Pepper berries, irrespective of vegetative parts (stem, leaves
etc.) or minerals (soil, sand) origin. Light berries, pinheads or broken berries are not
considered as extraneous matter.

2.5.2 Light berries

Generally immature berries without kernel with an apparent density lower which will
float in alcohol solution of density 0.8 to 0.82 at 25 0C.

2.5.3 Pin heads

Unfertilized berries with a diameter of less than 2mm with more angularity than normal
berries, they have soft texture (collapse under applied pressure) and have less odour and
flavour than Pepper berries.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Composition

Product as defined in Section 2.

3.2 Quality Factors

The Quality factors for whole Black, White and Dehydrated Green Peppers as well as Ground
Black and White Peppers are given below in Tables shown as 1, 2, 3, 4 and 5.

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 IPC Standard Specifications for Black/ White Pepper (Whole and Ground) and Whole Dehydrated Green Pepper

Table 1: Basic Parameters of Black, White and Dehydrated Green Pepper

SECTION BASIC BLACK PEPPER WHITE PEPPER DEHYDRATED

PARAMETER (All forms) (All forms) GREEN PEPPER
(All forms)

3.2.1 General Size/ Whole dried Black Whole dried White Whole Dehydrated
Shape pepper berries shall pepper berries shall Green Pepper
be unbroken with be smooth surface, berries shall be
wrinkled pericarp. slightly flattened at unbroken, with or
one pole and small without wrinkled
Diameter 2.5 7.0
protuberance at the pericarp. Diameter
mm (approx.) and in
other. 2.0-6.0 mm
Globular shape.
(approx.) and in
Diameter 2.0 -6.0 mm
Globular shape.
(approx.) and in
Globular shape.

3.2.2 Colour Brownish to dark Matt grey to brownish Characteristic

brownish or blackish to pale ivory white and green, greenish or
colour and free from free from added dark greenish and
added colouring. colouring. free from added
colouring.

3.2.3 Sensory The flavour shall The odour and flavour Pungent odour
property have a penetrating shall be characteristic and flavour
odour and hot, biting of White Pepper, characteristic of
pungent taste slightly sharp and very Green Pepper,
characteristics of aromatic, excluding free from rancidity,
Black Pepper mouldy and rancid mustiness, bitter
excluding mouldy odours. The product taste and
and rancid odours. shall be free from extraneous
The product shall be foreign odours, flavour. The
free from foreign flavours and free from product shall be
odours, flavours and any other harmful free from foreign
free from any other substances. odours, flavours
harmful substances. and free from any
other harmful
substances.

Whole Black, White and Dehydrated Green peppers are graded into 3 grades (Grade I, Grade
II, Grade III) based on the physical and chemical characteristics after processing at
appropriate levels.

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IPC Standard Specifications for Black/ White Pepper (Whole and Ground) and Whole Dehydrated Green Pepper

Table 2: IPC Standard Specifications for Whole Black Pepper

Grades
Parameters
I II III

Physical

Bulk Density (g/l), min 550.0 500.0 450.0

Light Berries/Corns(m/m)%, max 2.0 5.0 10.0

Extraneous Matter (m/m)%, max 1.0 2.0 2.0

Mouldy Berries/Corn(m/m) %, max 1.0 3.0 3.0

Insect Defiled Berries/Corns(% by wt.), max 1.0 2.0 2.0

Whole Insects, dead or alive (by count), max Nil Nil Nil

Mammalian or/and Other Excreta (by count), max Nil Nil Nil
Pinheads or broken berries % (m/m), max 1.0 2.0 4.0

Chemical

Moisture (m/m)%, max 12.0 12.5 13.0

Total ash, % (m/m), max, on dry basis 6.0 7.0 7.0

Non-volatile ether extract % (m/m), min, on dry basis 7.0 7.0 7.0
Volatile oil % (ml/100 g)min, on dry basis1 2.0 2.0 2.0

Piperine content, % (m/m), min 4.0 3.5 3.0

Microbiology

Escherichia coli (MPN/g), max <3 <3 <3

Salmonella (detection / 25g) Negative Negative Negative
Aflatoxin

Aflatoxin Total (B1+B2+G1+G2) (g/kg), max 20 20 20

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IPC Standard Specifications for Black/ White Pepper (Whole and Ground) and Whole Dehydrated Green Pepper

Table 3: IPC Standard Specifications for Whole White Pepper

Grade
Parameters
I II III

Physical
Bulk Density g/l, min. 600.0 600.0 550.0
Light Berries/Corns(m/m)%, max. 1.0 2.0 2.0
Extraneous Matter (m/m)%, max. 0.8 1.5 2.0
Dark Coloured Berries/Corn(m/m), %, max. 2.0 5.0 10.0
Mouldy Berries/Corn(m/m) %, max. 1.0 3.0 3.0
Insect Defiled Berries (% by wt.) Max. 1.0 2.0 2.0
Whole Insects, dead or alive (by count), max. Nil Nil Nil
Mammalian or/and Other Excreta (by count), max. Nil Nil Nil
* Broken berries %(m/m)max 2.0 3.0 3.0
Chemical
Moisture (m/m)%, max. 12.0 13.0 14.0
Total ash, % (m/m) max, on dry basis 3.5 4.0 4.0
Non-volatile ether extract % (m/m) min, on dry 6.0 6.0 6.0
basis.
Volatile oil % (ml/100 g), min, on dry basis 1.5 1.5 1.0
Piperine content, % (m/m), min 4.0 3.5 3.0
Microbiology
Escherichia coli (MPN/g), maximum <3 <3 <3
Salmonella (detection / 2g) Negative Negative Negative
Aflatoxin
Aflatoxin Total (B1+B2+G1+G2) (g/kg), max 20 20 20

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IPC Standard Specifications for Black/ White Pepper (Whole and Ground) and Whole Dehydrated Green Pepper

Table 4: IPC Standard Specifications for Ground Black and Ground White Pepper

Ground Black Ground White

Parameters Pepper Pepper

Chemical

Moisture (m/m) %, max 12.0 13.0

Total ash, % (m/m) max, on dry basis 6.0 3.5

Acid insoluble ash, % (m/m) max, on dry Basis 1.2 0.3

Non-volatile ether extract % (m/m), min, on dry basis 6.0 6.0

Volatile oil % (ml/100 gm),min, on dry Basis 1.0 0.7

Piperine content, %(m/m), min on dry Basis 3.5 4.0

Crude fiber, insoluble index, % (m/m) max, on dry 17.5 6.5
basis
Microbiological

Escherichia coli (MPN/g) <3 <3

Salmonella (detection/25 gm) Negative Negative

Heavy Metal

Arsenic mg/kg, max 5 5

Lead mg/kg, max 10 10

Cadmium mg/kg, max 1 1

Aflatoxin*

Aflatoxin Total (B1+B2+G1+G2) (g/kg), max 20 20

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 IPC Standard Specifications for Black/ White Pepper (Whole and Ground) and Whole Dehydrated Green Pepper

Table 5: IPC Standard Specifications for Whole Dehydrated Green Pepper

Grade
Parameters
I II III

Physical

Insects (by count) % max NIL NIL NIL

Extraneous matter % (max) 0.5 1 1.2

Dark coloured berries % (max) 1 2 5

Chemical parameters

Moisture % (mm) max 8 8 9

Total Ash % (m/m) max on dry basis 5 5 5

Acid Insoluble Ash % (m/m) ,max on dry basis 0.3 0.3 0.3

Sulphur Dioxide (ppm), max 500 500 500

Microbiology

Escherichia coli (MPN/g), max <3 <3 <3

Salmonella (detection / 2g) Negative Negative Negative

Aflatoxin

Aflatoxin Total (B1+B2+G1+G2) (ppb), max 20 20 20

The volatile oil content should be determined immediately after grinding

3.3 Classification of Defectives

The lot sample that fails to meet one or more of the applicable quality requirements, as
set out in Section 3.2 should be considered as defective lot.

3.4 Lot Acceptance

A lot should be considered as meeting the applicable quality requirements referred to in

Section 3.2 when the number of defectives, as defined in Section 3.3, does not exceed the
acceptance number of the appropriate sampling plan. For factors evaluated on a sample
average, a lot will be considered acceptable if the average meets the specified tolerance, and
no individual sample is excessively out of tolerance.

4. FOOD ADDITIVES

No food additives or flavouring are permitted in the products covered by the standard.

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 IPC Standard Specifications for Black/ White Pepper (Whole and Ground) and Whole Dehydrated Green Pepper

5. CONTAMINANTS

5.1 The products covered by this Standard shall comply with the maximum levels of the
General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN
193-1995).

5.2 The products covered by this Standard shall comply with the maximum residue limits
for pesticides established by the Codex Alimentarius Commission.

6. FOOD HYGIENE

6.1 It is recommended that the products covered by the provisions of this Standard be
prepared and handled in accordance with the appropriate sections of the General
Principles of Food Hygiene (CAC/RCP 1-1969), the Code of Hygienic Practice for
Spices and Dried Aromatic Herbs (CAC/RCP 42-1995) and other relevant Codex texts.
6.2 The products should comply with all microbiological criteria established in accordance
with the Principles for the Establishment and Application of Microbiological Criteria for
Foods (CAC/GL 21-1997) apart form the specifications.
6.3. All the process should be performed in a manner that does not compromise the quality
or safety of the product (CODEX STAN 1 1985).

7. WEIGHTS AND MEASURES

Containers shall be as full as practicable without impairment of quality and shall be consistent
with a proper declaration of contents for the product.

8. MARKING OR LABELLING

8.1. The products covered by the provisions of this Standard shall be labeled in
accordance with the General Standard for the Labelling of Pre-packaged Foods
(CODEX STAN 1-1985) In addition, the following specific provisions apply:

8.2 Name of the Product

8.2.1. The name of the product shall be Black Pepper, White Pepper or Dehydrated
Green Pepper, in dried or freeze dried or dehydrated forms.

8.2.2. The nature of the product may include an indication of the style as described in
Section 2.2.

8.2.3. Origin of produce: country of origin and optionally name of regional, local place of
production/trade.

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 IPC Standard Specifications for Black/ White Pepper (Whole and Ground) and Whole Dehydrated Green Pepper

8.2.4. Commercial Identification

- Grade (optional for ground forms)
- Size (optional for ground forms)
- Variety (optional for ground forms)
- Net weight

8.2.5. Inspection mark (optional)

8.3 Labeling of Non-Retail Containers

Information for non-retail containers shall be given either on the container or in accompanying
documents, except that the name of the product, lot identification, and the name and address
of the manufacturer, packer, distributor or importer, as well as storage instructions, shall
appear on the container. However, lot identification, and the name and address of the
manufacturer, packer, distributor or importer may be replaced by an identification mark,
provided that such a mark is clearly identifiable with the accompanying documents.

9. PACKAGING AND STORAGE

The materials used inside the package must be new, clean, food-grade quality and to avoid
causing any external or internal damage to the produce. It must protect the product quality
and safety during transport and storage. To avoid condensation, a container that is permeable
to air shall be used for packing and storing bulk material. Bulk materials should be stored in a
clean dry, ventilated room, free from infestation and not exposed to direct sunlight

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 IPC Standard Specifications for Black/ White Pepper (Whole and Ground) and Whole Dehydrated Green Pepper

10. METHODS OF ANALYSIS AND SAMPLING

Provision Method
Extraneous matter, % (m/m), max IPC Method No.5
Light berries, % (m/m), max. IPC Method No.3
Pinheads or broken berries, % (m/m), max Physical separation and
weighing. ISO 959-1:1989
Bulk density, g/l, min. IPC Method No.4
Broken berries, % (m/m), max. Physical separation and
weighing. ISO959-2:1998
Principle
Visual examination
Flotation
Visual examination
Separation by density
Separation by density

Black berries, % (m/m) max. IPC Method No.10 Visual examination

Moisture content, % (m/m), max. IPC Method No.2 Distillation
Total ash % (m/m), max.on dry basis AOAC Official methods- Gravimetric
941.12/ ISO 928:1997
Volatile oils % (ml/100 g) min, on dry AOAC Official methods- Distillation
basis. 962.17/ ISO 6571:2008
Non-volatile ether extract (m/m) % , min., AOAC Official methods- Soxhlet extraction
on dry basis. 940.29/ ISO 1108
Piperine content % (m/m), min AOAC Official methods- Spectrophotometric
987.07/ ISO 5564
Acid-insoluble ash, % (m/m), max on dry AOAC Official methods- Gravimetric
basis 941.12/ ISO 930:1997

Crude fiber, insoluble index % (m/m), max AOAC Official methods- Gravimetric
on dry basis. 920.169/ISO 5498

Sulphur dioxide% (m/m), or in ppm ISO 5522 Titrimetric

(mg/kg), max.

Mammalian excreta in Black pepper IPC Method No.7 Visual examination

Preparation of test sample for laboratories IPC Method No.1 -
Salmonella IPC Method No.12 Microbiological
Mouldy berries%(m/m), max IPC Method No.9 Visual examination
Insects defiled%(m/m), max IPC Method No.8 Visual examination
Whole insects dead/live%(m/m), max IPC Method No.6 Visual examination
Salmonella sampling plan IPC Method No.11 Microbiological
Aflatoxin ppb, max AOAC Official methods- Instrumental
991.45/ASTA 24.1
Escherichia coli (MPN/g), max FDA/BAM Ch.4 Microbiological

Method of sampling - Sampling of Spices and Condiments ISO 958 1980.

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IPC Standard Specifications for Black/ White Pepper (Whole and Ground) and Whole Dehydrated Green Pepper

References

1. ISO/TC 34/SC 7 Spices, culinary herbs and condiments

2. ISO 959-1:1998 Pepper (Piper nigrum L.), whole or ground -- Specification --

Part 1: Black pepper

3. ISO 959-2:1998 Pepper (Piper nigrum L.), whole or ground -- Specification --

Part 2: White pepper

4. Indian Standard spices and condiments Black pepper - Whole and ground.
ICS 67.220.10. IS 1798 : 2010

5. Malaysian Standard. Specification for Black and white pepper, ground. MS

1102:2003. Department of Standards, Malaysia.

6. Official Analytical methods of the American Spice Trade Association (ASTA).

7. Sri Lankan Standards specifications for pepper Whole or ground (second

revision). Part 1: Black pepper. SLS 105. 2010.

8. Sri Lankan Standards specifications for pepper Whole or ground (second

revision). Part 2: White pepper. SLS 105. 2010.

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