PEPPER

SPECIFICATION OF PEPPER:

1. VIETNAM BLACK PEPPER 570 GR/L ASTA, UMSTEAM

– Moisture	: 12.5% max
– Foreign matter	: 0.2% max
– Light berries	: 4% max
– Salmonella	: negative
– Density	: 570 gr/l min

2. VIETNAM BLACK PEPPER 550 GR/L ASTA, UMSTEAM

– Moisture	: 12.5% max
– Foreign matter	: 0.25% max
– Salmonella	: negative
– Density	: 550 gr/l min

3. VIETNAM BLACK PEPPER 550 GR/L (FAQ)

– Moisture	: 13% max
– Foreign matter	: 0.5% max
– Density	: 550 gr/l min

4. VIETNAM BLACK PEPPER 500 GR/L (FAQ)

– Moisture	: 13.5% max
– Foreign matter	: 1% max
– Density	: 500 gr/l min

5. VIETNAM BLACK PEPPER 450 GR/L

– Moisture	: 13.5% max
– Foreign matter	: 1% max
– Density	: 450 gr/l min

6. VIETNAM BLACK PEPPER 400 GR/L

– Moisture	: 13.5% max
– Foreign matter	: 2% max
– Density	: 400 gr/l min

7. VIETNAM BLACK PEPPER 300 GR/L

– Moisture	: 13.5% max
– Foreign matter	: 4% max
– Density	: 300 gr/l min

8. VIETNAM BLACK PEPPER 200 GR/L

– Moisture	: 13.5% max
– Foreign matter	: 6% max
– Density	: 200 gr/l min

9. VIETNAM WHITE PEPPER 630 GR/L (FAQ)

– Moisture	: 13.5% max
– Foreign matter	: 0.2% max
– Density	: 630 gr/l min
(Double wash or normal wash)