Black Pepper
Author
FAO - AGSLanguage
EnglishDocument Type
Instructional ManualPublisher
FAOPages
5Commodities
black pepperTopics
Primary processing of food commodities (e.g. cleaning, drying, milling, etc.)Year
2007Document Url
http://www.fao.org/3/a-au145e.pdfThe processing of the black pepper is considered quite simple and is mainly performed in order to protect this seasoning from contamination, besides increasing its conservation period and adding value to the products. Because it is consumed in human feeding, some hygienic cares should be taken during its harvest, processing and management in order to avoid macro- and- microbiological contamination.