Capturing the premium soul of Vietnamese pepper in a convenient form for a consistent, flavorful kick
Cultivated in the fertile paddies of Ben Tre province, our Pepper embodies the perfect balance of texture and aroma. Each grain is meticulously selected, milled, and polished to meet the highest international standards.
| Property | Specification |
|---|---|
| Standard | FAQ, ASTA |
| Density | 400 - 600 G/L |
| Moisture | 12.5% - 13.5% max |
| Admixture | 0.2 - 1% max |
| Packing | In PP/PE/ Kraft bags or buyer’s option |
| Parameter | Specification / Limit |
|---|---|
| E.coli | Negative |
| Salmonella | Negative |
| Aerobic plate count | 120 Cfu/g |
| MOQ | 1*40ft |
| SAMPLE | 250 - 500g |
| LEAD TIME | 10 -15 days (Available products) |
| PAYMENT | LC / TT |
| PORTS | HCM – Cat Lai |
20ft: 25 - 28 MT | 40ft: 25 - 28 MT (usually used for small packaging)
| Size (kg) | Size (lbs) | PAPE bag | BOPP bag | PP bag | Jumbo bag |
|---|---|---|---|---|---|
| 1 kg | 2 lbs |
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| 2 kg | 4–5 lbs |
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| 5 kg | 9–10 lbs |
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| 10 kg | 20–25 lbs |
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| 20–25 kg | 40–50 lbs | — |
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| 40–50 kg | 100 lbs | — |
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| 500 kg – 1 MT | 1,100–2,200 lbs | — | — | — |
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Every shipment is documented step-by-step — from schedule verification to loading report delivery.
| Document | Qty |
|---|---|
| Full sets of original Bill of Lading | (3/3) |
| Commercial Invoice issued by the Seller | 01 original |
| Packing list issued by the Seller | 01 original |
| Certificate of origin Form B | 01 original |
| Phytosanitary Certificate issued by Plant Protection Department of Ministry of Agriculture & Rural Development | 01 original |
| Fumigation Certificate | 01 original |
| COA (Certificate of Analysis) | 01 original |
| Health Certificate | 01 original |
| Insurance Certificate | 01 original |
Largest harvest volume of mature peppercorns
Highest essential oil content and pungent flavor
Dry season ensures efficient and clean sun-drying
Higher supply stabilizes market prices
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Peppercorn clusters are hand-picked at the right stage of ripeness from Agreso's cultivation regions, preserving the natural oils and pungency that define Vietnamese pepper's bold character.
| Farming Region | Gia Lai, Dak Lak, Dak Nong, Vietnam |
| Harvesting Method | Hand-picking process |
| Processing Facilities | Gia Lai & Dong Nai |
| Operating Capacity | 300 MT/day |
Freshly picked peppercorns are sun-dried for black pepper, or soaked and double-washed before drying for white pepper, locking in the essential oils that give Vietnamese pepper its signature aroma.
| Drying Method | Natural sun-drying |
| Black Pepper Standard | FAQ, ASTA |
| White Pepper Standard | Double Washed |
| Moisture | 12.5% – 13.5% max (black); 13.5% max (white) |
Dried peppercorns pass through metal detection and destoning, primary cleaning, and a second round of metal detection and destoning. From there, whole pepper continues to size grading and density control, while the ground pepper line moves on to fine milling and mesh sieving for a consistent powder.
| Shared Cleaning Stages | Metal detection & destoning, primary cleaning, metal detection & destoning |
| Whole Pepper | Size grading, density control (spiral) — Density 400–600 G/L (black), 630 G/L (white) |
| Ground Pepper | Fine milling, mesh sieving — Mesh Size 40–100 |
| Admixture | 0.2% – 1% max |
| Black Seed (white pepper only) | 2% max |
Graded whole peppercorns and finely milled ground pepper are both packed to buyer specifications and loaded directly for export, ready to deliver the bold spiciness and rich aroma that define Vietnamese pepper worldwide.
| Loading | 15 MT/20FT (ground pepper) |
| Quality Certifications | ISO 22000, HACCP, BRC Food, FDA Approved |
| Distribution Network | Exporting to +20 nations across all five continents |
| Traceability | Sourced from Gia Lai, Dak Lak, Dak Nong |
Whole peppercorns retain their essential oils far longer than pre-ground pepper, ideal for grinding fresh on demand, while ground pepper integrates instantly into marinades, sauces, and dry rubs for fast, evenly distributed flavor.
| Whole Pepper Flavor | Bold, spicy, aromatic (black); mild, delicate, smooth (white) |
| Ground Pepper Flavor | Fine, rich, warm |
| Usage | Seasoning meats, soups, sauces, salads, seafood dishes, marinades, and spice blends |
| Format Fit | Whole for extended freshness and fresh grinding; ground for instant, deep infusion into recipes |
Access comprehensive data sheets, microbiological reports, and official export documents.
Access comprehensive data sheets, microbiological reports, and official export documents.