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At present, our province produces two main types of pepper during the initial processing stage: white pepper and black pepper. White pepper is made by soaking the peppercorns in water, then drying them after fermentation, while black pepper is obtained by simply drying the fresh fruit without fermentation. Both are considered bulk commodities in the region, but most farmers prefer to process and sell white pepper because it has a higher market demand and better sales performance compared to black pepper.
However, one major issue that affects the quality and value of white pepper is its strong, unpleasant odor. This smell can significantly lower the grade and selling price of the product. The root cause of this problem lies in improper processing techniques. Some farmers, looking for convenience, soak the peppers directly in a water tank without proper washing or water changes. As a result, the odor remains trapped in the peppercorns, making it difficult to remove.
The correct method involves using running water to wash the peppers thoroughly. By continuously changing the water and draining it properly, the unwanted smell can be effectively removed. Many state-owned and local farms have already adopted this approach. They use a system with an inlet channel above the pool and a drainage pipe below, allowing clean water to flow in and wastewater to drain out. This ensures that the processed white pepper is almost odorless.
For small-scale farmers, the best solution is to prepare two tanks. After soaking the peppers for 3–5 days, they can transfer them to another tank with fresh water. Repeating this process 2–3 times helps eliminate the odor. Once done, the peppers can be placed in a basket to allow the outer layer to peel off naturally. Another effective method is to place the peppers in a sack and soak them in a large reservoir, moving the sack periodically to ensure even exposure to fresh water.
Farmers with more financial resources can also consider building centralized processing pools to handle larger quantities of fresh pepper efficiently. This not only improves the quality of the final product but also increases profitability.
In conclusion, the bad odor in white pepper is primarily due to prolonged soaking in stagnant water, leading to fermentation. It’s essential to address this issue during the initial processing stage rather than trying to fix it later. Once the smell becomes noticeable, it's much harder to eliminate. If even a few smelly peppers are mixed into a batch of odor-free ones, the entire batch can become unusable. Therefore, adopting proper processing methods from the start is crucial for maintaining product quality and market competitiveness.