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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 processed by soaking the fruit in water, then drying it after fermentation, while black pepper is obtained by drying the fresh fruit directly without removing the outer layer. Both are considered bulk commodities in the region, but most farmers prefer to process and sell white pepper due to its higher market demand and better price. However, a major issue with white pepper is its strong, unpleasant odor, which significantly affects its quality and selling value.
Why does white pepper often have such an unpleasant smell? The primary cause is improper processing techniques. Some farmers, to save time and effort, simply soak the peppers in a water tank for extended periods, allowing them to ferment naturally. This method leads to the accumulation of foul odors that are hard to remove. In contrast, when the peppers are washed under running water, with frequent water changes and proper drainage, the resulting white pepper remains odor-free.
According to field surveys, state-owned and local farms that focus on pepper production typically use well-designed processing facilities. These usually include an inlet channel above the processing pool and a drainage pipe below, allowing clean water to flow in and wastewater to drain out continuously. As a result, the white pepper produced here is generally free from bad smells. For small-scale farmers, using two separate tanks is an effective solution. After 3–5 days of soaking, the peppers are moved to another tank with fresh water, repeating this process 2–3 times. This helps remove the odor effectively. Alternatively, farmers can also place the peppers in sacks and soak them in large reservoirs, moving the sacks periodically to ensure even cleaning.
Additionally, farmers with more financial resources can invest in building dedicated processing pools to centrally process fresh pepper, improving both efficiency and product quality.
In summary, the odor in white pepper mainly results from prolonged soaking in stagnant water, leading to fermentation. To prevent this, it's crucial to implement proper washing and draining methods during the initial processing stage. It’s important not to wait until the odor becomes noticeable before trying to fix it—once the smell sets in, it’s extremely difficult to eliminate. Even a few smelly peppers mixed into a batch of odorless ones can ruin the entire lot. Therefore, taking preventive measures during processing is essential for maintaining the quality and marketability of the final product.