JALAPEÑO PEPPER
Description
Condiment originally from Mexico, Spansih consumption is increasing. Progressively incorporated as ingredient of mixed pickles, salads, along with pork preserves and cheese “raclettes”. Small sizes require intensive labour for plucking and processing. Stems manually cut at required length. Presented as whole pieces or cut in slices.
This is a product mainly grown and processed in Mexico, USA and some Southeast Asian countries like India, Cambodia and , Sri Lanka.
Technical Data
• Product type
In bulk, packaged in industrial plastic barrels, in temporary preservation in Acetic Acid and salt, with addition of SO2 or not. For industrial use, for factories repacking for final consumer products
• Seed
Typical of each growing country
• Variety
Jalapeño, spicy little pepper. No OGM
• Aspect
Small whole fruit 4 -7 cm. long, of diverse colours (dark green, intense red, etc.)
• Texture
Firm
• Shape
Typical, conical
• Organoleptic
Healthy fruits, well graded by sizes, accurate selection to remove defective fruits (broken, ill or those having stains, coloration defects, bored, etc.). With typical smell and taste of pepper in vinegar
• Pungency
Spicy but limited
• Sizes
Available in usual commercial sizes (4 -7 cm. long) also cut in slices
• Preservation liquid
Acetic acid, salt, added with little quantities citric acid, and SO2
• Sulphites
Yes
• Packaging
Industrial plastic HDPE food grade barrel of 265 L.
• Plastic mesh
yes
• Net drained weight
120-130 kg per barrel
• Labelling
Label on each barrel
• Traceability data
yes
• Adviced Best Before for repacking
Preferably 10 months from production date
• Selling unit
1 sea 20 foot container with 80 drums of 120-130 kg n.d.w. (9.600-10.400 kg of product)
• Country of Origin
Various (India, Sri Lanka, Cambodia and Viet Nam)
• Finished product
Under demand, packaged product availability in pasteurized jars and cans for consumer market