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