Process for preparation of White Pepper
“White pepper”, the de-skinned black or fresh pepper is the most valued form of pepper (almost double value of black pepper). Common method for making white pepper is traditional retting, which affects the product quality significantly.
The innovative clean bioprocess from CSIR-NIIST helps in fast and bulk production of white pepper without losing its spicy principles. The process is designed to cleave the pectin molecular bonding between the skin and oil glands of the pepper kernel by the action of enzymes produced in-situ. This is facilitated in tanks by circulating liquid from a reservoir of microbial culture grown on degraded pepper skin medium. This bioprocess completes skin removal in 2 days for green and 4 days for black pepper under designed conditions.
MSME , Farmers
Technology Readiness Level – 9