Development of GMP and HACCP protocol for pepper industry

Abstract

Pepper, commonly called as “King of Spices” has been one of the most ancient commodities of the spice trade. India being the major producer of world’s pepper, it is necessary to exercise a strict check and control over the qualities of pepper to be exported. The present study reports the results of the survey conducted for assessing the quality of the black pepper in Wayanad district, which is the major exporter of black pepper in Kerala. The survey conducted in four major exporting spice industries and the analysis using total plate count revealed microbial contamination due to improper handling and storage practices. The quality of the processed black pepper can be improved with the help of proper implementation of food safety and management systems like hazard analysis and critical control points (HACCP). The study proposed a new HACCP protocol for these industries by modifying the process lines and human interventions for maintaining the quality of final products.