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.
