Rushi Origin Report: 2024 Rattan Sichuan Pepper Harvest Assessment and Food Safety Evaluation

Mar 11

In June 2024, the Rushi Sichuan Pepper Team conducted a detailed field assessment in the Rattan Sichuan Pepper producing regions. This evaluation focused on the cultivation, preliminary processing, storage, and food safety of raw materials. Following the National Food Safety Risk Assessment Center’s guidelines, the team assessed the associated food safety risks of Rattan Sichuan Pepper throughout the supply chain.

2024 Rattan Sichuan Pepper Harvest Assessment and Food Safety Evaluation

Rattan Sichuan Pepper: Production and Growing Conditions

Rattan Sichuan Pepper, also known scientifically as Zanthoxylum armatum, is widely distributed in the Sichuan Basin, parts of Chongqing, and Guizhou. Traditionally, its vines extended like a climbing plant, but modern cultivation has altered the tree structure, making it less vine-like.

Plant Description:

Rattan Sichuan Pepper is a small shrub with gray-brown branches covered in short spines. The leaves are elliptical or ovate with serrated edges and glandular points, and the surface is green with sparse oil dots.

Sensory Characteristics:

The fruit is a capsule that splits open when ripe, releasing seeds. Its peel ranges from green to bright green, with protruding oil cells that contain aromatic essential oils.
The primary source of aroma comes from compounds such as terpenes, alcohols, aldehydes, ketones, and esters, which contribute to its distinct fresh fragrance.
The primary source of numbing sensation comes from hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-γ-sanshool, which are present in lower concentrations compared to red Sichuan pepper. This makes it more accessible to those who are not accustomed to the intense numbing sensation.

Cultivation Overview in Sichuan, Chongqing, and Guizhou

Altitude: Grows at 300-800 meters above sea level.
Terrain: Found in plains, hills, and mountainous areas, with well-drained soil ideal for planting.
Climate: Subtropical humid climate, preferring water and nutrients but intolerant to waterlogging.

Propagation Methods:

Seed Propagation: Seeds from fully ripe Rattan Sichuan Pepper are collected and sown in autumn, with seedlings transplanted in the following year.
Grafted Seedlings: High-yielding varieties are grafted onto rootstocks to improve early productivity, though this method is more expensive.
Spacing: Typically planted 2-3.5 meters apart between plants and 3-4 meters between rows.

Fertilization and Irrigation:

Fertilization Cycle: Fertilized 3-4 times per year, using compound fertilizers and organic fertilizers. Each plant receives around 1-1.5 kg of fertilizer per year, with 7.5 kg of organic fertilizer per plant annually.
Irrigation: While most farmers rely on natural rainfall, some use mechanical irrigation systems, including drip irrigation and spray irrigation.

Food Safety Risks and Mitigation Measures

1. Traceability Risks

Large-scale plantations can trace Rattan Sichuan Pepper to the grower. However, smallholder farms pose a challenge in traceability, making it difficult to fully track the origins of the pepper.

2. Pesticide Residue Risks

In large plantations, pest control is managed through water and fertilizer systems without pesticides. Smallholder farmers use fewer pesticides, and the skins of peppers are usually removed during drying, which minimizes pesticide residue.

3. Processing Risks

The processing of Rattan Sichuan Pepper typically involves soaking, peeling, and drying. The risks during preliminary processing are low, with issues like improper peeling and the presence of pepper stems being the most common.

4. Storage Risks

Large plantations use woven bags with internal membranes for storage, which helps preserve the pepper. However, smallholder farmers often store Rattan Sichuan Pepper in woven or plastic bags at room temperature, which may lead to contamination from non-food-grade packaging and the loss of aromatic compounds.

Rushi Sichuan Pepper’s Comprehensive Risk Management

To address the food safety risks associated with pesticide residues and initial processing, Rushi Sichuan Pepper has implemented strict measures:

1. Pre-Harvest Research and Sampling

At the beginning of each harvest season, Rushi Sichuan Pepper conducts field research, sampling, and testing to assess food safety and the overall quality of Rattan Sichuan Pepper in the region.

2. Strategic Farm Partnerships

Rushi works closely with Rattan Sichuan Pepper farms, providing full-process guidance and monitoring from seedling management to planting, fertilization, pesticide use, harvesting, and drying. Rushi promotes the use of low-toxicity and low-residue pesticides, as well as green pest control measures such as insect lamps and yellow boards.

3. Raw Material Sampling and Testing

Every batch of Rattan Sichuan Pepper is subject to sampling and testing according to GB/T 12729.2-2020 spice sampling standards. Non-compliant materials are returned, and test results are entered into our system for traceability.

4. Storage and Quality Control

After processing, Rattan Sichuan Pepper is stored in cold storage at -10°C to 0°C, which helps preserve the essential oils and prevent flavor degradation. Regular sensory and physical-chemical tests (e.g., volatile oil and sanshool content) are performed to ensure product quality.

Traditional vs. Modern Processing Techniques

Traditional methods include soaking fresh peppers for 8-15 days, followed by hand-rubbing to peel them and sun-drying for up to two days. These methods are still used in some areas, but Rushi Sichuan Pepper utilizes modern processing techniques for better consistency and quality control.

Market Trends and Yield Overview

Despite challenges such as oversupply and reduced management by some smallholder farms, the overall yield of Rattan Sichuan Pepper in 2023-2024 increased by around 50% compared to the previous year. The market demand for white pepper remains strong, as it commands a higher price than black pepper, making it the preferred product for Hainan growers.

Conclusion: Ensuring Food Safety and Quality in Rattan Sichuan Pepper Production

Through comprehensive risk management, Rushi Sichuan Pepper ensures the food safety and quality of Rattan Sichuan Pepper. While challenges exist with smallholder farms, the overall evaluation of Rattan Sichuan Pepper production in Hainan remains relatively safe. With ongoing improvements in cultivation and processing, Rushi Sichuan Pepper is committed to maintaining high-quality standards and meeting the growing global demand for authentic Sichuan flavors.