In June 2024, the Rushi Spice Team conducted an in-depth field assessment in White Pepper from Hainan producing regions, examining the cultivation, preliminary processing, storage, and food safety of pepper raw materials. This evaluation follows the guidelines set by the National Food Safety Risk Assessment Center, focusing on the safety and traceability risks associated with the pepper supply chain.

Ensuring Food Safety in White Pepper from Hainan: Rushi’s Comprehensive Risk Management

White Pepper Production Overview in Hainan

Hainan's white pepper industry thrives in a tropical monsoon climate, with optimal conditions for cultivation at altitudes of 0-100 meters. The predominant terrain is low hills, with sandy loam soils that provide ideal drainage and irrigation conditions. The climate supports the growth of pepper plants, especially during the June to August period, which is the best time for planting.

The region’s pepper trees are spaced at a density of 2.3m x 2.2m, with 6 plants per column. Fertilization is applied 4-10 times per year, using a mix of compound fertilizers, organic fertilizers, and farmyard manure. Each hectare receives about 200-300 kg of fertilizer annually. Watering is done through a combination of well, river, or reservoir water using mechanical spray or drip irrigation systems.

Food Safety Risks in White Pepper Production

1. Traceability Risks:
White Pepper produced by large plantations can be traced back to the growers. However, with smallholder farms, the traceability process is more complex, creating potential risks in tracking the origins of the white pepper.

2. Pesticide Residue Risks:
Large plantations use controlled irrigation and water-fertilizer systems that help manage pests without relying heavily on pesticides. In contrast, smallholder farms tend to use fewer pesticides during the cultivation process. Furthermore, white pepper skins are typically removed during the drying process, minimizing pesticide residue risks.

3. Processing Risks:
Processing involves soaking, peeling, and drying the white peppers. Risks are minimal, with issues mainly related to improper peeling or the presence of white pepper stems, but overall the risks during preliminary processing are low.

4. Storage Risks:
White pepper from large farms is stored in woven bags with internal membranes, while smallholder farmers often use only woven bags at room temperature, which poses storage risks such as contamination from non-food-grade plastics and potential loss of volatile flavor compounds.

Rushi’s Approach to Mitigating Risks

To address the risks identified in pesticide residues and initial processing, Rushi has implemented a robust set of practices to ensure the safety and quality of pepper raw materials:

1. Pre-Harvest Research and Sampling:
Rushi conducts comprehensive field research at the beginning of each harvest season. This includes sampling, testing, and assessing food safety in the pepper-producing regions. The data collected is stored for tracking and quality control purposes.

2. Strategic Farm Partnerships:
Rushi has established strategic partnerships with pepper plantations to provide full-process guidance and monitoring. From seedling management to planting, fertilization, pest control, harvesting, and drying, Rushi ensures adherence to standardized management.
Additionally, we advocate for the use of low-toxicity, low-residue pesticides and encourage the adoption of green pest control measures, such as insect lamps and yellow boards, which help reduce pesticide use and its residual impact.

3. Raw Material Sampling and Testing:
Every batch of raw materials purchased by Rushi is subject to sampling and testing following the GB/T 12729.2-2020 spice sampling standards. All test results are compiled and input into our system, ensuring consistent quality and food safety. Non-compliant raw materials are returned to suppliers.

4. Storage and Quality Control:
After processing, pepper is stored in a cold storage facility at temperatures between -10°C to 0°C, which helps preserve the volatile oils and prevent flavor degradation. The materials are regularly inspected for both sensory and physical-chemical indicators, such as volatile oil and sanshool content.

Traditional vs. Modern Processing Techniques

While Rushi focuses on streamlined, high-efficiency processes for consistency and quality control, traditional methods still play a role in some regions. Traditional processing involves soaking fresh pepper in water for 8-15 days, followed by hand rubbing and washing to peel off the skin, then drying for two days under clean tarps. The dried pepper is then stored in woven bags at room temperature.

Market and Yield Overview

Despite some challenges such as over-supply and reduced management by some smallholder farmers, the overall yield of peppers in 2023-2024 remains stable, with a slight decline of around 11% compared to the previous year. The growing market demand, particularly for white pepper (which is produced by processing more mature peppers), drives the need for efficient processing and quality control. White pepper continues to fetch a higher price than black pepper, making it the preferred choice for most Hainan growers.

Conclusion: Food Safety and Quality Assurance in Hainan's Pepper Industry

Rushi’s comprehensive risk management strategies ensure the safety and quality of pepper at every step of the supply chain, from farm to final product. The risks associated with smallholder farms are considered manageable, and the overall food safety evaluation of Hainan’s pepper production is deemed relatively safe, given the implementation of stringent quality controls.

Looking ahead, the 2023-2024 pepper season in Hainan remains positive, despite fluctuations in supply and demand. With ongoing improvements in cultivation and processing techniques, Rushi is dedicated to maintaining its leadership in the industry by delivering high-quality and safe pepper products to meet the growing global demand.