후추 from 인도

History

Black pepper has been cultivated in India for over 2,000 years, especially along the Malabar Coast. Historically, it was a key trade commodity during the spice trade era. Though Vietnam has overtaken India in volume, India still commands a premium in global markets for its distinct aroma and pungency.

Production Regions

• Kerala: Largest producing state, especially Idukki and Wayanad districts.
• Karnataka: Coorg (Kodagu) and Chikkamagaluru are key zones.
• Tamil Nadu: Nilgiris and parts of Erode and Dharmapuri.
• Andaman & Nicobar Islands: Small-scale but aromatic output.
• Northeast India: Mizoram and Meghalaya are emerging areas with organic potential.

Growing Conditions

• Altitude: 500 to 1,500 m above sea level.
• Climate: Humid tropical; rainfall over 2,000 mm annually.
• Soil: Loamy and laterite soils with good drainage.
• Shade Grown: Commonly intercropped with coffee or arecanut trees.
• Crop Cycle: Fruiting begins in 3 to 4 years, full productivity around 7 years.

Harvesting Process

• Harvest Time: December to March.
• Method: Manual picking of mature green berries.
• Drying: Sun-dried on mats or concrete floors for 7–10 days to reach 10 to 12% moisture.

Cultivation Methods

• Smallholder Farms: Over 95% are small-scale with traditional practices.
• Support Trees: Vines climb silver oak, jackfruit, or Gliricidia trees.
• Low Mechanization: Manual labor dominates.
• Organic Farming: Growing area, particularly in Kerala and the Northeast.

Supply Chain

• Flow: Farmers → Village traders → Commission agents → Processors/exporters.
• Farmer Cooperatives: Spice Board of India encourages cluster-based farming.
• Processors: Clean, grade, and sometimes grind pepper for domestic or export markets.

Local Logistics

• Transport: Via trucks to major ports and processing centers in Kochi, Mangalore, and Chennai.
• Ports: Cochin, Mangalore, Chennai are key for exports.

Regulations and Certifications

• Oversight: Spice Board of India.
• Certifications: Spices Board offers IPM, organic, and GI tags (e.g., Malabar pepper).
• Quality Schemes: Mandatory quality check for exports.

Quality Standards

• Moisture: Max 12% allowed for exports.
• Grading: Based on size, density, color, and volatile oil content.
• Fumigation: Required for some export destinations.
• Premium Grades: Malabar Garbled, Tellicherry Garbled Extra Bold (TGEB).

Trade Terms

• Exports (2023): Approx. 16,000 MT.
• HS Code: 0904.11 (Whole) & 0904.12 (Ground).
• Top Markets: US, UK, Germany, Canada, and Middle East.

Environmental Impact

• Sustainable Practices: Promoted via organic and low-input models.
• Climate Sensitivity: Erratic rainfall and fungal diseases (quick wilt) affect yield.
• Agroforestry Benefits: Shade-grown systems help retain biodiversity.

Social Impact

• Livelihood: Major income source in hill regions of Kerala and Karnataka.
• Labor Intensive: Women often involved in harvesting and drying.
• GI Certification: Protects traditional cultivars and farmer identity.

Uses

• Domestic Use: Widely used in Indian cooking (curries, masalas, pickles).
• Industrial Use: Extracted for oleoresin, spice blends, and essential oils.
• Export Use: Whole, ground, and oil forms to food and pharma industries.