Black Pepper from Brazil

History

Commercial black pepper production began in the 1930s in Espírito Santo. The crop spread rapidly during the 1970s to 1990s as part of a broader tropical agriculture expansion in Pará and other northern states. It became a major export commodity for small- and medium-scale farmers.

Production Regions

• Pará: The largest producing state, especially around São Miguel do Guamá and Tomé-Açu.
• Espírito Santo: Historically important; still a key player in quality production.
• Bahia, Amapá, and Rondônia: Smaller but emerging areas for pepper farming.

Growing Conditions

• Climate: Tropical wet and humid; average rainfall ~2,000 mm/year.
• Soil: Well-drained loamy and sandy soils; fertilization required due to natural deficiencies.
• Shade Trees: Vines grown on live supports (gliricidia) or concrete poles.
• Altitude: Ranges from 50 to 300 meters.

Harvesting Process

• Harvest Time: July to November.
• Method: Manual picking of red-to-yellow mature berries.
• Drying: Open-air sun-drying or mechanical drying to reduce moisture to 12%.

Cultivation Methods

• Farm Sizes: Mixture of smallholders and medium plantations (5–50 ha).
• Agrochemical Use: Pest and disease management is intensive, especially against Fusarium and root rot.
• Training: Government and local cooperatives offer support for pest control and GAP.
• Certification Drive: More farmers joining sustainability and traceability programs.

Supply Chain

• Flow: Farmers → Cooperatives or aggregators → Exporters → Ports.
• Processing: Often done on-farm or in local facilities (cleaning, grading, drying).
• Exporters: Mainly based in Belém (Pará) and Vitória (Espírito Santo).

Local Logistics

• Transport: Trucking from farms to processing hubs and coastal ports.
• Ports: Primary ports for export include Vila do Conde (Pará), Vitória (ES), and Salvador (Bahia).

Regulations and Certifications

• Agencies: Overseen by MAPA (Ministry of Agriculture, Livestock, and Food Supply).
• Certifications: HACCP, GMP, GlobalGAP, Rainforest Alliance, and organic certifications expanding.
• Phytosanitary Checks: Mandatory for exports; focus on mold and pesticide residue.

Quality Standards

• Moisture: Maximum 12%.
• Grades: ASTA quality based on density, color, size, and extraneous matter.
• Processing Forms: Whole, ground, steam-treated, and oil/oleoresin extraction.

Trade Terms

• Exports (2023): Approx. 75,000 to 85,000 MT annually.
• HS Code: 0904.11 (Whole) & 0904.12 (Ground).
• Key Buyers: US, Germany, India, UAE, Morocco.

Environmental Impact

• Deforestation Concerns: Some plantations encroach on forested areas; certification initiatives aim to mitigate this.
• Sustainable Farming: Agroforestry and reforestation models gaining traction in Pará.
• Water Use: Mostly rainfed; limited irrigation in most regions.

Social Impact

• Employment: Significant for rural households; smallholders dominate in Pará.
• Ethnic Diversity: Includes Afro-Brazilian and Japanese-Brazilian growers (Tomé-Açu).
• Community Programs: Cooperatives promote education, health access, and rural livelihoods.

Uses

• Culinary: Widely used in Brazilian cuisine and globally in meat, sauce, and spice blends.
• Processed Food: Key ingredient for spice mix companies and seasoning powders.
• Extracts: Growing demand for oil and oleoresin in pharmaceuticals and cosmetics.