Question:
Which of the following is desirable characteristics for white pepper production ?
Which of the following is desirable characteristics for white pepper production ?
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To remember this concept, think of economic efficiency: less skin (pericarp) and more core seed means higher recovery of the final white pepper product, reducing waste and processing time.
Updated On: Jul 31, 2026
- Low pericarp/seed ratio
- High pericarp/seed ratio
- Medium pericarp/seed ratio
- Very high pericarp/seed ratio
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
White pepper is a premium spice product derived from fully ripe black pepper berries (Piper nigrum).
Its production involves the removal of the outer dark-colored layer, known as the pericarp, leaving only the inner white seed starch core.
The efficiency and yield recovery of white pepper are directly governed by the physical composition of the pepper berry.
Step 2: Detailed Explanation:
The black pepper berry consists of an outer skin and pulpy layer (pericarp) enclosing a single seed.
During the processing of white pepper, the outer pericarp is completely removed through retting (soaking in water to soften the skin), decortication, and washing.
A low pericarp-to-seed ratio is highly desirable for this process because it indicates a thinner pericarp and a larger, denser inner seed.
A thin pericarp minimizes the amount of organic waste generated during the de-skinning process and significantly increases the recovery rate of the final white pepper.
Conversely, a high pericarp-to-seed ratio means a thicker outer layer, which increases retting time, generates excessive organic pulp waste, and lowers the net weight recovery of the white pepper.
Additionally, berries with a low pericarp-to-seed ratio are easier to peel cleanly, resulting in a brighter, more uniform, and superior quality white pepper product.
Step 3: Final Answer:
A low pericarp/seed ratio is a highly desirable characteristic for white pepper production.
White pepper is a premium spice product derived from fully ripe black pepper berries (Piper nigrum).
Its production involves the removal of the outer dark-colored layer, known as the pericarp, leaving only the inner white seed starch core.
The efficiency and yield recovery of white pepper are directly governed by the physical composition of the pepper berry.
Step 2: Detailed Explanation:
The black pepper berry consists of an outer skin and pulpy layer (pericarp) enclosing a single seed.
During the processing of white pepper, the outer pericarp is completely removed through retting (soaking in water to soften the skin), decortication, and washing.
A low pericarp-to-seed ratio is highly desirable for this process because it indicates a thinner pericarp and a larger, denser inner seed.
A thin pericarp minimizes the amount of organic waste generated during the de-skinning process and significantly increases the recovery rate of the final white pepper.
Conversely, a high pericarp-to-seed ratio means a thicker outer layer, which increases retting time, generates excessive organic pulp waste, and lowers the net weight recovery of the white pepper.
Additionally, berries with a low pericarp-to-seed ratio are easier to peel cleanly, resulting in a brighter, more uniform, and superior quality white pepper product.
Step 3: Final Answer:
A low pericarp/seed ratio is a highly desirable characteristic for white pepper production.
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