TECHNOLOGY
Our product responds your needs
Hygiene and safety standards for food products are increasing
worldwide, and these are also the standard for Vietspice's quality.
Raw material
Raw or preliminary treated pepper still contains red soil, fungus, mold
and harmful bacteria that are dangerous to health. These substances are
reasons that spoil the pepper quality. So choosing the right
steam treatment is a must.
Steam treatment treatment with High Temperature Short Time (HTST)
The process is achieved by using high temperature steam
from 120oC to 140oC,
2 - 3 kg/cm2 under pressure, in a very short
time within 20 - 40 seconds. Through the operation, enzymes are
inactivated, fungus, molds and bacteria are eliminated, and in
addition, red soil can be removed from pepper: steam goes through the
layer, separates red soil and pepper. After the drying process, red
soil will be removed (thermal treatment effects just on harmful
substance, cannot remove red soil).
The advantage of the treatment is it ensures minimal loss or change in
the natural aroma of the spice. Pepper sterilized this way does not
contain harmful chemical residues and is accepted by consumers and
permitted by countries worldwide.
Capacity
Up to 7000 tons/year, Vietspices feels confident to meet the pepper
market needs that increase more and more
Quality achived
Vietspice's quality meets the ASTA standard. Our valued clients span
across the continents. We have buyer from Spain, France, Germany,
Switzerland, USA, Australia, South Africa, U.A.E, Yemen, Iran, India,
Greece, Canada, Saudi Arabia and Singapore...
