Technical data sheet

Denomination

• Penja Pepper. 

• Product labeled as "Poivre de Penja" by OAPI

• Protected Geographical Indication (PGI Penja Pepper)

Description

• Berries from clusters rigorously harvested, sorted, and hand-washed at maturity

• Ripening process of berries in a regularly renewed bath of fresh water over a period of 10 days.

• Berries sun-dried until achieving a 10% to 13% moisture content with a powdery crack under the tooth.

• Seed sanitary quality preserved by rigorous protection against dust, animal droppings, rehydration, and foreign bodies.

Origin

• Manjo District, Mougo Department; Littoral Region, CAMEROON

• Exploitation located on the East side of the volcanic massif of Mount Koupé, from which it derives its uniqueness

• Volcanic soil with rare basaltic base and exceptional fertility

• Unique microclimate watering matured berries with gentle sunlight and constant and unique air humidity

Cultivation Conditions

• Hand-weeded soil to avoid the use of chemical herbicides

• 2.5 kg of organic manure per pepper plant per year through an internal organic matter production system

• "Chemical fertilization supplement per plant in production with 35 g of nitrogen fertilizing unit, 20 g of phosphorus fertilizing unit, 60 g of potassium fertilizing unit through mineral fertilizers, and a supply of trace elements through foliar fertilizers."

• Control of infestations of berries and roots with chemicals of toxicological class 3

Lifespan

• Seed conservation duration: 03 years

• Storage conditions: dry and ventilated environment maintaining moisture level between 10% and 13%

Flavor

• Very aromatic with a round and pungent bouquet

• Medium to strong spiciness and very pronounced fragrance

Color

• Clean white milk color grains. Gray or slightly brown variant acceptable.

Intended Use

• Cooking spice, pastry, and biscuit

• Universal natural food flavor enhancer

• Powerful natural food preservative

• Extractor of essential oil for pharmacology and cosmetics

Allergen Conditions

• Spice not recommended for asthmatic and gastric individuals

Packaging Conditions

• Vacuum packaging

• Packaging in food-grade kraft paper, aluminum box, or food-grade plastic bag

• Packaging in containers of: 50g, 100g, 250g, 500g, 1kg, and 25kg.

Quality objectives at harvest

Type: PREMIUM (PBP - Classe: 1)

• Minimum accepted selective quality at the field edge: At least 90% of the clusters with a minimum of 02 red berries.

• Cluster treatment: Manual separation of red berries from other berries after stemming.

• Cluster treatment: Berries are washed separately with clean water to eliminate impurities.

• Retting process: Changing retting water daily for 10 days.

Type: GRADE 1 (PBG - Classe: 2)

• Minimum accepted selective quality at the field edge: Between 75% and 90% of the clusters with a minimum of 02 red berries

• Cluster treatment: Manual separation of red berries from other berries after stemming

• Cluster treatment: Berries are washed separately with clean water to eliminate impurities

• Retting process: Changing retting water every 02 days for 10 days 

Type: GRADE 2 (PBG - Classe 3)

• Minimum accepted selective quality at the field edge: Less than 75% of the clusters with a minimum of 02 red berries

• Cluster treatment: Preservation of red and other berries on the clusters

• Cluster treatment: Clusters undergo no washing

• Retting process: Changing retting water every 03 or 04 days for 10 days 

Quality objectives after drying

Type: PREMIUM (PBP - Classe: 1)

• Apparent coloration: At least 95% of the seeds are from "clean white" to "off-white."

• Minimum size: 3 mm

• Maximum size: 5.5 mm

• Apparent coloration: Clean white

• Moisture content: 13%

• Seed shape: 95% clean round

• Percentage of mature seeds with stripes: 0% to 5%

• Percentage of dark-colored seeds: 10%

• Percentage of berry breakage: Less than 5%

• Percentage of foreign matter: 0%

• Bulk density (g/l): 680

• Aflatoxin B1 (mg/l): Less than 5

• Aflatoxin B1 + B2 + G1 + G2 (mg/l): Less than 10

• Ochratoxins (mg/l): Less than 15

Type: GRADE 1 (PBG - Classe: 2)

• Apparent coloration: 60% to 90% of the seeds are from "clean white" to "off-white."

• Minimum size: 2 mm

• Maximum size: 3 mm

• Apparent coloration: Milk white

• Moisture content: 13%

• Seed shape: 75% round and 25% oblong or flat

• Percentage of mature seeds with stripes: 5% to 15%

• Percentage of dark-colored seeds: 10% to 20%

• Percentage of berry breakage: Maximum 10%

• Percentage of foreign matter: Less than 5%

• Bulk density (g/l): 650

• Aflatoxin B1 (mg/l): Less than 5

• Aflatoxin B1 + B2 + G1 + G2 (mg/l): Less than 10

• Ochratoxins (mg/l): Less than 15 

Type: GRADE 2 (PBG - Classe 3)

• Apparent coloration: Less than 60% of the seeds are from "clean white" to "off-white."

• Minimum size: Less than 2 mm

• Maximum size: 2 mm

• Apparent coloration: Gray

• Moisture content: 13%

• Seed shape: 50% round and 50% oblong or flat

• Percentage of mature seeds with stripes: More than 15%

• Percentage of dark-colored seeds: More than 20%

• Percentage of berry breakage: More than 10%

• Percentage of foreign matter: 5% to 10%

• Bulk density (g/l): 580

• Aflatoxin B1 (mg/l): Higher than 5

• Aflatoxin B1 + B2 + G1 + G2 (mg/l): Higher than 10

• Ochratoxins (mg/l): Higher than 15