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Booklet Farmers Guide to GMP for Pepper

it.assistant@ipcnet.org 14 Oct 2020 46
Author: Indonesian Center for Agricultural Postharvest Research and Development Indonesian Agency for Agricultural Research and Development
Ministry of Agriculture
Publ. Place : Jakarta
Publisher : IPC
Publ. date : October 2020
Edition : 1
Bookcase No : C3
Languages : English
Abstract : Pepper (Piper nigrum L.) is a potential Indonesian export product. The main product of pepper is black pepper and white pepper which has a fairly high market in the international region. Both products have differences in terms of harvest age and the way they are processed. When it will be produced in the form of white pepper, the age of the harvest is somewhat older, which is around 7-8 months, and black pepper is younger (6-7 months). The method of processing pepper, whether black pepper or white pepper, is still largely traditional, so the quality is still low
and does not meet the desired quality requirements.According to Indonesian Plantation Statistics (2016), pepper cultivation in Indonesia is still managed by farmers, government and private sector. Estimated data from 2016 shows that the area of pepper cultivation in Indonesia spreads on the islands of Sumatra, Java, Nusa Tenggara and Bali, Kalimantan, Sulawesi, Maluku and Papua around 163 990 ha with production in the form of dry pepper reaching 89 303 tons. World consumption tends to increase in line with the issue of food safety against synthetic materials and demands for safety on spices, especially pepper. Lada Indonesia has advantages in terms of specific tastes that are not owned by other countries. In addition, the domestic market potential is also quite large, namely the growing food business that uses pepper as a spice, and the interest of the community begins to change like pepper as a spice for flavoring food.

Improving the quality of pepper in terms of processing black and white pepper needs to be done on farmer groups that have not been functioning optimally. There needs to be training for administrators of farmer groups or assistance of farmer groups by extension workers in the local area. The existence of this pocket book is expected to be useful to help farmers and extension workers in applying good and correct processing methods for black pepper and white pepper.

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