VINAPRO GROUP

+ Hanoi Offcie: No 10, Lane 1, Bui Huy Bich Street, Hoang Liet Ward, Hoang Mai District, Hanoi City, Vietnam
+ Hanam Factoty: Nguyen Van Troi, Dong Van Town, Ha Nam Province, Vietnam.
+ Hoabinh Factoty: Vai area, Bahangdoi Town, Lacthuy District, Hoabinh Province, Vietnam 
+ Binhphuoc Factoty: DT741, Bunho, Bugiamap District, Binhphuoc Province, Vietnam 
+ Tel: (+8424) 36816331
+ Fax: (+8424) 36816332
+ Email: info@vinapro.com.vn
+ Website: vinapro.com.vn 
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PEPPER PRODUCTION PROCESS

With the production and packaging process, We show a professionalism way and precision in each stitch.

Each item/product has a different packing style that strictly meets the regulatory requirements of customers.

Vinapro is always the first/priority option for your agricultural products.



Vinapro pepper is harvested and preserved according to strict procedures to ensure the quality of this most spicy product on the market. There are two types of pepper products today: black pepper and white pepper. White pepper is also known as skull pepper with famous traditional cultivation in Phu Quoc. When picking pepper, do not harvest when the pepper is not physiologically ripe. The best time to harvest black pepper is when fruit clusters have more than 5% ripe fruit and white pepper is when fruit clusters have more than 20% ripe fruit. After harvesting, it can be immediately sun dried to make black pepper; Or incubate for 1-2 days in cool pepper and continue to ripen to make skull pepper. During the incubation process, we often mix well to ripen fruits with high uniformity, and separate the fruit from the leaves after 1-2 sun exposure. Then dry pepper on cement yard, canvas, bamboo pole ... if the sun is big, just dry 3-4 sunshine to achieve. The moisture content of the seeds (hydroponic particles) must be below 15%; typically 12-13%.
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Operating with the motto "safety, quality, responsibility for sustainable development", our company has constantly developed products, innovated production technology to enhance the brand of Vietnamese coconut products, at the same time applying the quality management system, food safety and hygiene ISO 22000: 2005 and the system of hazard analysis and critical point control in food production (HACCP) to ensure food hygiene and safety.

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