Harvesting of Black Pepper


Harvesting The harvesting of the black pepper should be manually accomplished. As it is known, the pepper is offered in the market under two types: black pepper and white pepper. The type one wants to produce will determine the maturation point at which the bunches should be harvested. When the objective is to prepare black pepper, the harvest should be accomplished when the fruits are completely developed and at the beginning of the maturation stage, as presenting yellowish coloration.

Harvest operations
In 2 years, pepper bears fruit. Its fist fruits are not so plentiful, but in its 3rd year, harvest ranges from ½ to one kilo per tree. On its 4th year, each plant can give one to one and a half kilo dried pepper.
  1. The bunches of grains are harvested when these turn yellow. They do not ripen at the same time. It takes 3 weeks to one month to harvest them.
  2. The harvested pepper is spread on cement to dry like palay or coffee. In good weather, this dries in 3 days. In rainy weather, this can be left alone even up to 5 days, but let it dry by itself when the rain stops. It will be worse to gather them and put them in a container where the grains will heat up, which hastens its rot.
  3. Threshing To separate the pulp and foreign matters from the grains, it is better to use a machine for the purpose because the machine does faster work with less cost for labor.
  4. Winnowing is done normally in which the immature grain and light ones separate from the matured. In this way, high quality grains are segregated, which command a higher price. As mentioned earlier, even its chaff and stems, when powdered, are commerciable
Harvest season

In India, the harvest begins on January and extends until March, and the Brazilian harvest comes soon after. In Vietnam, the harvest coincides with the India’, since its extends from February to April. In Malaysia, from which the main producing region is Sarawak, the harvest is began soon after that of Vietnam and extends over the period from May to July.

References http://www.fao.org/inpho/content/fpt/SPICES/harvBP.htm