Direct Vietnam Black Pepper Exporter
Vietnamese black pepper delivers the robust pungency, high piperine content, and dependable bulk supply required by global spice grinders, food manufacturers, industrial processors, and wholesale distributors.
As a direct Vietnam pepper exporter based in the Central Highlands, GreenTech consolidates, cleans, grades, and prepares containerized export shipments against agreed density, moisture, cleanliness, and microbiological specifications.
Available Grades & Specifications
Whole Black Pepper Options
- 500 g/L FAQ & Cleaned — Economical grade for industrial spice extraction, grinding, and oleoresin distillation.
- 550 g/L FAQ & Machine-Cleaned — Industry standard export grade for general wholesale, retail repackaging, and commercial seasoning.
- 570–580 g/L Premium Bold Selection — Denser, uniform whole peppercorns selected for premium table spice and specialty food lines.
- Screen Sizing — 4.0 mm, 4.5 mm, or 5.0 mm (Screen 18) sorted lots.
- Processing & Treatment — Machine cleaned, spiral gravity sorted, polished, double polished, or steam sterilized to meet strict EU and US FDA microbiological limits.
For buyers requiring white peppercorns without dark pericarp skin for light-colored sauces and dressings, explore our Vietnam White Pepper Exporter Offer.
Technical Export Specifications
| Parameter | Commercial Standard | Premium / Cleaned Export Grade |
|---|---|---|
| Density | 500–550 g/L | 570–580 g/L |
| Moisture | 13.0% maximum | 12.5% maximum |
| Foreign Matter (Admixture) | 1.0% maximum | 0.2%–0.5% maximum |
| Piperine Content | 4.0% minimum | 4.5%–5.5% typical |
| Volatile Oil | 1.5% minimum | 2.0%–2.8% typical |
| Light Berries | 2.0% maximum | 0.5% maximum |
| Microbiological Control | Standard / Untreated | Steam Sterilized (Salmonella negative / 25g, E. coli < 10 CFU/g) |
Vietnam Pepper Sourcing & Technical Guides
To help B2B buyers navigate procurement, standards, quality benchmarks, and origin dynamics, review our dedicated pepper cluster intelligence:
- Vietnam Black Pepper Grades Explained (500, 550, 570 & 580 g/L) — Density parameters, physical quality signals, and how to structure a precise RFQ.
- Steam Sterilized Pepper from Vietnam — Microbial validation, pathogen reduction, ETO/irradiation alternatives, and food safety standards.
- Vietnam Black Pepper Market & Buyer Guide 2026 — Up-to-date pricing benchmarks, crop cycles, weather risks, and contracting strategies.
- Vietnam Pepper Origins: Dak Lak, Dak Nong, Gia Lai, Binh Phuoc & Ba Ria — Regional terroir analysis, flavor profiles, and harvest timelines across Vietnam.
- Vietnam Pepper Supplier Due Diligence Checklist — 10-point audit checklist for evaluating exporters, testing plans, and contract terms.
- Vietnam White Pepper Sourcing Guide — Grade specs (600–630 g/L), soaking processes, and defect controls for white pepper.
Packaging, Logistics & Container Load Plans
- Export Packaging: 25 kg or 50 kg multi-wall woven PP bags with inner polyethylene liner; 25 kg Kraft paper bags or 500–1,000 kg big bags upon request.
- Container Capacity:
- 20-foot FCL: Approximately 15–17 MT (palletized) or 19–20 MT (floor loaded).
- 40-foot FCL: Approximately 26–27 MT.
- Export Terms: FOB Ho Chi Minh City / Quy Nhon Port, CFR, or CIF worldwide ports.
- Certification & Compliance: ISO 22000, HACCP, Phytosanitary Certificate, Certificate of Origin (Form A, B, EUR.1, EVFTA), SGS / Vinacontrol pre-shipment inspection.
Contact our commercial spice desk to request current crop lot analysis, physical samples, and firm export quotations.
