Pepper inspection quality app with AI powered QC:
Pepper & capsicum inspection quality app management with AI manages your entire pepper & capsicum quality during packing, storage, sales & shipping. Reduce quality inspection costs. Eliminate waste, price negotiations, and QC mistakes. Maximize quality consistency.
Pepper Quality inspections during production
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Pepper, Chile, and Capsicum Plant Farms is a Global leader in the Chili Pepper/Capsicum industry. Plant farms adheres to the highest levels of Food Safety and adheres to international technological standards. We are GMP (Good Manufacturing Practices) third party audited on an annual basis. We are also available to be audited by our customers, many whom are regarded as world leaders in food production and distribution. Magic Plant Farms maximizes our efforts to establish the purity of your products and therefore extensively analyses our raw materials.
Daily Pepper packhouse hygiene checklist
Magic Plant Farms opts for a deep understanding and control of our supply chain, and transparency towards our customers in the sourcing, processing and delivery of our Capsicum products. To that end we purchase our stock via contract from countries of origin, and collaborate with the local producers in each country or origin to optimize our yields and quality of the Capsicum products.
Pepper Quality control
Magic Plant Farms has an extended Supply Base Management system (Grower/processor approval procedure, Grower/processor audit program and Control plans for incoming goods) to assure high quality and ethical behavior in the supply chain. We evaluate and test the source and purity of our stock extensively, guaranteeing the highest quality Capsicum products possible and all blends derived from them. We aspire to the highest quality standards and supply our products with clear and complete information on their composition and material specifications.
Pepper Supplier quality inspection
Assessing wine grape quality parameters using plant traits derived from physical model inversion of hyperspectral imagery
The impact of mixing ratio of pepper juice/orange juice (v/v) at 1:5, 1:2, 1:1, 1:0.5 and 1:0.2 on sensory attributes of pepper and orange juice blend (POJB) was studied, and the ratio of 1:0.5 achieved the highest ratings in mouthfeel and overall acceptability and was chosen for the following study. Effects of high pressure processing (HPP, 550 MPa, 5 min, ambient temperature) and high temperature short time (HTST, 110 °C, 8.6 s) on quality attributes of the POJBs were compared.