Chili processing manufacturing drying software for easy manufacturing of dried, powdered, crushed chili and chili products.  Chili traceability, inventory, orders & shipping. 

99% less fresh produce packing waste

Accurate fresh produce & food inventory management reduces waste through better FIFO stock rotation, stock-takes, and inventory alerts. RFID pallet control (optional) for precision inventory tracking. 

Save time packing fruit & vegetables

Increase the efficiency of fresh produce inventory using options like scanning incoming bar-codes to reduce data entry & errors, integrate with scales for automatic weighing, ore RFID for automatic fresh produce inventory tracking.

Better fresh produce quality control

Guarantee the quality of your fresh produce packing with flexible fresh QC testing systems from your phone or tablet. Customer feedback management, supplier quality control and more...

Reduce fresh produce packing errors & control production

Project required inventory (and shortages), schedule orders to be packed in batches , automatic alerts to prodution line managers.

100% accurate fresh produce order shipping

Shipping teams are guided through the dispatch process from picking using a phone or tablet (optional bar-code scanning), automatic picking, thru bill of lading, invoice, and automatic shipping notifications for customers, transport, and sales teams.

Reduce fresh produce packing administration costs by 40%

Automatic generation of fresh produce labels, bill of lading, invoice, picking documents and more; reduces administrative burden.

Easy audit & recall systems reduces compliance costs.

Faster fresh produce inventory storage  inventory

Accurate fresh produce & food inventory management delivers reduced waste and increased employee productivity. Manage FIFO, improve stock-take accuracy, scan harvester data, and keep a watchful eye on your inventory... Easy stock-take identifies shrinkage and helps reduce waste from ageing. 

100% accurate fresh produce traceability

Maintain strict fresh produce traceability and high food safety standards always. Perform recalls based on lot/batch, pack date, invoice #, inventory #, pallet #, delivery date, purchase order #, or perform a recall on your own user defined data. Perform instant recalls both up and down the supply chain. Makes audits easy and instant. COVID-19 food safety & auditing available. 

Reduce fresh produce waste by 99%

Inventory control ensures there is no 'shrinkage', food inventory is FIFO managed, and expiring inventory always monitored.

Reduce administration time by 60%

Automatic paperwork, labels, and reporting reduces the burden on administration teams and saves everyone's time.

Better fresh produce quality now

Quality control and food safety has never been easier with industry standard quality tests, food safety checklists; or configure your own tests. 

100% accurate orders!

Guarantee only the correct inventory is shipped for each order, on time, every time.

Chili powder manufacturing, crushed chili, powdered chili processing, and chili oil manufacturing. Reduce chili waste, improve chili traceability, ensure accurate & timely chili orders.

Farmsoft fresh produce packing app is for fruit & vegetable packer, processor, import/export.  Full fresh produce traceability, auditing, inventory control, and fresh produce business management app.

Quality inspection for fresh produce

Consistent and accurate quality control ensures higher customer satisfaction and adherence to industry, de-facto, and in-house quality control standards. Track supplier quality performance, customer feedback & complaints, create QC tests for any part of the fresh produce & food manufacturing process (incoming goods, raw materials, finished goods, expiry test, export/shipping tests), daily factory hygiene, machinery calibration, employee checklists... 

Fresh produce logistics

Manage orders, pack to order, picking and auto picking, dispatch & shipping process. Generate invoices, bill of lading, pick slips, export documentation and other sales documents... Dispatch teams are guided through the dispatch process ensuring every order is filled perfectly, and on time. Paperwork such as BOL, freight documents, export documents are automatically generated based on the customer and destination to guarantee no rejected shipments or issues at borders.

Fresh produce labels

Generate fresh produce SSCC pallet labels, GS1 case & PTI labels, bin labels, batch labels, traded unit labels, harvest labels and more. Use the built in industry standard labels for Walmart, Woolworths, Aldi, Tesco, Loblaws etc - or design your own with the built in label & report designer. Our team can design all of your fresh produce documents to ensure farmsoft matches your requirements perfectly.

Fresh produce packing control

Sales, Quality, Profit, Dispatch, Pack, Farm...... Dashboards for sales teams provide instant impressions of customer orders and current inventory levels. The dispatch dashboard helps plan shipments, order of loading, and transport companies & drivers... The Profit analysis dashboard shows margins per unit and most profitable customers. Use our API to access your data however you like.

Fresh produce batch packing

Project required raw materials needed to pack/manufacture orders, potential shortages, schedule multiple orders to be packed in batches on selected production lines with a few clicks, automatically send new job alerts to managers, schedule additional harvests, analyze outstanding orders. Manage entire packing and manufacturing process with ease.

Fresh produce alerts monitoring

Automatic alerts for shipments can be sent to customers, transport providers, or even team members. Every time a batch is finished processing, receive an alert with the pack-out breakdown and percentages of grades & quality and waste. Alerts can include simple shipment notifications, or even invoices and original order details. Other alerts include order changes/modifications, yield reports, new order alerts, and low inventory alerts... 

Farm app option

Implement the farmsoft Farm Management suite to provide a comprehensive integrated business management solution from seed to plate. Includes automatic task management, best practices, budgeting, farm inventory, PHI enforcement, audits, residue reporting, USDA reporting, dashboards, recalls and more... 

Fresh produce supplier quality control

Suppliers must know that your business is measuring and tracking their performance. Any trends that effect the quality of fresh produce can be quickly detected, automatically traced back to the fresh produce supplier (especially if a result of a customer complaint / feedback), management and purchasing teams are automatically alerted when a supplier quality issue happens. Quantify your suppliers quality using the Supplier Quality Dashboard. 

Fresh produce finance apps

Share data with your Xero finance app, Quickbooks, MYOB, SAGE, using our API, or request our team perform a custom integration for your fresh produce company. This is an optional module, please ask your consultant for additional details and discuss your specific requirements, additional costs will apply for integration with your chosen finance app. 

Fresh produce RFID

Automatic tracking of each pallet’s exact location. Makes loading orders accurate and easy, stops errors during shipping. Very low costs to setup your hardware using farmsoft’s innovative RFID for fresh produce solution. Pallets put onto truck are auto added to order, and checked for accuracy. Pick up a pallet and its RFID instantly selected. Add pallet/bin to production line and its auto added to batch for traceability.

Fresh produce API

Integrate with virtually any other app or software solution using the farmsoft API. It's open! Anyone can use it. Your in house I.T. team, or any external I.T. vendor you want to help you with integration. Add your own reports, extract special data, or even create new interfaces between farmsoft and any app such as accounting, payroll, B2B, B2C. Other integration in farmsoft includes the ability to integrate with selected weigh scales to capture fresh produce net delivery weights.

Fresh produce bloch-chain

Increase customer confidence and prove the credentials of your traceability integrity and transparency with block-chain ledger technology.   We use the chain-trace.com blockchain solution. (Optional module not included with standard Packing / Food Manufacturing ERP solution).

Improve fresh produce production planning

Efficient management customer orders, and the ability to analyze orders gives you new production planning tolls in farmsoft. Ensure each order is filled to exact specifications, on time, every time. Increase customer satisfaction and retention, and reduce stress in the packhouse with confident production planning using work orders/batch orders, sales contracts, sales orders, and sales order items. Are you manufactruing or processing chili products? Try farmsoft for chili processing. 

Accurate fresh produce traceability

Quality officers are guided through the quality control process, presented with images and instructions for each test, ensuring they know what to look for at all times, corrective actions are presented if a quality issue is detected. This makes training new fresh produce quality control officers fast, and ensures consistency in the quality control management processes for incoming fresh produce, post pack/post processing, storage, and dispatch. 

Efficient use of fresh produce cold stores

Maximize your cold store use and rotation of stock using farmsoft's pallet maps, and precision traceability tracking with expiring inventory reminders.
Cold store management software for fruit importers, exporters, packers, cross docking, and short and long term fruit storage.

Chili processing manufacturing drying software

The farmsoft inventory control app provides business wide quality management inspection systems for fresh produce, food manufacturing, seed processing, meat packing & processing, and flower packing.

Tesco food safety compliance food packers
Tesco food safety compliance for food manufacturers, packers, import, export, wholesale.  Tesco customers expect us to only sell products made to the highest quality and that are responsibly sourced. They trust us to ensure that all our products are safe and comply with all the applicable laws and regulations.

Within Tesco we have a number of highly skilled teams and colleagues across the globe that are dedicated to ensuring our customer expectations are not only met but exceeded. They manage the quality of products from the original product concept right through to our stores and customers.
Although this page is based on our UK business, a similar approach is taken across our international markets whilst ensuring all legal and cultural differences are acknowledged and catered for.  Through understanding customers and their needs, product and market trends our expert team of developers work hard to bring great quality, innovative and value for money products to the market; our dedicated team of food researchers and chefs constantly review food trends and bring new food ideas to life to meet those customer needs.
Fresh Produce Bar Code Scanning

Fresh produce bar code scanning in agriculture easily delivers improved traceability in the fruit boxing and fresh produce packing space.  The FarmSoft team has add new features to the FarmSoft packhouse mobile (smart phone, iphone, tablets, and PDA’s) interfaces and new interfaces for in line bar-code scanning to allow rapid recording of packed fruit and vegetable via bar-code systems. Implement FarmSoft to make your fresh produce fruit packing easier and more efficient. FarmSoft delivers bar code scanning for packing sheds, packhouses, and fruit packers, exporters, importers and wholesalers.

FarmSoft fresh produce bar code scanning allows users to choose from a mobile interface that allows smartphones and PDA devices to scan boxed and packed fresh produce to record pallet contents. Fresh produce inventory and stock management with bar code systems ensures traceability and accuracy. FarmSoft’s bar code software for pack sheds makes fresh produce inventory control easy.

Bar-code traceability

FarmSoft bar code traceability is rapid to implement, and easy to maintain. Implementing FarmSoft bar code traceability for fresh produce processing delivers increased accuracy of traceability, easy inventory management, and can result in reduced fresh produce waste.
FarmSoft bar code traceability provides multiple fruit labeling solutions which can be tailored to meet client inventory handling requirements.
Bar code traceability
FarmSoft bar code traceability provides a comprehensive fruit traceability system for packhouses, pack sheds, and fruit and vegetable processors. FarmSoft bar code traceability makes fresh produce inventory handling easy! Contact FarmSoft today to receive these benefits.
Case level traceability

Case level traceability brings fresh produce processors, packers, and marketers easy and rapid traceability. Implement FarmSoft in no time at all, and start reducing processing waste!  Easy to deploy, farmsoft case level traceability is the best friend of any company looking to improve traceability in their food / fresh produce processing enterprise. Farmsoft delivers tangible improvements in food safety compliance and standards maintenance. Implementing farmsoft case level traceability for fresh produce processing delivers increased accuracy of traceability, easy inventory management, and can result in reduced fresh produce waste.


Farm to fork traceability for reliable food safety and best handling practices for fresh produce – while reducing waste and increasing efficiency!  FarmSoft’s farm to fork traceability solution delivers bullet proof fresh produce traceability management in every way. FarmSoft’s farm to fork traceability solution channels staff through the correct farming and fresh produce handling processes ensuring maximum food safety and traceability is being maintained at all times.

Combine both FarmSoft Farm Software AND FarmSoft Fruit Packing Software to create a complete farm to fork traceability solution.
In addition to the traceability features of FarmSoft, the system also provides a comprehensive fresh produce business management suite that takes care of every section of your business including: quality control, invoice, dispatch, sales, contracts, staff labor, packing labor, packhouse reporting and more.


Fresh Produce Traceability India – FarmSoft’s fresh produce management software brings new levels of traceability and efficiency to Indian farming and fresh produce packing, processing, and exporting.  FarmSoft guides users through the fresh produce handling procedures to ensure the safest, highest quality fruit and vegetables with minimum waste. From quality control, waste analysis, to fresh produce labeling – FarmSoft delivers for professional fruit and vegetable processors and packers. Download FarmSoft’s Fresh Produce Traceability India specifications here.

FarmSoft India
Professionally manage and monitor all post harvest processes including quality control, storage, inventory, sorting, grading, washing, packing, sales, invoice, and dispatch.
Traceability requirements matrix fresh produce

Traceability requirements matrix fresh produce packing, processing, value adding.   Traceability requirements matrix fresh produce
Traceability requirements matrix in fresh produce

EASY TRACEABILITY
Makes fresh inventory food safety compliance & audits easy.
Traceability requirements matrix fresh produce
Traceability requirements matrix fresh produce.
Blockchain for fresh produce traceability

Visit our official fresh produce blockchain site for the latest fresh produce blockchain information.
Ask your farmsoft consultant if your chosen block-chain protocol or format is supported.
Blockchain – Essential for Fresh Produce Traceability
 
The Produce Traceability Initiative, was designed to help the Produce Industry maximize the effectiveness of current traceback procedures, while developing a standardized industry approach to enhance the speed and efficiency.
Food Traceability Software

FarmSoft food traceability software delivers bulletproof food safety and reduces business risk.  The FarmSoft is built on a solid platform of food traceability and safety standards. FarmSoft guides users through the food processing and manufacturing phases. The FarmSoft food traceability software suite specializes in processing and manufacturing involving fresh produce, fruit, and vegetables. Dried, cured, juiced, pulped, or even made into value added jelly and jams. Click here to download food traceability software specifications.

Fresh Produce Traceability Bar-code

Fresh Produce Traceability Bar-codes for fruit & vegetable packers, processors, and food manufacturers.  Fresh Produce Traceability is much more than applying a label to the packed fruit or vegetable. FarmSoft delivers strict fresh produce traceability guidelines for supply chain end to end food safety & transparency.

Ensuring that the traceability chain has no gaps in it is important to reduce the risk exposure of your business. If there is a breach in the traceability chain, then the whole traceability enforcement system has failed and becomes a pointless expense. FarmSoft ensures 100% accuracy of traceability throughout the entire life-cycle of fresh produce, from pre-planting, to post sales traceability guideline adherence. FarmSoft ensures your business is not unnecessarily exposed, while minimizing compliance costs. 

GS1 Traceability for fresh produce


FarmSoft GS1 traceability system does much more than just print labels! Manage your inventory, maintain traceability, pack, process, and store fresh produce. Perform sales and dispatch and invoicing. Reduce fresh produce waste.  FarmSoft GS1 traceability system does much more than just print labels! Manage your inventory, maintain traceability, pack, process, and store fresh produce. Perform sales and dispatch and invoicing. Reduce fresh produce waste.
farmsoft makes fresh produce GS1 traceability easy!
SAVE TIME
LESS WASTE
BETTER FRUIT
NO ERRORS
ACCURATE SHIPPING
REDUCE COST
Increase the efficiency of fresh produce deliveries using options like scanning incoming bar-codes to reduce data entry, save time, and reduce errors. Scan incoming fresh produce deliveries or use "one touch" rapid inventory creation screens to increase accuracy & reduce data entry time.


FarmSoft track and trace provides end to end supply chain transparency for fresh produce traceability. Implement FarmSoft to guarantee the highest level of traceability both up and down the supply chain!  FarmSoft track and trace is a comprehensive fresh produce business management solution that caters for all operational processes from quality control, inventory, sales, dispatch, and orders. FarmSoft even provides food manufacturing, good manufacturing management, and value adding features. FarmSoft track and trace software provides many innovative features to bring easily maintained benefits to the fresh produce processor, packer, and marketer.

Using the FarmSoft traceability code, customers, and end consumers can track and trace fresh produce simply by scanning a QR code with their smartphone. The track and trace system will then present the customer/end consumer with the traceability or marketing information as chosen by the packer. This helps to improve customer confidence and provides supply chain transparency to promote the concept of food safety.
Produce Traceability Initiative PTI

Produce Traceability Initiative (PTI), HACCP, GlobalGAP, CanGAP, EuroGAP, BRC, Bio-Terrorism, ISO and more…Simple PTI solution - software for fruit and vegetable processing

MINIMIZE WASTE
Farmsoft delivers opportunities to reduce waste during the packing, processing, storage, and distribution phases. By enforcing best practices, FIFO (when practical), inventory expiry monitoring, and easy stock takes - your company has every opportunity to minimize waste and maximize profit. From bar code managed inventory, inventory labeling, to 3D pallet storage, farmsoft delivers on reduced waste.
TRACEABILITY MADE EASY
Perform recalls in seconds, with the full confidence of accuracy and reliability. Minimize risk by ensuring accurate traceability is automatically captured. Pass audits with ease & reduce compliance costs using farmsofts traceability guidelines. Trace fresh produce up and down the supply chain, over multiple traceability hops. Instantly produce spray records, residue analysis, soil analysis, and any other farm traceability records if you use our farm solution.

Inventory traceability software for reduced post harvest waste

Inventory traceability software
The purpose of the Fruit & Vegetables implementation guidance is to provide best practice guidelines for industry-wide adoption for New Item Listing and update of existing assortment. This guide provides support to companies seeking to electronically exchange fruit & vegetable product information in accordance with GS1 Standards. The guidance applies to the full range of fruit & vegetable trade items. The guide outlines which attributes should be used for fruit & vegetable items and recommends best practices for the use of these standards to exchange static fruit & vegetable data between suppliers and retailers. Today, different platforms as well as different means to item identification exist when it comes to data sharing. Traceability case study for Paramount Citrus, Traceability case study for Mother Earth Organic Mushrooms, SunFed visibility of produce throughout supply chain with case and item level traceability. JemD Farms, greenhouse grower with GS1 Standards and the Produce Traceability Initiative.
The use of GS1 Standards, specifically for Identification, Master Data Alignment, Traceability, Track and Trace, Barcode labels and EDI transactions, provides a common platform to help supply.
Simple traceability solution

Simple traceability solution - software for fruit and vegetable packing
Processors and packers involved in the fresh produce industry deal with a lot of compliance and traceability issues. If the worst happens and a product recall needs to be effected immediately, they have to be able to trace where the raw ingredients of fruit and vegetables came from, what was done to them, when and where the finished products have gone.
Fresh produce processors and packers manufacturers are subject to quality audits and they can often practice recalls and food safety incidents. From a business perspective, these activities often can be expensive and cumbersome to comply with, without the use of a simple traceability solution that is integrated into the businesses fresh produce handling processes and guidelines.
As a supplier to the food manufacturing or fresh produce processing or handling and retail industry, quality control and traceability are key for any manufacturer. Farmsoft delivers solutions in Australia, USA, Canada, UK, Europe, Africa, and Asian regions. Use farmsoft to become compliant and increased efficiency.

Less waste, more traceability

Less waste, more traceability: Full featured software for fresh produce processing, packing, sales, export/import & distribution.  MINIMIZE FRESH PRODUCE WASTE

For handlers of perishable goods, reduce waste during packing, processing, cold store, order picking and dispatch phases. Enforce GMP and best practices, FIFO (when practical), inventory expiry monitoring, and easy stock takes to help minimize waste and maximise profit. Receive detailed alerts when waste is encountered through quality issues, or possible human error.
Learn more about farmsoft post harvest solutions
Manage your fruit & vegetable packing / processing operation with a simple traceability solution, or implement a comprehensive enterprise management solution. Easily comply with standards for Walmart, Tesco, Woolworths, Aldi, Loblaw, Coles, USDA, FSMA, GFSI, AANZFTA, PTI, HACCP - for full inventory traceability using PC/Mac or traceability app.
LESS WASTE.
MORE TRACEABILITY!

Fresh produce export documentation

Farmsoft makes fresh produce export documentation easy with new features that generate international standard fresh produce export documentation for fresh produce producers, processors, and packers.   Rapidly generate fresh produce export documentation on demand!

Farmsoft makes fresh produce export documentation easy with new features that generate international standard fresh produce export documentation for fresh produce producers, processors, and packers. The modern packing and processing facility is busy environment. Dealing with the excess of export regulations and paperwork requirements can often be a headache. Farmsoft guides users through the documentation process, reducing administration costs, and increasing productivity.
Contact a farmsoft consultant today to discuss your fresh produce export documentation options today.
Farmsoft takes the effort out of preparing fresh produce export documentation for fruit, vegetable, coffee, hop, and grain producers by generating commonly used export documentation.  

Reduce fresh produce waste, Orders - Quality - Production - Sales & shipping - Recalls & audits - Dashboards, analysis, business intelligence.   Reduce fresh produce waste, make production and shipments 100% accurate

Strict inventory management ensures FIFO and no orphaned fresh produce inventory, no loss of inventory due handling processes.
Production management ensures every order is filled accurately, dispatch is planned in advance, and correct shipments dispatched on time, every time.
Sales dashboards help marketing and sales teams plan orders, schedule production, and identify any fresh produce that needs to be sold before it becomes waste.
A choice of interfaces to suit every environment gives your team a simple fresh produce business management tool.
Manage fresh produce inventory stored at an unlimited number of sites / packhouses, and unlimited warehouses
Manage and monitor the storage and status (ie: in processes such as sorting, grading, cooling, ripening etc) of all fresh produce inventory, regardless of its state.

Farmsoft app for chili processing & manufacturing of chili powder, crushed chili, chili oil, chili sauce, chili paste, pickled chili, dried chili, chili food service products and other chili value added products.    Chili powder manufacturing, crushed chili, powdered chili processing, and chili oil manufacturing. Reduce chili waste, improve chili traceability, ensure accurate & timely chili orders. 


Focus on a farmsoft chili grower and processor
Since 1970, Covarrubias Farms (Arrey, New Mexico) has been producing some of New Mexico's finest fresh chili products. A family started and run business, the farming division has created a new chili processing company.







Chili processing software san martin enterprises new mexico chili packing chili powder
Covarrubias Farms & San Martin Enterprises: Chili grower & chili processing / manufacturing
FARMSOFT CLIENT PROFILE
San Martin & red chili
San Martin specializes in dehydrated red chili offering a range of different products. All our red chili is locally sourced from our own farm and approved suppliers here in the Hatch Valley and Northern Mexico to fulfill the processing needs to meet our customer demands. From the farm, the red chili travels to our facility located here in Arrey (Hatch Valley) where it is processed and packaged to our customer specifications.

Today San Martin offers a range of different products to meet the increasing demand from our customers. Our primary products include Whole Red Chili Pods and Crushed Red Chili and Paprika but have recently broken into the Red Chili/Paprika Powder and Caribe Sector. Our goal is to provide each of our customers a product tailored to their needs and specifications.





chili packing chili processing powdered chili oil chili manufacturing software
San Martin Enterprises chili processing facility, New Mexico
Safe, Wholesome Products
Our products are distributed throughout the US to various customers such as distributors, food service industry, re-packers, and major spice companies. From the beginning our objective has always been to provide our customers a safe, pure, wholesome and high quality product (Food Safety & Quality).

Our Food Safety and Quality Control Departments are very diligent to ensure that all processed and packed product meets not only our very high expectations but the expectation and specifications of our customers. Our facility follows Good Manufacturing Practices, HACCP, GFSI food safety based system and annually 3rd Party Audited under the PrimusGFS scheme.





Dried chili powdering, chili manufacturing, chili processing
Chili processing & manufacturing
Chili processing software
Software solution to manage chili powder manufacturing, chili paste, chili sauce, crushed chili, powdered chili processing, and chili oil manufacturing , reduce chili waste, improve chili traceability, ensure accurate & timely chili orders. Chili dehydrating, chili manufacturing, chili processing, chili oil manufacturing, chili whole red chili pods, crushed chili , chili powder, paprika powder, caribe.

Use farmsoft to manage the chili dehydration, processing, powering, chili crushing, and packing process.

Reduce waste during chili powder manufacturing processes. Maintaining the highest levels of food safety and traceability, from New York to New Mexico (Hatch Valley & Northern Mexico).

Our chili processing clients use farmsoft and the latest chili processing technology to produce high quality chili products with superior traceability and food standards.

Perform instant chili recalls and audits both up and down the supply chain with farmsoft, for fresh chili, powdered chili, and crushed chili.

Chili inventory management is made easy and efficient with optional chili inventory bar-coding, easy chili stock-takes and multi-site management of your chili stores and inventory.


Grinding mill for processing 100–2500 mesh chili powder
Chili powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes. In American English, the name is usually spelled “chili”.
In British English the spelling “chilli” (with two “l”s) is used consistently.Chili powder is sometimes known by the specific type of chili pepper used (such as cayenne pepper). It is used in many different cuisines, including Tex-Mex, Indian, Chinese, Thai, and Korean.
Chili powder blend is composed chiefly of chili peppers and blended with other spices including cumin, oregano, garlic powder, and sometimes salt. The chilis are most commonly either red chili peppers or cayenne peppers, which are both of the species Capsicum annuum; many types of hot pepper may be used, including ancho, jalapeño, New Mexico, and pasilla chilis. As a result of the various potential additives, the spiciness of any given chili powder is variable.
Chili powder blends are especially popular in American cuisine, where they are the primary flavor ingredient in chili con carne. The first commercial blends of chili powder in the U.S. were created by D.C. Pendery and William Gebhardt for this dish. Gebhardt opened Miller’s Saloon in New Braunfels, Texas. Chili was the town’s favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some ancho peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder, which became available in 1894.
As a powder equipment manufacturing experts, Fujian Fengli has a professional manufacturing and processing advantages, the production of chili ultrafine grinding mill mainly consist of main frame, feeder, classifier, blower, pipe fittings, storage hopper, electronic control system and other components, you can efficiently processing 100–2500 mesh high-quality powder, greatly meet the needs of different fineness of the product market, is the ideal equipment for chili processing.
[Maximum size of feed]: ≤10mm
[Production capacity]: 0.5–5t/h
[Finished Fineness]: 100–2500mesh
[Features]: 1.Built-in separation mechanism-preventing over-grinding. 2.Able to produce uniform granules of required sizes by adjusting the speed of the stage-separation wheel(s) or by adjusting the strength of the blower(s). 3.Powerful blowing and strong self-cooling capability, suitable for grinding heat-sensitive materials. 4.Different grinding accessories/devices are used according to the hardness of the material being ground; different types of materials (alloyed carbon steel, stainless steel, ceramics etc) are available for the Machine’s inner linings and product extracting system, meeting the needs of different industries. 5.Both manual and programmable auto-controlled machines available.


Chili dehydrating, chili rack drying and storage can be managed in farmsoft using chili batch management, giving you maximum chili traceability both up and down the supply chain. Plan your chili manufacturing processes using farmsoft's chili production and projection dashboard. Project required chili to manufacture each order and schedule chili manufacturing and inventory requirements in seconds. New farmsoft is full of features to manage chili processing, chili oil manufacturing, chili whole red chili pods, crushed chili, chili powder, paprika powder, caribe.
Chili powder manufacturing software
Chilies produced using traditional practices are liable to quantitative and qualitative deterioration that ultimately results into economic losses to the growers and the exporters. Moreover the occurrence of toxins in the produce has an impact on the health of consumers. Chili processing software aims to provide safe and better quality chilies to consumers by adopting modern and systematic methods of processing. It also aims to protect whole and powdered chilies from contamination of toxic chemicals of health concern by bringing improvements in storage, processing and marketing procedures. The course will develop expertise among different stake holders in chili processing by providing them specific training, keeping in view their job requirements.



Good chili production practices involve having the skills to:
* Select healthy and appropriate whole chilies for processing

* Recognize the damaged chilies in a lot at the time of procurement

* Inspect and select the sites for storage of chilies and store the whole chilies (raw material) and chili powder (finished product) using recommended procedures

* Perform milling of whole chilies as per SOPs

* Monitor the chili during storage for insect pest and to control them using appropriate procedures

* Select the appropriate packaging material for whole chilies and chili powder

* Pack the finished product (whole or powder) by using appropriate material and procedure

* Assure the quality of chilies throughout the processing and packaging stages.

‍Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder
Md. Mostafa Kamal, Md. Rahmat Ali, Md. Mahfuzur Rahman, Mohammad Rezaul Islam Shishir, Sabina Yasmin & Md. Sazzat Hossain Sarker
Journal of Food Science and Technology volume 56, pages3185–3194 (2019)Cite this article

687 Accesses

Investigation of the Effect of Different Comminution Methods on the Quality of Chilli Powder
The quality degradation of chilli during comminution was investigated through modelling. Two different comminution methods were studied, namely grinding and high-speed cutting. The colour of the chilli powders, the concentration of two major capsaicinoid compounds, and moisture loss in the powders were taken as the quality indicators. The kinetics of quality degradation was modelled. It was found that although the quality indicators of chilli powder produced by grinding were generally inferior to those by high-speed cutting, the rate of quality degradation by the former was much lower than that by the later. The mechanism behind this finding is also discussed in this paper.
Metricsdetails

Abstract
This study was aimed to investigate the effect of processing techniques on the characteristics of green and red chilli powder. Four samples, such as pretreated green chilli paste (PTGP), pretreated green chilli longitudinal slit (PTGL), pretreated whole red chilli (PTWR) and untreated green chilli paste (UTGP), were prepared and dried at 60 °C in a cabinet dryer. The pretreatment was blanching in acetic acid solution and soaking immediately in a combined solution of Na2S2O5 and CaCl2. Pretreated samples took a shorter drying time than the untreated sample in reducing moisture content from 86.31 to 8%. Pretreatment before drying resulted in retaining total chlorophyll (~ 86%), phenolic compounds (~ 32%), green color, and pungency of chilli. Analysis result indicated that more than 60% retention of β-carotene was found while retention of ascorbic acid was comparable. Conclusively, this research reveals a good nutritional profile in cabinet dried green chilli powder, which may open the scope for commercial production.

Chili varieties and its sub types:
* Hybrid varieties

* Healthy pods/seeds

* Damaged pods/seeds

* Shriveled pods

* Discolored pods

* Effect of procurement of good quality of chilies on the quality of finished product

* Procedure to determine the proportion of healthy pods in the offered consignment

* Physical examination of chilies

* Role of moisture in chili quality

* Role of aflatoxin in chili supply chain

* Role of chili color in chili quality

* Role of pungency in chili quality

* Permissible limits of aflatoxin in various countries and prevailing situations




This study was aimed to investigate the effect of processing techniques on the characteristics of green and red chilli powder. Four samples, such as pretreated green chilli paste (PTGP), pretreated green chilli longitudinal slit (PTGL), pretreated whole red chilli (PTWR) and untreated green chilli paste (UTGP), were prepared and dried at 60 °C in a cabinet dryer. The pretreatment was blanching in acetic acid solution and soaking immediately in a combined solution of Na2S2O5 and CaCl2. Pretreated samples took a shorter drying time than the untreated sample in reducing moisture content from 86.31 to 8%. Pretreatment before drying resulted in retaining total chlorophyll (~ 86%), phenolic compounds (~ 32%), green color, and pungency of chilli. Analysis result indicated that more than 60% retention of β-carotene was found while retention of ascorbic acid was comparable. Conclusively, this research reveals a good nutritional profile in cabinet dried green chilli powder, which may open the scope for commercial production.

Keywords: Green chilli, Drying, Blanching, Chemical soaking, Chlorophyll, Ascorbic acid, Phenolic compounds
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Introduction
Spices occupy an important group of agricultural commodities since ancient times, which naturally contain a significant amount of antioxidants and bioactive components (Dubey et al. 2015). Chilli (Capsicum annum L.) is the most widely cultivated vegetable cum spice over the world (Dubey et al. 2015). Apart from the rich source of ascorbic acid, it is a good source of flavonoids, carotenoids, phenols, vitamins, saponins, nitrogenous compounds and minerals (Sarker et al. 2012). Chilli is also associated with important health benefits, i.e. antioxidants, anti-inflammatory, anti-arthritic, anti-neoplastic, anticancer and antifungal characteristics. Besides, chilli extracts are reported as biochemical pest repellants and pesticides (Chinn et al. 2011). It is well-known due to the presence of pungent compounds, i.e. crystalline and harsh unstable alkaloid capsaicin having various prophylactic and beneficial uses as medicine (Dubey et al. 2015). Chilli is a non-climacteric and highly perishable fruit, which generally encounters postharvest complications, e.g. quality degradation, rapid weight loss, and color change (Edusei et al. 2012). Chilli contains more than 80% (wet basis, wb) moisture during harvest, which is very prone to insect and fungal attack during storage.

Drying is an essential step for the preservation and cost reduction of transport and storage of plant material (Shishir et al. 2018). It is one of the methods of reducing moisture content by which microbial actions can be prevented as well as the shelf-life of chilli can be extended (Pham et al. 2017). However, fresh chilli is generally dried in the ripened condition in the open sunlight without any pretreatment (Sarker et al. 2012). But, sun drying has some problems, such as prone to contamination, long drying time and weather dependence. Additionally, sun drying affects color and results in shrinkage of the product, which leads to a final unattractive product. This is because the outer layer of the fruit tissue impedes to transfer water from the inner surface (Ganiy et al. 2010). Although shade drying retains many important properties, it has some disadvantages as like occur in sun drying e.g. low energy efficiency, inconsistent quality standards, contamination problems, that are undesirable for the food industry (Dwivedy et al. 2012). In contrast, hot air drying or mechanical drying is a fast drying process, even though it is energy consuming. The product qualities particularly color, texture, flavor, ascorbic acid, β-carotene, phenolics and other nutrients are often deteriorated by thermal drying due to the development of browning pigment and direct contact with air and light (Wiriya et al. 2009). This is why, blanching and chemical pretreatments are used prior to the drying of many food products (Duarte et al. 2017; Take-Ajaykumar et al. 2012). Therefore, a suitable technology and better processing conditions are required for the production of green chilli powder in the present situation.

To date, several works have been reported on the manufacturing of green chilli powder (Sarker et al. 2012; Take-Ajaykumar et al. 2012; Jyothirmayi et al. 2008). According to their observation, several pretreatments, i.e., blanching and soaking in chemical solutions before drying have been used in order to preserve color and the nutritional quality during drying. However, the present study was the following work of the previous study (Sarker et al. 2012). The new approach of this study was blanching with acetic acid solution and soaking in a mixed chemical solution of Na2S2O5 and CaCl2 before proceeding for drying, which was not done in the previous studies (Sarker et al. 2012; Take-Ajaykumar et al. 2012; Jyothirmayi et al. 2008) on the production of green chilli powder. Literature supports that blanching with the acid solution before drying can alleviate the adverse effect of hot air drying, preserve color, and enhance the relative bioaccessibility of bioactive compounds (Hiranvarachat et al. 2012). Therefore, the aim of the study was to investigate the effect of different pretreatments under hot air drying on the drying characteristics, physicochemical properties and functional compounds of green chilli powder. The findings of this study can play a significant role in powder technology particularly in the production and commercialization of such spice.

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Materials and methods
Raw materials and chemicals
The experiments were carried out to analyze the effect of sun drying, improved sun drying and mechanical drying at 50, 60 and 70°C on different quality parameters of red chilli powder namely ascorbic acid, capsaicin content, colouring matter and oleoresin content. Whole and slit chillies were used for the experiments. Mechanical drying at 50°C showed the best quality in terms of all the quality parameters after every drying technique. Quality of the product reduced significantly during sun drying and mechanical drying at 70°C. Improved sun drying technique was much better than sun drying technique in terms of different quality parameters.
Fresh, matured but not over-matured, and disease free green and red chilli (Capsicum annum L.) were collected from a local farmer’s field, near to Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. All the chemicals used for the experiments were of analytical grade and purchased from Sigma Aldrich Chemical Co. (St. Louis, MO, USA).

Preparation of samples
Fresh green and red chilli were sorted and de-stalked manually and washed in running tap water to remove adhering dirt and dust particles. Then, the chilli was immediately wiped with a table cloth to remove superficial moisture. After cleaning, five sets of samples were prepared such as pretreated green chilli paste (PTGP), pretreated green chilli longitudinal slit (PTGL), pretreated whole red chilli (PTWR), untreated green chilli paste (UTGP), and untreated whole fresh green chilli (UTWG) (as control). 1000 g of each chilli sample was used for the study. Pretreatment of chilli was done by blanching in 2% acetic acid solution for 2 min at a temperature of 100 °C and by soaking immediately in the chemical solution of 0.3% Na2S2O5 combined with 1% CaCl2 for 10 min. The green chilli was made into a paste using a Laboratory Grinder (Jaipan CM/L-7360065, Japan) while the longitudinal slit was done by a sharp knife. All the prepared samples (except UTWG) were dried in a cabinet dryer (Model-136-120, Seoul, Korea) at 60 °C until a final moisture content of around 8% (w/w) was obtained. During drying, trays of the dryer were altered from time to time to facilitate uniform drying. Thereafter, dried chilli samples were pulverized to prepare powder by the grinder. Then the prepared powder was passed through a sieve (Sieve no. MIC-300) for obtaining fine chilli powder. The screened powder was weighed and finally packed in high-density polyethene (HDPE) pouches. The samples were stored at room temperature until further use.

Construction of drying characteristic curves
The loss of moisture from the samples was taken at every 1-h interval during the whole drying period. The drying curves were drawn by plotting the percent moisture content against the drying time. Drying rates for all the samples were calculated according to the formula applied by Wade et al. (2014) as follows:

R=Wrt×Wd×100
1
where R—drying rate (g H2O/100 g dry sample/h); Wr—amount of moisture removed (g); Wd—total bone-dry weight of the sample (g) and t—drying time (h). The drying rate curves were drawn by plotting the drying rates against the percent moisture content.

Proximate analysis
The proximate composition (moisture, fat, protein, ash and carbohydrate contents) of the obtained chilli powder and fresh green chilli was determined as per the method mentioned by AOAC (2005).

Measurements of color parameters
The surface color of the samples was evaluated with a spectrophotometer (CM2500d, Konica, Minolta Optics Inc., Japan) based on the CIE L*a*b* color space. Values of L* represent brightness, a* correspond to the red-green color gradient while b* denotes to the yellow-blue color gradient. Three measurements were conducted in each sample. The Hue angle (h) and Chroma (C*) were calculated according to the formula (Wiriya et al. 2009) as follows:

h=tan−1(b∗a∗)
2
C∗=√(b∗2+a∗2).
3
Determination of ascorbic acid content
The content of ascorbic acid was determined according to the method described by Adebayo (2010) with slight modification. Two grams of each sample was mixed with 5 mL of 20% metaphosphoric acid solution and filtered through Whatman No. 1 filter paper. 1 mL of the filtrate was added to a small beaker and mixed with 10 mL de-ionized water. Then, 2 mL was transferred into a beaker, shaken with 2 drops of phenolphthalein solution, and titrated against 2,6-dichlorophenol indophenol until the pink color was developed. Ascorbic acid content was calculated according to the following equation:

Ascorbicacid(mg/100g)=Titre×Dyefactor×VolumemadeupVolumeoffiltratetaken×weightofsample×100
4
Here, dye factor—the amount of 2,6-dichlorophenol indophenol required to neutralize a known volume (usually 5 mL) of standard ascorbic acid [Dye factor = 0.5/Titre, where 0.5 implies that 5 mL of the standard ascorbic acid solution contains 0.5 mg ascorbic acid].

Determination of chlorophyll and β-carotene content
Chlorophyll and β-carotene contents were determined using the method described by Nagata and Yamashita (1992) with little modification. Pigments in the sample were extracted with acetone-hexane (4:6) simultaneously, and the optical density of all the supernatants was measured at 663, 645, 505, and 453 nm through a UV/VIS-spectrometer (T80 UV/VIS Spectrometer, PG Instruments LTD.). The chlorophyll ‘a’ and chlorophyll ‘b’ contents were estimated in mg/100 g by using the following equations:

Chlorophylla(mg/100g)=0.999A663−0.0989A645
5
Chlorophyllb(mg/100g)=−0.328A663+1.77A645.
6
The β-Carotene content was estimated in mg/100 mL by using the following equation (Igbokwe et al. 2013):

β-Carotene(mg/100g)=0.216A663−0.304A505+0.452A453
7
where A663, A645, A505 and A453 are the absorbance at 663, 645, 505 and 453 nm, respectively.

Pungency test
The pungency of chilli samples was determined using the method described by Hossain and Bala (2007). 4 g of chilli powder was extracted with acetone until a colorless acetone solution was obtained. The volume was then made up to 100 mL with acetone. The extract was kept 3 h at room temperature. After 3 h, 5 mL of acetone was taken in a beaker and heated on a water bath until fully dry. To this, 5 mL of 0.1 N NaOH solution was added followed by 3 mL of 3% phosphomolybdic acid solution and was kept at room temperature for 1 h. Finally, optical density was measured at 650 nm using a spectrophotometer (T80 UV/VIS Spectrometer, PG Instruments LTD.). The value of optical density was considered as the pungency index of chilli powder. Samples with higher optical density were considered to contain more capsaicin, and therefore more pungent.

Determination of total phenolic content
The total phenolic content was determined by the Folin–Ciocalteau method (Heimler et al. 2006) with minor modification. The extracted solution was obtained using 1 g sample mixed with 40 mL 100% methanol in a separate glass beaker and stirred for 4–5 min. Then the mixture was concentrated to 10 mL by heat using hotplate stirrer followed by adding 10 mL of 100% methanol to concentrated samples solution. From these mixtures, an aliquot of 1 mL of each sample was taken in glass test tubes to which 0.2 mL 10% Folin–Ciocalteau reagent was added. These mixtures were vortexed for 3 min. Then 0.8 mL of 7.5% Na2CO3 was added to the mixture and allowed to stand in a dark place for 1–2 h before measuring the absorbance at 760 nm using a spectrophotometer (T80 UV/VIS Spectrometer, PG Instruments LTD.) against the blank (contained the same mixture solution without the sample extract). The total phenolic content was determined using the following formula by a comparison of the values obtained with the standard curve of gallic acid. The results were expressed as mg gallic acid/100 g of the sample.

Total\,phenolic\,content\,(mg\,Gallic\,acid/100\,g)=X\,(mg/mL)×Volume\,made\,(mL)Sample\,taken\,(g)×100
8
Statistical analysis
Each experiment was repeated thrice, and results were expressed as mean ± standard error mean (SEM). The obtained data were analyzed by IBM SPSS Statistics, version 20 (SPSS Inc., Chicago, IL). One-way analysis of variance was done using ANOVA procedures. Significant differences among the means were determined by Duncan’s Multiple Range Test (DMRT) at the 95% confidence level.

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Results and discussion
Effects of processing techniques on the drying characteristics
The moisture changing pattern during drying of chilli samples as a result of drying temperature at different time intervals is sketched in Figs. 1 and ​and2.2. It was observed from Fig. 1 that the moisture rapidly decreased at the initial stage and afterwards slowed down until equilibrium moisture level. The drying time required for lowering the initial moisture content of chilli samples (86.31%, wb) to the desired moisture content (~ 8%, wb) varied between 14 and 19 h. The reason of slow moisture removal during drying process could be attributed to the low diffusion of moisture within the chilli than that of evaporation of moisture from the surface, and therefore the overall drying process is diffusion-controlled mass transfer phenomena (Wiriya et al. 2010). Maximum drying time (19 h) was taken by untreated chilli sample (UTGP) while treated samples took comparatively shorter time from 14 to 18 h. The results clearly demonstrated that the pretreatments reduced the drying time of chilli samples (Fig. 1). Blanching in acetic acid solution and soaking in a combined solution of Na2S2O5 and CaCl2 helped to accelerate the drying rate of chilli samples. The blanching and chemical soaking softened the texture or membrane, which facilitated a faster drying process (Raja et al. 2017). The drying rate of chilli samples showed that the moisture removal occurred logarithmically during the drying process as shown in Fig. 2a–d. At the initial stage of drying, the moisture content of chilli was higher, and as a consequence of drying, more moisture was readily evaporated from the outer surface of chilli. As the drying process proceeded, the moisture of the chilli surface was decreased and the evaporation zone moved from the surface into the inside of chilli leading to the less water evaporation of chilli samples. Hence, the drying rate was reduced with the drying time. Further, the absolute constant-rate period was not observed during drying of chilli, while drying mostly took place in the falling-rate period. The following regression equations were obtained for drying rate curves of chilli samples. For PTGP:

y=0.5003ln(x)−0.7657(R2=0.9412)
9
For PTGL:

y=0.8088ln(x)−1.5902(R2=0.9477)
10
For PTWR:

y=0.5748ln(x)−1.0074(R2=0.964)
11
For UTGP:

y=0.3773ln(x)−0.9013(R2=0.9013)
12
From the above regression equations, it is obvious that the most efficient and smooth drying rate was observed for PTWR (R2 = 0.964), followed by PTGL (R2 = 0.9477), PTGP (R2 = 0.9412) and UTGP (R2 = 0.9013). These results are corroborated by Hossain and Bala (2007) and Banout et al. (2011).

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Object name is 13197_2019_3733_Fig1_HTML.jpg
Fig. 1
Drying curve obtained during drying of various chilli samples in a cabinet dryer at 60 °C (PTGP pretreated green chilli paste, PTGL pretreated green chilli longitudinal slit, PTWR pretreated whole red chilli, UTWG untreated green chilli paste)

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Object name is 13197_2019_3733_Fig2_HTML.jpg
Fig. 2
Drying rate curves showing the rate of moisture removal during drying of chilli samples (PTGP pretreated green chilli paste, PTGL pretreated green chilli longitudinal slit, PTWR pretreated whole red chilli, UTWG untreated green chilli paste)

Effects of processing techniques on physicochemical properties and functional compounds
Effect on proximate composition
The effects of processing methods on the proximate analysis of the chilli samples are summarized in Table 1. The moisture content of fresh green chilli (UTWG) was 86.31 g/100 g. However, the moisture contents of chilli powder were satisfactorily ranging from 7.50 to 8.45 g/100 g and statistically similar (P ≤ 0.05). This was a good indication of the stability of green chilli powder against oxidative and microbial deterioration (Toontom et al. 2012). Crude protein, fat, ash and carbohydrate contents of chilli powders ranged from 11.93 to 12.99 g/100 g, 6.07 to 7.40 g/100 g, 4.68 to 7.72 g/100 g and 64.81 to 68.08 g/100 g, respectively, which were significantly different at 95% level of confidence. Similar findings were reported by other studies (Sarker et al. 2012; Jyothirmayi et al. 2008). The changes in proximate composition among the chilli samples might be due to several factors e.g. processing techniques used, stage of maturity, drying temperature, time of drying, oxidation of important constituents, weather conditions including soil types and compositional differences (Singh et al. 2016; Sarker et al. 2012; Ahmed et al. 2010).




Chili processing & manufacturing software
Chili processing software
* Impact of mixing of damaged pods with healthier pods

* Knowledge about various chili markets

Identify different varieties of chilies
* Recognize the sub types of chili variety „Dandi cut‟

* Recognize hybrid varieties of chilies

* Calculate the proportion of different sub types of Dandi

cut chilies within a chili lot

* Distinguish between normal and damaged pods

* Identify shriveled chili pods

* Recognize the chilies that are fungal infested,

physically damaged, discolored etc

* Calculate the proportion of normal pods in a lot

* Calculate the proportion of each type of damaged pods

in a lot

* Calculate the cost analysis of chilli lot






Chili processing & manufacturing software
Type of chilies and their suitability for chili processing:
* Introduction to different types of samplers and dividers

* Random sampling for obtaining representative sample

* Importance of randomized chili sampling

* Equipment requirement and their use for sampling

Basic requirements of chilli for processing:

* Important components of a chilli analysis report

* Interpretation of chili analysis report

* Importance of correct labelling

* Knowledge about sampling bags

* Storage of chili samples to conserve moisture and other parameters

* Impact of physical observation during selection of lot

* Determination of moisture content

* Determination of aflatoxin in chili supply chain

* Determination of color in chili quality

* Determination of pungency in chili quality

* Select the sampling bag

* Label the sample to include the information like date of

sampling, sample collector name, chili lot identity etc.

* Prepare representative samples

* Seal the sample to protect and preserve the sample

* Ascertain the quality of chili pods offered for procurement by undertaking physical observation or examination

Perform moisture test using portable moisture tester or get the moisture tested from laboratory:

* Perform aflatoxin test using portable aflatoxin tester or get it analysed from laboratory

* Calculate the proportion of foreign matter in chili lot

* Perform pungency test or get it tested from laboratory

* Perform color test by visual examination or get it tested

laboratory





Differentiation between old and new chili crops:
* Impact of mixing of old and new crop

* Characteristics of good quality chillies

* Basic requirement for the selection of good quality chilies

* Trends of chili market

* Distinguish between damaged and normal pods

* Difference between pure and hybrid chili varieties

* Personnel characteristics required at the time of selection of chili lot

* Calculation of cost effectiveness of chili lot at the time of selection

* Selection of suitable chili lot on the basis of following:

- Proportion of damaged pods

- Percentage of foreign matters

- Color

- Pungency

- Proportion of sub

varieties

- Offered price

- Shrivelled pods

- Moisture content

- Aflatoxin levels

Chili processing & manufacturing software

Software solution to manage chili powder manufacturing, crushed chili, powdered chili processing, and chili oil manufacturing.
Chili processing solutions for chili powder / crushed chili / chili oil manufacturing:

Flexible chili processing quality control software can be used to reduce the incorrect categorization of chili processing as waste, leading to higher pack shed profits and more consistent quality, with improved customer satisfaction. Farmsoft manages chili processing businesses from end to end, providing a comprehensive chili processing business management solution.

Reduce chili processing losses by QC analysis of produce that has been discarded as “waste” to ensure waste product is indeed within the specification of waste.

Manage customer complaints for chili processing: track comments, customer feedback, photos, and resolutions provided when a complaint is made. Trace complaints back to the supplier or your own block/crop/patch/batch.
Supplier quality management: monitor and manage quality from each supplier, receive supplier quality alerts, track quality issues back to suppliers batches, plots, and blocks.

Configure unlimited quality control programs, including specific programs for produce, variety, customer, or finished product. Built in flexibility to add your own fields and options to tests as required.

Tests can be for almost anything, such as testing incoming produce, outgoing produce, pre pack, pre graded produce, factory cleanliness test, employee performance, task quality control etc. You can define the subject (thing) that you are testing as virtually anything.

Each test can be a pass/fail, or value range style test (ie: where results must be within the range of two numbers, or above or below a number), weighted score, or percent of sample. Automatically send alerts to selected employees if a specific test fails or passes (a copy of the entire test results are sent with the email in a PDF). Attach photos to the test (via your tablet, smartphone, or PC) and to the criteria for instruction.
Tests can give users suggested “corrective actions” when there is a quality failure. Manually put produce on hold for further inspection Each quality control program can be configured to have unlimited categories, each category can have unlimited tests (criteria). Set the number of tests to make the entire test program fail. Set individual tests to make an entire test program fail. Set the number of chili tests in a Category to make the entire test program fail. Configure unlimited “classes” and “features” that can be assigned to inventory. Users can select images for close ups and open documents attached to the test criteria, this is used to ensure chili quality officers always have access to the correct documentation for their work.

Chili powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes. In American English, the name is usually spelled “chili”.
In British English the spelling “chilli” (with two “l”s) is used consistently.Chili powder is sometimes known by the specific type of chili pepper used (such as cayenne pepper). It is used in many different cuisines, including Tex-Mex, Indian, Chinese, Thai, and Korean.
Chili powder blend is composed chiefly of chili peppers and blended with other spices including cumin, oregano, garlic powder, and sometimes salt. The chilis are most commonly either red chili peppers or cayenne peppers, which are both of the species Capsicum annuum; many types of hot pepper may be used, including ancho, jalapeño, New Mexico, and pasilla chilis. As a result of the various potential additives, the spiciness of any given chili powder is variable.
Chili powder blends are especially popular in American cuisine, where they are the primary flavor ingredient in chili con carne. The first commercial blends of chili powder in the U.S. were created by D.C. Pendery and William Gebhardt for this dish. Gebhardt opened Miller’s Saloon in New Braunfels, Texas. Chili was the town’s favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some ancho peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder, which became available in 1894.
As a powder equipment manufacturing experts, Fujian Fengli has a professional manufacturing and processing advantages, the production of chili ultrafine grinding mill mainly consist of main frame, feeder, classifier, blower, pipe fittings, storage hopper, electronic control system and other components, you can efficiently processing 100–2500 mesh high-quality powder, greatly meet the needs of different fineness of the product market, is the ideal equipment for chili processing.
[Maximum size of feed]: ≤10mm
[Production capacity]: 0.5–5t/h
[Finished Fineness]: 100–2500mesh
[Features]: 1.Built-in separation mechanism-preventing over-grinding. 2.Able to produce uniform granules of required sizes by adjusting the speed of the stage-separation wheel(s) or by adjusting the strength of the blower(s). 3.Powerful blowing and strong self-cooling capability, suitable for grinding heat-sensitive materials. 4.Different grinding accessories/devices are used according to the hardness of the material being ground; different types of materials (alloyed carbon steel, stainless steel, ceramics etc) are available for the Machine’s inner linings and product extracting system, meeting the needs of different industries. 5.Both manual and programmable auto-controlled machines available.
[Focus areas]: Focus on chili, ginger, starch, cocoa, rosehip, salt, sugar etc ultra-fine processing and grinding, the equipment with a number of countries patented technology, performance reached the national leading level.


Labor challenges lead to tight Hatch chile pepper supplies
Supplies of Hatch chile peppers are tighter so far this season.

“Overall acreage in the Hatch Valley has gone up a little bit this year but not by much. Yields look significantly better than last year. It may not be a stellar year but last year was rough,” says Preston Mitchell of Hatch Green Chile in Hatch, NM. He notes that last year, cold weather early in the season stunted growth of the plants and yields were down throughout the region. “This year it looks like the supply will be there if we can get it harvested,” he adds.

Chili processing & manufacturing software
Chili processing packing chili powder manufacturing quality control inventory
Preston Mitchell (right) and wife Elaine, with Sean Harris in the Hatch Chile field.

Therein lies the challenge with the 2020 supply of New Mexico peppers. “The labor situation has made harvesting extremely difficult for all of our growers. We have a tight labor situation,” says Mitchell.
The issues around labor are multifold, particularly when it comes to the labor-intensive process of harvesting Hatch chiles. Mitchell says that new federal unemployment benefits on top of an already high wage replacement rate in New Mexico have seriously impacted available labor. “That additional benefit has created situations where people can make 10-20 percent more on unemployment than they can working,” he says. He estimates that overall, he’s short approximately 15-20 percent of labor on each crew with each grower the company deals with. “So instead of having four to five loads harvested we have one to two loads come in and some days nothing at all,” he says.

Another challenge includes crews leaving work earlier than anticipated which also impacts production.

Increased 2020 demand
Meanwhile this tight availability is meeting a year that’s strong in demand for Hatch chiles.

“We were worried with Coronavirus that there’d be a big decline in demand but it’s just shifted,” says Mitchell. “I don’t think it’s more demand in aggregate. It’s just interest for a different style of product.”
Typically, retailers roast Hatch peppers in stores from bulk boxes, a process which garners long lines of consumers and crowds and extra employees to supervise the roasting. “Now they want fewer employees in the store and no crowds or lines so retailers are ordering retail-ready bags for consumers to grab,” says Mitchell. “But hand packing retail boxes instead of bulk boxes has also slowed things down.”

Chili processing & manufacturing software
Chili processing & manufacturing software
That said, the bags may help extend the season for Hatch chiles says Mitchell, who also notes strong demand is coming from canneries as well. “There’s a lot of compressed demand for the fresh market on the front end of the season. Retailers want to be first in, first out,” he says. “We’re hoping this shift to bags will keep the chiles on the shelf longer so we can stretch that season out a little further.”

The importance of eating local
Also factoring into strong demand is the interest in sourcing food locally. “Retail buyers are asking for letters certifying that your chile is actually from the Hatch Valley, for a copy of your licence agreement with the Chile Association, etc.,” says Mitchell, who notes that it’s an important distinction from chiles from over the border in Mexico as close as 60 miles away.

Chili processing & manufacturing software
Chili processing & manufacturing software
Meanwhile, what remains a challenge is pricing on the chiles— Mitchell says the price is rising. He also adds that annual increases in the state’s minimum wage is driving this to a great extent.

Looking ahead, Mitchell hopes that when the local onion season wraps up in the next few weeks, labor won’t be quite as tight and in turn, supplies will open up.







Report of the Center for the Promotion of Imports from Developing Countries
Europe is the world's second-largest importer of dried chili peppers
According to a report by the Center for the Promotion of Imports from Developing Countries, CBI, the main importer of dried peppers in Europe is Spain. However, new opportunities are emerging in less concentrated markets, such as Germany, the United Kingdom, the Netherlands, France, and Poland. “Europe is the second-largest importer of dried chili peppers in the world - after Asia and ahead of the US–, accounting for 40% of all global imports,” the document details.

The sector is expected to have a sustained 5 to 6% annual growth, with special emphasis on dry moderately hot peppers, as European consumers are not big consumers of extremely hot peppers. In addition, the prices that high quality and sustainably produced chili peppers can achieve in the EU are better than in the Asian markets. In fact, in 2018 most Asian markets paid an average of 1.2 to 1.6 euro per kilo of that product while the average in Germany was 3.5 euro per kilo.

According to the CBI, 65% of the dried chili that Europe imports correspond to crushed and grounded formats; the remaining 35% is whole dried chili peppers. These shipments have grown by 6% in value and 5% in volume between 2014 and 2018, reaching 326 million euro and 144,000 tons in 2018.

The European chili pepper market
Spain is Europe's largest importer of dried chili peppers with purchases for 78 million euro in 2018, accounting for 24% of the total imports of the European block. Its purchases grew by 9% between 2014 and 2018.

According to the CBI, other relevant markets include the United Kingdom, which in 2018 imported 13,400 tons and reached a consumption level of 12,300 tons, and had an 8% annual growth between 2014 and 2018. It is followed by the Netherlands, where imports grew by 3% in volume and 7% in value in the previous four years. In 2018, this nation imported 10,300 tons of dried peppers.

Finally, France and Poland appear with significant potential as in 2018 they imported 19.3 million euro and 14.4 million euro of dried peppers, respectively.

The CBI highlights that even though Poland's largest suppliers of dried peppers are Spain and China, Peru -with a 24% share- is the provider that has grown the most in the last five years. "Polish imports from Peru grew from just 58 tons in 2014 to 1,300 tons in 2018," the report details.

Source: agraria.pe



Chili exports from Cambodia are truly hot
Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory
Cambodia’s Agriculture Ministry reported that the nation exported more than 30,000 tonnes of fresh chilis during the past five months of the year to Thailand. It said the commodity export the market has seen a remarkable increase year-on-year since the last five year. The chili was priced at 6,400 riel ($1.55) per kilogramme in Phnom Penh as of Friday.

Cambodia exported roughly 1,000 tonnes of fresh chili to Thailand in 2015 and the figure rose rapidly to 55,513 tonnes last year.

Agriculture Minister Veng Sakhon said the industry has been bearing fruit for the last few years after the government introduced an open-ended policy for the private sector to invest in agriculture through providing economic land concessions, while Cambodia has been undergoing a series of fruit exports to several countries, especially China in recent years.

Source: khmertimeskh.com



California chili pepper harvest begins
Progressive Produce has begun harvesting the first fields of their 2020 California Jalapeno, Anaheim, and Pasilla chili peppers.

“Our yields this year are strong, and we’re excited about the high quality of our crop,” says Veronica Rodarte, Chili Commodity Manager for Progressive Produce. “The plants are packed with beautiful, healthy, large size jalapenos that are perfect for spicing up your socially distant summer barbecues.”


This is the first summer that Progressive’s California-grown chili peppers will be packed in their 112,000 square feet “State of the Art” cold storage and distribution facility in La Mirada, CA. The company’s dynamic chili pepper program offers many packaging sizes and styles, including a 50-pound field pack and a 20-pound premium pack to avoid shrink.

Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory
Gabriel Andrade, Sales Manager, says, “We are very proud of our grower partner network that supplies us with the best produce.” Progressive has recently started harvesting in Arvin, CA, and will work their way towards Oxnard, CA. Availability will run well into October with the locally grown crop coming directly from the field to their LA Mirada facility. After taking a bite from a jalapeno straight from the field, Andrade adds, “It doesn’t get any fresher than that.”

Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory
For more information:
Oscar Guzman
Progressive Produce
Tel: +1 (323) 890-8100
Email: oscar@progressiveproduce.com
www.progressiveproduce.com

‍How to Preserve Your Chillies

Late summer through to autumn is one of my favourite times of year, seeing the bounty of a long season’s labour of love; a glut of chilli pods. The only problem is knowing what to do with so many chillies ready at the same time. A good portion of my autumnal weekends are spent in the kitchen preparing pods for fermenting and pickling and making a variety of sauces, jams and jellies.

Such is the difference between a bowl of Carolina Reapers and a basket full of Thai Dragons that there is no one size fits all when it comes to storing chillies; all varieties benefit from different methods depending on how you are going to use them. My easy guide to preserving chillies aims to help you keep your pods at their best.

How to Dry Your Chillies

Keeping chillies for a long time enables you to have abundant stock of spice all year around.
At room temperature, chillies may last for days to weeks before they rot. There are many methods to preserve chillies. Freezing chillies can make them last for several months but people need to learn how to thaw correctly so that they don’t get mushy chillies.

Drying chillies is probably the most effective technique to preserve chillies so they can last for months and even years when properly stored. What’s more, heat can remove moisture better than any other technique. Dried chillies magnify the flavour of food and add fiery punch to your recipes. When ground, you can have a seasoning for all occasion!
Preparation before drying your chillies

Now, there are lots of articles that tell you how to dry chillies, but not many of them tell you how to prepare and take precautions before the process.

Chillies, when warmed, will give out fumes that can be very irritating to your eyes. If you don’t have protective goggles, then the ones you wear when swimming will do just fine. Seriously! Be sure to keep the environment well ventilated and use a desk fan or ceiling fan to minimise the nasal passage burning issue. By keeping the air circulated, you will get less watery eyes, too. If you have kids and pets at home, make sure you keep them away from the sensitive smells.

Latex gloves are a MUST have pair of items when handling dried chillies. Touching chillies will cause your palms to get the burning sensation aftermath. Make sure to wear gloves and wash your hands after everything is done.

Chillies inspection is necessary before you put everything to dry. Discard chillies that have these characteristics:

Soft or mushy
Grayish color
Rotten or look like almost get rotten
Give out bad odour

Make sure that you pick the best condition chillies and don’t be hesitant to throw the others that are not. This idea will save your effort to succeed in drying chillies.

Washing the chillies with warm water is necessary. You can add a pinch of salt if you like. Dry them off completely before you proceed to dry.
If you dry your chillies in your oven, you should remove the stems and slice them for faster drying. However, if you choose indoor drying method, you should keep the chillies whole because it may take a few weeks to dry. Cutting them open in a humid area will spoil them.

Now that you have read the preparations and the precautions, let’s move on to the drying techniques!

Oven drying method
Any kitchen oven will work just fine to dry chillies. The best thing about drying chillies in an oven is that you can do it in any season. However, please take note that drying with an oven is not a one-way process. It takes a few days, and a few hours each day to remove the moist in the chillies completely. If you don’t consider this as a disadvantage, then you can work this method.

Slice the chillies and place them on a baking tray. Set the lowest temperature setting which is usually below 150 degrees Fahrenheit. Once in awhile, open the oven door an inch wide and let the moisture escape. Flip over the chillies every hour to dry them evenly. This process can make your kitchen gets very hot. And now you know why you need those goggles.
Turn down the temperature level when you think the chillies get brown and flip them. You are not cooking them but simply drying them so you can use it at a later time.

Traditional drying method
Although this method is the easiest, but it is considerably the most time consuming. You need a well ventilated space with dry climate and abundant of sun lights. Place the chillies on a tray and let them dry. Rotate the position occasionally discard any signs of damages. You may need your gadget to forecast the weather. If it calls for sunny weather (and dry, too!) then you can speed up the process.

Food-Dehydrator drying method
From the term, it is obviously invented to dehydrate foods. A dehydrator will help you to dry the chillies very quickly. The device has motorised fan and air circulation to dry foods faster than any other instruments. If you have a home grown garden full of chilli plants, getting one of this dehydrator will save time and effort.

Pickled
good looking...good eating
How to Pickle Chillies

Pickling chillies is the art of preserving chillies and keeping them crisp in jars
Pickling methods can be used for almost any types of chilli- from thin to thick flesh. Pickling has been a traditional technique to preserve food using acid properties to make a food resistant to the malign effects of bacteria.

Pickling chillies are usually done because people want to preserve the chillies at its original form. Unlike drying or freezing methods, pickling uses salt and vinegar, and may require a few detailed steps from the beginning.

There is no particular method to do pickling accept for the liquid solutions. However, when it is done properly, you can still taste the freshness and soft texture of chillies even after a year!
Choosing chillies. Although any type of chillies will work great for pickling, obviously it does not include the damaged ones because it may deteriorate the others during pickling process. If you want to make sliced pickled chillies, then you may need to use food processor to slice them or use a clean sterilised knife to chop.

The vinegar
You can use any types of vinegar that you can find in a supermarket. Make sure that the vinegar contains at least 5% of acid. So, check on the label before purchasing one. If you want to add some aroma to the pickled chillies, try adding herbs in the vinegar.

Pickling salt VS table salt
Pickling salt is different from table salt. Unlike table salt, pickling salt is finely grained salt and specially manufactured without iodised property. This way, when the chillies are processed during pickling, the salt won’t create lumps. What’s more, iodised salt may affect the flavour of the pickles and leave a bitter flavour aftertaste.

The jars
Ideally, chillies for pickles are better stored in jars made out of glass with a lid. It is better to use brand new jars. To preserve chillies better, you need to clean the jars and sterilise them by soaking them in boiling water. It goes the same with the lids. Submerge the lid for a few minutes in a bowl of boiling water. If the manufacturer has particular instructions on how to sterilise the jar, you should follow it.

Soft or crisp
If you wish your pickles to be soft, then you should put the chillies in a half way boiled mixture. On the other hand, if you like crisp textured chillies, you should put the chillies into the pan after the liquid is completely boiled.

Basic pickling part 1
After you pick your chillies, wash them thoroughly with salty water. Set the chillies aside and heat a litre of white wine and add 5 tablespoons of cider vinegar. You can add 3 teaspoons of sugar until it dissolves. Wait for the mixture boils. Meanwhile, you can make a small hole on each chilli by poking the tip with a sterilised needle. Add a few bay leaves in the boiling water and turn of the stove. Add the chillies and mix them for awhile before pouring into small jars. Do not seal the jars before they cool down. Once they are cool, seal the lid and put them into the refrigerator. Leave it there for at least 2 weeks before consuming.

Basic pickling part 2
Another way to make crisp pickles from chillies is to leave the chillies in a brine of water and pickling salt for a night. The next day, rinse the chillies and poke small holes on the tip of each chilli. Meanwhile, you can boil 3 cups of vinegar and 3 cups of water and add 3 teaspoon full of pickling salt.

Put the chillies inside a jar until it is almost full and leave about 1.5 inch space from the lid. Pour the boiling mixture and leave it to cool for awhile. Remove the bubbles if there are any and store in refrigerator for at least 2 weeks before consuming.

The 2 basic steps are almost the same but it uses different type of liquid mix. Thus, you can choose whichever ingredients available in your kitchen.
The sealed jars.

Once you have sealed all the jars, submerge them in boiling water for at least 15 minutes. This trick prevents any bacteria that may have “crawl” into the jar. Make sure that the water is boiling before you put the jars inside. Bathe each jar thoroughly so that the likelihood of bacteria to 
Ice & Hot
freezing techniques for chillies
How to Freeze Chillies

Stacks Image 64191
freeze your fresh chillies for a year-round supply

Growing chillies is not only a great way to reconnect with nature, but can also bring you health benefits, save you money and even be turned into great gifts.

Chillies improve the digestive system, lower the level of blood sugar in the body and have even been implicated in reducing the incidence of cancer. But to ensure you don't waste your crop of fresh chillies, you'll need to preserve them?

One useful technique to preserve chillies is to freeze them. Freezing chillies is an extremely easy process that will guarentee you have a year-round supply of chillies.

These methods can be used for any type of chillies green or red chillies, large or small, mild or hot. It's especially good for fleshly chillies that don't dry easily.

Three simple ways of freezing chillies

1. Prepared chillies
To prepare chillies, all you need is to do is clip the stalks off. The seeds can also be removed including the membranes if you are working with larger chillies.

Place the spaced out chillies onto a baking tray and dry them in the freezer. After a few hours, bag up small quantities into individual polythene bags or small tubs.

2. Whole chillies
Another way to preserve chillies by freezing them is to simply put the whole chillies in a plastic container or pop them into small bags.

Before freezing the chillies whole, it's best to make sure that the chillies are dry to reduce icing-up. If you've grow your own plants without pesticides, there is no need to clean the chillies before storing. It’s as simple as that!

3. Ice cubed chillies
Another method to freezing chillies is to put it them into an ice cube tray after you've finely chopped them. Once in the ice cube trays, fill with water and leave it to freeze. Once they are completely frozen, take the cubes from the trays and pop few at a time into poly bags. Need to use it? Simply take one or two chilli cubes and either thaw them or add them directly to your cooking.

Hints
If you plan to chop chillies, make sure you are using latex gloves if they are super hots to save your fingers from burning. Be careful not to ouch your face. Milk or yoghurt can take out the sting if you make a mistake (capaiscin is soluble in fats, oils and alcohol - not water). Make sure that the air is sucked out from the bags before they go into the freezer. The best way is to store a few chillies in each bag. If you want to use them for cooking, you can take out a bag.

Chillies can develop mould easily and so it's best to keep them in small amounts and with the correct preservation, these chillies will be available all year around! There are many creative ways to preserve chillies other than freezing them. Whether to freeze them or to dry them out; whichever you choose, make sure you get the most of your chillies.

Find out more about how to store chillies.
Drying Chillies
classic way to store

Pickling Chillies
add flavours when storing

Chilli Sauces
versatile and handy

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I love to share my passion so all my plants are lovingly cared for; green, healthy and started extra early to give you the best chance of a super crop. All plants go out with a ‘How to Grow Chillies’ leaflet and if you spend £20 or more, I’ll pop in a copy of my book, ‘The Little Book of Chillies’. There’s also a comprehensive grow guide on the site and I am always happy to offer help and share my experience. Happy growing and welcome to the wonderful World of Chillies.

Freezing Chillies
seal in the flavours

Fermenting Chillies
rich and delicious

Drying Chillies
Drying is a great way to preserve your leftover chillies and there are several ways to do it. Scotch Bonnets, Habaneros and other fleshy varieties tend not to dry very well, unless you have a dedicated dehydrator. Drying is more suited to waxier chillies such as Birds Eye and Indian Peppers. Traditionally, chillies would be laid out in the sun to dry, giving warmth and ventilation, but this is not always possible in cooler climates. If you have neither a dehydrator nor a warm climate, the important thing to remember is to keep your chillies warm and dry. Around 25˚C is optimum, much higher and you risk a very brittle product, lower and you risk losing your chillies to mould.

First rinse the chillies in salty water to help to prevent mould. Then spread them out on some moisture-absorbent tissue in a warm place such as a greenhouse, warm windowsill or airing cupboard, turning regularly. Store in an airtight container whole or use a coffee grinder to produce chilli powder. Alternatively, string up your chillies in a Ristra, as pictured right. Either wrap cotton around the stems of numerous chillies to tie in a long bunch, or thread through the stems with a needle and cotton and hang up in a warm, dry place to dry. Ristras originate in Mexico and make beautiful decorations or gifts, fresh or dried.
Find out more
Pickling Chillies
Pickling works well for most types of chilli, keeping them crisp and hot as well as looking great in their jars. Take 1lb chillies, remove any damaged fruit, make a couple of tiny slits into each chilli and wash thoroughly in salt water. Mix with 15 peppercorns, 5 bay leaves and 3 tblsp salt and pack into pre-sterilised wide-mouthed jars, to 1cm below the rim. Heat 1 litre white wine, rice or cider vinegar with 6 tablespoons caster sugar until the sugar has dissolved and the mixture is almost boiling. Pour into the jars with the chillies, cool a little and seal. Refrigerate and leave for at least 2 weeks.
Find out more
Freezing Chillies
Chillies freeze reasonably well, retaining most of their flavour and heat. Freezing is the best way to preserve fleshier chillies like Scotch Bonnets and Habaneros. To freeze chillies whole, spread them out on a baking tray so they are not touching, freeze and pop into a sealed bag or container. This way they do not clump together. Frozen chillies, however, do not always keep their shape or texture well with freezing so you may prefer to process them first. Remove the stalks and the seeds if you like (seeds can go a bit brown on freezing but this will do no harm) and freeze in a sealed bag. You can them smash the bag with a rolling pin and use as required. Alternatively, pack the chopped chillies into an ice cube tray, then empty chilli cubes into a selaed bag to store to make easily measured portions. Keep the ice tray just for your chillies though!

State University's Chile Pepper Institute to host
New Mexico will hold world's largest meeting on chili peppers
New Mexico State University is preparing to host the world's largest conference dedicated to chili peppers.

The 2020 New Mexico Chile Conference will run on February 3 and 4 at the Las Cruces Convention Center. The university's Chile Pepper Institute has been organizing the annual conference for about three decades.

Chili has long been one of New Mexico's signature crops. It's the state vegetable and the basis for the official state question: "Red or green?"

The conference draws experts in breeding, processing, pest management and sustainable ways to give growers a competitive advantage. There also will be discussions about the state's chili certification program and how to add value to the harvest.

Startribune.com reported that organizers also are inviting students to present their pepper-related research during the two-day gathering.



Price of Chinese chili peppers much lower than last year
The market supply of Chinese chili peppers comes from many different production areas, such as Jinzhou in Liaoning, Suihua in Heilongjiang, Chifeng in Inner Mongolia, Zhangjiakou, Chengde, Fenghuangdao, and Langfang in Hebei, Wuqing and Jixian in Tianjin, and Datong and Shuozhou in Shanxi.

The price of Chinese chili peppers has been stable in the third quarter of 2019. There were no major fluctuations. However, the overall price is lower than last year.

The price is much lower than last year because the price in the first half of this year and in the second half of last year was extremely high. Many production areas expanded the overall surface area devoted to chili pepper plantation.

At this time of year many production areas simultaneously supply the market with large volumes of chili peppers. The sudden growth of supply pushes the price down. The price of chili peppers in Inner Mongolia and Liaoning is relatively stable. The price fluctuations in the remainder of this year are likely to remain smaller than in the same period last year.

Evergreen Europe introduces chili peppers with instructions for use
"Almost one hundred chili pepper varieties will be in production in the summer months, even a variety with a hot name indeed: the Viagra of Chile," explained Marco Pacifico a few days before Fruit Logistica in Berlin, where Evergreen Europe will present a new promising project.

Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory
Marco Pacifico

The project
"We started from the idea of promoting the production of various fresh chili pepper species using only Italian products, as we are the ones producing these varieties directly. We will have Italian varieties as well as others from South America, Asia, Australia and Africa."

Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory
Chili peppers in the various degrees of spiciness

"Some varieties such as Jalapeno, Habanero (chocolate, yellow, red, white and orange) and Naga Morich are already well known, while others are unknown to most. We even have super-hot products such as Carolina Reaper, Trinidad Scorpion and Fatalii, which must be used taking the necessary precautions. Production in our area will occur between late May and December both in open fields and greenhouses. In the winter months, production will instead move for obvious climatic reasons to Puglia, Calabria and Sicily."

Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory
Above: useful advice for preparation. Below: instructions on dosage.

Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory
Instructions for use
"The products will be commercialized in eco-friendly packaging solutions made of recyclable cardboard and Clarifoil® cellulose film. The packaging can be disposed of in the paper basket and weighs between 60 and 100 grams."

"The products will be diversified into three categories to help consumers: mild, medium and hot. On one side, the packaging will include ideas and recipes while, on the other , it will report the recommended dosage for those trying fresh chili peppers for the first time."

Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory
Although hotness is measured by the Scoville scale, it is always subjective. This is why Evergreen Europe will provide as much information as possible to consumers.

"Packages measure 10x7x6 cm and will be sold in a convenient display box (see side photo) that showcases the content. Each box contains 6 packets of various types, so as to guarantee shops the maximum sales rotation."

"Commercialization will start next spring. For further information, come and meet us in Berlin in Hall 4.2 - Stand A08".

Contacts:
Evergreen Europe Srl

Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory

Via Sacro Cuore,15/B
35135 Padova (PD) ITALY
Tel.: +39 049 5352482
Fax: +39 049 5352482
Email: marco.pacifico@evergreeneurope.com
Website: www.evergreeneurope.com

Indian chili season looking promising, sufficient availability and good prices
The chili season in India has started recently and thanks to a great rainy season, the chili have a lot of potential. Better prices combined with more than enough quantities available make for a great season ahead.

Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory
India has entered the chili season and the expectations are sky-high, according to MK Exports’ general manager Manoj Barai. “Our chili season has just started and thanks to a terrific rainy season we should have more than enough produce available, while still being able to sell the chili for a good price. It’s all looking much more positive than it did last year, we’re shaping up for a great season. I expect we’ll export between 250 and 300 metric tons within the next six months.”

Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory
No matter how great the season, cultivating the chili in India is not without its challenges. Balancing the pesticides to fit the European regulations is one of the challenges that comes back year after year, says Barai. “Right now the main challenge is dealing with pests and diseases while at the same time making sure we don’t exceed the maximum allowed use of pesticides as well. It means constantly checking and ensuring we adhere to the MRL check of pesticides, so we stay in line with the European requirements, as well as the requirements of other countries.”

Chili processing packing chili powder manufacturing quality control inventory
Chili processing packing chili powder manufacturing quality control inventory
“The most important markets for us are found in Europe, which we’ve exported to since 2004. This year the demand is a little slow, due to the abundant availability from the ongoing season in the European local markets. However usually most of our demand comes from European countries. We’re also tapping into the Middle Eastern market, as their demand is really huge.” Barai concludes.

For more information:
Manoj Barai
M.K. Exports
Email: mkexports.04@gmail.com
www.mkexports.co.in



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