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

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

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.
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.

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
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.

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.

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.


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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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.

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).

* 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

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

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