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PEPEPR QUALITY CONTROL
Magic Plant Farms is a Global leader in the Chili Pepper/Capsicum industry. Magic Plant farms adheres to the highest levels of Food Safety and adheres to international technological standards. We are GMP (Good Manufacturing Practices) third party audited on an annual basis. We are also available to be audited by our customers, many whom are regarded as world leaders in food production and distribution.
Pepper / Capsicum Purity and Authenticity
As a responsible supplier, Magic Plant Farms complies with the highest industry standards and guarantees the purity of authenticity of every product it sells. The authenticity of food products needs to be guaranteed in order to maintain consumer confidence in the food industry. Research shows that herbs and spices, including Capsicum products, have been prone to food fraud for a long time.
Magic Plant Farms maximizes our efforts to establish the purity of your products and therefore extensively analyses our raw materials.
Pepper / Capsicum Quality Controlled Processes
Magic Plant Farms opts for a deep understanding and control of our supply chain, and transparency towards our customers in the sourcing, processing and delivery of our Capsicum products. To that end we purchase our stock via contract from countries of origin, and collaborate with the local producers in each country or origin to optimize our yields and quality of the Capsicum products.
Magic Plant Farms has an extended Supply Base Management system (Grower/processor approval procedure, Grower/processor audit program and Control plans for incoming goods) to assure high quality and ethical behavior in the supply chain. We evaluate and test the source and purity of our stock extensively, guaranteeing the highest quality Capsicum products possible and all blends derived from them. We aspire to the highest quality standards and supply our products with clear and complete information on their composition and material specifications.
Pepper / Capsicum Quality Management & Product Quality
Magic Plant Farms focuses on providing exceptional, authentic, highly sought after, and sometimes unusual Capsicum products intended for a diverse range of product applications. We always strive to deepen our product knowledge in order to supply our customers with high-quality, pure Capsicum products.
Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time
High pressure processing (HPP) and high temperature short time (HTST) were applied on quality assurance of POJB in this work.
HPP (550 MPa, 5 min) and HTST (110 °C, 8.6 s) were sufficient to provide microbial safety and acceptable color for POJB with 25 days shelf-life.
HPP was superior to HTST in the fresh-like quality assurance of POJB, especially on original flavor.
Abstract
The impact of mixing ratio of pepper juice/orange juice (v/v) at 1:5, 1:2, 1:1, 1:0.5 and 1:0.2 on sensory attributes of pepper and orange juice blend (POJB) was studied, and the ratio of 1:0.5 achieved the highest ratings in mouthfeel and overall acceptability and was chosen for the following study. Effects of high pressure processing (HPP, 550 MPa, 5 min, ambient temperature) and high temperature short time (HTST, 110 °C, 8.6 s) on quality attributes of the POJBs were compared. Reduction of total aerobic bacteria (TAB) and molds and yeasts (M&Y) in the POJBs was > 4 log cycles after HPP and HTST, and the two POJBs were microbiologically safe during the whole refrigerated storage. The color, flavor, appearance, mouthfeel and overall acceptability of HPP-treated POJB were closer to untreated POJB than the HTST-treated one. After 25 days, 77.3% and 75.3% of total phenols content, 90.8% and 90.7% of ascorbic acid, and more than 80% of antioxidant capacity in two POJBs were retained, respectively. Particle size distribution (PSD) of HPP-treated POJB was consistent with untreated POJB (1 ~ 76 μm, 3 peaks at 4.2, 17, 52 μm), while HTST changed the PSD (1 to 33 μm, 2 peaks at 2.4 and 17 μm). Higher level of sedimentation in HPP-treated POJB during storage was interpreted by higher residual PME activity (67.0%) and larger and more unstable pulp particles. The POJBs behaved as Newtonian fluids, their viscosity right after processing were ranked as HPP > untreated > HTST, and the values were slightly reduced during storage.
Industrial Relevance
This study was intended to develop yellow sweet pepper and orange juice blend (POJB), which are not available on the market. Further this study was also intended to explore the application of high pressure processing (HPP) and high temperature short time (HTST) on quality assurance of the POJB. This study would provide technical support for commercialization of juice blend products treated by high pressure.
INTRODUCTION TO SPICE QUALITY TESTING AND ANALYSIS
Spices are one of the most important additions to foods across the world. Since ancient times spices have been the most demanded and expensive product all over the world. Considering this, since ancient times, spices have been traded extensively all over the world with very high value till date. They not only fulfill the function of adding colour and flavour to the food, but also fulfill purposes like preservation, medicinal benefits, nutrition and so on. Thanks to its antimicrobial properties, spices have found various benefits and applications, along with enhancing myriad aspects of food products. Today, spices are also listed as commodities and are traded over in various commodity exchange markets.
India is known as the home of spices, producing a lot of spice varieties all around in the country in different weather conditions that are specific to the type of spice cultivated. Spices testing parameters depend on a number of factors like changes in the weather, or any contamination in the entire process of production to packing that can largely affect the quality of spices. When it comes to spices, quality is what matters over quantity. If the spice quality is upto the mark, then even a small quantity can fulfill the very purpose. Hence, it is very crucial for spice quality to be kept in check by conducting timely spices quality testing by spices industries or spices exporters/traders at a recognised testing facility. To ensure that the spice quality is maintained as per set standards and that they are safe from any contaminants like pesticide, metals, and other adulterations, spice testing is done to maintain the quality and its true taste. Spices quality testing ensures that your spices meet the national standards and international standards for export as well.
QUALITY ASSURANCE IN THE SPICE INDUSTRY
Quality assurance of spices directly corresponds to fetching best rates and sure shot growth of business, export and trade for the spice industry. Quality assurance comes into play right from procurement, then processing to packaging of the spices. All throughout the supply chain, from sourcing to final production, quality standards are set as per specifications.
Dried foods generally are low on risk, as they rely on drying to low-moisture content to constrict the growth of micro-organisms. But spices bring with it a different set of complications. As spices cannot be heated using conventional methods to maintain its true taste and color, quality assurance among spices is of paramount importance. It is very important to have the same sense of taste, colour and appearance of the spices maintained every time as per the set specifications. In case of any deviations the companies should have a retrieval to spot the defect in the supply chain.
To summarize, Quality assurance in the spice industry is met through four main stages:
By managing the cultivation and harvesting practices
Strict spice quality control during procurement
Strictly monitoring the processing methods that are used in the production unit
Ensuring spices testing is done appropriately during packaging and storing processes
IMPORTANCE OF SPICE QUALITY TESTING AND ANALYSIS
Spices are high value commodities that have to stand the test of various spices quality parameters like taste, texture, appearance and also must be safe for consumption. Spice quality testing and analysis not only approves the above mentioned parameters but also approves the additives that are being used if any. It also monitors if any harmful contaminants are being used and regulates the 3Ps- namely procurement, processing and packaging.
Dried food is generally low on risk of contamination due to restricted growth of micro-organisms. Hence, most of the food items are sun-dried, heated or refrigerated to restrict the growth of moisture. But spices bring with it a different set of complications. Since spices cannot be heated and dried like other herbs, to maintain its color, texture and flavor, getting spices quality testing done at a certified spice testing laboratory service is mandatory. Spice testing also ensures that individuals never face any health hazards in the form of food poisoning due to any contaminants or adulterants.
In addition to all this, spice quality testing and analysis is important for a business in India due to the following reasons, to mention a few :-
Maintain benchmark standard of spices
Gain a Competitive edge in business
Gain and maintain a recognised position in national/international market
Ensure Continuous process improvements
Ensure 100% retention of customers
Ensure stringent quality control in Exports
HOW CAN WE HELP YOU
TÜV SÜD has a comprehensive facility for testing spices across different safety and quality specifications. TÜV SÜD provides Spice Quality Testing in India for spices like pepper, turmeric, cinnamon, dry ginger, Dried chilli etc. as per ISO standards. TÜV SÜD has various spice testing laboratory services in India that include analysis like physical, chemical, botanical, organoleptic, etc. One of the key features of TÜV SÜD is the rapid analysis of salmonella within 24 hours by VIDAS in Microbial analysis. We also have the specifications to test all microbial parameters according to the international and national regulations. Furthermore, we are also in place to ensure the screening of more than 850 pesticide residues, meeting the export regulations of various industries. We can also manage screening of multiple non-permitted dyes including the likes of Rhodamine and Sudan compounds with Ochratoxin A and Aflatoxins.
Spices testing is done across various spice quality testing parameters that include the likes of checking Physical Parameters, Microbial Parameters, Residue content, Toxins Screening, Metal screening.
To name a few, the following parameters are tested :-
The following are the steps followed for spice testing and analysis:-
Botanical Evaluation
Evaluation and testing are first done through sanitation and macroscopic analysis. Here, the presence of any extraneous matter is tested. This includes testing for the likes of filth in the form of rodent hairs, insects, feather barbules to see if the spices are of expected quality.
Spices are also tested for light filth under microscopic analysis. Here, skilled element identification and micro-analytical techniques are used to understand about the conditions of the products when they were held and produced.
Microbiological Evaluation
After the microscopic analysis, microbiological testing is conducted to check for pathogens and microorganisms in the spices. The spice testing parameters include evaluating the presence of yeast, mold, Coliform, E. Coli, Salmonella to name a few. This test gives an indication of the cleanliness of spices micro-biologically.
Organoleptic Analysis
The spice samples are tested for their general appearance, colour, aroma and flavour to check whether they comply with the set standards.
Chemical Analysis
Spices testing also includes chemical residue testing that analyses the use of harmful pesticides on spices that include the likes of solvent residues or ethylene oxide residues.
It also includes toxins testing that analyses the presence of harmful toxins like Aflatoxin and Ochratoxin.
It also includes metal screening, that checks for presence of heavy metals like Heavy metals Lead, cadmium, Arsenic, Mercury, methyl mercury, Copper, Tin in the spices.
Additionally, Chemical analysis also measures the moisture content, the amount of water insoluble steam volatile oil, the amount of carbon-free ash and the amount of acid insoluble ash.
Physical Analysis
Whatever form of the product is as per the form of the spice product, the particle size is studied to help understand the quality.
It also measures the amount of foreign organic and inorganic matter.
In addition to this, the spice density is also tested, which further helps in decisions of storage and packaging.
TÜV SÜD is certified in providing spice testing laboratory service in India. TÜV SÜD aims to provide all the above spice testing solutions in India with advanced techniques to ensure both spice quality and safety.
SPICES, CONDIMENTS, AND HERBS THAT WE TEST UNDER SPICE QUALITY TESTING AND ANALYSIS
At TÜV SÜD, different spices,condiments and Herbs are tested to check whether quality and safety parameters meet the local and export regulations. Some of them can be mentioned as below-
TÜV SÜD follows set procedures in order to check the quality standards as per regulations and evaluate the standard of the spice. While doing so, all safety measures are taken into consideration.
WHY CHOOSE TÜV SÜD FOR SPICE QUALITY TESTING AND CONTROL IN INDIA
TÜV SÜD has a wide facility for comprehensive testing and provides safe and swift spice testing service in India. Some of the points to understand why choose TÜV SÜD for spice quality testing :-
TÜV SÜD takes pride in offering premium quality, sustainability and safety-oriented services to its customers.
TÜV SÜD also takes pride in maximizing customer satisfaction through its Quality Management Systems that are consistently improved.
Ensuring employee competence, impartiality and objectivity across all business operations, TÜV SÜD is committed to comply with all standard requirements.
TÜV SÜD constantly identifies hazards and evaluates its risks to put in place control measures that eliminate and mitigate them.
TÜV SÜD is also recognized by EIC, FSSAI, APEDA, AGMARK, Tea Board, BIS along with having national and international accreditation.
FREQUENTLY ASKED QUESTIONS ABOUT SPICE QUALITY TESTING
WHAT IS SPICE QUALITY TESTING?
India is known worldwide for its spices. But due to the climatic variations, there is a risk to the quality of spices at every stage of the process. In addition, as per the grade of the spices, various physical, chemical and biological parameters have to be fulfilled to have a good market value. Also, spices are at a constant risk of contamination across various stages of handling and production. This contamination can be in the form of pesticide residues, agro-inputs, heavy metals among various other things. To ensure that the spices that are sold are of best quality and are fit for consumption, spice quality testing is essential.
HOW CAN YOU TELL IF YOUR SPICES ARE OF MARKETABLE QUALITY?
The quality of spices depends on a number of parameters like physical appearance, colour, size, flavour, its nutritional content and sometimes its medicinal application also. When spice testing is done by analyzing all the necessary parameters and they conform to the market standards with total compliance, they receive an approval from the official body. The spice testing when conforms to the standards then it is said to be of marketable quality or export quality when it fulfills export standards and regulations.