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1. SPC 202 PRODUCTION TECHNOLOGY OF SPICES AND
CONDIMENTS(2+1)
TOPIC: PRODUTION TECHNOLOGY OF BLACK PEPPER
COURSE TEACHER : Prof .Dr.V.KANTHASWAMY
COURSE ASSOCIATE : Thiru.M.VENKATRAMAN PRESENTED BY,
K.BALA MURUGAN
16UHR006

2. PRODUCTION TECHNOLOGY OF
BLACK PEPPER

3. Black pepper,
Piper nigrum, Piperaceae
Courtesy Dr. Roy Brown

4. • Black pepper is considered as KING OF SPICES and largely cultivated
and exported from coastal India.
• It is a perennial vine which can be propagated through seed and
cuttings. Seedlings takes 4 to 5 years while cuttings take 3 years to bear.
So black pepper is commercially propagated by shoot cuttings.
• It has four types of shoots i.e. Runner shoots, fruiting branches, top
shoots and hanging shoots.
INTRODUCTION

5.  It has straight upward growing main stem and have lateral shoots from the
axils of the leaves having shorter inter nodes without adventitious roots.
 In such branches the terminal buds get modified into an inflorescence (spike)
and the auxiliary buds continue further growth.
 The root system confined to 75-100 cm radius and depth. The inflorescence is
a pendent spike, 3-15 cm long with 50-150 flowers.
 Flowers are minute, white pale yellow, arranged spirally on fleshy
pedantries. The is naturally self-pollinated and pollen dispersal is aided by the
presence of water droplets.
 Fruit is a single seeded drupe often called berry. It is spherical in shape, green
in colour, changing to red on ripping.
Description of Black pepper

6. USES
• Pepper is largely used by meat packers and in canning, pickling, baking,
considering for its preservative value.
• It is an important component of culinary seasoning of universal use and is an
essential ingredient of numerous commercial foodstuffs. It is also used as an
ingredient in spice mixes.
• Other products in use are pepper oil, oleoresin, micro encapsulated pepper,
green pepper in brine, dehydrated green pepper, frozen pepper etc.
• Black pepper is an essential ingredient in Indian system of medicine.
• Piperine, the pungent principle in pepper oleoresin helps to enhance bio-
availability and therefore used in pharmaceuticals.
• The major functional properties of pepper are analgesic, anti-pyretic, anti-
oxidant and anti-microbial

7. Fruiting branches(Plagiotropes)
Hanging shoots (Geotropes)

8. FIVE TYPES OF SHOOTS IN PEPPER
 Main Stem
 Runner Shoots
 Fruiting branches(Plagiotropes)
 Hanging shoots (Geotropes)
 Topshoots (Orthotropes)

9. BLACK PEPPER PLANTATION
Main Stem
Runner Shoots
Fruiting branches(Plagiotropes)
Top shoots (Orthotropes)
Hanging shoots (Geotropes)

10.  Main Stem:
 Which originate from a seed or from a stem cutting.
 It climbs on a support with the aid of aerial or
adventitious roots.
 Runner Shoots:
• Are produced from the Basal portion of the main
stem,
• Growing at right angle to the main stem, usually
restricted upto 50 cm from the ground
Based on growth habits, morphological characters and biological
functions, five distinct types of stem portions can be identified in
the shoot system of a pepper vine.

11. Fruiting branches(Plagiotropes):
Are produced from the nodes of the main stem and
they grow laterally more or less at right angles to the main
stem, bearing the spikes.
Topshoots (Orthotropes) :
After a period of vertical growth, the top portion of the
main shoots attain a bushy appearance with shorter, thicker
internodes and profuse branching with large number of
adventitious roots at the nodes.
Hanging shoots (Geotropes) :
In a fully grown vine, some of the plagiotropes at the
top portion are seen to give rise to a special type of shoots
which hang down and grow geotropically

12. BLACK PEPPER SPIKES
BERRY
SPIKE

13. Climate and Soil
• Pepper is a plant of humid tropics requiring adequqte rainfall
and humidity.
• Altitude -1500 m msl
• Temperature – 10̊ ᵒ and 40 ᵒc.
• Rainfall- 125 to 200 cm.
• Soil-clay loam,sandy loam, lateritic soil
• pH-4.5 to 6.0

14. Suited to high altitude areas of S. India
Piperine - 1.6%
Oleoresin - 8.15%
Essential oil - 3.1%
Dry recovery - 32.5%
Stable performance over years as compared to
Panniyur-1
Yield capacity : 2437 kg/ha (dry)
IISR Thevam

15. IISR Shakthi
Resistant to Phytophthora foot rot disease
Both plains & high ranges under rain fed conditions
Piperine - 3.3%
Oleoresin - 10.2%
Essential oil - 3.7%
Dry recovery - 43%
Because berries are bold & dry recovery is more it is acceptable to farmers
and Industry
Yield capacity : 2020 kg/ha (dry)

16. Rainfed condition, recommended in state of Kerala & other high
altitude areas (upto 3000ft MSL) of south India
Piperine - 2.2%
Oleoresin - 9.65%
Essential oil - 3.4%
Dry recovery - 32%
Stable performance over years as compared to Panniyur-1
Yield capacity: 2880 kg/ha (dry wt.)
IISR Girimunda

17. IISR Malabar Excel
Rainfed condition, recommended in state of Kerala & other
high altitude areas (upto 3000ft MSL) of south India
Piperine - 2.95%
Oleoresin - 13.5%
Essential oil - 3.2%
Dry recovery - 32.3%
High oleoresin content and stable performance
Yield capacity: 1453 kg/ha (dry)

18. Pournami
YEAR OF RELEASE : 1991
PEDIGREE : Selection from germplasm
AVERAGE YIELD : 2333 Kg dry pepper/ha
QUALITY CHARACTERS
Piperine (%) : 4.1
Oleoresin (%) : 13.8
Essential oil (%) : 3.4
Tolerant to root knot nematode

19. Panchami
YEAR OF RELEASE : 1991
PEDIGREE : Selection from Aimpiriyan
AVERAGE YIELD : 2828 Kg/ha (dry)
QUALITY CHARACTERS
Piperine (%) : 4.7
Oleoresin (%) : 12.5
Essential oil (%) : 3.4

20. Subhakara
•YEAR OF RELEASE : 1990
•PEDIGREE : Selection from Karimunda
•AVERAGE YIELD : 2352 Kg/ha ( dry)
•QUALITY CHARACTERS
Piperine (%) : 3.1
Oleoresin (%) : 12.4
Essential oil (%) : 6.0

21. YEAR OF RELEASE : 1990
PEDIGREE : Selection from Karimunda
YIELD : 2677 Kg/ ha (dry)
QUALITY CHARACTERS
Piperine (%) : 5.1
Oleoresin (%) : 13.0
Essential oil (%) : 7.0
Sreekara

22. PANNIYUR-1
22
Pedigree :F1 of uthirankotta x Cheriyakadan.
Released from : KAU,Panniyur
Avg.yield :1242 Kg/ha(dry).
Remarks : Suited to all pepper growing regions. However, do
not tolerate heavy shade.

23. PANNIYUR-2
Pedigree :Open pollinated progeny of “
Released from : KAU,Panniyur
Avg.yield :2570 Kg/ha(dry).
Remarks : Suited to all growing tracts of
Kerala. Appreciably tolerant to shade.
23

24. PANNIYUR-3
• Pedigree :F1 of uthirankotta x
Cheriyakadan.
• Releasedfrom : KAU,Panniyur
• Avg.yield :1953 Kg/ha(dry).
• Remarks : Suited to all pepper growing
regions of kerala. Late maturing.
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25. Procedure and standard parameters for production of Black pepper by tissue culture
*Selection of superior mother plant as explant source
Culture Initiation and establishment of nodal and shoot tip meristem
Multiplication for 2nd /3rd subcultures
Screening for systemic bacterial resistance/to antibiotic sensitivity
Elimination of phenolic exudation
Bacteria & phenol-free mother cultures (4-5th subculture)
*** Multiplication of shoots (15 passages)
Elongation of shoots
In vitro rooting
Hardening inside the green house
Acclimatization in Nursery
Dispatch

26. • Use of pre-rooted pepper cuttings is highly
desirable. Theoretically rooted cuttings can be
obtained from all parts of pepper stem or aerial
shoots. Pepper develops three types of aerial
shoots, viz.
• a) Primary stem or climbing stem
b) Runner shoots which originate from the base
of the vines and
c) Fruit-bearing lateral branches and
d) Hanging shoots.

27. SERPENTINE METHOD

28. PEPPER SHOOT MULTIPLICATION

29. Cuttings of 2-3 nodes each are planted either in nursery beds or
polythene bags filled with fertile potting mixture.

30. • Pepper is grown as monocrop as well as amixed crop.
• Monocrop-large scale cultivation.
• Mixed crop- Arecanut,coconut,mango,jack Etc.,
• Where these trees serve as standards for the pepper vines.
• Pepper is also a suitable intercrop in coffee estates.
SYSTEM OF PLANTING

31. o Pepper cuttings are generally planted with the onset of the West
monsoon and North East monsoon.
o Erythrina stem cuttings of 2 m length or its two year old seedlings are
planted on receipt of early monsoon showers.
o In the case of Arecanut and Coconut – Pepper cuttings are to be
planted 100 to 120 cm away from the trunk.
o After one year ,when the has attained sufficient length it may be
separated from the temporary stake and lower leaves be nipped off.
PLANTING

32. CULTURAL PRACTICES
• Training the vines as the cuttings grow, the shoots are to be tied
to the standards regularly.
• Watering
• During summer months, if summer showers failed, watering is to
be done at the rate of 100 litres per vine at weekly intervals.
• Watering is also needed and spike formation commenced
towards better yields.
• Mulching:
• Adequate mulch with green leaf @ 10kg or organic matter should be
given towards the end of northeast monsoon by November-December
and before the onset of summer.
• Mulching conserves soil moisture in the basins and prevent sun
scorching of young vines during summer.

33. Weed control
• 2-3 rounds of hand weeding did in a year generally control
weeds.
• During weeding, plant base should not be disturbed causing
injury to the root system.
Erosion control
• Stone pitched ‘kayyalas’ built along the slope of the land
at regular spacing will check water and soil erosin.
• Terraces having 1m. width are also useful for checking
erosion and to provide foot path through the rows of
pepper vines along the sloppy lands

34. NUTRITION MANAGEMENT
• Application of manure.
At least 10kg of organic manure in the form of FYM/green
leaves/compost/well rotten cattle/poultry manure should
be given per vine per annum during the month of May i.e. at
the onset of South West monsoon.
• These may be applied in shallow basins taken around the
plants which are to be covered with a thin layer of soil after
the application of manure..
• Application of lime at the rate of 600g per vine during April-
May in alternate years should be done to increase the soil
pH, availability of nutrients and to reduce the aluminium
toxicity in soil.

35.  Apply cattle manure or Compost @ 10 kg/vine just before the
onset of South West monsoon.
 In addition 100 g of N, 40 g of P and 140 g of K per vine are
applied in two split doses in the months of May - June and in
September - October.
 Slaked lime at 500 g per vine is applied in alternate years
during May - June.
 The manures and fertilizers are applied around the vine at a
distance of 30 cm from the base and incorporated into the
soil.
 Azospirillum @ 100 g/vine can be applied one month after the
application of chemical fertilizers.
Manuring:

36. 36
Harvest:

38. Harvesting, processing, and storage
• Harvesting – Dos and Don’ts Start harvesting when one or
two berries in few spikes turn orange or red. Follow selective
harvesting method to harvest only fully matured spikes.
• Care should be taken to avoid damage to vine during
harvest. If any spike falls on ground during harvesting, it
should be mixed along with other lot only after thorough
washing.
• If chemical measures are adopted to prevent ants while
harvesting the lot should be thoroughly washed before
mixing with the main lot.

40. BLACK PEPPER PROCESSING

41. SUN DRYING

42. Pepper in brine/ Canned pepper
White pepper
Black pepper
Dehydrated Green pepper
Oil and Oleoresin
Pepper powder
BY PRODUCTS OF PEPPER

47. Foot rot /quick wilt disease:
Phytophthora capsici

48. Pollu disease /anthracnose
Colletotrichum gloeosporioides
Basal wilt:

49. Slow decline /slow wilt:
Foliar yellowing, defoliation and die-back are the aerial symptoms
of this disease.

50. Stunt disease:

51. Phyllody disease:

52. Pepper vines attain bearing stage in the
7th or 8th after planting .
One hectare plantation of 7 or 8 years old
gives about 800 to 1000 kg of black
pepper.
YIELD