At the industrial/export level, the Board is the government agency leading the Malaysian pepper industry in quality control by practising the principles of internationally recognized quality systems like:-

- ISO 17025
- ISO 9000
- ISO 14000
- Good Manufacturing Practices (GMP)
- Hazard Analysis & Critical Control Point (HACCP) and
- GAP

in its various operations namely:
- dry-and-wet cleaning
- steam sterilisation
- naturally clean pepper processing
- colour sorting
- grinding and blending
- essential oil and oleoresin extraction

 

The Board's quality control and monitoring activities involve sample testing by its laboratories at the Grading Centres in Kuching, Sarikei, Sibu and Bintangor. Its main Testing Laboratory in Kuching is SAMM (ISO/IEC Guide 25) accredited since 1997 and undertakes physical, chemical and microbiological analyses for export and domestic consumption.It has been recertified to ISO 17025 since 2002.This means that test reports (of accredited tests) issued by PMB Testing Laboratory Kuching are recognised and accepted worldwide.

It is also equipped with gas chromatographs and atomic absorption spectrophotometer for the identification of chemicals like pepper compounds, pesticides residues, heavy metals and trace elements. The Board also works closely with the private pepper exporters on the issue of quality improvement and quality control, through regular consultation and training by the Board. These exporters have also upgraded their cleaning and drying facilities for Sarawak Pepper.

Statutory Grading Scheme

As a final step of quality control, the Board implements the Statutory Pepper Grading Scheme (since 1976) which requires all pepper consignments to be subjected to mandatory quality testing and certification prior to export from Sarawak. The grading procedure involves:

- Receiving and processing of exporters' grading applications
- Sampling of consignments
- Laboratory testing of samples
- Grade Certification
- Labelling, sealing and releasing of consignments

There are 5 prescribed grades each for black and white pepper for the physical properties of these grades. Graded and certified Sarawak Pepper is now recognised by end users and traders all over the world as being of high consistent quality, and reliable in terms of delivery. Furthermore the inspection and grading service provided by the Board is regarded as the most advanced and effective system in the spice trade.

Grading and Certification Service for SARAWAK PEPPER (ISO 9001:2000)

The Quality Management System (QMS) for grading Unit in Kuching under BS EN ISO 9003;1994 has been well maintained according to the requirements of the standarD since its cerification.In line with the up-grading and revision of ISO standard worldwide, the current QMS has been re-documented for rapid migration to the new version ISO 9001:2000.

The new QMS for Grading documented according to the requirements of ISO 9001:2000 was audited by AJA EQS Certification (M) Sdn Bhd. Kuala Lumpur.The system comply with all the requirements of the standard, and was successfully certified to BS EN ISO 9001:2000. The certification carries the logo "UKAS" of the prestige accreditation body of the United Kingdom.

IPC Grades

The International Pepper Community (IPC) introduced 2 new grades (treated and non-treated) for whole black and white pepper. The grade parameters are based on the macro and microbiological aspects.In addition to the well-recognized grades of Sarawak Pepper, the Pepper Marketing Board Malaysia is currently promoting two new sets of grades recently established by the International Pepper Community (IPC)- an international organization formed under the auspices of the United Nations

The first set of grades consists of IPC BP-1 and IPC BP-2 for whole black pepper, as well as IPC WP-1 and IPC WP-2 for whole white pepper. The second set of grades consists of IPC BPT-1 and IPC WPT-2 for treated whole whole white pepper.

The differences between IPC-1 and IPC-2 in both sets of grades mainly physical in nature while the sanitary or microbiological quality remains virtually the same. Recognizing that pepper is a common table spice (that is, it commonly applied to foods that receive no further heat treatment), IPC has specified that the food pathogen Salmonella must be absent in all its grades of pepper. The Pepper Marketing Board also offers steam-treated pepper which complies with the IPC standard for treated pepper. There are harmonised grades to be adopted by all IPC member countries on the voluntary basis. Both exciting and new buyers of Sarawak Pepper may opt to buy according to these IPC grades.

 

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