Export Standards for Dried Chili Peppers: Meeting International Quality Requirements

Dried chili peppers are a high-value agricultural export, widely favored in global markets for their convenience and long shelf life. However, to bring dried chili products to international consumers, exporters must comply with strict quality standards and food safety regulations. Understanding these export Standards for Dried Chili Peppers  key to ensuring the product remains competitive and accepted in even the most demanding markets.Let’s explore these standards in detail with Viot Minh Trang.

Overview of the Global Dried Chili Export Market

The export market for chili peppers in general—and dried chili in particular—is experiencing steady global growth. According to forecasts, the global dried chili market is expected to reach approximately USD 4.5 billion by 2026, with a compound annual growth rate (CAGR) of over 5% during the period from 2021 to 2026.

Dried chilies are widely used in the food industry for producing spices, chili sauces, and processed foods (e.g., instant noodles, canned goods). They also play a role in the pharmaceutical and cosmetics industries due to their active compounds.

Key import markets include the European Union (EU), the United States, Japan, South Korea, and China. Among them, China is the world’s largest importer of dried chili, accounting for approximately 30–40% of total global imports.

The EU market is also a significant target with diverse demands in both variety and quality, especially in countries such as Germany, France, and the Netherlands.

Demand for dried chili exports goes beyond quantity—it places high emphasis on quality, food safety, and traceability. This trend requires producers and exporters to heavily invest in farming practices, processing, and quality control systems to meet the increasingly stringent export requirements, including strict compliance with international dried chili export standards.

Dried Chili Export Market

Quality Standards for Exporting Dried Chili Peppers

To succeed in the export market—especially with dried chili peppers—products must not only deliver distinctive flavor but also comply with a wide range of specific quality standards, rigorously defined by both exporting and importing countries. Adhering to these standards is essential for product acceptance, maintaining brand reputation, and expanding market share in highly demanding international markets.

1. Color and Appearance

The color and physical appearance of dried chili peppers are the first criteria evaluated by importers and consumers.

• Color: Dried chili peppers must have a natural, bright red color, characteristic of their specific variety, and the color should be consistent throughout the entire batch. Any signs of fading, dullness, or unusual spots may indicate spoilage, mold contamination, or improper drying processes and are not acceptable.
• Appearance: The product must be completely dry, with no signs of moisture, clumping (in the case of chili powder), or stickiness. For whole or sliced dried chilies, the shape should remain largely intact, with a maximum breakage allowance of 5% of the total weight. The chili surface must be clean, free from visible dust, soil, sand, or any organic or inorganic foreign matter.

Color and Appearance

2. Moisture Content

Moisture content is one of the most critical technical criteria, directly affecting the shelf life and food safety quality of exported dried chili peppers.

• Required Levels: High moisture is the primary cause of mold growth and the formation of harmful toxins. Therefore, export standards for dried chilies typically require moisture content to be below 10–12%, depending on the climate of the importing country and the duration of transportation. More demanding markets or those requiring extended shelf life may impose stricter limits—as low as 8%.

• Moisture Control: Strict moisture control throughout the drying and storage process is essential. This is typically achieved using modern drying technologies, such as closed-loop convection drying, to ensure an ideal and uniform dryness level across the entire batch. Proper moisture control not only ensures product safety but also helps maintain the color, aroma, and quality of the dried chilies during storage and shipping.

Moisture Content

3.  Pungency Level (Scoville Heat Units – SHU)

Pungency, or spiciness, is a defining characteristic of chili peppers and a crucial quality parameter for markets that use chili as a primary spice.

Diverse Requirements: The required level of spiciness—measured in Scoville Heat Units (SHU)—varies depending on the chili variety and the preferences of the importing market. For example:

• Bird’s Eye Chili (ớt hiểm), a popular variety, typically ranges from 50,000 to 100,000 SHU.
• Paprika, a sweet chili, has very low pungency—often below 500 SHU.
• Some niche markets demand extremely hot chili varieties, with SHU levels reaching into the millions.

Testing: Export batches of dried chili peppers are regularly tested in specialized laboratories to ensure the spiciness level matches the declared specification and meets customer expectations. Accurate testing is essential for product labeling, quality assurance, and maintaining trust in competitive export markets.

4. Foreign Matter Content

Foreign matter standards are strictly regulated to ensure the safety and quality of dried chili products.

• Inorganic Impurities: These include soil, sand, gravel, and metal particles, which may be introduced during harvesting or processing. The content of inorganic impurities must be extremely low, typically not exceeding 0.5% of the total weight.

• Organic Impurities: This category includes twigs, leaves, excess stems, unwanted seeds, insects (alive or dead), or any parts of the chili plant that are not the fruit itself. These impurities must also be minimized, with common limits set at no more than 1% of the total weight.

 Foreign Matter Content

5. Volatile Compounds and Essential Oil Content

Volatile compounds and essential oils are key components that contribute to the distinctive aroma and flavor of chili peppers.

• Quality Assessment: A high content of these compounds indicates that the chili has retained much of its natural essence, offering rich color, aroma, and taste—qualities that are especially important for chilies used as spices or ingredients in processed food products. Improper drying or storage can significantly reduce these valuable compounds.

• Standards: Some international quality standards specify minimum levels of essential oil content, such as not less than 1.5 ml per 100 grams of product, to ensure flavor strength and product consistency.

Food Safety Standards

Food safety is a crucial factor that determines whether dried chili products can enter international markets. Compliance with food safety regulations is especially strict in high-standard markets such as the European Union (EU) and the United States.

1. Maximum Residue Limits (MRLs) for Pesticides

Each importing country enforces its own list of approved pesticides and corresponding Maximum Residue Limits (MRLs) for agricultural products. These limits are typically measured in ppm (parts per million) or ppb (parts per billion) and vary depending on the chemical compound and crop type.

For example, the European Union has established over 500 MRLs across a wide range of agricultural products. The U.S., Japan, and other markets also maintain strict and detailed MRL regulations.

Compliance with MRLs is mandatory and subject to rigorous testing. To meet these requirements, exporters must implement strict control over raw material sources, ensuring that farming practices adhere to Good Agricultural Practices (GAP) and that chemical usage is well-documented and minimized. Failure to meet MRL standards can lead to shipment rejection, product recalls, or bans in target markets.

Maximum Residue Limits (MRLs) for Pesticides

2. Heavy Metal Limits

Dried chili products must not exceed permissible levels of heavy metals, which may accumulate from soil, water, or during processing. Common thresholds include:

• Lead (Pb): < 0.1 mg/kg

• Cadmium (Cd): < 0.05 mg/kg

• Arsenic (As) and Mercury (Hg): Limits vary by country but are generally very low due to toxicity.
  Compliance with these limits is essential for food safety and to avoid rejection in markets like the EU and U.S.

3. Microbiological Standards

Microbial contamination must be tightly controlled. Key indicators include:

• Total aerobic plate count: Usually < 10⁵ CFU/g

• Coliforms & E. coli: Must be negative per gram

• Salmonella: Must be absent in 25 grams

• Yeasts and molds: Must be within acceptable levels based on specific country regulations.
  The presence of pathogenic microorganisms can result in shipment rejection or product recalls.

4. Mycotoxins (Fungal Toxins)

This is a critical safety parameter, particularly for dried chilies. The most concerning is Aflatoxin, which forms when chilies are improperly dried or stored in humid conditions.
Common international limits:

• Aflatoxin B1: < 5 µg/kg

• Total Aflatoxins (B1, B2, G1, G2): < 10 µg/kg (especially for EU-bound products)
  Ensuring proper drying and storage conditions is key to preventing fungal growth and meeting export requirements.

Mycotoxins (Fungal Toxins)

5. Traceability

The entire supply chain—from farming areas, harvesting, preliminary processing, and manufacturing, to packaging and transportation—must be clearly documented and traceable. This allows authorities or buyers to track the origin of the product if a food safety issue arises.

Traceability is a mandatory requirement in many major markets, including the EU, U.S., and Japan, as it ensures transparency, accountability, and product quality throughout the export process.

6. International Certifications and Quality Management Systems

Exporters of dried chili must implement advanced quality management systems to meet global food safety and market demands. Key systems and certifications include:

• ISO 22000: Food Safety Management System

• HACCP: Hazard Analysis and Critical Control Points

• GMP: Good Manufacturing Practices

• BRC: Global Standard for Food Safety (common in the UK and EU)

• Halal & Kosher: Required for access to specific religious markets, such as in the Middle East or Jewish communities.

Quality Control Process for Dried Chili at Export Enterprises

To ensure that dried chili products meet all international standards, professional export enterprises must implement a strict and systematic quality control process, typically including the following key steps:

1. Quality Control at the Cultivation and Harvesting Stage

• Selection of Growing Areas: Only partner with farming regions that have suitable soil and climate conditions and follow sustainable farming practices such as VietGAP or GlobalGAP. For example, VIOT Minh Trang is committed to sourcing 100% of its raw materials from areas that meet these standards.
• Cultivation Monitoring: Closely monitor the use of pesticides and fertilizers, ensuring strict adherence to pre-harvest intervals to prevent exceeding Maximum Residue Limits (MRLs).
• Input Inspection: Randomly sample fresh chili peppers at the time of harvest to conduct a preliminary assessment of quality and pesticide residue levels before entering the processing stage.

Quality Control at the Cultivation and Harvesting Stage

2. Preliminary Processing and Pre-treatment

• Timely Harvesting: Chilies are harvested at their optimal ripeness to ensure peak color, flavor, and nutritional quality.
  
• Sorting and Cleaning: Fresh chilies are immediately sorted to remove damaged or spoiled pods. They are then thoroughly washed to eliminate dust, soil, and surface contaminants, followed by complete draining to prepare for drying.
  
• Pre-treatment (if necessary): Depending on the final product type, chilies may undergo slicing (for dried chili flakes) or softening treatments to improve drying efficiency and consistency.

3. Drying Process Control

• Use of Advanced Drying Technology: Modern agricultural drying methods such as closed-loop convection drying (typically at 50–70°C) or cold drying (below 40°C, depending on chili type and product requirement) are used to maximize drying efficiency, preserve color and flavor, and prevent mold growth.
  
• Temperature and Humidity Control: Continuous monitoring ensures that drying chambers maintain ideal temperature and humidity levels, allowing chilies to reach the target moisture content without compromising their appearance, taste, or increasing the risk of mycotoxins.

Drying Process Control

4. Post-Drying Control and Packaging

• Cooling: After drying, chilies are cooled to ambient temperature before packaging to prevent moisture condensation inside the packaging.
  
• Re-sorting: Dried chilies are rechecked and re-sorted to remove any non-conforming pieces, ensuring consistent quality across the batch.
  
• Packaging: The final product is packed in airtight, moisture-resistant packaging, suitable for export logistics and tailored to the specifications of each target market. Labels must include origin, net weight, production and expiry dates, batch codes, and certification marks as required.

5. Final Product Testing

• Sampling and testing: Randomly sample from finished product batches according to AQL (Acceptable Quality Limit) standards to fully test physical and chemical parameters (moisture, spiciness), microorganisms (E.coli, Salmonella, pink white), pesticide residues and especially Aflatoxin toxins at accredited laboratories.
• Record keeping: All test results are fully recorded for the purpose of tracing the origin and checking the functional facilities.

Final Product Testing

Required Procedures and Documentation for Exporting Dried Chili Peppers

To ensure a smooth export process, dried chili exporters must prepare a full set of documents and follow the proper procedures as required by both Vietnamese authorities and the importing country:

1. Business Registration and Export-Import Code

• The company must have a valid business license that includes agricultural product export/import as a registered business activity.
  
• Export-import code registration must be completed at the General Department of Vietnam Customs, which is mandatory to carry out international trade.
  

2. Phytosanitary Certificate (PC)

This is a mandatory document for most agricultural products, certifying that the shipment does not contain harmful pests according to the regulations of the importing country. PC is issued by the plant quarantine agency in Vietnam.

Phytosanitary Certificate 

3. Certificate of Origin (C/O)

The Certificate of Origin (C/O) certifies that the product originates from Vietnam, enabling the importer to enjoy preferential tariffs under various free trade agreements (FTAs), such as the EU-Vietnam Free Trade Agreement (EVFTA). The C/O is issued by the Vietnam Chamber of Commerce and Industry (VCCI) or other organizations authorized by the Ministry of Industry and Trade.

4. Health Certificate / Certificate of Free Sale (CFS)

Some markets require certification that products are allowed to circulate freely in Vietnam and meet food safety standards.

5. Customs Documents and Export Dossier

• Customs Declaration Form: Shipment details must be declared through the electronic system of the General Department of Vietnam Customs, including product description, quantity, value, HS code, and export purpose.
  
• Sales Contract: A legally binding agreement between the exporter and the importer, outlining terms such as price, delivery conditions, and payment methods.
  
• Commercial Invoice: A document detailing the value, description, and terms of sale of the goods, used for customs valuation and clearance.
  
• Packing List: Provides specifics about quantities, weights, and packaging formats of each shipment unit, used for cargo handling and customs inspection.
  
• Bill of Lading (B/L) or Air Waybill (AWB): A transport document issued by the carrier (shipping line or airline) confirming the receipt of goods and terms of delivery.
  
• Other Supporting Documents: May include insurance certificates, quality inspection reports, laboratory test results, or any other documents required by the importing country or buyer agreement. These are determined by contractual terms and market-specific regulations.

6. Compliance with Specific Market Requirements

• US Market: For agricultural product export standards to the US, businesses need to comply with the FDA’s Food Safety Modernization Act (FSMA), including facility registration (Food Facility Registration), food safety planning (FSMA Produce Safety Rule) and foreign supplier verification program (FSVP).
• EU market: Very high requirements on MRLs, mycotoxins, traceability and sustainability certifications.

Strict compliance with export dried chili standards and food safety regulations is a vital factor for chili exporting enterprises to be successful in the international market. By investing in quality control processes from raw material areas, applying advanced processing technology and fully preparing the necessary procedures, Vietnamese exported dried chili can completely conquer the most demanding markets, contributing to enhancing the value and reputation of Vietnamese agricultural products on the world map.