Procedures for exporting pepper in Vietnam

Pepper is a popular spice with a spicy taste, its warmth helps to create aroma and spicy taste for dishes. Not only that, pepper is considered a traditional medicine with the effect of eliminating cold, treating abdominal pain and cold stomach. Thanks to the advantages of weather, soil, and competitive labor costs, Vietnam’s pepper exports have a competitive price compared to similar products of other countries. Many products from pepper are abundant and popular with foreign consumers such as black pepper, green pepper, white pepper, powdered pepper, pickled pepper…

Knowing the HS code, you will know the regulations related to the export policy of the item, taxes, documents, procedures, … respectively.

HS CODE EXPORT PEPPER

Code 0904 – Pepper of the genus Piper; chili peppers of the genus Capsicum or of the genus Pimenta, dried or ground or ground.

090411: Unground or unground pepper
09041120: Black pepper
09041110: White pepper (skull pepper)

EXPORT TAXES OF CHARGES

Tax policy: Pepper is regulated under code group 0904, this is an item

0% export tax
VAT 0%
Pepper is not on the list of goods banned from export and on the list of items requiring a permit.

STEPS FOR EXPORTING TARGET

Conditions for exporting pepper to foreign markets

If your product has been allowed to be imported into your country, proceed to see if your product has fully met the requirements of the importing country:
  • Phytosanitary
  • The product must be irradiated
  • The planting area needs to meet the standard
  • Check product quality, check the content of plant protection drugs
  • Packaging, labels, how to pack goods, etc.

Technical standards for black pepper are specified in TCVN 7036:2008. Accordingly, in order for black pepper to be exported to foreign markets, it is necessary to meet a number of conditions such as:

  • Exported pepper needs to comply with the general food law of the importing country.
  • Depending on the import market, the regulations on the maximum level for certain contaminants in food will be different. The standards revolve around mycotoxins, pesticide residues, microorganisms and foreign bodies. Therefore, units and businesses should pay attention to these standards to ensure that export pepper meets the requirements.
  • Packaging for pepper must protect the taste, color and other quality characteristics of the product. In the case of retail packaged pepper, the label should comply with the regulations of the importing country regarding the provision of food information to consumers.
  • About packing and preservation specifications: Pepper must be stored in dry, clean, well-ventilated places. The storage area for pepper for export needs to meet the criteria of being completely discreet, dry and up to standards. In addition, it should be isolated from odors, insects as well as rodents.

Business conditions – export of pepper

About business conditions

Pursuant to the provisions of Article 10 of the Law on Food Safety 2010:

Meeting corresponding technical regulations, complying with regulations on limits of pathogenic microorganisms, residues of pesticides, residues of veterinary drugs, heavy metals, pollutant agents and other substances in Food can be harmful to human health and life.

Depending on the type of food, in addition to the provisions in Clause 1 of this Article, the food must also meet one or several of the following regulations:

a) Regulations on the use of food additives and processing aids in food production and trading;
b) Regulations on food packaging and labeling;
c) Regulations on food preservation”.

Conditions for ensuring food safety for food production and trading establishments

The Food Safety Law 2010 also stipulates the conditions for ensuring food safety for food production and trading establishments as follows:

“Article 19. Food safety assurance conditions for food production and trading establishments

Food production and trading establishments must ensure the following conditions:

a) Having an appropriate location and area, having a safe distance from toxic sources, polluting sources and other harmful factors;
b) Having enough water to meet technical regulations in service of food production and trading;
c) Having sufficient suitable equipment for handling raw materials, processing, packing, preserving and transporting different types of food; have sufficient equipment, tools, means of washing and disinfecting, antiseptic water, equipment for prevention and control of insects and harmful animals;
d) Having a waste treatment system and operating it regularly in accordance with the law on environmental protection;
dd) Maintain conditions for ensuring food safety and keep records on the origin and origin of food materials and other documents on the entire process of food production and trading;

e) Comply with regulations on health, knowledge and practice of people directly producing and trading food”.

PLANTS FOR EXPORT PLANTS

To be able to clear goods, businesses need to have a phytosanitary certificate.

Requirement: Documents needed to transmit PQS (PLANTS POSITIVE registration software)
Commercial contract, purchase and sale of goods
Bill of Lading (provided after the vessel runs)

The plant quarantine process is as follows:
Step 1: Export the application for plant quarantine registration with the shipment information entered from the PQS software to be sent to the consignee for signature and stamp.

Step 2: Bring the dossier to the Plant Quarantine Sub-department to register for quarantine

Step 3: Quarantine agency conducts quarantine samples

Step 4: After the ship runs, the bill of lading will be added to the Plant Quarantine Sub-department to issue and print a certificate of plant quarantine if the shipment meets the standards.

Certificate of fumigation

In order to prevent bacteria, mold, and termites when exporting goods, each shipment of pepper needs to have a certificate of fumigation. A dossier for issuance of a fumigation certificate includes the following documents:

– Sea waybill

– Commercial invoice

– Detailed list of goods list

Usually, this is usually done at the port and the fumigation time is 24 hours before the ship runs, so businesses need to calculate the Cut Off time of the shipping line to not drop the ship.