The Board then issues a certificate attesting the grade of the consignment. In addition, the Board may also sample and analyse the consignments for other characteristics such as bulk density, volatile oil or non-volatile ether extract content, piperine, crude fibre, ash and mouldy berries, if required by the exporter or user. There are 6 prescribed grades each for black and white pepper. The specifications for the physical properties of these grades are given in Table 1. In order to improve the quality of pepper exported and to ensure compliance with grade specifications, the Board provides facilities to clean and upgrade pepper at its grading centres at the ports of Kuching, Sarikei and Sibu.
Most exporters also have some basic facilities to upgrade the field pepper that they purchase.
Graded and certified Sarawak Pepper is now recognised by users and traders all over the world as being of high consistent quality, and reliable in terms of delivery. In view of the particular requirements of certain end-users, including meatpackers, grinders, noodle manufacturers and flavour houses, the Pepper Marketing Board is promoting the production and marketing of various types of Specialty Pepper. Farm level facilities have been set up for producing Creamy White Pepper, Naturally Clean Black Pepper and Extra Bold Black Pepper. They are packed in new jute bags, paper bags or other packing materials, and are stored in clean, ventilated stores to ensure that quality is maintained at all times. This premium grade white pepper has very uniform creamy or ivory white appearance.