Black Pepper

                4.E-Coli                                                :Negative              cfu/g

                3.Coliform                            :<1.0 X 10¹           cfu/g

                2.Yeast/Mould                     : 6.5  X  10¹           cfu/g

1. Total PlateCount            : 2.1  X  10⁵          cfu/g

MICROBIOLOGICAL PROPERTIES

                5. As                                       : <<0.01                 mg/kg

                4. Cu                                      : 7.10                      mg/kg

                3. Pb                                       : <<0.005               mg/kg

                2. Total Ash                          : 3.86                      %            (w/w)

                1. Moisture                            : 12.00                    %            (w/w)

PHYSICAL AND CHEMICAL PROPERTIES

Botanical Name                                   :Piper Nigrum L

NAME PRODUCT                              : Whole Black Pepper  (16 up)

(up date TuV Nord, 29/8/2008)

LABORATORY ANALYSIS

one of spicy item