Technical file of Paprika powder

1. MUNDITRADES
TECHNICAL FILE OF PAPRIKA POWDER
Scientific Name: Capsicum annuum, L.
Common Name: Paprika / Red Pepper
Origin: Peru.
DESCRIPTION:
Family: Solanaceae.
Variety: Papriqueen, papriking, papriace, Sonora, Bella and peto color.
Vegetative period: 6 - 7 months, depending on the variety, uses and place.
Soil requirement: Deep and sand soil with good drain, with pH 5,5 – 6,8.
It tolerates certain acidity range with pH 6 – 7, but without
accumulation of water.
It does not resist neither freezing nor salty water.
Production places (Peru): Arequipa, Lima, Ancash, Cajamarca, Ica, Lambayeque and Piura.
Average climate: Warm and temperate climate. Temperature: 15º - 28º ºC.
Kind: Queen, King, Sonora, Bella.
CHARACTERISTICS:
Taste: Characteristic.
Smell: Characteristic.
Color: Red.
Humidity (Moisture): 8 % - 11 %.
ASTA: 100º - 120º C.

2. CARACTERÍSTICAS MICROBIOLÓGICAS:
Total count: Max. 100.000 ufc/g.
Total Ashes: 6 - 8 %.
Moulds: Max. 100 ufc/g.
Total Coliforms: Max. 100 ufc/g.
Escherichia coli: Negative.
Salmonella: Absent in 25 g.
Aflatoxines: Negative.
Ochratoxines: Negative.
CHEMICAL COMPOSITION AND NUTRITIONAL VALUE:
Content in 100 g of Paprika
Element Unity Value
Calories cal 35
Water g 12
Proteins g 1,5
Fat g 0,5
Carbohydrates g 7,7
Fiber g 1,2
Ash g 0,7
Calcium mg 12
Phosphorus mg 21
Iron mg 0,5
Retinol mcg 125
Vitamin B1 mcg 0,05
Vitamin B2 mcg 0,11
Vitamin B5 mcg 1,58
Reduced ascorbic acid mcg 108
PRESENTATION:
Grounded Paprika in 25 or 50 kg paper / polypropylene bags.
APPLICATIONS:
In the food industry, it is used as a spice and a colorant for soups, chillies, meat industry, hams,
pizzas, beverages and others.
It is also used in the cosmetic industry for its natural color for lip sticks, face powders, oils and
others.