How to Export Green Chilli – Step by Step Guide for Beginners

Green chilli is one of the most in-demand fresh vegetables in the export market, especially across the Middle East, UK, and Southeast Asia. If you’re planning to export green chilli, here’s a simple step-by-step process to help you get started:

1. Find a Reliable Supplier/Farmer
Start by sourcing high-quality, pesticide-free green chillies from trusted farmers or suppliers. Always ensure the produce meets export quality standards.

2. Sorting and Grading
Sort the chillies based on size, color, and freshness. Grading helps improve the value of your product in international markets.

3. Packaging as per Buyer Requirement
Pack the chillies in ventilated boxes – usually in 2 kg, 3 kg, or 5 kg cartons. Use food-grade liners and ensure proper labeling with product and exporter details.

4. Pre-Cooling (Important)
Pre-cool the chillies for 7 to 8 hours to remove field heat. This helps maintain freshness during transit and extends shelf life.

5. Load in Reefer Container
Load the pre-cooled chillies into a refrigerated container (reefer) set to the ideal temperature (usually 8°C to 10°C) to keep the product fresh.

6. Documentation & Customs Clearance
Prepare export documents like invoice, packing list, phytosanitary certificate, and FSSAI certificate. Clear the shipment through customs with the help of a CHA (Custom House Agent).

7. Shipment & Delivery
Once cleared, the container is shipped to the buyer’s destination. Make sure to track and coordinate until delivery.

Green chilli export is a profitable business when done right. Quality, temperature control, and proper documentation are the keys to success.
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