Retting technologies and mechanisms in white pepper from conventional to emerging approaches toward future development roadmap

White pepper retting is an important processing step that affects product quality, processing efficiency, and environmental impact. This review discusses conventional and emerging retting techniques, with focus on their mechanisms and overall performance. Conventional water retting typically requires 7 to 14 days and relies on natural microbial activity, but it often produces inconsistent quality and generates wastewater with high organic load. In contrast, modern techniques such as enzymatic and controlled microbial retting can reduce processing time to 0.5 to 5 days, enhance pericarp removal efficiency, and yield more uniform white pepper, depending on the processing conditions. Mechanised systems further enhance process control and scalability, although they require higher initial investment and technical input. Despite these advantages, modern retting techniques are not widely adopted due to cost and limited accessibility for small-scale producers. Conventional methods are still used in low-resource settings but are increasingly limited by environmental issues and inconsistent quality. Future research should focus on developing cost-effective and practical technologies, improving wastewater treatment, and optimising retting conditions for better consistency. At the local level, efforts should prioritise accessible solutions for smallholder producers, while at the international level, emphasis is placed on cleaner production, process standardisation, and compliance with food safety and environmental standards.