This study presents a design and development of a machine which integrated mechanical and enzymatic solutions in the decortications of pepper pericarp to improve the efficiency of white pepper production as compared to conventional water retting method. A power operated enzymatic retting machine for producing white pepper was tested and its performance evaluated. The major parts were grinding surfaces, pectinase solution tray, screw conveyor enclosed in cylindrical drum, and 0.5 hp motor. Freshly harvested green pepper berries soaked in enzyme solution and the retting machine was operated for a period of 14 days. For comparison, green pepper soaked in tap water (control) under the same retting condition were conducted. The study showed that the combination of enzymatic process with automated machine have significant influence on process time and finished product quality. The white pepper obtained using the enzymatic retting machine was achieved in only five days and the quality was superior compared to the control.