The technical production, storage and conservation routes of chilli peppers (Capsicum spp.) produced in Benin and constraints impeding the development of the sector.

Abstract

Chilli pepper (Capsicum spp.) is an annual vegetable fruit used as a spice in almost all food and especially in all local dishes in Benin. However, it is neglected in many countries and relegated to the background which does not favor the agricultural development. As a result, its cultivation and conservation are still traditional and face many cultural and post-harvest constraints. The objective of this work is to make an investigation on the current state of the chilli pepper sector in Benin from the planting, growth, harvest until the transformation through storage and preservation. Overall, the review presents all the technical shortcomings hindering the opening of the sector on its socio-economic environment and to make recommendations for the improvement of the quality of chilli pepper sold and consumed in Benin. Thus, the results of this review indicate that there are several local varieties of chilli pepper grown in Benin belonging to three species of the Solanaceae family: Capsicum chinense (annual variety), Capsicum annuum L. (annual variety) and Capsicum frutescens (perennial variety). Its production is generally in rainfed or irrigated crops, in truck farming or on mainland. The best farming technique is the one that begins with the nursery and its success depends on the quality of the plants resulting from this stage. The best methods of storage and preservation vouching a good sanitary quality of chilli pepper are still to be promoted. The main problem encountered by the tillage of chilli peppers in Benin is its contamination by mold during its production and storage. It is therefore important to follow the technical production, storage and preservation routes, to assess the susceptibility of chilli pepper to mold at each stage and to measure the mycotoxins throughout the production chain so as to vouch the safety of chilli pepper consumers and to develop the chilli pepper sector in Benin.

Scarification of Seeds of Capsicum chinense Jacq. With Phytohormones and Physicochemical Treatments to Improve Seedling Quality

“…The genus Capsicum has domesticated at least 5000 BC and its species have become the most consumed worldwide. Chili peppers were taken from America to Europe, Asia and Africa by the Spanish and Portuguese and became a crop consumed worldwide 1 . Habanero pepper (Capsicum chinense) is traditionally produced in the Yucatan Peninsula: Campeche and Quintana Roo.…”

“…Habanero pepper (Capsicum chinense) is traditionally produced in the Yucatan Peninsula: Campeche and Quintana Roo. The traditional open field yields vary from10-40 t haG 1 . Quintana Roo has further developed the production technology of habanero pepper under greenhouse conditions using low and medium technology, specifically in the enterprise Hidroponia, which works with medium technology and has 40 ha of greenhouses, Yields per square meter vary from 7-12 kg in both production systems, the production is channelled to Mexico including Mexico City for fresh consumption and to prepare sauces and to the USA and Canada for industrialization 2 .…”