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Author
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Date
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Title
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Reference
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Synopsis/Remarks
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Alper, J
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1992
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Hot and healthy
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A popular type article.
Its value is that it gives the rating of hot peppers in Scoville
Heat Unite. The mildest (rated zero) on the scale are Bell peppers.
The hottest is the Mexican habanero at 100,000 to 300,000 Scovilles.
Pure capasaicin scores 15 million Scovilles.
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Anon.
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198?
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A programme for
agricultural diversification in the OECS: Identification and promotion
of non-traditional export crops with potential for joint export,
marketing, crop adaptability
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CARDI Mimeo. Annex
1 page 50
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Statement that the
most important disease of hot pepper is the seed borne Pepper Mosaic
Virus. Sclerotium rolfsii and Rhizotonia are named
as two other important diseases affecting the crop.
The major insect
pest is the pepper flower bud moth (Symmetrischema capsica),
which is widespread throughout the Caribbean.
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Anon.
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198?
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A programme for
agricultural diversification in the OECS: Identification and promotion
of non-traditional export crops with potential for joint export,
marketing, crop adaptability
|
CARDI Mimeo. Annex
1 page 46
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A crop profile giving
market demand and prospects for OECS countries. The data presented
show that production as at 1986 was low.
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Anon.
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1992
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Marketing OECS produce
in the United Kingdom
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Rural Communications
Centre-List of Programmes, Dominica
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A 20 minute feature
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Anon.
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1992
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Quality requirement
for OECS produce in the United Kingdom
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Rural Communications
Centre--List of Programmes, Dominica
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A 20-minute feature.
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Cooper, B
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1989
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UK hot pepper requirement
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CARDI Mimeo.pp.
2
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A brief survey was
conducted in the UK on hot pepper requirements.
(1) Market
potential-No scarcity; Increased export of West Indian hot peppers
will have to be of high quality to compete with then current market
suppliers.
(2) Fruit
type-A mix of colours is required
(3) Size/Shape
Uniform shape of medium size fruits. A pronounced “skirt” does not
appear to be a major concern.
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Harris, S
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1988
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Production is only
half the battle: A training manual in fresh produce marketing for
the Eastern Caribbean
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FAO, Barbados. Field
Document under FAO Project PFL/RLA/001/PFL
pp. 141 (Only Table
of Contents available).
|
The guide deals
with fresh produce in general. It does not address the special conditions
that relate to hot peppers, but is a good overall source of information
on handling of fresh produce from the farm, packinghouse and transportation
to the market.
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Kim, J
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1992
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Hot news from Grenada
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Focus on Rural Development.
#2 Page 6
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A popular type article
describing the situation in Grenada. Two types of hot pepper are
grown--the West Indian Hot and the Scotch Bonnet. The number of
farmers in production had grown from 40 in 1990 to 70 in 1992.The
UK has been the biggest single importer, purchasing approximately
60% of all the exports in 1991
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Medlicott,
A P
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1990
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Product specifications
and post harvest handling for fruits, vegetables and root crops
exported from the Caribbean
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From: Caricom Export
Development project, CARICOM, St Michael, Barbados. Pp. 3
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A description is
given of the quality requirements for hot pepper (Scotch Bonnet).
(1) Grading
and Packing Hot peppers should not be washed in water; no post
harvest treatments are used to prolong storage life
(2) Net
weights of packages vary from 3 to 7 kg.
(3) Export
within 24 hours where no cool storage facilities are available
(4) Transport
by air preferably the day after harvest.
(5) Factors
that cause post harvest losses discussed.
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Mohammed,
M
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1988
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Post harvest handling,
Packaging, Storage and Transportation of hot peppers (Capsicum
frutescens)
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Proceedings of a
Seminar on Post harvest handling of hot peppers. Trinidad. IICA
pp. 69-77)
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Article gives a
detailed outline on those post harvest conditions that are useful
to both growers and traders in meeting the goal of a high quality
product required by the market.
(1) Pre-cool
by spraying with cold water followed by air-drying.
(2) Grading
- Wash off dirt and debris; discard damaged fruits; sort according
to size
(3) Packaging
- a 5 to 7 kg package would satisfy most oversea markets.
(4) Transport
- For export market store at 10-12 ºC
and 90-95% R.H.
(5) Brief
mention is made of some disorders (weight loss, Chilling injury
and diseases).
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Mohammed, M
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1988
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Storage of hot peppers
(Capsicum frutescens L.) at different temperatures and duration
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2nd Annual
Seminar on Agricultural Research.
‘NIHERST’ Trinidad.
1988
Abstract. Page 19
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Pods of the “Hot
Red” and “Hot Yellow” cultivars of hot peppers were seal-packaged
in low density polyethylene bags and wrapped in paper bags and examined
for quality after 2, 4, 6, 8, 10 and 12 days at 10, 20 and 30 ºC. “Hot Yellow” stored better and was less perishable
than “Hot Red” at all three temperatures. Both cultivars stored
best at 10 ºC., but there were severe limitations to pod quality
and shelf life due to decay in low-density polyethylene bags and
extensive shriveling in paper bags.
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Mohammed, M et al
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1989
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Effects of polyethylene
bags, temperature and time on storage of two hot pepper (Capsicum
frutescens L.) cultivars
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Tropical Agriculture
(Trinidad) Vol. 67 No. 3 July 1990
pp. 194-198
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Pods of the “Hot
Red” and “Hot Yellow” cultivars of hot peppers were seal-packaged
in low density polyethylene bags and wrapped in paper bags and examined
for quality after 2, 4, 6, 8, 10 and 12 days at 10, 20 and 30 ºC. “Hot Yellow” stored better and was less perishable
than “Hot Red” at all three temperatures. Both cultivars stored
best at 10 ºC., but there were severe limitations to pod quality
and shelf life due to decay in low-density polyethylene bags and
extensive shriveling in paper bags.
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Mohammed, M et al
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1991
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Post harvest losses
and quality changes in hot peppers (Capsicum frutescens L.)
in the roadside marketing system in Trinidad
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Tropical Agriculture
(Trinidad) Vol. 69 No. 4 October 1992
pp 333-340.
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Post harvest losses
and quality attributes of fresh yellow and red hot peppers were
examined through five stages from field harvest to consumer conditions.
Total post harvest losses amounted to 28.6 and 38.7 of the initial
commodity weight in dry and wet seasons, respectively.
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Mohammed, M et al
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1991
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Effects of post harvest dips on the storage quality
of fruit from two hot pepper (Capsicum frutescens L.) cultivars
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Tropical Agriculture
(Trinidad) Vol. 68 No. 1 January 1991
Abstr. Page 81
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Red and yellow fruit
from two different local hot pepper cultivars were subjected to
several post harvest dips, including sodium hypochlorite, benomyl,
calcium chloride, alum, ‘Milton’ (sodium hypochlorite + 2% sodium
chloride solution) and vitamin C, mixed separately to a final concentration
of 500 mg/l and packaged in perforated 98 holes, 0.3-0.5 cm diameter)
low density polyethylene bags.
‘Milton’ was the
most effective dip, with red and yellow fruits being 90 and 98%
free of decay after a period of 15 days.
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Mohammed, M et al
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1991
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Extent of post harvest
losses and quality deterioration of hot peppers exported from Trinidad
and Tobago to Canada
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UWI Mimeo. 2 pp.
|
A survey of the post harvest handling system for
fresh market hot peppers exported from Trinidad and Tobago to Europe
and North America including 23 exporters operating in both dry and
wet seasons was conducted over 1988 and 1989.
Both European and
Canadian markets preferred red and yellow peppers while Dutch markets
wanted red peppers only. Pedicel and calyx had to be intact, dark
green in colour with pedicel length not less than 2.0 cm and no
more than 5.0 cm.
Scotch Bonnet and
lantern types were the preferred cultivars but local (Trinidad)
yellow and red cultivars were also in demand.
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Mohammed,
M et al
|
1992
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Post harvest handling
and storage for quality hot peppers (Capsicum frutescens
L.)
|
5th Annual Seminar
on Agricultural Research.
NIHERST, Trinidad.
1991
pp. 12
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Principles are outlined
for post harvest handling and storage for quality hot peppers.
(1) Harvest
at approximately 3.5 months after planting.
(2) Harvest
so that pedicels and calices are intact.
(3) Fruits
can be spay-washed and dried following washing.
(4) Sort
and grade into two classes
(5) Package
in containers to a weight of 5 to 7 kg.
(6) Pre-cool
to 12-15 ºC
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Norendram-Chase,
V
|
1985
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CARDI ‘s application
of market information in designing production strategies
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FAO, Barbados. Field
Document under FAO Project PFL/RLA/001/PFL
pp. 39
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This paper covers
a description of CARDI’s attempt at understanding the organization
and functioning of marketing systems within the context of its Farming
Systems Research and Development programme.
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Reid, R A
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1990
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Markets and market
opportunities for hot peppers
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CARDI, Annual Review
and Planning Workshop
March 1990
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The largest single
market is the USA with an estimated consumption of 20t per annum
(mainly dried and ground).
The market for lantern
and bonnet fresh hot peppers is confined to ethnic communities.
OECS suppliers can
improve their prospects for increased market demand in Europe by
increasing the volume of lantern type peppers as well as standardizing
the quality, packaging and method of presentation.
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Salazar, R E
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1988
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Standards for grades
of hot peppers
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Proceedings of a
Seminar on Post harvest handling of hot peppers. Trinidad. IICA
pp. 53-?
Paper incomplete
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Standards applying
to hot peppers (Capsicum frutescens L.) are presented.
Two grades, A and
B are proposed.
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Rosales-Samuel,
J
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1988
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The Role of Standardization
in the marketing of Fresh Commodities
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Proceedings of a
Seminar on Post harvest handling of hot peppers. Trinidad. IICA
pp. 58-68.
|
Concept paper, showing
the quality components of fresh fruits and vegetables, and the relationship
between standards, grades and the marketplace.
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Sealy, L H and
Sambury, E
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1988
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Marketing and processing
hot peppers (Capsicum frutescens) in Trinidad and Tobago
|
Proceedings of a
Seminar on Post harvest handling of hot peppers. Trinidad. IICA
pp. 79-?
Paper incomplete
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Paper incomplete.
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Schwartz, J
|
1991
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The great food migration
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Newsweek. Special
Issue
Fall/Winter 1991
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Popular article
on global food migration.
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Comments/Analysis
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The
OECS appears geared to producing the CARDI selections, which
are acceptable to the market.
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The
estimated demand of 1000t for the UK market is far from being
met.
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Data
is needed on the capacity of the suppliers from the Caribbean
to meet export demands on a sustained basis. The 1980 to 1986
statistics show low levels of production even if the data for
Dominica and St Lucia are included.
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It
was estimated that Windward OECS countries would require 34
kg of hot pepper seed for approximately 80 ha n 1989/90
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The
product specifications developed by Meldicott (1990) and Salazar
(1988) provide a basis for guiding the production process.
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The
subject of post harvest handling is well documented. The several
papers by Mohammed et al provide the basis for determining the
best technologies for pre-harvest, cooling treatments, sorting
and grading practices, packaging and transporting to export
markets.
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Storage
of long duration is not envisaged as a problem for the export
of fresh fruit if air transport is involved. Storage at 10-12
ºC is indicated.
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Hot
peppers for the export market should be in containers of 5 to
7 kg.
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Technologies
that are used for the treatment of disorders and diseases in
fresh produce are available and could be modified/adapted for
hot peppers. See Peppers
and Mohammed et al (1992).
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