PEPPER

The cultivation of pepper

The pepper market is dominated by a few countries representing three-quarters of global production: China, Mexico, Indonesia, Turkey, and Spain, with China leading by a wide margin.

From a nutritional standpoint, peppers are rich in vitamin C. Agronomic challenges include blossom-end rot, flower drop under high temperatures, and fruit cracking. Some varieties are also particularly sensitive to nematodes.

Nutritional advice for pepper

• Base fertilization should include adequate phosphorus (P) and potassium (K), while nitrogen should be supplied in appropriate doses, as excess nitrogen promotes excessive vegetative growth at the expense of fruiting and fruit quality.
• Pepper grows slowly and is subject to stress in early development stages. Root growth should be stimulated using products containing humic acids or amino acids combined with calcium (essential during fruit set and development) and magnesium.
• Pre-harvest potassium application enhances the fruit’s organoleptic qualities.
• Products containing microbial pools are recommended to regenerate tired soils and counteract pathogens.

Follow these strategies to optimize pepper fertilization and achieve high-quality, healthy fruits.