Pepper
Capsicum
June - August
Production Calendar
5 Hectares
Cultivated surface
General information
Pepper is a vegetable belonging to the Cucurbitaceae family and includes various varieties of the genus “Capsicum.” The types cultivated by our associated members are the red and yellow “sweet peppers.”
Nutritional Data
Peppers are an excellent source of vitamin C. However, this vitamin is very sensitive to temperature, so it is recommended to consume them raw. Raw peppers, on the other hand, may be indigestible for many people. The amount of capsaicin is responsible for the pepper’s more or less spicy taste. It stimulates digestive processes and facilitates gastric digestion. Peppers contain a modest amount of provitamin A.
Production Cycle
Peppers are produced from April to December on an area of about 5 hectares in greenhouses. The annual production is approximately 4,000 quintals. For spring/summer harvests, transplanting begins in February, while for late harvests from September to December, transplanting takes place in July.
Sweet peppers are harvested and marketed from June to October. Transplanting occurs in March/April, and the crop cycle lasts for 6/7 months; the maturation cycle, on the other hand, is 90 days.
Both types of peppers are harvested in the field and transferred to collection crates at the processing center, where they are processed and packaged in disposable wood, disposable plastic, and/or reusable plastic crates, trays, or bags according to customer requirements.
Technical Data
Properties (100 g):
Calories 35g – Protein 0.9g – Carbohydrates 6.7g – Sugars 6.7g – Calcium 17mg – Phosphorus 27mg
Cultivated Area:
5 hectares
Environment:
Greenhouse – Open field
Processing Type:
Bulk processed in Warehouse – Packaged in Warehouse in Flowpack
Packaging Type:
Loose Wood
Disposable Plastic
Reusable Plastic
