Pepper: Organic Farming in The Tropics and Subtropics
Pepper: Organic Farming in The Tropics and Subtropics
Pepper: Organic Farming in The Tropics and Subtropics
Pepper
These cultivation guidelines have been published by Naturland e.V. with the kind support of the
Deutsche Gesellschaft für Technische Zusammenarbeit mbH (GTZ, German Agency for Technical
Cooperation) financed by the Bundesministerium für Wirtschaftliche Zusammenarbeit (BMZ,
Federal Ministry for Development Cooperation). The cultivation recommendations at hand for 20
crops of the tropics and subtropics being of significant importance for the world economy were
written by various authors.
Naturland would like mention the following authors and thank them for their contributions:
Franz Augstburger, Jörn Berger, Udo Censkowsky,
Petra Heid, Joachim Milz, Christine Streit.
The cultivation guidelines are available in English, Spanish and German for the following crops:
banana, brazil nut, cashew nut, cocoa, coconut, coffee,
cotton, hibiscus, macadamia, mango, papaya, peanut,
pepper, pineapple, sugar cane, sesame, tea, vanilla.
The cultivation guidelines for Bananas, Mangoes, Pineapples and Pepper were revised in 2001 for
the United Nations Conference on Trade and Development (UNCTAD) by Udo Censkowsky and
Friederike Höngen.
In 2002 two more guidelines, for rice and date palms, were published in English.
All the authors emphasize, that the cultivation recommendations at hand can just provide general
information. They do not substitute technical assistance to the farmers with regard to the location.
All indications, data and results of this cultivation guidelines have been compiled and cross-
checked most carefully by the authors. Yet mistakes with regard to the contents cannot be
precluded. The indicated legal regulations are based on the state of the year 1999 and are subject
to alterations in future. Consequently all information has to be given in exclusion of any obligation
or guarantee by Naturland e.V. or the authors. Both Naturland e.V. and authors therefore do not
accept any responsibility or liability.
Furthermore the authors kindly call upon for critical remarks, additions and other important
information to be forwarded to the address below. The cultivation guidelines will be updated
regularly by Naturland e.V.
Naturland e.V.
Kleinhaderner Weg 1
82166 Gräfelfing
Germany
phone: +49 - (0)89 - 898082-0
fax: +49 - (0)89 - 898082-90
e-mail: [email protected]
website: www.naturland.de
We pass our gratitude to Peter Brul of Agro Eco for his helpful comments on the manuscript. Our
best thanks are also devoted to all supporters of this publication, in particular Mrs Sybille
Groschupf who cleaned up the text from errors in strenuous detail work and did the attractive
layout.
II Special section: Organic Cultivation of Pepper
Index
1. Introduction ................................................................................................ 1
1.1. Botany ......................................................................................................... 1
1.2. Varieties and countries of origin .............................................................. 1
1.3. Uses and contents ..................................................................................... 2
2. Aspects of plant cultivation ...................................................................... 2
2.1. Site requirements ......................................................................................... 3
2.2. Seeds........................................................................................................... 3
2.2.1. Propagation using seeds.............................................................................. 3
2.2.2. Propagation using cuttings........................................................................... 3
2.2.3. Rooted pepper cuttings ................................................................................ 4
2.3. Planting methods ....................................................................................... 4
2.4. Diversification strategies .......................................................................... 4
2.5. Nutrients and organic fertilisation management .................................... 5
2.6. Biological methods of plant protection ................................................... 5
2.6.1. Diseases ...................................................................................................... 6
2.6.2. Pests ............................................................................................................ 6
2.7. Crop monitoring and maintenance........................................................... 6
2.7.1. New plantations............................................................................................ 6
2.7.2. Established crops......................................................................................... 7
2.8. Harvesting and post harvest treatment ................................................... 7
3. Product Specifications and Quality Standards ....................................... 8
3.1. White and black pepper............................................................................. 8
3.1.1. Preparation................................................................................................... 8
3.1.2. Manufacturing white pepper......................................................................... 8
3.1.3. Manufacturing black pepper......................................................................... 9
3.1.4. Manufacturing green pepper ........................................................................ 9
3.2. Quality requirements ................................................................................. 9
3.2.1. Packaging and storage .............................................................................. 10
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1. Introduction
Pepper originates from the Malabar coast of Southern India, and was spread from
there by emigrating Hindus to Indonesian and Malaysia. Pepper was an important
and popular spice to trade with in Oriental countries, even as early as 2000 years
ago. The most popular variety was the long pepper (Piper longum L.) from Bengal.
Pepper was being used in Europe as a spice as early as the middle ages. During
the 16th century, the Portuguese empire secured a monopoly in trading with the
spice, which was later broken up by the English and Dutch imperial powers. During
the present day, only black pepper (Piper nigrium) plays an important role in global
trading.
1.1. Botany
Pepper belongs to the piperaceae family. Among the 700 different varieties there
are bushy types, as well as tree-like, creeping, climbing and epiphytic sorts. Piper
nigrum is a climbing plant, which, so long as it is not trimmed, can reach up to 10 m
in height. The long stems turn to wood at the bottom, yet remain green towards the
top. The system of shoots are distinguished between the main shoots, that grow
upwards, and lateral, fruit-bearing shoots that grow horizontally. The main shoots
form numerous nodes, on which grow adventitious roots for climbing, as well as
lateral shoots, the stemmed, heart-shaped leaves and the blossom ears.
The different varieties range from single-sexed to hermaphrodite, and are self-
pollinating. Their up to 15 cm long syncarpy produce berry-like fruits (bot. drupes).
These take around 6-8 months to develop from blossom to ripe fruit.
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pepper due to their peppery aroma. Nonetheless, they do not belong to the
piperaceae family.
Black pepper is processed and traded in a number of different ways, and there are
many local varieties. Nevertheless, two main groups can be distinguished:
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2.2. Seeds
The following methods of producing seeds should be considered:
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The shoots’ bed must be kept moist and shaded. The shoots will have taken root
after 2 months, whereby only a 30 % rate of success should be expected. They can
then be planted at their final sites.
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♦ Lignin-rich mulch material will stimulate the actinomycetes in the soil, which in
turn are antagonists of fusarium.
2.6.1. Diseases
Soil-borne fungi are the most important cause of disease to peppers. They possess
a wide spectrum of hosts, and can affect practically all of the crop types.
The most important diseases in pepper cultivation include:
Germ Symptoms Appearance
Phytophtera palmivora Leaf wilt, yellow discolouring with In all producing countries,
(pepper wilt) loss of leaves, shoots and finally, especially in Asia
entire plant.
Fusarium solani var. Piperi dto. Latin America
(root rot)
Ganoderma lucidum (red dto. World-wide
root rot)
Colletotrichum; Rhizoctonia Leaf flecks World-wide
Pseudomonas (Bacteria) Leaf flecks World-wide
2.6.2. Pests
Nematode infestation by Meloidogyne spp. causes the main problem on
conventional pepper cultivations. Greater damage, especially in Indonesia, are
caused by various bugs; scales and green flies, beetles, as well as butterfly
caterpillars.
If the plantations are situated near to houses, then free-roaming pigs and chickens
will often cause considerable damage to the plants. These animals must be kept out
of the plantations.
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To stimulate growth of the main shoot and lateral shoots, they should be regularly
pruned during the first few years. Pepper plants generally grow three shoots. After
the main shoot has developed 8-10 internodes, it should be pruned back to 2-3. As
soon as the other shoots have developed 8-10 internodes, then these are pruned as
well. Every time 8-10 internodes have developed, the same process should be
repeated. After 7-8 prunings, the tree will have reached a height of around 3 m. This
height should now be maintained by regularly cutting off the apex shoots.
1
Vinegar from certified organic production.
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3.1.1. Preparation
Black and white pepper are both traded as whole corns, or fine/coarsely ground.
The following is a systematic depiction of the steps necessary to manufacture white
and black pepper, a more detailed description follows below:
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causes a loss of weight, meaning that only a yield of 28 % can be expected when
processing fresh berries into white pepper.
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In order that the quality requirements are upheld, and no contamination of the
pepper corns occurs, preparation should take place under clean, hygienic and ideal
conditions. The following aspects should be adhered to:
♦ Equipment (tubs, knives etc.), as well as working and drying surfaces (racks,
mats etc.) and preparing and storage rooms, should be cleaned regularly.
♦ Personnel should be healthy, and have the possibility to wash themselves, or at
least their hands (washrooms, toilets) and wear clean, washable garments.
♦ Water used for cleansing purposes must be free from faeces and other
contaminants.
♦ Animals or animal faeces must not come into contact with the product.
3.2.1. Packaging and storage
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Bulk packaging
Pepper corns intended for export to Europe are usually packed in bulk in shrink-
packaging made out of steam-impermeable, saleable foils (e.g. polyethylene,
polypropylene). Before the bags sealed, nitrogen can be added as an inert gas
Information printed on transport packaging
If the pepper is packed into consumer units, the packaging must display details of
the following:
♦ Product name (‘trade name)
Name of the product e.g.: white pepper from organic cultivation2
♦ Manufacturer
Name and address of the manufacturer, importer, exporter or trader, and
country of origin
♦ Weight
Details of the total weight in grams. The numbers describing the weight of the
contents must be of the following size:
2
When products from organic plantations are being declared as such, it is necessary to adhere to the
requisite government regulations of the importing country. Information concerning this is available from
the appropriate certification body. The regulation for organic agriculture (EEC) 2092/91 are applicable
to organic products being imported into Europe.
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3
Organic products must be protected from contamination by non-compliant substances at each stage
in the process, i.e. processing, packaging, shipping. Therefore, products originating from a certified
organic farm must be recognisably declared as such.
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