Peppers value chain

Producers source hybrid pepper seed across green, red and yellow colour variants selected for wall thickness, block shape and disease resistance. Seedlings are raised in climate controlled nurseries with grafting onto vigorous rootstock increasingly used for tunnel production.

Sweet peppers are predominantly cultivated in high tunnels with hydroponic or soil based systems. Plant training, fruit load management and calcium nutrition to prevent blossom end rot directly influence fruit quality, wall thickness and colour uniformity.

Green peppers are picked at full size with mature green colour while coloured peppers require additional time on the plant for full red, yellow or orange pigmentation. Careful cutting with secateurs prevents stem damage and wound entry points for post harvest decay organisms.

Peppers are graded by colour, size and wall thickness, waxed to reduce moisture loss and packed into display trays or bulk cartons. Colour sorted mixed packs of red, yellow and green command premium pricing in retail fresh produce departments.

Peppers are roasted, sliced and packed in oil, diced for IQF freezing or dehydrated for seasoning blends. Roasted red pepper products serve a growing gourmet food market while frozen diced peppers supply pizza and ready meal manufacturing.

Fresh peppers are distributed through cold chain at seven to ten degrees celsius to retail stores, food service clients and wholesale markets. The high visual impact and versatility of sweet peppers drives consistent consumer demand across fresh and processed market segments.