What’s in for Chilli Pepper?
2.5 – 4.5 tons per acre
6 – 8 months
The chili pepper (also chile, chile pepper, chilli pepper, or chilli is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine.
Cultivars grown in North America and Europe are believed to all derive from Capsicum annuum, and have white, yellow, red or purple to black fruits. In 2016, world production of raw green chili peppers was 34.5 million tonnes, with China producing half of the world total.
The demand for chillies is growing strongly in Ghana. It is used in fresh or dry form in almost all Ghanaian dishes. Ghana also exports a significant volume of chillies to the EU. The potential to provide good livelihoods for a large number of farmers, providing opportunities for the poor to sell labour and boosting women’s incomes from processing and trading chillies makes chillies a pro-poor crop to promote good livelihood to the farmers we engage