CAPSICUM FARMING

The earliest evidence of Capsicum cultivation dates back to 7500 BC in the Tehuacán Valley of Mexico. The earliest domesticated species was C. annuum, which is the ancestor of most of the sweet and hot peppers grown today. Other species of Capsicum were domesticated later, including C. frutescens (habanero), C. chinense (habanero), C. baccatum (aji amarillo), and C. pubescens (rocoto). It was introduced to Europe by Christopher Columbus in 1493.

Capsicum is thought to have been introduced to Africa from the Americas by Portuguese traders in the 16th century. Capsicum farming is a major industry in many African countries. The top producers of Capsicum in Africa are Ethiopia, Kenya, Tanzania, and Nigeria. These countries account for over 90% of the continent's Capsicum production. Capsicum is also grown in smaller quantities in other African countries, such as Malawi, Mozambique, Nigeria, and South Africa.

Capsicum is also known as pilipili hoho in Swahili. Capsicum is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas where they have been cultivated for thousands of years. It is rarely attacked by diseases or pests.

Maturity Duration: 3 months

Expected Yield: Up to 4tons/Acre

Growing Season per Year: Twice on rain-fed and thrice on irrigation

Nutritional Value: Energy ; Carbohydrates ; Fat ; Protein ; Phosphorus ; Iron ; Pottasium  ; Thiamine (vit. B1) ; Riboflavin.

Altitude:   0 - 2000 m

Rainfall: 800 - 1200 mm

Temperature:  18-30°C

Soils: Well-drained loamy soils with a generous amount of organic matter.

PH: 5.5 to 6.8