Chili processing & manufacturing app
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How to Dry Chilies- Three Methods
Written by Bill B. Date Posted: 31 January 2018
Enjoying a Bumper Crop of Chillies? Here's how to dry them so they'll keep for months:
At some stage, most green-fingered chilli lovers decide to grow their own plants for a ready supply of fiery chillies. Not only does this give the great satisfaction of combining two passions into one, but home-grown chillies provide greater variety and better quality than a visit to the supermarket.
While chillies have a reputation for being difficult to grow, they're nowhere near as fearsome as some gardeners imagine. With a bit of care and practice you'll soon be enjoying a bumper crop of your own infernal fruits. In a productive year, even a single chilli plant can supply far more fruit than most people can get through, and so you'll need to find a way to store them for future use.
Drying chillies lets them be kept for months or even years, while also intensifying their heat and flavour as a welcome side effect. There are three straightforward methods of doing this: air drying, oven drying, and using them to make chilli salt. Here's what to do.
Preparing Your Chillies
For drying, use only good-quality, ripened chillies with no signs of damage or decay. Lesser-quality chillies are excellent for chutneys and pickles, but they may not survive the drying process, and can even risk tainting your entire batch with mould.
Any variety of chilli peppers can be used, but bear in mind that the larger the fruit, the longer the drying process will take, and the greater the risk of spoilage in less-than-ideal conditions. Also, while unripe green chillies can be dried, the end result usually lacks the intense heat and flavour of dried red chillies.
For all three drying methods, the chillies should first be washed thoroughly and allowed to drain well.
This is, of course, the traditional method of drying, used in chilli-eating cultures across the world. The method is simplicity in itself - but it relies on having access to the right climate and location.
First, tie or thread the chillies at their stems along a length of string or heavy cotton. Keep them well spaced and avoid letting the chillies touch as much as possible; although tightly wrapped bunches of dried chillies look great hanging in a kitchen, air needs to circulate freely around each chilli during drying.
Next, hang the string in a dry, airy, and warm place, such as a covered outdoor balcony or passageway. Hanging in direct sun will speed up the process, but it's easy to overshoot and be left with brittle, bleached fruits with impaired flavour.
If you have no suitable space outdoors, you can still air dry indoors, but make sure to choose a well-ventilated room to not only reduce the chances of mould, but to prevent spicy fumes from building up.
Depending on the conditions, your chillies should be ready within a few days to a week or so, by which time they'll be dry to the touch but not completely desiccated.
However, if your local climate is unsuitable for air drying, you can use a more modern version of the same process. Drying chillies in a domestic oven provides excellent results in a fraction of the time of air drying.
Simply place your chillies on a non-stick baking tray, or one lined with baking paper, laid out in a single layer without touching. Some recipes recommend splitting the chillies along their length, but while this may speed up drying, it can be at the expense of the final flavour as essential oils evaporate along with the moisture.
Place the tray in your oven at its lowest setting, turning the fruits every hour or so to prevent them from sticking and to even out the heat. If they seem to be burning or sizzling, reduce the heat, or remove and allow to cool for a while.
If you have a fan oven, switching this on will speed things up, and you can also leave the oven door slightly ajar to increase airflow - but make sure your kitchen is also well-ventilated to disperse the eye-watering vapours that this can generate.
There's no set time scale for oven drying, but between four hours and overnight is a good estimate. Once the chillies are completely dry but not shrivelled to a husk, turn off the oven and let the chillis' cool naturally.
Storing and Using Air-Dried and Oven-Dried Chillies
Whichever of these two methods you use, once your chillies are completely dried, they should be stored in an airtight container in a cool, dark place. Bunches of dried chillies may be attractive, but they'll lose their flavour more quickly.
Properly stored, the chillies will last indefinitely. Over time their intensity will fade, but you should certainly be enjoying them at respectable strength until your next harvest comes around.
Using Your Dried Chillies
Smaller chillies can be added whole to heated oil to infuse flavour, especially in classic dishes such as the Italian aglio e olio (pasta with oil, garlic, and chilli), or dropped into curries and stews. They can also be rehydrated by soaking in warm water until they plump up, after which they can be chopped or blended for use in sauces or relishes, giving a finer texture than using dried chillies directly.
Larger specimens are perhaps best used crumbled into flakes as coarsely or finely as you like, so that you can use a pinch here and there without overpowering the dish.
Lastly, one of the best ways to deal with an abundance of dried chillies is to use a food processor or coffee grinder to produce your own chilli powder. This is an especially good plan if you've grown several varieties, or they have slightly varying stages of ripeness, as making powder from a varied mix will give far more depth of taste and character than any commercial powder.
Making Chilli Salt
This third option offers something a little different, and is an ideal way to turn your chillies into a long-lasting, easily used cooking ingredient or condiment.
You'll need roughly equal volumes of fresh chillies and good quality, non-iodised salt, and then to follow four simple steps.
- Wash the chillies and allow them to drain.
- Remove the stems, and also the seeds if you prefer a little less heat.
- Finely mince the fruits in a food processor, leaving them slightly coarse rather than blending to a smooth paste.
- Thoroughly mix the chillies with the salt, and store in an airtight jar.
The mixture can be used immediately, but the flavours will develop and intensify as it matures. If a liquid develops at the bottom of the jar, either add more salt, or drain it off for use as a powerful liquid seasoning.
Once the salt has soaked up all the liquid, it will last indefinitely in a cool, dark place. It can be used in any dish to add an intense salty heat (make sure to reduce the amount of any other salt in a recipe), or can be sprinkled sparingly over food as a spicy table condiment.
Growing a bumper crop of your own chillies is a wonderful achievement, but even the most ardent chilli-head can have too much of a good thing around harvest time. These three simple but effective drying methods will let you enjoy the fiery bounty for months to come.
Extremely pleased with farmsoft and the customer service
As the Food safety director for our company, the addition of farmsoft to our business has made the audit process and record keeping one less thing to worry about. We have reduced certain audit processes by half the time it took us before having farmsoft. Traceability and Mock recalls are a breeze now. farmsoft delivers everything and more than the other Post Harvest software's out there. Highly, Highly recommend farmsoft.
Focus on a farmsoft chili grower and processor
Since 1970, Covarrubias Farms (Arrey, New Mexico) has been producing some of New Mexico's finest fresh chili products. A family started and run business, the farming division has created a new chili processing company.
FARMSOFT CLIENT PROFILE
San Martin & red chili
San Martin specializes in dehydrated red chili offering a range of different products. All our red chili is locally sourced from our own farm and approved suppliers here in the Hatch Valley and Northern Mexico to fulfill the processing needs to meet our customer demands. From the farm, the red chili travels to our facility located here in Arrey (Hatch Valley) where it is processed and packaged to our customer specifications.
Today San Martin offers a range of different products to meet the increasing demand from our customers. Our primary products include Whole Red Chili Pods and Crushed Red Chili and Paprika but have recently broken into the Red Chili/Paprika Powder and Caribe Sector. Our goal is to provide each of our customers a product tailored to their needs and specifications.
Safe, Wholesome Products
Our products are distributed throughout the US to various customers such as distributors, food service industry, re-packers, and major spice companies. From the beginning our objective has always been to provide our customers a safe, pure, wholesome and high quality product (Food Safety & Quality).
Our Food Safety and Quality Control Departments are very diligent to ensure that all processed and packed product meets not only our very high expectations but the expectation and specifications of our customers. Our facility follows Good Manufacturing Practices, HACCP, GFSI food safety based system and annually 3rd Party Audited under the PrimusGFS scheme.
Software solution to manage chili powder manufacturing, chili paste, chili sauce, crushed chili, powdered chili processing, and chili oil manufacturing , reduce chili waste, improve chili traceability, ensure accurate & timely chili orders. Chili dehydrating, chili manufacturing, chili processing, chili oil manufacturing, chili whole red chili pods, crushed chili , chili powder, paprika powder, caribe.
Use farmsoft to manage the chili dehydration, processing, powering, chili crushing, and packing process.
Reduce waste during chili powder manufacturing processes. Maintaining the highest levels of food safety and traceability, from New York to New Mexico (Hatch Valley & Northern Mexico).
Our chili processing clients use farmsoft and the latest chili processing technology to produce high quality chili products with superior traceability and food standards.
Perform instant chili recalls and audits both up and down the supply chain with farmsoft, for fresh chili, powdered chili, and crushed chili.
Chili inventory management is made easy and efficient with optional chili inventory bar-coding, easy chili stock-takes and multi-site management of your chili stores and inventory.
Chili dehydrating, chili rack drying and storage can be managed in farmsoft using chili batch management, giving you maximum chili traceability both up and down the supply chain. Plan your chili manufacturing processes using farmsoft's chili production and projection dashboard. Project required chili to manufacture each order and schedule chili manufacturing and inventory requirements in seconds. New farmsoft is full of features to manage chili processing, chili oil manufacturing, chili whole red chili pods, crushed chili, chili powder, paprika powder, caribe.
Chilies produced using traditional practices are liable to quantitative and qualitative deterioration that ultimately results into economic losses to the growers and the exporters. Moreover the occurrence of toxins in the produce has an impact on the health of consumers. Chili processing software aims to provide safe and better quality chilies to consumers by adopting modern and systematic methods of processing. It also aims to protect whole and powdered chilies from contamination of toxic chemicals of health concern by bringing improvements in storage, processing and marketing procedures. The course will develop expertise among different stake holders in chili processing by providing them specific training, keeping in view their job requirements.
* Select healthy and appropriate whole chilies for processing
* Recognize the damaged chilies in a lot at the time of procurement
* Inspect and select the sites for storage of chilies and store the whole chilies (raw material) and chili powder (finished product) using recommended procedures
* Perform milling of whole chilies as per SOPs
* Monitor the chili during storage for insect pest and to control them using appropriate procedures
* Select the appropriate packaging material for whole chilies and chili powder
* Pack the finished product (whole or powder) by using appropriate material and procedure
* Assure the quality of chilies throughout the processing and packaging stages.
* Hybrid varieties
* Healthy pods/seeds
* Damaged pods/seeds
* Shriveled pods
* Discolored pods
* Effect of procurement of good quality of chilies on the quality of finished product
* Procedure to determine the proportion of healthy pods in the offered consignment
* Physical examination of chilies
* Role of moisture in chili quality
* Role of aflatoxin in chili supply chain
* Role of chili color in chili quality
* Role of pungency in chili quality
* Permissible limits of aflatoxin in various countries and prevailing situations
* Impact of mixing of damaged pods with healthier pods
* Knowledge about various chili markets
Identify different varieties of chilies
* Recognize the sub types of chili variety „Dandi cut‟
* Recognize hybrid varieties of chilies
* Calculate the proportion of different sub types of Dandi
cut chilies within a chili lot
* Distinguish between normal and damaged pods
* Identify shriveled chili pods
* Recognize the chilies that are fungal infested,
physically damaged, discolored etc
* Calculate the proportion of normal pods in a lot
* Calculate the proportion of each type of damaged pods
in a lot
* Calculate the cost analysis of chilli lot
Type of chilies and their suitability for chili processing:
* Introduction to different types of samplers and dividers
* Random sampling for obtaining representative sample
* Importance of randomized chili sampling
* Equipment requirement and their use for sampling
Basic requirements of chilli for processing:
* Important components of a chilli analysis report
* Interpretation of chili analysis report
* Importance of correct labelling
* Knowledge about sampling bags
* Storage of chili samples to conserve moisture and other parameters
* Impact of physical observation during selection of lot
* Determination of moisture content
* Determination of aflatoxin in chili supply chain
* Determination of color in chili quality
* Determination of pungency in chili quality
* Select the sampling bag
* Label the sample to include the information like date of
sampling, sample collector name, chili lot identity etc.
* Prepare representative samples
* Seal the sample to protect and preserve the sample
* Ascertain the quality of chili pods offered for procurement by undertaking physical observation or examination
Perform moisture test using portable moisture tester or get the moisture tested from laboratory:
* Perform aflatoxin test using portable aflatoxin tester or get it analysed from laboratory
* Calculate the proportion of foreign matter in chili lot
* Perform pungency test or get it tested from laboratory
* Perform color test by visual examination or get it tested
Differentiation between old and new chili crops:
* Impact of mixing of old and new crop
* Characteristics of good quality chillies
* Basic requirement for the selection of good quality chilies
* Trends of chili market
* Distinguish between damaged and normal pods
* Difference between pure and hybrid chili varieties
* Personnel characteristics required at the time of selection of chili lot
* Calculation of cost effectiveness of chili lot at the time of selection
* Selection of suitable chili lot on the basis of following:
- Proportion of damaged pods
- Percentage of foreign matters
- Proportion of sub
- Offered price
- Shrivelled pods
- Moisture content
- Aflatoxin levels
Chili processing & manufacturing software
Software solution to manage chili powder manufacturing, crushed chili, powdered chili processing, and chili oil manufacturing.
Chili processing solutions for chili powder / crushed chili / chili oil manufacturing:
Flexible chili processing quality control software can be used to reduce the incorrect categorization of chili processing as waste, leading to higher pack shed profits and more consistent quality, with improved customer satisfaction. Farmsoft manages chili processing businesses from end to end, providing a comprehensive chili processing business management solution.
Reduce chili processing losses by QC analysis of produce that has been discarded as “waste” to ensure waste product is indeed within the specification of waste.
Manage customer complaints for chili processing: track comments, customer feedback, photos, and resolutions provided when a complaint is made. Trace complaints back to the supplier or your own block/crop/patch/batch.
Supplier quality management: monitor and manage quality from each supplier, receive supplier quality alerts, track quality issues back to suppliers batches, plots, and blocks.
Configure unlimited quality control programs, including specific programs for produce, variety, customer, or finished product. Built in flexibility to add your own fields and options to tests as required.
Tests can be for almost anything, such as testing incoming produce, outgoing produce, pre pack, pre graded produce, factory cleanliness test, employee performance, task quality control etc. You can define the subject (thing) that you are testing as virtually anything.
Each test can be a pass/fail, or value range style test (ie: where results must be within the range of two numbers, or above or below a number), weighted score, or percent of sample. Automatically send alerts to selected employees if a specific test fails or passes (a copy of the entire test results are sent with the email in a PDF). Attach photos to the test (via your tablet, smartphone, or PC) and to the criteria for instruction.
Tests can give users suggested “corrective actions” when there is a quality failure. Manually put produce on hold for further inspection Each quality control program can be configured to have unlimited categories, each category can have unlimited tests (criteria). Set the number of tests to make the entire test program fail. Set individual tests to make an entire test program fail. Set the number of chili tests in a Category to make the entire test program fail. Configure unlimited “classes” and “features” that can be assigned to inventory. Users can select images for close ups and open documents attached to the test criteria, this is used to ensure chili quality officers always have access to the correct documentation for their work.
Chili powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes. In American English, the name is usually spelled “chili”.
In British English the spelling “chilli” (with two “l”s) is used consistently.Chili powder is sometimes known by the specific type of chili pepper used (such as cayenne pepper). It is used in many different cuisines, including Tex-Mex, Indian, Chinese, Thai, and Korean.
Chili powder blend is composed chiefly of chili peppers and blended with other spices including cumin, oregano, garlic powder, and sometimes salt. The chilis are most commonly either red chili peppers or cayenne peppers, which are both of the species Capsicum annuum; many types of hot pepper may be used, including ancho, jalapeño, New Mexico, and pasilla chilis. As a result of the various potential additives, the spiciness of any given chili powder is variable.
Chili powder blends are especially popular in American cuisine, where they are the primary flavor ingredient in chili con carne. The first commercial blends of chili powder in the U.S. were created by D.C. Pendery and William Gebhardt for this dish. Gebhardt opened Miller’s Saloon in New Braunfels, Texas. Chili was the town’s favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some ancho peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder, which became available in 1894.
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[Maximum size of feed]: ≤10mm
[Production capacity]: 0.5–5t/h
[Finished Fineness]: 100–2500mesh
[Features]: 1.Built-in separation mechanism-preventing over-grinding. 2.Able to produce uniform granules of required sizes by adjusting the speed of the stage-separation wheel(s) or by adjusting the strength of the blower(s). 3.Powerful blowing and strong self-cooling capability, suitable for grinding heat-sensitive materials. 4.Different grinding accessories/devices are used according to the hardness of the material being ground; different types of materials (alloyed carbon steel, stainless steel, ceramics etc) are available for the Machine’s inner linings and product extracting system, meeting the needs of different industries. 5.Both manual and programmable auto-controlled machines available.
[Focus areas]: Focus on chili, ginger, starch, cocoa, rosehip, salt, sugar etc ultra-fine processing and grinding, the equipment with a number of countries patented technology, performance reached the national leading level.
Labor challenges lead to tight Hatch chile pepper supplies
Supplies of Hatch chile peppers are tighter so far this season.
“Overall acreage in the Hatch Valley has gone up a little bit this year but not by much. Yields look significantly better than last year. It may not be a stellar year but last year was rough,” says Preston Mitchell of Hatch Green Chile in Hatch, NM. He notes that last year, cold weather early in the season stunted growth of the plants and yields were down throughout the region. “This year it looks like the supply will be there if we can get it harvested,” he adds.
Preston Mitchell (right) and wife Elaine, with Sean Harris in the Hatch Chile field.
Therein lies the challenge with the 2020 supply of New Mexico peppers. “The labor situation has made harvesting extremely difficult for all of our growers. We have a tight labor situation,” says Mitchell.
The issues around labor are multifold, particularly when it comes to the labor-intensive process of harvesting Hatch chiles. Mitchell says that new federal unemployment benefits on top of an already high wage replacement rate in New Mexico have seriously impacted available labor. “That additional benefit has created situations where people can make 10-20 percent more on unemployment than they can working,” he says. He estimates that overall, he’s short approximately 15-20 percent of labor on each crew with each grower the company deals with. “So instead of having four to five loads harvested we have one to two loads come in and some days nothing at all,” he says.
Another challenge includes crews leaving work earlier than anticipated which also impacts production.
Increased 2020 demand
Meanwhile this tight availability is meeting a year that’s strong in demand for Hatch chiles.
“We were worried with Coronavirus that there’d be a big decline in demand but it’s just shifted,” says Mitchell. “I don’t think it’s more demand in aggregate. It’s just interest for a different style of product.”
Typically, retailers roast Hatch peppers in stores from bulk boxes, a process which garners long lines of consumers and crowds and extra employees to supervise the roasting. “Now they want fewer employees in the store and no crowds or lines so retailers are ordering retail-ready bags for consumers to grab,” says Mitchell. “But hand packing retail boxes instead of bulk boxes has also slowed things down.”
That said, the bags may help extend the season for Hatch chiles says Mitchell, who also notes strong demand is coming from canneries as well. “There’s a lot of compressed demand for the fresh market on the front end of the season. Retailers want to be first in, first out,” he says. “We’re hoping this shift to bags will keep the chiles on the shelf longer so we can stretch that season out a little further.”
The importance of eating local
Also factoring into strong demand is the interest in sourcing food locally. “Retail buyers are asking for letters certifying that your chile is actually from the Hatch Valley, for a copy of your licence agreement with the Chile Association, etc.,” says Mitchell, who notes that it’s an important distinction from chiles from over the border in Mexico as close as 60 miles away.
Meanwhile, what remains a challenge is pricing on the chiles— Mitchell says the price is rising. He also adds that annual increases in the state’s minimum wage is driving this to a great extent.
Looking ahead, Mitchell hopes that when the local onion season wraps up in the next few weeks, labor won’t be quite as tight and in turn, supplies will open up.
Report of the Center for the Promotion of Imports from Developing Countries
Europe is the world's second-largest importer of dried chili peppers
According to a report by the Center for the Promotion of Imports from Developing Countries, CBI, the main importer of dried peppers in Europe is Spain. However, new opportunities are emerging in less concentrated markets, such as Germany, the United Kingdom, the Netherlands, France, and Poland. “Europe is the second-largest importer of dried chili peppers in the world - after Asia and ahead of the US–, accounting for 40% of all global imports,” the document details.
The sector is expected to have a sustained 5 to 6% annual growth, with special emphasis on dry moderately hot peppers, as European consumers are not big consumers of extremely hot peppers. In addition, the prices that high quality and sustainably produced chili peppers can achieve in the EU are better than in the Asian markets. In fact, in 2018 most Asian markets paid an average of 1.2 to 1.6 euro per kilo of that product while the average in Germany was 3.5 euro per kilo.
According to the CBI, 65% of the dried chili that Europe imports correspond to crushed and grounded formats; the remaining 35% is whole dried chili peppers. These shipments have grown by 6% in value and 5% in volume between 2014 and 2018, reaching 326 million euro and 144,000 tons in 2018.
The European chili pepper market
Spain is Europe's largest importer of dried chili peppers with purchases for 78 million euro in 2018, accounting for 24% of the total imports of the European block. Its purchases grew by 9% between 2014 and 2018.
According to the CBI, other relevant markets include the United Kingdom, which in 2018 imported 13,400 tons and reached a consumption level of 12,300 tons, and had an 8% annual growth between 2014 and 2018. It is followed by the Netherlands, where imports grew by 3% in volume and 7% in value in the previous four years. In 2018, this nation imported 10,300 tons of dried peppers.
Finally, France and Poland appear with significant potential as in 2018 they imported 19.3 million euro and 14.4 million euro of dried peppers, respectively.
The CBI highlights that even though Poland's largest suppliers of dried peppers are Spain and China, Peru -with a 24% share- is the provider that has grown the most in the last five years. "Polish imports from Peru grew from just 58 tons in 2014 to 1,300 tons in 2018," the report details.
Chili exports from Cambodia are truly hot
Cambodia’s Agriculture Ministry reported that the nation exported more than 30,000 tonnes of fresh chilis during the past five months of the year to Thailand. It said the commodity export the market has seen a remarkable increase year-on-year since the last five year. The chili was priced at 6,400 riel ($1.55) per kilogramme in Phnom Penh as of Friday.
Cambodia exported roughly 1,000 tonnes of fresh chili to Thailand in 2015 and the figure rose rapidly to 55,513 tonnes last year.
Agriculture Minister Veng Sakhon said the industry has been bearing fruit for the last few years after the government introduced an open-ended policy for the private sector to invest in agriculture through providing economic land concessions, while Cambodia has been undergoing a series of fruit exports to several countries, especially China in recent years.
California chili pepper harvest begins
Progressive Produce has begun harvesting the first fields of their 2020 California Jalapeno, Anaheim, and Pasilla chili peppers.
“Our yields this year are strong, and we’re excited about the high quality of our crop,” says Veronica Rodarte, Chili Commodity Manager for Progressive Produce. “The plants are packed with beautiful, healthy, large size jalapenos that are perfect for spicing up your socially distant summer barbecues.”
This is the first summer that Progressive’s California-grown chili peppers will be packed in their 112,000 square feet “State of the Art” cold storage and distribution facility in La Mirada, CA. The company’s dynamic chili pepper program offers many packaging sizes and styles, including a 50-pound field pack and a 20-pound premium pack to avoid shrink.
Gabriel Andrade, Sales Manager, says, “We are very proud of our grower partner network that supplies us with the best produce.” Progressive has recently started harvesting in Arvin, CA, and will work their way towards Oxnard, CA. Availability will run well into October with the locally grown crop coming directly from the field to their LA Mirada facility. After taking a bite from a jalapeno straight from the field, Andrade adds, “It doesn’t get any fresher than that.”
State University's Chile Pepper Institute to host
New Mexico will hold world's largest meeting on chili peppers
New Mexico State University is preparing to host the world's largest conference dedicated to chili peppers.
The 2020 New Mexico Chile Conference will run on February 3 and 4 at the Las Cruces Convention Center. The university's Chile Pepper Institute has been organizing the annual conference for about three decades.
Chili has long been one of New Mexico's signature crops. It's the state vegetable and the basis for the official state question: "Red or green?"
The conference draws experts in breeding, processing, pest management and sustainable ways to give growers a competitive advantage. There also will be discussions about the state's chili certification program and how to add value to the harvest.
Startribune.com reported that organizers also are inviting students to present their pepper-related research during the two-day gathering.
Price of Chinese chili peppers much lower than last year
The market supply of Chinese chili peppers comes from many different production areas, such as Jinzhou in Liaoning, Suihua in Heilongjiang, Chifeng in Inner Mongolia, Zhangjiakou, Chengde, Fenghuangdao, and Langfang in Hebei, Wuqing and Jixian in Tianjin, and Datong and Shuozhou in Shanxi.
The price of Chinese chili peppers has been stable in the third quarter of 2019. There were no major fluctuations. However, the overall price is lower than last year.
The price is much lower than last year because the price in the first half of this year and in the second half of last year was extremely high. Many production areas expanded the overall surface area devoted to chili pepper plantation.
At this time of year many production areas simultaneously supply the market with large volumes of chili peppers. The sudden growth of supply pushes the price down. The price of chili peppers in Inner Mongolia and Liaoning is relatively stable. The price fluctuations in the remainder of this year are likely to remain smaller than in the same period last year.
Evergreen Europe introduces chili peppers with instructions for use
"Almost one hundred chili pepper varieties will be in production in the summer months, even a variety with a hot name indeed: the Viagra of Chile," explained Marco Pacifico a few days before Fruit Logistica in Berlin, where Evergreen Europe will present a new promising project.
"We started from the idea of promoting the production of various fresh chili pepper species using only Italian products, as we are the ones producing these varieties directly. We will have Italian varieties as well as others from South America, Asia, Australia and Africa."
Chili peppers in the various degrees of spiciness
"Some varieties such as Jalapeno, Habanero (chocolate, yellow, red, white and orange) and Naga Morich are already well known, while others are unknown to most. We even have super-hot products such as Carolina Reaper, Trinidad Scorpion and Fatalii, which must be used taking the necessary precautions. Production in our area will occur between late May and December both in open fields and greenhouses. In the winter months, production will instead move for obvious climatic reasons to Puglia, Calabria and Sicily."
Above: useful advice for preparation. Below: instructions on dosage.
Instructions for use
"The products will be commercialized in eco-friendly packaging solutions made of recyclable cardboard and Clarifoil® cellulose film. The packaging can be disposed of in the paper basket and weighs between 60 and 100 grams."
"The products will be diversified into three categories to help consumers: mild, medium and hot. On one side, the packaging will include ideas and recipes while, on the other , it will report the recommended dosage for those trying fresh chili peppers for the first time."
Although hotness is measured by the Scoville scale, it is always subjective. This is why Evergreen Europe will provide as much information as possible to consumers.
"Packages measure 10x7x6 cm and will be sold in a convenient display box (see side photo) that showcases the content. Each box contains 6 packets of various types, so as to guarantee shops the maximum sales rotation."
"Commercialization will start next spring. For further information, come and meet us in Berlin in Hall 4.2 - Stand A08".
Evergreen Europe Srl
Indian chili season looking promising, sufficient availability and good prices
The chili season in India has started recently and thanks to a great rainy season, the chili have a lot of potential. Better prices combined with more than enough quantities available make for a great season ahead.
India has entered the chili season and the expectations are sky-high, according to MK Exports’ general manager Manoj Barai. “Our chili season has just started and thanks to a terrific rainy season we should have more than enough produce available, while still being able to sell the chili for a good price. It’s all looking much more positive than it did last year, we’re shaping up for a great season. I expect we’ll export between 250 and 300 metric tons within the next six months.”
No matter how great the season, cultivating the chili in India is not without its challenges. Balancing the pesticides to fit the European regulations is one of the challenges that comes back year after year, says Barai. “Right now the main challenge is dealing with pests and diseases while at the same time making sure we don’t exceed the maximum allowed use of pesticides as well. It means constantly checking and ensuring we adhere to the MRL check of pesticides, so we stay in line with the European requirements, as well as the requirements of other countries.”
“The most important markets for us are found in Europe, which we’ve exported to since 2004. This year the demand is a little slow, due to the abundant availability from the ongoing season in the European local markets. However usually most of our demand comes from European countries. We’re also tapping into the Middle Eastern market, as their demand is really huge.” Barai concludes.
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Producepak provides a simple solution for food manufacturers, processors, food packers, fresh produce packers, pack-houses, fruit & vegetable packers, and food packers. Producepak concentrates on food safety, food inventory control, food expiry management, first in first out stock rotation, food order management, food production management in batches, food shipping & sales, food export / import. Use the Producepak Quality Control module to improve food safety, or turn on a simple food safety checklist to ensure consistent quality food packing and production.
Producepak food manufacturing app is a simple to use solution for buying, and selling food inventory, fresh produce, seafood, meats, and flowers. The traceability built into Producepak provides instant recalls, accurate food traceability, and easy to produce audits, and mock audits. Producepak provides tools to pack food, fresh produce, flowers, and hops. You can use Producepak for food manufacturing, configure the bill of materials for each food product line you manufacture, and manage the food manufacturing process by projecting required raw ingredients requirements and scheduling batches and purchase orders for raw food manufacturing processes. Accurate fresh produce inventory management reduces waste through better FIFO stock rotation, stock-takes, and inventory alerts.
Increase the efficiency of food inventory using options like scanning incoming bar-codes to reduce data entry & errors. Guarantee food quality with quality control testing systems. Customer feedback management, supplier quality, customer qulity standards.
Producepak food manufacturing app can project required inventory (and shortages), schedule orders to be packed in batches , automatic alerts to production line managers, inventory teams telling them which inventory needs to be moved to which production line; guarantees the correct product and quantity is packed on time. Shipping teams are guided through the dispatch process from picking using a phone or tablet (optional bar-code scanning), automatic picking, thru bill of lading, invoice, and automatic shipping notifications for customers, transport, and sales teams. Automatic generation of food labels, bill of lading, invoice, picking documents and more; reduces administrative burden. Easy audit & recall systems reduces compliance costs.