Pepper Farming Guide..READ THE FULL STORY HERE▶
Soil Testing: Conduct soil tests to determine nutrient levels and pH. Peppers thrive in well-drained, loamy soil with a pH of 6.0-6.8.
Organic Matter: Incorporate plenty of organic matter, such as compost or well-rotted manure, to improve soil fertility and structure.
Tillage: Prepare the soil by tilling to a depth of 15-20 cm (6-8 inches) to ensure a loose, well-drained seedbed.
2. Seed Selection
Variety: Choose high-yielding, disease-resistant pepper varieties suitable for your region’s climate and soil conditions.
Certified Seeds: Use certified organic seeds to ensure they are free from contaminants and have good germination rates.
3. Planting
Timing: Start seeds indoors 8-10 weeks before the last frost date. Transplant seedlings outdoors when the soil temperature is consistently above 18°C (65°F).
Spacing:
Between Plants: 45-60 cm (18-24 inches).
Between Rows: 60-90 cm (24-36 inches).
Planting Depth: Transplant seedlings deep enough so that the first set of true leaves is just above the soil level.
4. Watering
Consistent Moisture: Ensure the soil remains consistently moist, especially during germination and early growth stages.
Irrigation: Use drip irrigation or soaker hoses to provide even moisture without waterlogging the soil.
Mulching: Apply organic mulch to retain soil moisture and suppress weeds.
Before Planting: Incorporate 2-3 kg (4-6 lbs) of compost or well-rotted manure per square meter into the soil.
Side-Dressing: Apply additional compost or organic fertilizers like fish emulsion or seaweed extract during the growing season to boost growth and productivity.
6. Weed Management
Mulching: Use organic mulch to suppress weed growth and retain soil moisture.
Manual Weeding: Regularly remove weeds by hand or with a hoe to prevent competition for nutrients and water.
7. Pest and Disease Management
Crop Rotation: Rotate peppers with legumes or other non-related crops to break pest and disease cycles.
Companion Planting: Plant peppers with companion plants like basil, marigold, or onions to deter pests.
Organic Pest Control: Use neem oil, insecticidal soap, or beneficial insects like ladybugs to control pests.
Disease Prevention: Ensure good air circulation and avoid overhead watering to reduce the risk of fungal diseases.
Natural Pollination: Peppers are self-pollinating, but insects like bees can help improve pollination rates.
Encourage Pollinators: Plant flowers or herbs that attract pollinators to your garden.
9. Harvesting
Maturity: Peppers are typically ready for harvest 60-90 days after transplanting, depending on the variety. Harvest when the fruits are firm and have reached their full color.
Frequency: Harvest regularly to encourage continuous production.
Method: Use a sharp knife or garden shears to cut the peppers from the plant, taking care not to damage the stems.
10. Post-Harvest Handling
Storage: Store harvested peppers in a cool, dry place or refrigerate to maintain freshness.
Processing: Peppers can be consumed fresh, dried, or processed into various products like sauces, pickles, or powders.
11. Record Keeping
Documentation: Keep detailed records of planting dates, varieties, fertilization schedules, pest and disease management, and yields.
Analysis: Use these records to analyze the performance of different practices and make informed decisions for future seasons.
