The present study was carried out in the form of a survey with the aim of listing and describing the technical itineraries of production, storage and conservation used in six departments of high production of chilli p...The present study was carried out in the form of a survey with the aim of listing and describing the technical itineraries of production, storage and conservation used in six departments of high production of chilli pepper in Benin. The survey was conducted on the basis of a questionnaire in the six departments of Benin: Ouémé, Plateau, Atlantic, Littoral, Zou and Collines. The survey collected information on the socio-economic characteristics of producers, the varieties of chilli pepper grown, and the current technical itineraries used for the production, storage and conservation of chilli pepper. On the other hand, it also gave an idea of the constraints that prevent the production of chilli pepper of good sanitary quality. The results of this survey show that three varieties of chilli peppers are the most produced and consumed in Benin. These are the Gbotakin variety (<i>Capsicum</i> <i>chinense</i>), the Afundja variety (<i>Capsicum</i> <i>annuum</i>) and the Danhomètakin variety (<i>Capsicum</i> <i>frutescens</i>). The technical itineraries related to the cultivation of these chilli peppers varieties are the same in the six study departments. Unfortunately, their contamination sometimes starts at the nursery stage, passing through the field where other contaminants are added and develop until harvest. After harvest, contamination can continue in storage and finally reach the consumer if proper measures are not taken. The inappropriate or inadequate use of phytosanitary products in the chilli pepper industry is also a source of illness for consumers of this vegetable fruit. Training of producers on the best technical itineraries for the production and storage of chilli peppers is essential to revitalize and develop this sector by improving the sanitary quality of the chilli peppers produced in Benin.展开更多
文摘The present study was carried out in the form of a survey with the aim of listing and describing the technical itineraries of production, storage and conservation used in six departments of high production of chilli pepper in Benin. The survey was conducted on the basis of a questionnaire in the six departments of Benin: Ouémé, Plateau, Atlantic, Littoral, Zou and Collines. The survey collected information on the socio-economic characteristics of producers, the varieties of chilli pepper grown, and the current technical itineraries used for the production, storage and conservation of chilli pepper. On the other hand, it also gave an idea of the constraints that prevent the production of chilli pepper of good sanitary quality. The results of this survey show that three varieties of chilli peppers are the most produced and consumed in Benin. These are the Gbotakin variety (<i>Capsicum</i> <i>chinense</i>), the Afundja variety (<i>Capsicum</i> <i>annuum</i>) and the Danhomètakin variety (<i>Capsicum</i> <i>frutescens</i>). The technical itineraries related to the cultivation of these chilli peppers varieties are the same in the six study departments. Unfortunately, their contamination sometimes starts at the nursery stage, passing through the field where other contaminants are added and develop until harvest. After harvest, contamination can continue in storage and finally reach the consumer if proper measures are not taken. The inappropriate or inadequate use of phytosanitary products in the chilli pepper industry is also a source of illness for consumers of this vegetable fruit. Training of producers on the best technical itineraries for the production and storage of chilli peppers is essential to revitalize and develop this sector by improving the sanitary quality of the chilli peppers produced in Benin.
