TITLE:
Chilli Pepper (Capsicum Spp.) Diversity, Production and Fungal Contamination Management in Benin
AUTHORS:
Nicéphore M. Glodjinon, Agossou P. Noumavo, Brice A. M. Ohin, Noel S. Tovide, Fatiou Toukourou, Lamine Baba-Moussa, Aly Savadogo, Farid Baba-Moussa
KEYWORDS:
Chilli Pepper, Capsicum Spp., Technical Itineraries, Fungal Contamination, Benin
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.12 No.12,
December
24,
2021
ABSTRACT: 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 (Capsicum chinense), the Afundja
variety (Capsicum annuum)
and the Danhomètakin variety (Capsicum frutescens). 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.