Because of their tropical origin, the peppers are cultivated in open areas, with high temperatures to bring them to full development and production. They also need humidity, air and light to have better germination. The peppers don’t support cold and chilling cold dry fog.
The preparation is based on soil analysis, so as to have an adequate and economic nutriton of the plants.

Irrigation is made by dropping water in the field, keeping the humidity uniform during the plant’s development .

The ripening begins more or less 110 days after planting and can continue for 2 years. The peppers ripen according to the preferences of the customers. The sweet pepper ripen immaturely. The ripening process is generally done by women, who seem to be more productive, since the fruit cannot be pulled off but broken at the base, a delicate and precise work done by hand.
In our conditions of cultivation, each plant produces 4.0 kg of pepper per year. In the case of “in natura” pepper, storage needs a process of disinfecting before being kept in the container with the liquid conservative. These containers are bags of 25 kg. Being small containers, the customer can control the quantity needed in their daily routine.