"Size is a crucial factor for success in mini pepper production"

Peppers have become a highly demanded vegetable due to their versatility, especially mini peppers, which are prized for their sweet flavor, making them convenient as a snack and for use in a wide variety of recipes: raw, roasted, stuffed, or as a colorful ingredient in various dishes, they appeal to a wide range of consumers.

Mexico is the second-largest producer of peppers globally, with 3,113,000 tons of peppers produced in 2022, covering an area of 156,718 hectares.

It also leads the ranking as the largest exporter of this crop, with a global share of 29 percent and with the United States, Canada, and the United Kingdom as the main destinations.

Therefore, peppers, with their versatility and market demand, have found hydroponics to be their ideal growth medium. Ricardo Ramírez, grower at Mexican greenhouse company Hortícola Greenfield, shares his experience and knowledge of hydroponic pepper production, focusing on mini peppers, a variety he has been working with for the past 4 years.

Production cycle
Ricardo gives us an introduction: "The annual cycle consists of 38 weeks of active production, followed by 12 weeks of development. During this time, we carefully monitor the quality and size of the fruit. Size is a crucial factor for success and we pay a lot of attention to it."

A key to success in hydroponic pepper production is the right choice of varieties. At Hortícola Greenfield, they work with 8 varieties, each with specific growing requirements and techniques, including mini peppers, which are grown similarly to bell peppers. "Variety selection: this is the most critical decision to be made, as it will affect all aspects of cultivation", he says.

Another main technical consideration is the choice of substrate. "We've seen that a 70/30 ratio of coco fiber is optimal to ensure adequate root aeration and avoid moisture problems and diseases", adds Erandy Rizo with Didihu, supplier of the substrates Hortícola Greenfield grows on.

Regarding the temperature conditions, Ricardo says maintaining a constant temperature is essential for the optimal development of peppers, with specific ranges of 22.5 to 23 degrees Celsius. "Then there's cultural practices, like careful plant management, including pruning and irrigation, which are essential to promote healthy growth and high productivity."

Finally, the phytosanitation is of vital importance. "Pest and disease control should be a priority, using integrated methods that include biological and bio-rational control to minimize the use of chemical products."

Ricardo adds: "Peppers thrive in greenhouses with 60% relative humidity, 400 to 600 ppm of CO2 and tube heating". Ricardo says that in terms of density, they bring 3.2 plants per square meter. "And in each plant we have 3 stems, giving a total of 9.6 stems per square meter."

Erandy says it shows the advantages of growing peppers in hydroponics are higher yields, with a potential of 27kg/m2, and a production that can be 40% higher than in soil. He adds the export percentage is around 90% and 95%.

In this way, hydroponic production of peppers offers a path to more efficient and sustainable agriculture. "With the right technical considerations, such as variety selection, precise substrate management, and careful control of the growing environment, growers can reap not only higher yields, but also long-term economic and environmental benefits."