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Paprika Farming Kenya is one of the most common and lucrative vegetable farming endeavors. Kenyan farmers grow Paprika, which is sold in the local market. If you want to create a successful Paprika Farming business in Kenya, Paprika cultivation in Kenya may be your best alternative.
In this blog post, we'll give tips on how to start a successful “Paprika farming Kenya”. “Paprika yield per acre in Kenya”, “Paprika price per kg in Kenya”, “Paprika market in Kenya”, “Paprika uses” “Paprika production in Kenya” and “Paprika benefits”
Step by Step to Paprika Farming in Kenya
Paprika (capsicum annum) is a member of the Solanaceae family, which also includes potatoes, green peppers, eggplant, and other plants. Thorn apples, wild gooseberries, Sodom apples, and Peruvian apples are only a few examples of weeds that belong to the same family. The pests and ailments that affect these solanaceous plants are similar.
"Paprika is classified as a dried crimson powder," says Veg Farms Agronomist. No such thing as a paprika plant exists. There numerous types of pepper that can be used to make paprika. The quality of the dried crimson powder that is produced from the fruit, not its size or shape, is what counts. Paprika can have a sweet flavor or a strong one. Spain and Hungary are the main exporters, while Germany and the United States are the main importers.
Deference between Paprika and Pepper
A variation of capsicum is the seasoning paprika. The word "capsicum" is most likely derived from the Greek word "kapto," which means "to bite" and alludes to the fruit's pungency and heat. Paprika is a Sanskrit term that derives from the Greek or Latin peperi-piper, which meaning pepper. There was some confusion about the difference between pepper and paprika for a good while in Europe.
The demand for premium paprika for condiments in the spice and cosmetics industries is expanding quickly on a global scale.
It is also necessary to take into account the oleoresin and capsaicin derived from paprika for pharmacology and the beauty sector. The demand for the resin is rising quickly as a result of the limited use of artificial coloring additives permitted in the cosmetics and canning sectors. In the previous five years, demand for the milled paprika product increased by 42%.
Most Australian investors only consider paprika as a source of spice when investing in food products. The Kenyan farmers growing paprika realized that the spice is really a byproduct of the paprika condiment industry and that its primary function is in the extraction of pigment for use in the food and cosmetic sectors.
Paprika Price per Kg
Ksh 320.00 – Ksh 1,600.00
What is Paprika?
The delight that is evoked by the term "paprika" is mirrored by the color's crimson hue. Although it is sometimes ignored in the Kenya, this Spanish and Hungarian cuisine prize this spice cupboard classic. A spice called paprika is created by grinding dried peppers. It has a moderate flavor and is often prepared from a blend of peppers that contain less capsaicin, the ingredient that gives peppers their pungency and heat.
Paprika Varieties
Paprika comes in three varieties, each with unique qualities:
Sweet Paprika: This is the typical spice you can buy at the supermarket; it is frequently referred to as "paprika." The variety is a fantastic addition to foods that could otherwise be hot since it will help establish balance. It has a mild, sweet pepper flavor (like red bell peppers without the pungency).
Hot Paprika: One of the key taste components of Hungarian cuisine is this premium kind of paprika from Hungary. It's a crucial component in both chicken paprikash, which has a creamy paprika-based sauce, and goulash, a beef and onion stew. Hot paprika does, as you might imagine, offer a spicy warmth. There are really eight different classes of Hungarian paprika, each with varying amounts of heat, if you're really into it.
Smoked Paprika: This kind, commonly known as pimentón, is created from a mixture of dried and oak-smoked peppers. It is a mainstay of Spanish cuisine; consider patatas bravas and smokey pulpo (octopus) (spicy potatoes). Once more, smoked paprika does offer a deep, smokey flavor that is highly addicting but typically does not impart much heat, despite what the name implies (you may be able to find hot smoked paprika which will add both heat and smoke).
Paprika in Swahili
The meaning of paprika in swahili is pilipili mbuzi.
Paprika Powder Uses
Both meat stews and rice recipes use it. For added flavor, it can also be used to fried potatoes.
Paprika is a subdued ingredient that adds lovely color and a tinge of flavor. Everything from Italian sausage, potato casseroles, cream sauces, and egg dishes to barbecue sauce, ready-made rubs, and marinades contain it. Even sprinkled on mac & cheese, we adore it!
Benefits of Paprika, Paprika Benefits
1. It is filled with nutrients
Paprika is rich in vitamins and minerals like vitamin A, E, and B6.
Antioxidants found in it may also aid in the prevention of chronic diseases including cancer and heart disease.
2. It might lower cholesterol.
According to studies, the carotenoids in paprika may help reduce levels of LDL (bad) cholesterol.
By raising HDL (good) cholesterol levels, it may lower blood cholesterol levels, which may therefore benefit the health of the heart.
3. May help reduce inflammation
Some paprika variants may offer defense against a range of inflammatory and autoimmune disorders.
These ailments can include arthritis, damaged nerves, and intestinal problems..
Ecological Requirements for Paprika Farming in Kenya.
A high-quality, well-draining soil that can contain moisture but not dampness is necessary for paprika production in Kenya. Because these peppers are picky about their water, always keep a healthy, wet balance. If the weather gets really hot, consider using a mulch to assist maintain the balance.
Paprika is a warm-season crop with similar growing requirements to tomatoes. To ensure a good emergence, a good stand, and a good harvest, the soil temperature must be greater than 15°C.
When the daily air temperature during fruit set is between 18 and 32 °C, higher yields are produced. If enough moisture is provided, fruit set is not affected by high temperatures during hot seasons.
Paprika Pepper Varieties to Consider Growing in Kenya
1. "Alma”; The gorgeous, round, red paprika pepper "Alma" is renowned for its mild heat. This one can be preserved for use as a spice or eaten straight from the garden.
2. "Kalosca”; The thin-walled sweet paprika pepper from Hungary known as "Kalosca" is ideal for drying and grinding. You won't ever have better chicken paprikash or goulash.
3. Pimento-like plant varieties
Starting Paprika Farming in Kenya.
Step 1; Land Preparation
Area of open land. Apply 50 sacks of organic fertilizer (manure) per hectare after plowing and harrowing the ground. Build 1-meter-wide plots or beds that are any convenient length. Plot/bed spacing should be 0.5 meters, and adequate irrigation practices must be followed.
Apply heat to the soil to sterilize it. Put a layer of dry rubbish on top of the plots or beds, then set it afire. A day before transplanting, drill holes. Each plot/bed should have two holes spaced 50 cm apart, and there should be 40 cm between hills.
Step 2; Seedling Establishment
Use organic resources as the seedlings' soil medium. For planting, use a seed rate of 800 to 1000g per hectare. Apply the same method above to sterilize the seed bed. Burn the dried rubbish that has been spread out over the seed bed's surface.
Distribute the seed bed with 1 kilogram of complete fertilizer. Add sowing medium to seedling trays and add water to the medium to make it moist. One paprika seed should be placed in each hole of the seedling tray before the medium is once more covered.
Once in the morning (about 8am) and once in the afternoon, water seedlings (around 3pm). Once two genuine leaves have appeared, foliar spray or soak seedlings in liquid fertilizer (vegetative stage). 14 days after seeding, apply fungicide and insecticide as necessary. By placing seedlings in direct sunlight and gradually cutting back on water, seedlings can be hardened 4-5 days prior to transplantation.
Weeds must be kept out of the area surrounding the paprika seed bed since they are a prime source of pest and disease infestation. Actara can be used to kill out pests. Clean and sterilize all equipment and supplies utilized at the seed bed location. Anthracnose, altenaria, itchy skin, and trichodema are diseases with a significant economic impact.
Agro merchants are one place to find chemicals for medical treatment. Ants, cutworms, leaf minors, aphids, and thrips are significant pests.
Step 3; Transplanting Paprika
The 80,000 plants per hectare for paprika farming in Kenya may seem excessive given that farmers only use 30,000 plants here, but if mulch is not utilized, a higher density would result in a dense canopy developing more quickly and shading the ground.
They prefer loamy soil that can hold a lot of water. Sandy soils under persistent water stress won't be tolerated by it. In Kenya, paprika can be produced on residual moisture in lowland areas either during the rainy season or during the dry season.
Plant paprika seedlings when they have four to five true leaves or when they are four weeks old.
Late in the afternoon, transplant, and water or irrigate right away.
The paprika seedlings must be appropriately hardened off, removed without causing damage to the roots, and then transplanted with the taproot down to prevent curl. Transplanting paprika is difficult and labor-intensive. It is preferable to plant paprika on a cloudy day in extremely moist soil.
Some Kenyan paprika farmers chose to sow seed directly into the field and then thin it to the appropriate population due to the difficulties of this process, but the majority now transplant.
Step 4; Crop Care and Maintenance
During the warmer season and while the crop is in the vegetative stage, water paprika plants twice a week. Water plants as often as 3-4 times per week or as necessary when flowers or fruits begin to form.
Foliar spray paprika crops with hi-nitro during the vegetative stage at a rate of 5-6 tbsp per 16 liters of water. Spray yield booster at the beginning of paprika flowering every 7-10 days at a rate of 6 tbsp per 16 liters of water.
Keep an eye out for pests and diseases in the field or crop, and treat the necessary amount of insecticide, paying particular attention to the fruit flies.
Two weeks after transplanting paprika, use a fungicide to stave off damping off disease.
Plants that have been soaked with liquid fertilizer as a support for basal fertilization
Put some basal fertilizer on paprika farm.
30 days following paprika planting. 45 days after planting, apply urea at a rate of 10 grams per plant.
Use 10 grams of urea and 1 gram of complete fertilizer per plant 60 days after planting.
Use 20 grams of 1 part urea, 1 part complete, and 1 part potash per paprika plant between vegetative and fruiting. Depending on how the plant looks, additional basal fertilizer may be used.
Step 5; Paprika Pruning
Pruning is a crucial process that offers a number of benefits. Not all pepper cultivars, though, require trimming. Farmers that use pruning can manage their vegetation.
Additionally, trimming paprika creates more aeration space, preventing fungal infestations. Additionally, harvesting is made considerably simpler. Unpruned peppers typically have a propensity to generate a lot of side shoots and leaves.
The paprika farmer finds it challenging to control the paprika plant because of the excess foliage. The periphery stems must be cut off as part of the required pruning process. On a paprika plant, only the first 2–4 sprouts are kept. The Paprika plant is given a more malleable and manageable shape in this way.
Step 6; Thinning Paprika
Thinning is a common practice among Kenyan cultivators of paprika. The Paprika stems that develop in between the sprout and the foliage are cut off. Avoid cutting the stem too close to the vein at all costs. As an alternative, you can think about maintaining a 4 cm (1.6 inch) gap to prevent infections.
However, labor expenses associated with trimming and staking rise, which may be offset if the harvesting season is long enough. Market-available determinate cultivars provide acceptable Paprika yields without pruning.
Step 7; Paprika Plants Stacking
The majority of paprika farmers in Kenya stack their paprika plant. This method has a number of benefits. The first benefit is that it keeps paprika fruit and leaves from hitting the ground. In addition, trimming creates more room for aeration. Additionally, harvesting is made considerably simpler.
Step 8; Water Requirements; Paprika Farming in Kenya.
The FAO estimates that the total amount of water needed to grow paprika in Kenya for a growing season is between 600 and 900 mm, and up to 1250 mm for extended growth seasons and multiple pickings. In contrast, the water needs of paprika plants at different phases of development are completely different. Generally speaking, fruit-set and fruit-filling are important times for paprika peppers. Water requirements are lower before those stages.
Moreover, depending on the weather and the soil, water requirements can vary greatly. For instance, sandy soils typically require more irrigation than heavy clay soils do. Additionally, the water needs of various species of paprika and other chilies may vary.
Paprika farmers in Kenya should water the paprika plants every day from the time the plants begin to flower until they are ready to harvest. In general, farmers like to irrigate their paprika peppers in the early morning or late at night. Disease outbreaks have been connected to foliar irrigation.
In general, excessive humidity, particularly on leaves, may encourage the spread of disease. On the other side, paprika plants under water stress are more susceptible to disease. Drip irrigation is the irrigation method that is utilized the most frequently.
Many farmers utilize several or single drip pipes with water allocations of 2 to 8 litter per hour and a diameter of 12 to 20 mm.
Step 9; Paprika Pepper Pollination
Plants that produce paprika peppers self-pollinate. This indicates that paprika growers do not need to increase paprika pepper pollination by using insects. However, research suggest that insects might hasten the fruit's maturation.
However, if sweet and spicy paprika peppers are grown together, farmers should exercise extreme caution. It's possible for sweet paprika peppers to develop into chilies if hot paprika peppers are planted next to them.
The cause is that sweet paprika pepper plants frequently allow chili pollen that has been spread by the wind or insects to fertilize them. A recommended strategy is to leave a significant distance between farms of sweet paprika peppers and chilies in order to prevent this effect and losing the economic value of your products.
Step 10; Weed Management in Paprika Farming in Kenya
Weed control is crucial for cultivating paprika in Kenya. Weeds that compete with paprika plants for space, sunlight, water, and nutrients can cause them harm.
Furthermore, bugs that could harm the plants could find a home in weeds. All paprika farmers in Kenya must have an effective weed management plan. In some circumstances, weekly manual weeding is almost mandatory (organic production).
Step 11; Paprika Fertilization Requirements
Paprika farmers in Kenya must first consider the soil quality of the field through semi-annual or yearly soil testing before utilizing any fertilizer techniques. There are no two fields alike on the entire earth.
Therefore, no agronomist can advise paprika farming in Kenya on fertilizing without taking into account the results of the soil's soil test, tissue analysis, and crop history. But Veg Farms will go over the most widely used paprika fertilization methods that many paprika producers in Kenya use.
According to Veg farms school of thought, paprika growth can be divided into three periods.
1. Vegetative Growth. Days 1 to 20 from Transplanting
2. Flowering and Fruit Set. Days 21 to 55 from Transplanting
3. Ripening period and harvest. Days 56 to Harvest.
Veg farms apply (through fertigation) 2 kilogram of N, 1 kg of P2O5, and 3 kg of K2O per hectare each day during the first period.
Veg Farms Farmers apply 4 kg N, 1 kg P2O5, and 5 kg K2O per hectare per day (via fertigation) during the second period, upping fertilization rates.
The rates drop during the third period, and Veg Farms farmers once more use the first period rates (via fertigation).
Anyone can see that the above-mentioned time limitations are only averages as certain paprika kinds are harvested 55 days after transplant while others paprika may be harvested 110 days after transplant. As a result, no one should follow these instructions without conducting their own research.
These are merely some typical behaviors. Nobody should adhere to them without taking into account the soil type, paprika variety, and other local considerations.
Each industry has distinct requirements. Before using any fertilizing technique, it is essential to check the pH and soil nutrients. You should always seek advice from a certified agronomic in your area.
Step 12; Paprika Pests and Diseases Control
Paprika pepper plants in Kenya are not particularly susceptible to diseases or pests as long as correct planting and practices are properly followed
Watch out for common pests and diseases that might affect the paprika plants in the farm. Aphids, blossom end rot, and leaf blights are typical paprika plant pests and issues.
The sprouting paprika seedlings may become infested by thrips, leafhoppers, and aphids. Fruit fly and heliothis could have an impact on the fruits during the paprika growing in Kenya.
Systemic pesticides provide effective protection against fruit flies, while BT sprays are effective against Heliothis. Never use any chemicals, including herbicides, insecticides, nematocide, or fungicides, if they are not labeled and licensed for use on capsicums. Always read the labels carefully before using any pesticides.
Step 13; Harvesting Paprika in Kenya.
The paprika fruits change from green to dark crimson in about two months. Our farmers started off picking too early and were losing money because to the poor color content. Fruits for paprika should be harvested when they are deep red in color and starting to wrinkle. When the paprika fruits are dry, picking and drying take place more quickly (7 days or less).
Veg Farms Tips on Harvesting Paprika in Kenya.
1. After flowering, 14–16 weeks later, harvesting is possible.
2. Harvest totally crimson fruits once they have matured from green, orange, or red fruits.
3. Early in the morning or late in the day is harvest time.
4. After harvest, wash the fruits if they are going to be processed.
5. Fruit can be air dried or wiped to eliminate extra water.
6. Slice the fruit and take off the seeds and peduncle.
7. Fruit slices are dried with solar dryers.
Step 14; Drying Paprika Peppers
When they become entirely solid in color, paprika peppers are ready to be picked. Knowing what color your ripe paprika should be is important because they do vary in color. Color and flavor of paprika are connected. While brown or golden-yellow paprika peppers are the spiciest, red paprika peppers are typically the sweetest. You can identify your paprikas the next time you are perusing the spice aisle since ground paprika also follows that pattern.
By drying your own fresh paprika peppers, you may avoid the spice aisle and make your own ground paprika spice. Hanging your peppers on a line outside until all of the moisture has evaporated will allow you to dry them the old-fashioned way. Alternately, spread them out on a cookie sheet and turn them frequently. Put the dry, crumbly peppers in a coffee grinder and crush them into a fine powder when finished.
Step 15; Marketing Paprika
Paprika is a crucial component of food due to its flavor and coloring qualities. The majority of European users and buyers of paprika are Spanish. Paprika is used in numerous Spanish, Hungarian, and Mexican dishes, and its markets are expanding.
A solvent is also used to extract an oleoresin, a natural culinary color, from dried paprika. It is a prized natural red food color for items containing fat, such as sausages, cheeses, salad dressings, shampoos, and lipsticks, because it is soluble in vegetable oil but not water.
The grade, which in turn depends on the ASTA levels, affects how much dried paprika costs. The term ASTA, which stands for American Spice Traders Association, is used to gauge the amount of paprika's natural red colorants, capsanthin and capsorubin.
Paprika pigments are extracted in acetone as part of the method, and red light absorption is then measured. The ASTA content of paprika with a deep, consistent maroon hue (red wine's color) is the greatest (>230), and it is priced at grade A.
Buyers {Registered Horticultural Exporters in Kenya} can tell this by looking at it. 2-4 grades are possible, depending on the entity making the purchase. The lowest rating is given to orange or red paprika with uneven color.
Farmer can also sell their paprika to the supermarket for all the paprika powder is imported
Conclusion
Related; 30 Profitable Vegetable to Grow in Kenya
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F.A.Q
Is paprika farming profitable in Kenya?
Yes, When the dried paprika is converted into paprika powder, small-scale farmers in Kenya can make good money from their paprika production. a kilogram selling Ksh 1000.00
How long does it take to grow a paprika in Kenya?
70-80 days, The first paprika fruits should appear 70 to 80 days after transplant. They will ripen at various speeds and may continue to produce fruit up until the first harvest if consistently collected.
What is the yield of paprika per acre in Kenya?
15-20 tons, The largest fruit output (20 tons) was obtained at the highest density spacing (20x50 cm), whereas Kenya's lowest yield per acre (15 tons) was seen at the least dense spacing (20x50 cm) (30x100 cm). based on the freshly paprika.
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