Black pepper is commonly referred to as “kali mirch” in Hindi. There are over 400 varieties of edible pepper in the world, and each has its own place. in India, over 20 varieties of pepper are commonly consumed and commercially available. Though all of them are technically called pepper, the black pepper is the one most people think about and refer to when you talk about “pepper” in India.
Black pepper, commonly just pepper in most other languages, including Malayalam and Tamil or even Hindi, is grown in the region where the weather conditions are between 10 and 30 degrees Celsius. Black pepper is not drought or frost tolerant. Flower dropping is high when the weather exceeds 30 degrees, and growth and production are often hampered with weather conditions below 5 degrees Celsius.
After Vietnam, India is the world’s second-largest producer of black pepper. The state of Kerala is the largest producer of black pepper in India. Black pepper is grown in the Western Ghats, which is a mountain range in the Western part of India. The climate in the Western Ghats is ideal for growing black pepper.
Black pepper is a major source of income for many farmers in India. The cultivation of black pepper is labour-intensive, and it requires a lot of care and attention. The vines should be pruned regularly, and the berries must be harvested carefully.
Black pepper is a valuable commodity, and it is widely exported to countries around the world. India is a major export of black pepper, accounting for about 40% of the world’s black pepper exports.
Black pepper is a delicious and versatile spice with a long history in India. It is a major source of income for many farmers in India, and it is a valuable commodity exported to many countries worldwide.
Area of cultivation
Black peppers are commonly grown in Kerala, Karnataka, Tamil Nadu and the northeastern states of India. Many other varieties are commonly grown in other parts of the country, including Andhra Pradesh, Maharashtra, West Bengal etc. The varieties come with their pros and cons and are suitable to the region alone.
The Panniyur variety, for instance, is developed by the Kerala Agricultural University and is best suited in the Wayanad and Idukki regions. There are varieties specifically created for plains and hills, and each has its pros and cons. Some varieties are resistant to drought and diseases, while others are high-yielding. Choose the variety according to the region of cultivation.
Climate for Cultivation
Black peppers are very sensitive to climatic conditions. With low temperatures, flower drop is very common. Higher temperature results in reduced yield and quality. A 25 – 35 degrees Celsius temperature is excellent for the growth of black peppers. Water logging should be avoided, but humidity in the air is recommended. The black peppers can be grown in both Kharif and rabi, depending on the area. The plains are usually a rabi crop, and the Kharif is best suited for higher hills.
Ideal Soil for Cultivation
Peppers prefer Loamy, well-drained soil. Hills are preferred because there is no water logging, and the temperature is perfect for growing black peppers. Peppers can grow quite well in Sandy Loam soil but wouldn’t do too well with saline or waterlogged soil.
The roots of the pepper plants are deep and require adequate moisture, which makes them drought-sensitive. While sandy soil can drain water quickly, they are not extremely good when it comes to nutrient retention. The sandy soil on the slopes is excellent, though!
Land Preparation
For sandy soil in the hills, the use of organic manure is recommended, especially if the soil is poor in nutrients. A soil ph of 5.5 and 6.5 is recommended. Adjusting the soil accordingly is very important. The addition of lime will also help neutralize the soil acidity. Apart from that, ploughing and tilling with levelling are done. You can use a tiller to till the soil. Mount the tiller on your Mahindra Jivo 365 and get your farm ready for black peppers! The soil has to be loose but firm. Extremely compact soil will often hinder root growth. Mulching is usually practised during the dry season.
Planting
Planting is to be done in the right season based on your area. For plains in the south, the right time would be at the onset of monsoon, usually during June and July. In the hills, it would commence during the Months of September and October when the weather is cooler in the hills and rainfall is moderate. For other parts of the country, Kharif crops and rabi crops are usually common, with June and July for Kharif and November for rabi crops.
Harvesting
Harvesting starts within 180 days of planting. 2-3 pickings in a gap of 15-20 days are common. For dried peppers, 210 days are usually the time frame. Once the berries turn red, harvesting is done with the spikes and the peppers removed. Plant waste is often used as compost for the soil. You can use harvesters mounted on your Kubota mu 5501 to finish the job.
Post Harvest
Fresh black peppers are very easily perishable. Maintaining a temperature between 13-18 degrees is required for longer shelf life. Berries that are picked should be immediately transferred to a drying unit or sold in the market. Cold temperatures below 10 degrees will result in injury to the plant, and it will perish in 2-3 days. Temperature above 25 degrees results in making the peppers lose their aroma and pungency rapidly too.
Conclusion
In conclusion, the market for black peppers has always been volatile throughout the country. Though the market price is high, it’s completely based on demand and supply. For instance, the average price of black peppers in the Kochi market could range from 400- 450 (Average), while that in Delhi could go as high as 500. Places like Guwahati have sometimes noted a price of 300 rs per KG. It’s a perennial crop in the region, and in monsoons (if there are monsoons in your region), the prices will drop and peak during summer. Nevertheless, the market is lucrative, and profitability is good as long as the quality is maintained and pests are controlled.
