Capsicum, also known as bell pepper, is a popular crop in both local and international markets, prized for its nutritional value and versatility in cooking. Hereβs a guide on capsicum farming:
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Climate: Capsicum thrives in warm, moderate climates with temperatures between 20-30Β°C. It does well in areas without frost.
Soil: Well-drained, loamy, and slightly acidic soil with a pH of 5.5-6.8 is ideal. Capsicum plants do not do well in waterlogged areas, so proper drainage is essential.
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Seed Selection: Choose high-yield and disease-resistant varieties suitable for your region.
Propagation: Capsicum is usually grown from seeds, started in a nursery and later transplanted to the field.
Nursery Preparation: Sow seeds in nursery beds or seed trays filled with soil mixed with compost. Cover the seeds with a thin layer of soil, then water lightly.
Transplanting: After 4-6 weeks (or when the seedlings have 4-5 leaves), transplant them to the main field. Spacing should be about 45-60 cm apart in rows 60-75 cm apart.
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Capsicum needs consistent moisture, particularly during flowering and fruiting stages. Irrigation should be done weekly but avoid waterlogging, which can cause root rot.
Drip irrigation is recommended for optimal water management.
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Base Fertilizer: Apply organic compost or well-decomposed manure before planting.
Top Dressing: Use nitrogen-rich fertilizers for vegetative growth. Potassium and phosphorus are vital for fruit development, so applying balanced fertilizers during the flowering and fruiting stage will enhance yield.
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Regular weeding is essential to reduce competition for nutrients. Mulching can help retain soil moisture, reduce weeds, and regulate soil temperature.
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Common Pests: Aphids, thrips, and whiteflies are common in capsicum farms. These can be controlled using organic insecticides or integrated pest management techniques.
Diseases: Bacterial leaf spot, anthracnose, and powdery mildew are common diseases. Crop rotation, using disease-free seeds, and practicing good farm hygiene can reduce disease incidence.
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Capsicum is ready for harvest 2-3 months after transplanting. Harvesting can be done once the fruit reaches the desired size and color.
Harvest gently to avoid damage to the fruit and plant. Capsicums can continue to produce over several weeks, so multiple harvests are possible.
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Handle with care to avoid bruising. Store in a cool, dry place if you plan to transport them to markets. Capsicums can be stored at 7-10Β°C for up to 2-3 weeks under optimal conditions.
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High market demand for fresh and processed products.
Nutrient-rich and health-promoting qualities appeal to consumers.
Relatively quick growth cycle, allowing for several harvests per year.
With proper care, capsicum farming can be a lucrative venture for both small-scale and large-scale farmers.
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