Capsicum Farming in Kenya: A Step-by-step Guide

Capsicum, popularly known as bell pepper or “pilipili hoho” in Swahili, has become an increasingly lucrative crop for Kenyan farmers.

Its vibrant colors, nutritional value, and versatility in culinary applications make it a staple in both local and international markets.

With proper agronomic practices, capsicum farming in Kenya can yield high returns, contributing significantly to the farmers’ income.

This comprehensive guide covers everything you need to know about capsicum farming, from soil preparation to post-harvest handling, to help maximize productivity and profitability.

Ecological Requirements

Capsicum thrives in well-drained, fertile soils with a pH range of 5.5 to 6.5. The crop can be cultivated at various altitudes, from lowland areas to regions up to 2,100 meters above sea level.

It requires a steady supply of water, with an annual rainfall of 800 to 1,200 millimeters being ideal. In areas with insufficient rainfall, irrigation is crucial to maintain soil moisture and prevent water stress, which can affect plant growth and yield.

Temperature is a critical factor for capsicum growth. Optimal temperatures range between 18°C and 30°C. Temperatures below 15°C can hinder growth, while those above 35°C can negatively impact flowering and fruit set.

Greenhouse farming is advantageous as it allows for better temperature control and protection from extreme weather conditions.

Soil Preparation and Planting

Soil testing is essential before planting to determine nutrient levels and pH. Soil preparation involves incorporating well-rotted manure or compost to enhance fertility.

Raised beds are recommended to improve soil drainage and promote root development. Capsicum seeds are typically propagated in nurseries and transplanted to the main field after 30 to 45 days.

Transplanting should be done early in the morning or late in the evening to minimize transplant shock. The recommended spacing is 60 cm between rows and 45 cm between plants, allowing for about 15,000 plants per acre. This spacing ensures adequate air circulation, reducing the risk of diseases.

Irrigation and Fertilization

Consistent moisture is vital for capsicum growth. While overwatering can lead to root rot, inadequate watering can cause plant stress and affect yield.

Drip irrigation is ideal as it delivers water directly to the root zone, conserving water and minimizing disease risk.

Fertilization should be balanced, with an emphasis on both macro and micro-nutrients. Manure applied during soil preparation provides a good nutrient base, which can be supplemented with slow-release or liquid fertilizers every 2-4 weeks.

Pest and Disease Management

Capsicum is susceptible to various pests, including aphids, cutworms, and red spider mites, and diseases such as powdery mildew, anthracnose, and damping-off.

Regular monitoring and timely intervention are crucial for effective pest and disease management. Recommended pesticides or organic options like neem oil can help control pests, while fungicides are effective against diseases.

Crop rotation with non-solanaceous crops helps break the cycle of pests and diseases. Good sanitation practices, such as removing infected plant debris and avoiding overhead irrigation, also reduce disease incidence.

Varieties of Capsicum

Several varieties of capsicum are grown in Kenya, each with unique characteristics. Some of the popular varieties include:

• California Wonder: A red variety known for its large, thick-walled fruits that start bright green and turn red when ripe.
• Green Bell: A common green variety, sweet and juicy, perfect for salads and cooking.
• Admiral: A yellow variety, often grown in greenhouses for higher yields but can also be cultivated outdoors.

Harvesting and Post-Harvest Handling

Capsicum typically matures 2.5 to 3 months after transplanting, depending on the variety and ecological conditions. Harvesting can be done at various stages—green, partially green, or fully red/yellow—based on market demand.

The fruits should be harvested with a portion of the stem attached to prolong shelf life. After harvesting, fruits should be sorted, graded, and packaged appropriately for market.

• Sorting: Removing bruised, malformed, or diseased fruits.
• Grading: Categorizing fruits according to shape, size, and color.
• Packaging: Using corrugated cartons or crates for transportation.
• Storage and Transportation: Storing in cool conditions with relative humidity of 95-98% to maintain freshness.

Nutritional Benefits

Capsicum is rich in dietary fiber, vitamins A, C, and B6, and antioxidants. It also contains potassium, which helps regulate blood pressure, and has anti-inflammatory properties.

Conclusion on pilipili hoho farming in Kenya

Capsicum farming in Kenya offers significant economic potential for farmers. By adhering to best practices in soil preparation, irrigation, pest and disease management, and post-harvest handling, farmers can achieve high yields and profitability.

Capsicum’s versatility and high market demand make it a valuable addition to Kenya’s agricultural sector, contributing to food security and economic growth. With careful planning and management, capsicum farming can be a rewarding venture for Kenyan farmers.