According to information released by Jalisco's Ministry of Rural Development (Seder), Jalisco ranks fifth in pepper production nationwide and accounts for 4.3 percent of the nation's total production, with about 100,000 tons a year, valued at about 800 million pesos, 5.3 percent of the country's total.
The Ministry stated that Jalisco has over 4,300 acres devoted to this vegetable and that its yields ranged between 85 tons per hectare, in the pepper plantations in greenhouses and under controlled environments, and 45 tons per hectare from pepper productions in the open, with cutting edge technology and systems to apply fertilizers through irrigation.
The state mainly produces the serrano, jalapeño, bell, poblano, anaheim, and Caloro pepper varieties. The serrano and jalapeño varieties, which are grown in the open, account for 70 percent of the state's total production. The peppers produced in greenhouses, which are destined primarily for the export market and, to a lower extent, to the domestic market, account for 15.5 percent of the production.
According to the Seder, 52 municipalities in the state produce this vegetable but most of the production comes from five municipalities. In order of importance: Mascota, San Gabriel, Cihuatlán, Etzatlán, and Tomatlán.
Yahualica and its neighbouring municipalities, which are also important because of their traditional Yahualica pepper, have begun the process to obtain the designation of origin.
Consumption of this vegetable is estimated at nine kilos per year per capita.
Source: cronicajalisco.com