The Peruvian pepper is one of the most tasty and recognizable Peruvian products, because no food is as linked with the country's cuisine as this product.
That's why its fundamental that the producers of this segment see the great commercial possibility they have at hand, states Andres Casas, a professor and researcher at the National Agrarian University La Molina (UNALM).
There is a large network of Peruvian restaurants throughout the world that are constantly requiring peppers, and a space for native chili can be generated in them. To achieve this, it is necessary to improve production, quality, and post-harvest handling so that the product can stand a trip to faraway markets. "People know these peppers abroad. The issue is continuity, knowing where to find them, where to buy them, they need to insert themselves into the market little by little," he said.
The renowned Peruvian pickled chili is, undoubtedly, the spearhead of this effort, as according to Casas, it has the greatest potential for trade because it is cultivated and consumed the most in Peru. In fact, according to estimates there are 3,000 to 5,000 hectares of this crop in the country, it is already being exported, and is used by the industry to make chili sauce, which is increasingly consumed more and more.
Casas said that the UNALM was working with the industrial sector to export pickled chili and panca sauce and frozen products to Peruvian restaurants abroad. The Peruvian pepper has some unique characteristics that distinguish it because of the country's climate.
Andres Casas stressed that they needed to develop a know-how so that the markets of the Americas and Europe order fresh pickled chili, fresh rocoto, fresh panca chili, and so that they develop their own recipes with these products.