Mexico: Zacatecas produces 91,500 tons of chili

The head of the Ministry of Agriculture, Enrique Flores Mendoza, stated that this year's production of dry chilies and green chilies in the state would amount to 91,500 tons worth 1.825 million pesos.

Upon opening the fifth Forum for Producers of Chile 2015, the official said, thanks to the results of the current crop, Zacatecas would maintain its leadership as the first national producer of this vegetable.

To maintain production, the State Government, has invested 8.6 million pesos in technological packages, which added to financial credits amount to 29 million pesos.

During the year, Mendoza Flores said, chili was planted in almost 38,000 hectares, which also counted with other financial backers, such as the Trust Instituted in Relation to Agriculture (FIRA), which allocated them 11 million pesos.

According to the United Nations for Food and Agriculture (FAO), Mexico is the leading exporter of green chili and the sixth largest exporter of dried chili.

The secretary acknowledged the work of the farmers attached to the Chili Product System Committee, who, despite adverse weather conditions, pests, and more competitive markets, manage to stay ahead in production.

He also stated that, the first hybrid chili solar thermal dehydration plant, which is being built on land of Secampo, will be available next March.

Jorge Alberto Flores Berrueto, SAGARPA delegate, urged producers to continue efforts to maintain high yields and optimize the support that the federal government provides through agencies such as the Marketing Services and Markets Agricultural Development Agency (Aserca), which helps them to focalize demand and crop marketing. 

In turn, Salvador Lopez Rodriguez, President of the Chili Product System, welcomed the forum and thanked the federal and state governments for the support they permanently give farmers.

The meeting, which is being held in the Jerez room facilities of the National Fair of Zacatecas (Fenaza), will have lectures by specialists regarding the crop, pest combat, health, safety, and food quality.

There will also be some courses on technologies to add value to the product and business tables where producers can meet with potential buyers of crops and finished products.

There is also an exhibition of products made with chili, such as sauces, stews, jams, and jellies that entrepreneurs are already selling in the state and that they are now seeking to sell nationwide.


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