Pepper Growing: Some Basic Information

The pepper plant (Piper nigrum L.) is a perennial climbing plant of the Piperaceae family. Native to Asia, and more specifically India, it is currently the most widely grown and widespread spice across several continents (Anandaraj, 2008; Scott, 2010). However, it is in Asia that the largest pepper producers and exporters are found, accounting for more than 88% of world production. Vietnam is currently the world's top pepper producer, with more than a third of global output (IPC, 2008; FAO, 2011).

In Africa, pepper production is smaller than in Asia, but of notable quality. In Cameroon, the pepper plant was introduced toward the end of the 1950s and is mainly grown in the coastal region, more specifically around the town of Penja (Scott, 2010). Across the country as a whole, the total area devoted to this crop is about 400 hectares.

Pepper production and yield

The average yield of plantations in Cameroon is estimated at 500 kg/ha between the 7th and 10th years, and 900 kg/ha from the 12th year onward. However, an increase in production and cultivated area has been observed from the 1960s to the present day. Cameroonian pepper, especially that produced in the Moungo department, particularly in the Penja area, was awarded the first Protected Geographical Indication (PGI) in 2013, making this pepper the first product from Sub-Saharan Africa to receive such a distinction. From then on, this pepper has been recognized under the name Penja pepper - a designation of origin and quality granted by the European Union and confirmed by OAPI.

ALSO SEE: White Pepper in Cameroon, the Spice of Fortune

Note that, administratively, the geographical area of Penja pepper currently covers six municipalities: Mbanga, Mombo, Njombe-Penja, Loum, Manjo, and Tombel. What makes Penja pepper exceptional is its sharp, full-bodied character, its crisp bite, its strong heat, and its unique aroma, making it the most highly regarded pepper internationally - adopted, in fact, by some of the world's greatest chefs, such as Christophe Aribert, Georges Blanc, Gilles Goujon, and others. This certification should be a real asset for the national economy, on a par with the Indomitable Lions label, a source of pride in Cameroonian identity that deserves to be championed accordingly (Perspectives agricoles, 2016).

Producers are now seeing improved incomes, as they are already able to sell their output at competitive prices on national, regional, and international markets (Mettomo, 2015).