A research to improve the quality of Penja pepper has just been published in Douala. The study conducted by the chamber of commerce and the Canadian expert Bertrand Yvon delineated the growing regions in order to keep the pepper’s organoleptic profile.
This delineation took into account the soil characteristics, the altitude, temperature, moisture and the precipitation level.
The research also indicates some good practices to be respected by producers to ensure that the pepper produced complies with the European Union’s standards.
Let’s remind that since 2013, Penja pepper was labeled in the framework of a programme funded by the French Agency for Development. Cameroonian producers are producing it in great quantity, moreso when the pepper’s price rose from CFA2,500 to CFA14,000 per kilogram. This is a real opportunity for producers whose 300 tons produced in 2015 was mainly exported.