Italian peppers are available in supermarkets practically 12 months a year. Though, even if production can be guaranteed the whole year round, there are some periods during which it is reduced to a minimum because of the climate.
Giovanni Antonio Orioli, Pepper Sales Specialist for seed multinational Nunhems, explains that, "above all, we must distinguish between greenhouse and open field productions. As regards the latter, harvesting starts at the beginning of August and, weather permitting, the produce is available on the market until November. If cold weather arrives early, supply could stop in the second half of October. Produce coming from greenhouses in the South and in Sicily arrives after then."
"Anyway, during the open field production period we can also find greenhouse produce from Campania and the Centre-North, where peppers are already available in June-July. Greenhouse produce is available during the whole summer, and therefore is overlapped with open field production."
As referred by Orioli, greenhouse crops in the Centre-South are removed only at the end of October-November. "In other areas, late greenhouse transplants are carried out, just as happens in July in the Metapontino plane, where the product is still currently available. There are also areas, like Sicily, where plants are planted in Autumn and harvested during Spring."
Pepper production is concentrated mainly in the Southern regions, especially in Sicily and Puglia, followed by Campania and Lazio. The product is cultivated also in other regions i.e. Calabria (open field), Veneto and Piedmont (greenhouse), Sardinia and Umbria (open field), though only to a limited extent
"Generally, it's a species that is cultivated everywhere. We are talking about the Lamuyo variety i.e. the classic square/oblong red or yellow pepper, which is the most common and widespread."
Pepper fruit are also distinguished as half-long, three-quarters-long and square. The former two are cultivated mainly in Southern Italy, whereas the North tends to prefer half-long and square ones.
"It's always difficult to make an estimate about volumes, but generally we are talking about approximately 400,000 tons per year. I think that, though we still don't have a definitive picture as the campaign is still running, this year production should be lower. This drop has already been registered in greenhouse cultivations."
As regards exports, Orioli points out that, "we must say that Italy is a country selling at a national level and most of the production, especially the open field one, is destined for processing. Companies sell processed products, especially grilled peppers, under their own brand to chains and catering companies."
"Italy actually imports more peppers than it exports. We used to be mainly exporters and there were more cultivated surfaces. Then, because of the crisis, but also because of technical and commercial problems, surfaces shrank and concentrated on those companies with high commercial and technical-agronomic competence. They are producers who have specialised in cultivation techniques, but who have also become salesmen, or there are good producers who hand their produce to well-organised commercialisation systems."
"If we keep in mind that most of the production is concentrated during summer, I think that the main part is destined to processing companies. If we must talk about exports, I would say that we are talking about processed produce destined to North European countries."
"As far as competition goes, currently Spain is the main European producer."
"What's positive is that, because of the versatility of peppers, consumption of both fresh and processed produce has increased and cultivated surfaces remain more or less constant. Usually, those producing peppers in Italy are professionals who cultivate it every year."
As most of the production is destined for processing, according to the expert, Italians are turning towards ready or semi-ready products, meaning they mainly eat IQF of ready to eat products. "Italians prefer the Lamuyo variety, though there are also some areas which prefer Corno di Toro, friariello, torpedo and other types of peppers."
Cultural and phitopathologic problems of peppers in Italy
"There are numerous phitosanitary problems even though, thanks to the introduction of hybrids, new varieties are available that enable us to control such pathogens. I am talking especially about viruses like that transmitted by thripidae, the vector of the Tomato Spotted Wilt Virus. Another problem is represented by the CMV (Cucumber Mosaic Virus), which is transmitted by aphids and which we manage to control, thanks to hybrids with intermediate resistance."
Thanks to research, we currently at least manage to meet the needs of a demand which is sensitive to the problems we have on field.
As regards future expectations, the hope is that the species will continue to grow. "It's what we all hope for, because consumer interest has changed thanks to the great versatility of the produce."
"In addition, greenhouse and on field producers are more and more specialised. Thanks to the introduction of innovative techniques, the latter manage to produce more and for a longer period of time. Anyway, both types of cultivations have improved the quality and health of fruits.
Contacts:
Giovanni Orioli - pepper sales specialist Nunhems
Email: [email protected]