PEPPERS

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Mexican Peppers are among the top in the world ranking of exports of this crop. During 2018, a volume of more than 150 thousand tons was exported for a value greater than 153 million dollars. Equivalent only to 29% of national production.

Currently, the main destinations for Mexican Peppers are the United States, followed by Canada and Guatemala. But this crop is increasingly notorious and international demand has grown in over 20 countries in America, Asia and Europe. 

According to official Mexican sources, it is estimated that production could increase up to 60% in the next 10 years.

There is usually the misconception that different colors of peppers indicate different stages of fruit ripening, when the reality is that yellow peppers are a different variety than green or red ones.

The red and yellow peppers have a slight sweet taste, while the green ones tend to be a little more bitter; They also have several nutritional qualities, as they provide vitamins C and B6, they are a great antioxidant due to their beta-carotenes and vitamin E, and they also have a large amount of lycopene, which makes them anticancer because it fights free radicals that damage our body.

They can be eaten fresh, cooked or as condiments in dishes from various gastronomic cultures. In the industry, a great variety of products are made and in addition to fresh, they are sold frozen, dehydrated, pickled or canned; they are found in pasta or a wide variety of sauces. They are also used as a raw material to obtain colorants and resins for industrial purposes.

For these and more reasons, peppers have excellent commercial potential.