The chili looks like anyone can grow, but..PaprikaFrom ming dynasty to 300 years now, yunnanPepper cultivationThe area is over 2. 8 million acres in the top three of the country, and few people really know it. The yunnan people play in the best of their lives, and the doors are hidden in technical details。
Why did you last 300 years
In chinbei county, the mong autonomous region of wenzhang, chili is grown from the end of ming dynasty to more than 300 years now. In 2023, 3,423,000 acres of pepper were cultivated throughout the county, yielding a total of 305. 2 million tons, bringing the total output to 2,419 million yuan. Choubei chili, nicknamed yunnan peppers, is the most stable source of income for local farmers。
Since 1954, chili is exported to hong kong, the united states, the united kingdom, germany, france and spain, and is a solid export-grade product. On domestic supermarkets and electrician platforms, the four words "choubei chili" are basically characterised by quality, with the highest frequency in the table of preparations for pepper powder and pepper sauce. For those who grow, chubei is the reference criterion。
Seeds and seedlings are the first step
The paprika seedlings in chubei usually take place between january and february, and the seeds are selected to be full of insect-free bulges of between four and six hours, with wet sheeting collected from 28 to 30 degrees of seeding, and then sprouts in two or three days before they reach the nursery. Don't take the old seeds from the year. They're much worse. A seedling can be planted up to five real leaves, 15 centimetres high, too early to warm, and too long to slow down。
The main areas of the yunnan chili production range from 500 to 2,000 metres above sea level in wenshan, zhao tong, boshan and kunming. The low-altitude areas were able to grow in mid-february, and the high-altitude areas were to wait for the second half of march, with a gap of one month and a full-season window. The seedlings began a week before the planting and moved to the sun for one or two hours a day, slowly adding to the sun all day long, allowing the seedlings to adapt to the outdoor environment and then go back down。
The earth and the fat don't make a half off spicy
The pineapple peppers like the sandy border soil with a ph of 5. 5 to 6. 5 ideal. One acre of manure is used to add between 1,500 and 2,000 pounds to three centimetres of manure, and 25 centimetres of soil is evenly thrown into the ground. Where the soil is too adhesive, it has to be mixed with river sand or torn apart, otherwise the rain will become mud ponds, the paprika roots will rot in a bubble, the whole leaf will turn yellow and the production will be lost significantly。
Go after the weight score three. Don't hit it all at once. One week after planting, a pound of water and 10 grams of urea will be used to root the leaves away; the phosphate fertilizer will be filled once during the flowering period, and the phosphate will remain stable; and the potassium fertilizer will be followed up once more before the color changes, both spicy and sugar. Water is poured out of ditches, not through the roots, otherwise it is prone to tubular decomposition and the whole tree is destroyed。
The water must be protected from natural diseases
The peppers are afraid of flooding and drought, and three centimetres of the earth are dry and watered, so that they can be watered at once and not by day. During the rainy season between june and september, the wenshan area had to be pre-planted and drains had to be opened early, leaving a distance of 50 centimetres too close. When the sun is above 35 degrees in the day, the sun is covered, the hot peppers are too tanned, the peppers are slowly synthesized, they are not spicy, and the purchase price falls。
The worst enemies of the rainy season are diseases of disease and asymptomatic disease, especially in the low-altitude areas of wenshan and paoshan. The soil is sterilised with multibacterium prior to planting and is prevented from being sprayed every 10 to 15 days. The leaves were found to have yellow-coloured plasters, which were cut off on the same day and thrown out of a bag with a sick branch, and sprays focused on the back of the leaves. Don't wait for the mass infection to start. It'll be almost all season。
Taking and processing determine profits
Paprika and paprika were collected in two stages, two or three days short and double the sale price. At the time of maturity, the skin was brightened, the hand was hardened, and it was taken off for the sale of peppers; from nine to ten, the skin was red, the seeds darkened and the sun dried the powder, with the highest rate of oil. When picking, the handle of the fruit is wrinkled with your hand, never pull it hard, pick one wound, and then the wound doesn't work, and the output drops by 30%。
The tanning peppers are sifted with bamboo for ventilation, with two fingers in the right depth, which is rolled over three or four days, and then powdered up to less than 12 per cent of the water content. There are a number of chili-processing cooperatives in chubei, which buys between $4 and $6 per pound, sells dry pepper to 12 and 15, and up to $25. Process profits have tripled, and many farmers have earned almost half of their income from this step。
The big business behind chili
In yunnan, over 2. 8 million acres are cultivated, the third highest in the country. With the exception of chube, de hong is 400 times spicy for millet, the country is the first country to build rice spicy water, and pummy's spicy head is much larger than the sunflower seeds, but the spicy taste is not weak. The more variety there is, the more the product ends can produce, the more peppers, chili sauce, chili oil, and peppers, the longer the chain。
In the last two years, peppers have been used in lipstick and food colours, and yunnan pu ma, liang and yu creek have begun to grow industrial peppers on a scale that does not seek spicyness but only colour content. There's a cold knowledge: spicy isn't spicy, it's pain. The brain thinks you're hurt, so you get addicted. Spicy enough not to pour water, paprika is insoluble in water, and a glass of ice milk works best。
Which part of your chili is the most painful? Let's talk about your experience in the comment section, and if you think it's useful, you're going to go to your friends who want to grow pepper。
