engleski

Techical, techological and economic factors of growing peppers (Capsicum anuum l.) in the Donji Miholjac region

The experiment was based on single-year trial using a total of 1, 5 ha in the neighbourhood of Donji Miholjac city, on alluvial soils. Early varieties of spicy Szegedi 20 and hot Szegedi 178 peppers were grown. The soil, after shallow tillage, was prepared for manual seeding using hand hoeing, and after that low tunnel-type greenhouses have been set-up. The sowing was conduct three days after the fumigation. Sets of three transplants have been planted at each spot, which resulted in the plant density of 214.000 plants per ha. The harvest of physiologically mature fruit was conducted manually, i.e. when the red colour of the fruit developed, in September. 10 persons participated in the harvesting within the period of two days (20 hours in total). The resulting yield was about 12 t/ha (the total of 18 tones). The pepper fruits were dried in the "Univerzal" SD-78 dry kiln. The course grinding was done with a standard mill and fine grinding with the stone mill. From the 18 tones of dry fruit yilded on 1, 54 ha, 1.700 kg pepper powder was produced. The quality analysis results include both the laboratory (chemical) data and the professional opinion of the Department. Economic analysis of pepper production on this trial showed positive financial results. Considering that the pepper was planted on open fields and with low investments, fairly low production costs (4.609 kn - 606 € /ha), high yild value (20.070 kn - 2.641 € / ha)calculted based on the estimated yield of 400 kg/ha of pepper powder and market price of 50 kn - 6.58 e/kg, which finally resulted in the profit of 15.461 kn - 2.034 € /ha, proves that this is a highly profitable business. Other aspects of pepper production were connected to these figures. The high profitability of producing pepper powder is logical due to the large difference of the production costs (11, 48 kn - 1, 51 € /kg) and relatively high market price and low rentability limit of only 92 kg - 12, 1 € /ha. This is related with the fact that the higher food processing level, suitable technology and investments lead to a better financial results.

pepper ; yield ; quality ; agro-techology ; profit

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