Pepper Production and Marketing in Ethiopia: An Intense Review

Pepper production in Ethiopia is the most ancient than the production of any other vegetable. However, Ethiopian share in the world production is insignificant and productivity is also incomparable. Therefore, this review paper is aimed to stipulate recommended agronomic and environmental conditions for red-pepper production and major challenges of red pepper production, productivity, and marketing in Ethiopia. The review result indicated that Ethiopians have strong attachment to dark red pepper, the fine powdered pungent product which is an indispensable flavoring and coloring ingredient in the common traditional sauce “Wot”. It also plays an important role in the national economy. It is an ‘annual’ plant which grows at altitude ranging from 1400 up to 2100 meter above sea level and requires 600-650 mm rainfall. Disease and unfavorable weather condition; lack of improved varieties; and non-use of recommended agronomic practices were among production constraints. Adulteration; low price and price fluctuation; and low-quality produce were among marketing constraints. Trainings on disease management practice, agronomic practices, input utilization and post-harvest handling; strengthening experts; research on breeding for new varieties; establishment and strengthening cooperatives; and a mechanism to control adulterations were recommended to enhance red-pepper production, productivity, and marketing.