나이지리아산 건조 고추

History

Chili cultivation in Nigeria dates back centuries, integrated into local food systems and traditional medicine. It became commercially important in the late 20th century, particularly in the northern belt, where favorable dry conditions and access to large markets encouraged expansion. Government programs have recently emphasized chili export development under broader agricultural diversification goals.

Production Regions

• Kaduna & Kano: Major chili-growing zones with export potential and processing hubs.
• Sokoto & Katsina: Ideal dry conditions for sun-drying and storage.
• Plateau & Bauchi: Increasing production driven by growing demand and access to irrigation.
• Benue & Nasarawa: Southern zones growing rapidly with improved seed access.

Growing Conditions

• Altitude: 300 to 1,000 m above sea level.
• Climate: Semi-arid to tropical savanna; long dry seasons ideal for post-harvest drying.
• Soils: Sandy loam and loamy clay, well-drained.
• Irrigation: Mostly rainfed; some irrigation in off-season cycles.
• Crop Cycle: 3 to 5 months depending on the variety and season.

Harvesting Process

• Harvesting: Hand-picked over several rounds once pods mature and turn red.
• Drying Methods: Predominantly open sun drying on bare ground or mats.
• Moisture Target: Reduced to 8 to 10% to ensure storability and shelf life.

Cultivation Methods

• Farming Structure: Smallholder dominated, with increasing cooperative organization.
• Crop Rotation: Often grown with maize, sorghum, or millet.
• Input Use: Generally low-input systems; fertilizer and pest control practices vary.
• Pest Management: Challenges include aphids, whiteflies, and anthracnose.

Supply Chain

• Producers: Tens of thousands of small-scale farmers in northern and central regions.
• Processors: Local traders dry, clean, and bag for market or export.
• Exporters: Mostly small and medium-sized firms; logistics improved near Lagos and Kano.
• Traceability: Limited; development of formal contract farming is underway.

Local Logistics

• Transport: Manual or truck-based movement to local markets and export warehouses.
• Drying Infrastructure: Mostly traditional; solar dryers and raised racks are being introduced.
• Export Ports: Lagos (Apapa and Tin Can), and Seme for regional trade.

Regulations and Certifications

• Regulatory Bodies: Nigeria Export Promotion Council (NEPC), NAFDAC.
• Certifications: Organic, HACCP, and GlobalG.A.P. offered through NGO or exporter support.

Quality Standards

• Moisture Content: Targeted below 10% for exports.
• Color & Pungency: Not yet standardized; varies by local seed type and drying method.
• Contaminant Control: Mold and aflatoxin testing are critical for premium buyers.
• Sorting & Grading: Manual, with growing investment in mechanical grading.

Trade Terms

• Exports (2023): Around 30,000 to 40,000 MT, mostly to West Africa and the EU.
• HS Code: 0904.21 (Whole, dried, not crushed).
• Top Export Markets: Ghana, Cameroon, Benin, UK, Netherlands, and UAE.

Environmental Impact

• Pesticide Use: Low to moderate; potential for organic certification.
• Water Use: Low, due to rainfed systems and efficient dry-season drying.
• Land Use: Rotational systems help prevent soil exhaustion in key belts.

Social Impact

• Rural Employment: Chilis are a valuable cash crop for smallholder households.
• Women’s Role: Women are heavily involved in harvesting, sorting, and market sales.
• Farmer Income: Provides critical dry-season income and contributes to household food security.

Uses

• Domestic Use: Cooking, sauces, stews, and local spice blends.
• Industrial Use: Ground chili powder for packaged spice mixes.
• Export: Whole dried pods and crushed chilies to regional and diaspora markets.