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Product General

Bell Pepper Guide

Oct 22, 2021
Edited by
Seujin Jang
image
HS Code: 070960 - Vegetables; fruits of the genus capsicum or of the genus pimenta, fresh or chilled
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FAO Code: 0401 - Chillies and peppers, green
Top Exporter
2020
MX flagMexico
Top Importer
2020
US flagUnited States
Top Producer
2020
CN flagChina
Export Value
2020
6.19BUSD
1Y +8.09%
Import Value
2020
6.14BUSD
1Y +7.04%

Key varieties

What are the common varieties of bell pepper?

Bell peppers don't come in just red and green anymore - yellow, orange, and even purple bell peppers are fairly commonplace.

  • Cherry Peppers - Sweet cherry peppers can be a bit spicy, which are mainly sweet little nuggets that taste like the appearance: condensed red peppers. The peppers are tasty raw as a poppy little snack. It is also good in salads or pickled.
  • Cubanelle Peppers - These long, thin peppers are a pale yellow-green when first grown but will darken and then turn red if left to fully ripen. Most are sold in the unripe state and used chopped as an aromatic for other dishes, or roasted and stuffed.
  • Green Bell Peppers - These are the peppers we, and so many others, grew up with, are grassy in flavor and super-crunchy in texture.
  • Italian Frying Peppers - These skinny, mild peppers are best when either sliced long and thin or chopped up and gently fried in olive oil.
  • Orange Bell Peppers - Like the sunny brethren, the yellow bell peppers, orange bell peppers are a bit less flavorful than red bell peppers but sweet.
  • Purple Bell Peppers - Purple bell peppers are less sweet than red, orange, or yellow bell peppers, but are definitely sweeter than green ones.
  • Red Bell Peppers - These are the most popular sweet peppers. Red peppers have a less grassy flavor than most peppers.
  • Roasting Pimentos (Pimentos) - Roasting pimentos are best for roasting, which tend to have a high sugar level, and roasting brings out the deep sweetness and silky smoothness.
  • Yellow Bell Peppers - Yellow peppers can be used much like red or orange peppers, which are similarly sweet but have a milder taste. 

Source: Types of Sweet Peppers

Mexico
Fresh Bell Pepper

Production Quality

What are the standards in classifying the quality of bell pepper in major countries/regions?

1. United States

- U.S. Fancy consists of mature green sweet peppers of similar varietal characteristics (except when more than one variety and/or color are marked on the container), which are firm, well-shaped, and free from sunscald, freezing injury, decay affecting calyxes, and/or walls, decay affecting stems, and from injury caused by scars, hail, sunburn, disease, insects, mechanical or other means.

- U.S. No. 1 consists of mature green sweet peppers of similar varietal characteristics (except when more than one variety and/or color are marked on the container), which are firm, fairly well-shaped, and free from sunscald and decay affecting calyxes and/or walls, decay affecting stems, and free from damage caused by freezing injury, hail, scars, sunburn, disease, insects, mechanical or other means.

- U.S. No. 2 consists of mature green sweet peppers of similar varietal characteristics (except when more than one variety and/or color are marked on the container), which are firm, not seriously misshapen, and free from sunscald and decay affecting calyxes and/or walls, decay affecting stems, and free from serious damage caused by freezing injury, hail, scars, sunburn, disease, insects, mechanical or other means.

2. Europe

- Extra Class. Sweet peppers in this class must be of superior quality, must have the characteristic of the variety and/or commercial type, must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality, and the presentation in the package.

- Class I. Sweet peppers in this class must be of good quality, must be characteristic of the variety and/or commercial type. The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality, and presentation in the package: a slight defect in shape, slight silvering, or damage caused by thrips covering not more than 1/3 of the total surface area, slight skin defects, such as pitting, scratching, sunburn, pressure marks covering in total not more than 2 cm for defects of elongated shape, and 1 cm2 for other defects; or dry superficial cracks covering in total not more than 1/8 of the total surface area slightly damaged peduncle.

- Class II. This class includes sweet peppers, which do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above. The following defects may be allowed provided the sweet peppers retain essential characteristics as regards the quality, the keeping quality, and presentation: defects in shape, silvering or damage caused by thrips covering not more than 2/3 of the total surface area, skin defects, such as pitting, scratching, sunburn, bruising and healed injuries covering in total not more than 4 cm in length for defects of elongated shape and 2,5 cm2 of the total area for other defects; or dry superficial cracks covering in total, not more than 1/4 of the total surface area blossom end deterioration not more than 1 cm2 shriveling not exceeding 1/3 of the surface damaged peduncle and calyx, provided the surrounding flesh remains intact.

United States
Fresh Bell Pepper

What are the factors that could affect the quality of bell peppers?

  • Temperature is an important factor in the production of high-quality bell peppers. Most varieties are highly vulnerable to weather conditions.
  • Cultivation method. Although open land and greenhouse farming can yield high-quality bell peppers, many countries prefer greenhouse farming due to the different elements that are controlled.
  • Fertigation practices. This is important for some varieties with lower resistance.
Mexico
Fresh Bell Pepper
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