Product Intelligence

Bell Pepper

Similar Names
Capsicum annuum var. grossum
Sweet Pepper
Top Producer
Bangladesh
0401 Chillies and peppers, green
Top Exporter
India
090420 Capsicum or Pimenta, dried, crushed or ground
Top Importer
United States
090420 Capsicum or Pimenta, dried, crushed or ground
Wholesale Prices
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$ 1.46 per kg
+0.2%
Aug, 2019
Apr 8
Aug 19
Product Intelligence of Bell Pepper

Definitive Guide to Bell Pepper

Everything you need to know about the basics, production, export and import of Bell Pepper.
Product Description
General Information

- Capsicum Annuum

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Contributed By
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Adan Rodriguez
General Information

*07096010

Edible Vegetables and Certain Roots and Tubers - Fruits of the Genus Capsicum or of the Genus Pimenta - Sweet Peppers


*07096091

Edible Vegetables and Certain Roots and tubers - Fruits of the Genus Capsicum or of the Genus Pimenta - Other - Of the Genus Capsicum, for the Manufacture of Capsicin or Capsicum Oleoresin Dyes 


*07096095

Edible Vegetables and Certain Roots and Tubers - Fruits of the Genus Capsicum or of the Genus Pimenta - Other - For the Industrial Manufacture of Essential Oils or Resinoids


*07096099

Edible Vegetables and Certain Roots and Tubers - Fruits of the Genus Capsicum or of the Genus Pimenta - Other - Other


*09042110

Coffee, Tea, Mate and Spices - Pepper of the Genus Piper; Dried or Crushed or Ground Fruits of the Genus Capsicum or of the Genus Pimenta - Fruits of the Genus Capsicum or of the Genus Pimenta - Dried, Neither Crushed nor Ground - Sweet Pepper


*09042190

Coffee, Tea, Mate and Spices - Pepper of the Genus Piper; Dried or Crushed or Ground Fruits of the Genus Capsicum or of the Genus Pimenta - Fruits of the Genus Capsicum or of the Genus Pimenta - Dried, Neither Crushed Nor Ground - Other


*09042200

Coffee, Tea, Mate and Spices - Pepper of the Genus Piper; Dried or Crushed or Ground Fruits of the Genus Capsicum or of the Genus Pimenta - Fruits of the Genus Capsicum or of the Genus Pimenta - Crushed or Ground


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Contributed By
image
Adan Rodriguez
General Information

- Italian or Sweet Italian Peppers, are among the most commercialized varieties, particularly in the European market.

- They are elongated, narrow and pointy.

- Green is their predominant color, but can turn red when they reach maturity.

- They are tolerant to cold weather.

- California Peppers are very vulnerable to cold temperatures. Therefore, their production is among the first of the season.

- California Peppers are short, square shaped on the base, and with height similar to their width. Their flesh is relatively thick.

- They can be found in green, yellow and red color varieties.

General Information

- Lamuyo Peppers are large, square on their base, and with thick flesh.

- Lamuyo peppers have different sub-varieties, and some of them can reach the 400gr in weight.

- They are less vulnerable to cold temperatures than other varieties.

- Lamuyo are predominantly found in green and red, but can also be found in yellow in some sub-varieties.

General Information

[US]

- 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. Size. The diameter of each pepper shall be not less than 3 inches and the length of each pepper shall be not less than 3-1/2 inches. Color. Any lot of peppers which meets all the requirements of this grade, except those relating to green color, may be designated as “U.S. Fancy” with the characteristic color specified in connection with this grade, provided that at least 90 percent of the peppers show any amount of the specified characteristic color, and provided further, that if the peppers fail to meet the color requirements of either “U.S. Fancy” or “U.S. Fancy (color specified),” they may, when requested, be designated as “U.S. Fancy Mixed Color”.


- 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. Size. Unless otherwise specified, the diameter of each pepper shall be not less than 2-1/2 inches and the length of each pepper shall be not less than 2-1/2 inches. Color. Any lot of peppers which meet all the requirements of this grade, except those relating to green color, may be designated as “U.S. No. 1” with the characteristic color specified in connection with this grade, provided that at least 90 percent of the peppers show any amount of the specified characteristic color, and provided further, that if the peppers fail to meet the color requirements of either “U.S. No. 1” or “U.S. No. 1 (color specified),” they may, when requested, be designated as “U.S. No. 1 Mixed Color”.


- 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. Color. Any lot of peppers which meet all the requirements of this grade, except those relating to green color, may be designated as “U.S. No. 2” with the characteristic color specified in connection with this grade, provided that at least 90 percent of the peppers show any amount of the specified characteristic color, and provided further that if the peppers fail to meet the color requirements of either “U.S. No. 2” or “U.S. No. 2 (color specified),” they may, when requested, be designated as “U.S. No. 2 Mixed Color”.


[Europe]

- Sweet peppers are classified in three classes, as defined below:


- ‘Extra’ Class. Sweet peppers in this class must be of superior quality. They must be characteristic of the variety and/or

commercial type. They 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 presentation in the package.


- Class I. Sweet peppers in this class must be of good quality. They 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 their 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 shrivelling not exceeding 1/3 of the surface damaged peduncle and calyx, provided the surrounding flesh remains intact. 

- Processed Bell Pepper refers to the vegetable that undergoes a manufactirng process before its consumption.

- During this process, the shape, form, texture or taste may be modified in order to produce a slight or considerably different product.

- Processed Bell Peppers include: Canned, Preserved, Dried, Frozen, or any product which main ingredient is Bell Pepper.

- Fresh Bell Peppers refers to the vegetables that are consumed in their natural state, without undergoing any manufacturing process that changes the original properties (shape, taste, size, chemical composition).

General Information

- 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 be controlled. 

- Fertigation practices. This is important for some varieties as they are not as resistant as others.

General Information

- Production volume

- Demand and Supply of specific varieties

- Competition among producers

- Production costs and cost optimization

- Changes in comsumption

Production
Intelligence on global production published on Tridge are based on the statistical data provided by UN FAO: Food and Agriculture Organization. We follow the FAO Code scheme of our data source and assign each page with its most closely associated FAO Codes.
This page is associated with the following HS Codes:
- 0401 Chillies and peppers, green
FAO Code 0401 Chillies and peppers, green
Export
Intelligence on global imports and imports published on Tridge are based on the statistical data provided by UN Comtrade: International Trade Statistics Database. We follow the HS Code scheme of our data source and assign each page with its most closely associated HS Codes.
This page is associated with the following HS Codes:
HS Code 090420 Spices; fruits of the genus capsicum or pimenta, dried or crushed or ground
Import
Intelligence on global imports and imports published on Tridge are based on the statistical data provided by UN Comtrade: International Trade Statistics Database. We follow the HS Code scheme of our data source and assign each page with its most closely associated HS Codes.
This page is associated with the following HS Codes:
HS Code 090420 Spices; fruits of the genus capsicum or pimenta, dried or crushed or ground

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