Dried Chili Pepper Powder from Mexico

History

Chilies have been central to Mexican agriculture and culture for over 6,000 years. Dried varieties have played an important role in pre-Columbian trade and cuisine. Industrial processing and international exports began expanding in the mid-20th century, with large-scale production concentrated in northern and central states.

Production Regions

• Zacatecas & Chihuahua: High-volume growing zones with mechanized drying operations.
• Sinaloa & Nayarit: Suitable for hybrid production and export-focused farms.
• Puebla & Oaxaca: Known for traditional varieties like Pasilla and Mulato.
• Jalisco & Guanajuato: Mixed smallholder and commercial production, supplying fresh and dried markets.
• Baja California & Sonora: Increasing chili acreage with drip irrigation systems.

Growing Conditions

• Altitude: 500 to 2,200 m, depending on variety.
• Climate: Dry and semi-arid climates ideal for dehydration; tropical zones used for fresh chilies.
• Soils: Fertile, well-drained volcanic and loamy soils.
• Irrigation: Used extensively in commercial farming; rainfed in traditional systems.
• Crop Cycle: 4 to 6 months depending on cultivar and season.

Harvesting Process

• Harvesting: Manual picking at full maturity; multiple harvest rounds.
• Drying Methods: Sun drying for traditional varieties; hybrid farms use mechanical dehydrators.
• Moisture Target: 8 to 10% for commercial export.

Cultivation Methods

• Farming Structure: Blend of smallholder (traditional varieties) and industrial-scale farms.
• Crop Rotation: Frequently rotated with corn, beans, and tomatoes.
• Input Use: High-input (fertilizers, drip systems) in commercial areas; lower in heritage chili regions.
• Pest Management: Advanced integrated pest control in export farms; aphids and fungal diseases are key threats.

Supply Chain

• Producers: Thousands of farmers, with cooperatives for traditional chilies.
• Processors: On-farm or centralized dehydration, cleaning, and grading.
• Exporters: Specialized firms handle certification, packaging, and cold chain logistics.
• Traceability: Strong systems in place for major export varieties.

Local Logistics

• Transport: Cold trucks for some high-value varieties; dry bulk for others.
• Drying Infrastructure: Solar tunnels and forced-air dryers used commercially.
• Export Ports: Manzanillo, Veracruz, and Lázaro Cárdenas.

Regulations and Certifications

• Regulatory Bodies: SAGARPA, SENASICA.
• Certifications: USDA Organic, GlobalG.A.P., Kosher, Halal available for export lines.

Quality Standards

• Moisture Content: Below 10% for export.
• Visuals: Bright color retention, uniform size, minimal skin breakage.
• Contaminant Control: Pesticide residue testing and microbial load monitoring.
• Grading: Based on color, heat (Scoville units), and size.

Trade Terms

• Exports (2023): Estimated 100,000 to 120,000 MT, primarily to the US, Canada, and Europe.
• HS Code: 0904.21 (Whole, dried, not crushed).
• Top Export Markets: US, Canada, Guatemala, Germany, UK, and Japan.

Environmental Impact

• Pesticide Use: Moderate to high in intensive systems; eco-label options growing.
• Water Use: Drip irrigation helps reduce water intensity.
• Land Use: Traditional varieties are often grown on smaller, biodiverse farms.

Social Impact

• Rural Employment: Vital cash crop, especially in arid northern states.
• Women’s Role: Involved in harvesting, sorting, and small-scale processing.
• Farmer Income: High-value exports and niche chili types offer price premiums.

Uses

• Domestic Use: Sauces, stews (mole, adobo), traditional and regional cooking.
• Industrial Use: Powdered or paste form for seasonings and processed foods.
• Export: Whole pods, flakes, and crushed or ground dried chili.