Dried Chili Pepper from Myanmar [Burma]

History

Chili cultivation in Myanmar has a long-standing history, especially in central regions. Farmers have traditionally grown chilies for local consumption, but in recent decades, exports have become increasingly important. The industry has diversified to include multiple varieties suited for foreign markets.

Production Regions

• Mandalay Region: Especially Kyaukse Township, one of the largest production zones.
• Magway Region: Known for high output, particularly in Minbu District.
• Ayeyawady Region: Important for both volume and variety.
• Shan State and Sagaing Region: Expanding areas of production, with recent increases in cultivation initiatives.

Growing Conditions

• Altitude: Grown in lowland and some upland zones.
• Climate: Tropical monsoon climate with clear wet and dry seasons.
• Rainfall: Moderate; supplemental irrigation is common in dry periods.
• Soils: Alluvial and loamy soils dominate growing areas.
• Irrigation: Mix of rain-fed and irrigation-supported systems, especially in the central Dry Zone.

Harvesting Process

• Planting: Begins with the rainy season, generally in June-July.
• Harvesting: Manual picking every 15 days, usually lasting up to six months.
• Drying: Chilies are sun-dried until they reach suitable moisture content for storage or sale.

Cultivation Methods

• Farm Sizes: Mixture of smallholder and medium-sized farms.
• Cropping Pattern: Harvested multiple times in a season.
• Pest Management: Limited access to modern inputs; traditional methods prevail.

Supply Chain

• Farmers: Mix of independent farmers and cooperatives.
• Processing: Minimal; mainly sun-dried or mechanically dried in larger facilities.
• Logistics: Chilies are moved via road to border trade zones and urban collection centers.
• Traceability: Largely informal, though there are efforts to improve grading and packaging.

Local Logistics

• Transport: Truck-based transport to regional hubs and border points.
• Storage: Often stored in bulk in rural warehouses or by aggregators.
• Export Channels: Land routes to Thailand and China; occasional shipments via port cities.

Regulations and Certifications

• Governing Authority: Agriculture and export oversight handled by national ministries.
• Certifications: Basic phytosanitary certification for exports; certification schemes for quality are limited but expanding.

Quality Standards

• Grading: Based on color, size, and pungency.
• Moisture Content: Typically reduced to less than 10% for long-term storage.
• Defects: Export quality demands low breakage and absence of foreign materials.

Trade Terms

• Exports (2023): Around 23,000 metric tons with major destinations in Asia.
• HS Codes: Typically classified under 0904 (dried, crushed, or ground).
• Export Markets: Thailand, China, and South Korea lead in volume purchases.

Environmental Impact

• Water Use: Moderate, especially in irrigated central regions.
• Sustainability: Efforts include water management and crop rotation, though adoption remains limited.
• Chemical Inputs: Usage is relatively low due to cost and limited access.

Social Impact

• Rural Livelihoods: Key source of income in central Myanmar.
• Employment: Labor-intensive harvesting provides seasonal jobs.
• Gender Roles: Women are active in planting, harvesting, and drying stages.

Uses

• Local Markets: Central to cooking and preserved spice mixes.
• Industrial Processing: Ground into powder or used in pastes for food manufacturing.
• Exports: Popular in neighboring countries’ spice and seasoning industries.