BLACK PEPPER CULTIVATION-ESWAR

7/28/2019 BLACK PEPPER CULTIVATION-ESWAR

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Production of rooted cuttings

Normally runner shoots from high yieldingand healthy vines are kept coiled on woodenpegs fixed at the base of the wine to preventthe shoots from coming in contact with soiland striking roots.


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The runner shoots are separated from thevine in Feb to March,

After trimming the leaves, cuttings of 2 to 3nodes are planted either in the nursery bedsare polythene bags filled with fertile soils.


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Adequate shade is to be provided andirrigated frequently.

The cuttings will strike roots and will becomeready for planting May to June


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RAPID MULTIPLICATION

A technique developed in Sri lanka hasbecome popular in India.

In this method a trench of 0.75 mts deep and0.30 mts wide having convenient length ismade.

The trenches are filled with rooting medium


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Split halves of bamboo with septaor split halves of PVC pipes having1.25 to 1.50 mts length and 8 to 10cms diameter provided with plasticsepta at 30cms intervals are fixedwith 45 degrees angle on a strongsupport.


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The bamboos can be arrange touching oneanother.

Rooted cuttings are planted in the trench @one cutting each for one bamboo or PVCpipe split.


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The lower portion of the bamboo are filledwith a rooting medium and the growingportion is tied to the bamboo or PVC pipesplit in a such a way as to keep the nodespress to the rooting medium.

The tying could be done with dried bananasheath fiber.


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The vines are irrigated regularly.

As the vines grow filling up the bamboo or PVC pipe splits with rooting medium are to becontinued regularly.


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Add the nutrient solution for rapidgrowth.Urea 1kg,SSP 0.75 kg,

MOP 0.50kg ,MGSO4 0.25kg in 250 lts of water.The solution is applied @ 0.25 lts for

vine.


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When the vine reaches the top the terminalbud is nipped off and the vine is crushed atabout three nodes above the base, toactivate the auxiliary buds.

After about 10 days each vine is cut at thecrushed point and removed from the rootingmedium and each one is separated.


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The nodal cutting with the bunch of rootsintact is planted in poly bags should be kept

filled with pot mixture.

Care should be taken to keep above the soil.

The poly bags should kept in a cool humidplace or should be covered with thinpolythene sheet to retain high humidity.


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The buds start developing in about threeweeks when the poly bags can be removedand kept in shade.

By this method multiplication is quite rapid


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Shade and Shade regulation:

In India and Sri Lanka, pepper is grown under shade.

However , the shade should be partial only.

Intense or thick shade will results in poor flowering and fruiting, besides favouring theincidence of Pollu -Flea beetle..


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Therefore, the shade is regulated by loppingthe branches of standards.

The standards are pruned to a height of 6 mtduring April May


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Training and Pruning of Pepper vines

As the cuttings grow, the shoots are tied tothe standard at 30 cm interval, as often as

possible.

The vines are trained up the support to giveone main shoot and two lateral orthotropicshoots.


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These are pruned regularly to encourage thedevelopment of lateral fruiting branches,

but theses lateral branches should not be tied

to the support, as this would discourage thebushy side growth.


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How the pruning is done


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The vines are first pruned back

to 15-20 cm from the groundlevel, when they developed to8-9 nodes length.


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Second pruning is done, whena further 9-10 nodes have beenproduced, to a height of 3-4nodes of the previous cut.


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In this way vines are pruned 7-

9 times until they reach the topof the support about 3m high


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When this is achieved, the terminal

growth of vine is arrested by frequentpinchings.

The lower portion of the vine is keptclean and unbranched at least a meter from the ground level


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ManuringPepper is a perennial vine and ismaintained on the same piece of landfor over 20 years.

Soil fertility and consequent decline inyields.

Hence, judicious and regular manuringis very essential to get good yields,particularly when pepper is raised as a

pure crop.


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Ten kg of FYM or compost, 100 g N, 40 gP205 and 140 g K2O per vine per year are tobe applied to vines of three years and above

in two split doses in April-May and August September.


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During the of planting 1/3 of the above doseand in the second year 2/3 of the above dosemay be applied.

Manures and fertilizers are applied aroundthe vines at a distance of 30 cm and forked

into the soil.


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Lime may be applied @ 500 g per vineduring April in alternate years,preferably after the receipt of summer showers.

In case of mixed cropping, with arecanut and coconut, fertilizers andmanures applied to the main crop areshared by pepper vines also.


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Intercultural practices

Pepper is raised as a rainfed crop.

Therefore the land should be properlycultivated to conserve moisture in thesoil.

Wedding must be regular.


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Two diggings are given, one during May-June and the other in October November and finally earthed up.

Growing cover crops like Calapogoniummucanoides, Mimosa invisa arerecommended in pepper gardens, particularly

on slopes


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Harvesting

The pepper vines are allowed tobear fruits from the third year of planting.

The Vines flower from May June.


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Harvesting to done fromNovember to February in the plain

and January to March in the hills

The fruits takes 6-8 months fromflowering to ripening stage


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Whole spikes are harvested.

Spikes are harvested at weekly or 10 days interval,

over a period of 2-3 months.


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Yield

An adult vine yields annually 0.5 1.0 kg of dried berries under Indian

conditions, depending upon thevariety, management and area of cultivation.


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Pepper vines attain full bearingstage in the 7th or 8th year

after planting and 19th 20thyear may be considered as the

best period.


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Sterile black pepper shoot
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Pepper with unripe fruits


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Pepper plant growing on a support tree
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Flowering pepper


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Unripe Pepper fruits and leaf


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Pepper Flower


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After 25 years, the yields begin todecline, and replanting has to bedone thereafter.

The average yield of commercialblack pepper varies from 110 to335 kg per hectare at the age of 10thyear.


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Processing of peppers

Two main products are made out of pepper

Black-- white pepper.

The methods of processing the two differ.


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Almost all the produce in India isprocessed into black pepper

only a very limited quantity is

converted into white pepper


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Black pepper is used directly as a spice

Also for the extraction of pepper oleoresin and oil

white pepper is exclusively used asdried spices and medicinally .


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Black pepper

It consists of fully developed, but unripe,dried berries of pepper.

The harvested spikes are sun dried for 7-10days on cement floor or mats, until the outer skin becomes, tough, black, shrink and

wrinkled.


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Drying is carried till the moisture content getsreduced to 10-15%.

Then the dried berries are separated from thespikes by beating, or rubbing between thehands or trampling them under the feet.


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The out turn of dried black

pepper from green berriesvaries from 26 to 36%depending upon the variety


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White Pepper

This consists of dried ripe fruits withoutpericarp (skin).It is prepared by removing the outer-skinalong with the pulp before drying.


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White pepper is prepared by one of the twomethods

(i) Water steeping technique

(ii) Steaming or boiling technique.


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Water steeping technique


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It is a traditional and a slow method.

It involves five steps


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(a) Steeping

Spikes with fully ripe berried are filled ingunny bags and are steeped in flowing water for about 7-8 days.

During this steeping process, the skin getsloosened from the seed


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(b) Depulping

At the end, the berries are takenout and the skin with the pulp is

removed either by rubbingbetween the hands or by tramplingunder the feet .


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These depulped seeds are then

washed and cleaned with freshwater repeatedly (3-4 times)

(c) Washing


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The cleaned seeds are sun driedfor 3-5 days on cement floors or

mats, till they become white andthe moisture content gets reducedto 10-15%.

(d) Drying


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The dried sees are now dull white in colour,

They are further cleaned by winnowing and

polished by rubbing with a cloth.

The percentage of recovery of

white pepper is about 25% or ripeberries.

(e) Polishing


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This is an improved and quick methoddeveloped at CFTRI, Mysore,

This involves 4 steps

(ii) Steaming or boiling technique


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Boiling:

Freshly harvested spikes(berries) are boiled for about 15minutes


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Depulping :

The boiled berries are thendepulped mechanically


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Bleaching:

The depulped berries are washedthoroughly to remove the pulp, if any, adhering to the berries and

then bleached with bleachingpowder .


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Sundrying :

The bleached berries aresundried for 2-3 days

Th i f i i i


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The main use of pepper is as a spice inculinary preparations, and in flavoring

processed foods.

In developed countries, Pepper is usedmainly for processing meat.

whole fruits of black pepper are addedpickles.


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Black pepper is mostly used for itscharacteristic aroma, and pungency.The aromatic odour of pepper is due to an

essential oil, while the pungency is due tooleoresin.


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Pepper consists of an alkaloid- Piperine

Piperine stimulates the flow of saliva andgastric juices and has a cooling effect.

In India, pepper is traditionally used inmedicine in several ways


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ESSENTIAL OILS


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ESSENTIAL OILS

Possible Uses : Aching muscles,

arthritis, chilblains, constipation,

muscle cramps, poor circulation,

sluggish digestion.

Constituents: Limonene, Pinene,

Myrcene, Phel landrene, Beta-

caryophyl lene, Beta-bisabolene,

Sabinene, Linalol , Pinocarveol ,

Alp ha, Terpin eol , Camp hene, Alp ha,

Terpenene.


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BLACK PEPPER CULTIVATION-ESWAR