What s in a Word Chile Used by the Chile Institute Chilli Used by the British Chili Used by most Americans but also refers to the dish The Chile Pepper Institute at the New Mexico State University uses the word chile and most chile enthusiasts have followed suite.
Types of Chile Sweet peppers Pungent peppers Hot peppers Super hots
What we grow Sweet peppers Bell Pepper, Makopa, plastic Pungent peppers Pang sigang, siling haba Hot peppers Labuyo, Taiwan Super Hots Habanero, Marusot, Demonyo
Sweet Peppers Bell pepper summer production, Greenhouse production Good price but growing is tricky Greenhouse investment is very high Makopa and Plastic Relatively easier to grow Has hi demand Cheap market value most of the time
Pungent Peppers Pangsigang Relatively easy to grow year round Demand is for fresh pods only Prices are quite stable
Hot Chile Peppers Labuyo Preferred by consumers Easy to grow Hard to harvest Hard to sort Difficult to handle Taiwan Easy to grow Easy to harvest Cheaper to grow
Super Hots New introduction Mostly used for processing Niche market Very good prospect for export Challenging to grow
How come chile farmers are poor Circuitous path to the consumer Farmer Trader/ consolidator Trading Center Wholesaler Distributor Market Retailer consumer Lipa, Batangas Tanauan, Batangas Divisoria Commonwealth
On a good day Farmer Lipa, Batangas Consolidator 130 Trading Center Tanauan, Batangas 160 Wholesaler Divisoria 190 Distributor Wet Market 220 Retailer 260 Consumer 300
On a bad day Farm Lipa, Batangas Consolidator 40 Trading Center Tanauan 50 Wholesaler Divisoria 60 Distributor Wet Market 80 Retailer 100 Consumer 120
Process Peppers Sweet peppers Only Makopa and plastic are used for processing. Bell peppers are exclusively used for Hi-end restaurants, hotels and some fast food chains Used mainly in the canning industry basically for tuna and sardine canning. Main market and growing area is Mindanao The rest of the country produces for the fresh market
Process peppers Hot peppers are mainly sold for fresh consumption or also called table use. A miniscule amount is used by chile sauce manufacturers Taiwan is the preferred variety because of easier handling, quality of pods and cheaper prices Labuyo is considered a luxury pod in the RP
Our best bet for export Semi processed chile peppers such as mash, puree and dried chile peppers of the frutescens and chinense species Hot sauces of the same species mentioned above
World Wide Branding We don t have a peg for the world market like what other countries have. The present crop of hot sauces are basic, insipid and lack character. Except for a few Most mimic Louisiana type hot sauce
U.S.A. Louisiana type hot sauce Made from Tabasco chiles, cayenne or a mix of both. Fermented with salt Cooked strained with vinegar
ASIA Thailand Siracha hot sauce China garlic chile sauce and chile black bean sauce and chile Oil Indonesia Sambal Korea Gojuchang India - Achar
CARIBEAN Scotch bonnet pepper sauce Made with scotch bonnets, tropical fruit, vinegar, limes and spices Ti- Malice Made with Habaneros, scotch bonnets, onions, limes and oranges
AFRICA Harrisa Coarse ground chiles, oregano, cummin, coriander and olive oil Schug - red chilies, green chilies, and sometimes tomato, plus some garlic and coriander Shatta Chilli, Parsley, coriander, tomato and olive oil
PHILIPPINES We don t have a national identity but there are a few potential products Sinamak a pique od chiles, galanggal, garlic and ginger Pinakurat a Pique of ground chile and other powdered spices
PHILIPPINES OTHER POTENTIAL PEGS Labuyo or wild chiles Marusot or demonyo chiles Other super hots
Bad Boy Tikboy
Garapal
Top Rack
Hot Mama
Isi Panini
Boy Tonios