Chili: A Hotter Business

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
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•
•
•
•
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
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•
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•
•
Farmer
Trader/ consolidator
Trading Center
Wholesaler
Distributor
Market
• Retailer
• consumer
Lipa, Batangas
Tanauan, Batangas
Divisoria
Commonwealth
On a good day
•
•
•
•
•
•
•
Farmer
Lipa, Batangas
Consolidator
Trading Center Tanauan, Batangas
Wholesaler
Divisoria
Distributor
Wet Market
Retailer
Consumer
130
160
190
220
260
300
On a bad day
•
•
•
•
•
•
•
Farm
Consolidator
Trading Center
Wholesaler
Distributor
Retailer
Consumer
Lipa, Batangas
Tanauan
Divisoria
Wet Market
40
50
60
80
100
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