You're my pimiento : production, processing and marketing of sweet pepper (Capsicum annuum L.) / by Glecy P. Bartolome and Kimberly I. Castillo.

Enterprise Development Project (Bachelor in Agriculture Entrepreneurship--Crop Production) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

CASTILLO, KIMBERLY 1. AND BARTOLOME, GLECY P. You're My Pimiento: Production, Processing and Marketing of Sweet pepper (Capsicum annuum L). Bachelor in Agricultural Entrepreneurship major in Crop Production. Cavite State University, Indang, Cavite, April 2016. Adviser: Carlos N. Rodil.
Primarily, the project was conducted at Buna Cerca, Indang Cavite with a capital of P26,983.00. It aimed to apply agribusiness principles and new techniques in managing a sweet pepper enterprise including the production, processing and marketing. Moreover, the project intended to enhance the skills of the entrepreneurs in producing high quality
of fresh fruits.
The project was laid out in ten plots with 1,000 sweet pepper plants. The variety of sweet pepper that was planted was Sultan F 1, it has strong pest and disease tolerance to bacterial spot and bacterial wilt. The project was operated as a partnership business.
Pre-production activities includes purchasing of seeds and other materials, compost, fertilizers, pesticides, seed trays, plastic mulch, galvanized iron wire (# 12), vinegar, processing and packaging materials. Then, the preparation of land, plots and
mulches, including bamboo sticks were also vital.
Preparation of holes, application of inorganic fertilizer, planting, staking, watering, weeding, spraying and making drainage holes were the main production activities that was done in sweet pepper production.
During production, we observed that it was not easy to cultivate and manage the
sweet pepper plants panted on a 500 sq.m piece of land. The area was first cleared and then covered with mulch before planting commenced. Application of fertilizer was done once a week from December to January, and the spraying of pesticides was done twice a week to control pests and prevent the spread of diseases. Watering of plants was done every day to ensure the optimum soil moisture of the plot. Harvesting of sweet pepper fruits took place 55 to 60 days after planting. The estimated yield per plant was 0.45 grams. Packaging and sorting was done immediately after harvest. The packed sweet pepper fruits were sold at P 70.00 - P 100.00 per kilogram at Amadeo Public Market and Silang Market. Other parts harvested were packed 1/4 kilo per plastic and was sold at P35.00 (120.00/kilo) to Cavite State University faculty and staff as well as food establishments. Small quantities of fruits were sold to sari-sari store at P 100.00 per kilo.
The processing of cheese pimiento was conducted at Amadeo, Cavite .The entrepreneurs bought the ingredients from Waltermart at Manggahan, Gen.Trias, Cavite. The entrepreneurs produce 50 bottles of cheese pimiento sold at P 100.00 per bottle in stores at Amadeo, Cavite.
The entrepreneurs encountered some problems that affected the quantity and quality of the production of the project. However, it did not cause them to lose their determination instead it inspired them to look for ways on how they can improve and manage their project by thinking out of the box. They researched for various methods and were able to successfully control the pests and diseases that lead to the success of the project.
The operation cost for the entire four-month period of sweet pepper production was P26, 983.00 with a net of income P 16,852.00. Return on investment was computed at 62.46%. At the end of the project, the entrepreneurs understood how hard the entire production was. Managing a sweet pepper production and processing enterprise was not as easy as they thought it would be but it was a new and rewarding experience that they were so proud of. They realized that crop production business requires time, effort, patience, good practices, knowledge and expertise pertaining to the crop of

Submitted copy to the University Library. 02/14/2017 EDP-396