Chili originated in Mexico and South America and was spread by Spain to Asia, where it was incorporated into local cuisines. In Malaysia, chili is popular among growers as a short-term crop, with the main producing states being Johor, Pahang, and Kelantan. Chili varieties like Kulai, MC4, MC5, MC11, and MC12 are recommended for their yields and disease resistance. Chili is grown through seed propagation and transplanting seedlings, with regular maintenance including fertilizing, pest and disease control, and harvesting based on maturity levels.

1. Chili

2. Origin & Distribution
 Originated from Mexico & South America.
 From Mexico, at the time the Spanish colony
that controlled commerce with Asia, chili is
spread rapidly into the Philippines and then to
India, China, Korea and Japan. They were
incorporated into the local cuisine.

3. Origin & Distribution
 Malaysia, 2000: hectarage 3265 Ha with
production of 30000mt.
 Main producers:
i. Johor – 846 Ha
ii. Pahang – 536 Ha
iii. Kelantan – 443 Ha
 Fruit vegetable popular among growers.
 Short term crop ( 2 ½ months maturity period )

4. General
 The pungent principle of chilies is capsaicin,
C18H27NO3
 3 types:
 Bell chili
 Sweet chili
 Hot chili
 Major uses:
i. Fresh chilies – Green / Red
ii. Processed – Puree / Dried powder / Sauce

5. Scientific Classification
 Family : Solanaceae
 Genus : Capsicum
 Species : annum
 Scientific name : Capsicum annum
 Common name : Chili, cili, lada, cabai

6. Scientific Classification
 2 species can be distinguished as follows:
 Capsicum annuum
 Capsicum frustescens

7. Capsicum annuum
 Plants usually annual.
 Fruits are borne single, large.
 Chilies, red and green bell pepper.
 Sweet & non – pungent.
 C10 is consumed fresh.
 C1, C2, Seri Lombok, Cilibangi 3 & Cilibangi 4 are
processed into sauce or dried form.

8. Capsicum frustescens
 Plants usually perennial.
 Tiny fruits that are borne in groups.

9. Climate
 Annual rainfall = 1500 – 2000 mm
 Temperature = 20 – 33̊C
 Topography = up to 500 m above the sea
level.

10. Soil
 Chili can grow well in many types of soils including
marginal soils such as peat, BRIS and tin – tailings.
 Deep soil ( > 25 cm )
 Slope = 0 – 6̊
 High organic matter content.
 Good drainage
 Soil pH = 5.5 – 6.8

11. Varieties
 Some of the recommended varieties such as:
Clone Plant Height
(cm)
Fruit Length
(cm)
Fruit
Weight (g)
Hot Level Yields (mt / ha )
Kulai 70 – 80 10 – 15 7 – 10 Very High 15 – 20
MC 4 60 – 70 7 – 10 10 - 15 Medium 12 – 20
MC 5 100 – 200 10 – 15 10 - 15 High 15 – 25
MC 11 85 – 110 8 – 10 7 – 10 High 17 – 24
MC 12 60 -80 10 - 13 12 - 14 High 15 - 29
MC 4, MC 5, MC 11 AND MC 12 chili clones are resistant to
anthracnose disease while Kulai is moderately resistant.

12. Propagation
Planting Materials:
 Planting material of chili is by using seeds (sexual
propagation).
 200 – 300 g / ha
 Imported hybrid seeds – RM 4000/ kg
 Seeds are sown in nursery before being transplanting out.
 Types of nursery:
 Beds nursery
 Polyethylene bags
 Trays nursery
 Box nursery

13. Types of Nursery
 Beds nursery
 For large scale cultivation.
 0.9 m width x 7.5 m length x 7 cm height.
 5 cm between row & 2 cm within row.
 Polyethylene bags nursery
 Polybags size 11 cm x 15 cm.
 Maximum absorption of fertilizers.
 Costly.

14. Types of Nursery
 Trays nursery
 60 cm length x 30 cm width x 10 cm height can
hold 100 seedlings.
 Medium used - 3 soil : 1 sand : 1 organic
fertilizer

15. Propagation Method
Seeds preparation:
i. Hot water treatment at 50̊C for 30 minutes.
ii. Mix 3g Thiram / Benomyl (fungicide) with 1000g
seeds.
iii. Sow the treated seeds in the rich nutrient medium.
iv. Watering to be done.
v. Seeds will germinate after 3- 4 days.
vi. The germinated seedlings are kept in the nursery for
6 weeks before field transplanting.

16. Field Planting
Establishment:
 The area is ploughed and rotovated (15 – 20 cm depth)
 Liming is done 14 days before planting at 2.5 mt/ha of the
soil pH is below 5.0.
 Constant supply of lime is needed because the content of
available Ca, P & Mg in high acidity soil are reduced.
 Prepare beds measuring 1.2 m wide x 7.5 m long x 30 cm
height.
 Distance between 2 beds is 45 cm.
 The beds are covered with plastic mulch after a basal dressing
of organic matters

17. Transplating
 6 weeks old seedlings are transplanted to the bed.
 Transplanting process should be done in morning
& late evening.
 Recommended planting distance = 90 cm within
row x 120 cm between row (8570 plants/ ha)
 1 month after transplanting, the growing
seedlings need to be supported by using wooden
post / bamboos & string.

18. General Maintenances
 Mulching
 Reduce weeds germination.
 Retain soil humidity.
 Reduce soil erosion.
 By using dried grasses, coconut fronds.

19. Fertilizer Application
Soil Type Application Time
(W.A.P)
Type of Fertilizer Rate (mt / ha)
BRIS -1
2, 8, 14
Organic
12:12:17:2
10
2
Tin Tailings -1
2, 8, 14
Organic
12:12:17:2
20
3
Peat 2, 8, 14 12:12:17:2 2
Mineral -1
2, 8, 14
Organic
12:12:17:2
5
1.5

20. Pests & Diseases Control
Major Pest of Chili
Aphid, Aphis spp.
Crinkled leaves,
flowers aborted &
fruits distorted.
Thrips, Thrips spp.
Sucking plant’s sap,
crinkled leaves &
flower abort.
Fruit fly,
Bactrocera spp.
Larvae eat inner
tissues, mature and
ripe fruits abort.
Control measures: Spraying with Chlorpyrifos, Cypermethrin &
protein bait mixed with chemical.

21. Pests & Diseases Control
 Diseases control methods:
 Use resistant varieties.
 Treatment of the seeds with fungicide.
 Avoid injury to the seedlings during
transplanting.
 Pull out, dispose and remove infected parts.
 Chemical spraying with Captan & Mancozeb.
 Practice crop rotation.

22. Harvesting: Duration
 Chili plants generally start flowering 5 weeks
after transplanting.
 Crops will reach maturity 8 weeks (2 months)
after transplanting.
 Harvesting period can lasts up to 7 months
after 1st harvest.

23. Maturity Index
 Index 1: Immature
 Light green colour.
 Marketed as green chilies.
 Index 2: Slight mature.
 Dark green colour.
 Shiny.
 Marketed as red chilies.

24. Maturity Index
 Index 3: Near mature
 Red greenish / green reddish colour.
 Marketed as red chilies.
 Index 4: Mature
 Dark red colour (almost ripe).
 Still acceptable in market.

25. Maturity Index
 Index 5: Fully mature (ripe)
 Fully red in colour.
 Index 6: Over ripe
 Red blackish in colour.
 Start shrinking.

26. Harvesting Criteria
 Harvesting – morning / late evening.
 Harvesting interval is set at 5 days.
 Green chilies are harvested with the length reached 8
– 10 cm.
 Reddish & dark green colour for fresh market with
higher prices.
 Fully red colour for processing purposes.

27. Average Production
 Average yield = 16 – 25 mt/ha
 Birds Chilies production = 500 g per plants
for the period of 8 to 9 months.

28. Marketing
 The harvested chilies undergoes several post – harvest
operations before being marketed:
 Selection
 Washing
 Grading
 Packing
 Storing

29. Grading
 Chilies are graded as the follow specification:
Criteria Grade 1 Grade 2
Length Uniform ( > 10 cm)
Uniformity of variety 5% maximum 5% maximum
Freshness 5% maximum 5% maximum
Dirt, foreign particles 10% maximum 15% maximum
Damage, injury, misshaped 5% maximum 5% maximum

30. Storage
 Storage temperature = 5 – 8̊C
 Relative humidity (RH) = 90 – 95 %
 With the above condition, the shelf life of the
fresh chilies can last up to 8 weeks.