Pengyang Chili Peppers

Pengyang Chili Peppers

Pengyang Chili Peppers are a product with geographical indication.

　　Recently, chili farmers in the Honghe and Ruhe River basins of Pengyang County have been overjoyed. Ye Fude, a major chili grower in Baihe Village, Xinzhen Township, said with a smile, “This year, I planted five greenhouse chili crops. In less than 20 days after they hit the market, I’ve already earned over 8,000 yuan. Compared to last year, this year’s chili yield is not only higher but also brings better income,” while Yao He Village villager Yan Junkui, who was counting his money, said, “In previous years, chili prices kept dropping, and we could only sell them for seven or eight jiao per jin. This year is strange—prices started at seven jiao per jin when they first came to market and have now risen to 1.1 yuan per jin. Moreover, both small and large traders are coming to our doors to buy. I think this year’s chili income will definitely be better than last year.”

　　Pengyang County has developed a total of 50,000 mu of greenhouse chili cultivation. Thanks to gradually mature market development, increasingly effective technical measures, and the rising reputation of the “Pengyang Chili” brand, this year not only has the fruit-setting rate and quality of the chilies significantly improved compared to previous years, but there are also noticeably more buyers and much better sales prices. Currently, over 50 buyers from cities such as Xi'an and Lanzhou come to Pengyang every day. More than 300 tons of chilies are transported out daily, generating sales revenue of over 600,000 yuan. The average income per greenhouse chili crop has reached 1,000 yuan, with well-managed greenhouses earning as much as 2,300 yuan. The chili production situation is extremely positive.

　　Geographical Scope

　　Pengyang County is located on the southern edge of the Ningxia Hui Autonomous Region, at the eastern foothills of the Liupan Mountains. It borders Guyuan to the west and is surrounded by Gansu Province’s Zhenyuan, Pingliang, and Huanxian counties to the east, south, and north. It lies between 106°32′–106°58′ east longitude and 35°41′–36°17′ north latitude, with an altitude ranging from 1,248 to 2,418 meters. The chili production areas of Pengyang County are distributed across 12 townships: Honghe, Chengyang, Baiyang, Gucheng, Xinzhen, Caomiao, Mengyuan, Wangwa, Xiaocha, Luowa, Fengzhuang, and Jiaocha. The total production area is 3,400 hectares, with a total output of 170,000 tons.

　　Natural Ecological Environment and Humanistic Historical Factors

　　(1) Soil and Topography: The production area is located in the central hilly and gully region of the Loess Plateau, featuring complex and diverse landforms. The terrain is divided into three natural zones: the northern loess hilly area, the central valley residual plateau area, and the southwestern soil-rock mountainous area. The soil type is black loam, which is rich in organic matter and other nutrients, with an organic content of 0.74%. Available phosphorus is 4.2 PPM, hydrolyzed nitrogen is 54 PPM, and available potassium is 140 PPM. The pH value ranges from 8.2 to 8.5, and the texture is mainly medium loam.

　　(2) Hydrology: The production area contains three major water systems—the Honghe, Ruhe, and Xiao Chuan rivers—with an annual flow of 12.8 million cubic meters and a constant flow of 640 cubic meters per second. There are also three streams with a drainage area of over 100 square kilometers: Heishitou Gully, Xieya Gully, and Xiaoyuanzi Gully, with a constant flow of 0.04 cubic meters per second and an average drainage area of 200–246 square kilometers. Shallow groundwater reserves total 369 million cubic meters, with 356 million cubic meters readily extractable.

　　Currently, there are 77 reservoirs and dams, 154 wells, and 58,000 cave wells, providing effective irrigation for 72,000 mu of land. Water resources are relatively abundant. Monitoring results from the Ningxia Agricultural Environment Protection and Monitoring Station show that all tested items in the irrigation water at the production base meet standards, confirming that the irrigation water quality for chili production is qualified. The base is more than 100 meters away from main roads and 20 km away from factories such as the county phosphate fertilizer plant and weaving factory, with no pollution sources nearby.

　　(3) Climate: The area features a typical temperate semi-arid continental monsoon climate, with an average annual temperature of 7.4°C–8.5°C and annual precipitation of 350–550 mm. The seasonal distribution is approximately 18% in spring, 52% in summer, 27.5% in autumn, and 2.5% in winter. Rainfall from July to September accounts for over 60% of the annual total. The area receives 2,518 hours of sunshine annually, with an annual radiation of 127.6 kcal/cm², a frost-free period of 140–170 days, and effective accumulated temperatures above 10°C ranging from 2,200°C to 2,750°C.

　　(4) Humanistic and Historical Background: Chili cultivation began here in the late 19th century and has a history of over 100 years. In recent years, local governments have fully leveraged the county’s abundant natural resources and locational advantages. Following the principles of “scientific planning, guiding according to circumstances, focused cultivation, and contiguous planting,” they have vigorously adjusted the structure of crop farming, actively developing the chili industry as a regional specialty. This has led to strong growth momentum in the chili sector. The annual planting area reaches 3,400 hectares, with a total output of 170,000 tons, demonstrating clear advantages in scaled cultivation. In October 2006, the National Trademark Office approved the registration of the “Honghe Township” chili brand trademark for Pengyang County, giving “Pengyang Chili” a degree of recognition and enhancing its market competitiveness.

　　Production Technical Requirements

　　(1) Site Selection: Select flat, easily accessible vegetable-growing areas with abundant water sources, fertile soil, and no pollution sources, along with sustainable production capacity. The environmental conditions of the production site must comply with the standards of the “Pollution-Free Food Vegetable Production Site Environmental Conditions” (NY5010-2002). Irrigation water quality must meet the monitoring standards of the “Farmland Water Source Quality Testing Technical Specifications” (NY/T396-2000), and soil environmental quality must comply with the monitoring standards of the “Farmland Soil Environmental Monitoring Technical Specifications” (NY/T395-2000).

　　(2) Variety Selection: Choose locally suitable, highly resistant, high-quality, high-yield varieties with good market prospects, such as the bullhorn series—e.g., Jufeng No.1, Hengjiao No.1, and Extra Large Bullhorn Chili.

　　(3) Production Process Management: Before sowing, soak seeds in a 100-fold solution of 40% formaldehyde (formalin) for 15 minutes to disinfect and reduce disease occurrence.

　　In cultivation management, adopt advanced production techniques to create optimal light, temperature, fertilizer,

　　and water conditions for chili growth. On the day of transplanting or the next day, irrigate with transplanting water, applying enough to reach halfway up the furrow depth but not onto the bed surface.

　　Water the first time 2–3 days before the first flower of the main chili blooms, combining it with soil loosening and mounding soil around the base of the seedlings.

　　Thereafter, irrigate every 5–6 days and apply urea once each time, about 7–8 kg per mu each time, following the principle of frequent small applications. During the fruit expansion period, keep the soil moist and apply 15 kg of potassium sulfate compound fertilizer per mu. Irrigation should occur in the early morning or evening, using “runner water” and avoiding flooding the bed surface. In case of heavy rain, drain excess water promptly.

　　For pest and disease control, adhere to the principles of “prevention first, integrated control” and “prioritize agricultural, physical, and biological methods, with chemicals as a supplement.” For agricultural control, use crop rotation or fallow methods to overcome soil-borne disease issues, employ deep furrows and raised beds, and keep fields clean to prevent infectious diseases. When using pesticides, do not apply any banned or restricted chemicals designated for pollution-free vegetable production.

　　(4) Product Harvesting and Post-Harvest Processing Regulations: Harvest in batches in a timely manner. Pick the main and secondary chilies at the right time to reduce the plant load, ensuring the quality of commercial fruits and promoting the growth of later fruits. Green chilies are typically harvested every 3–5 days. After harvesting, spread the produce indoors to lower the temperature, dissipate field heat, and avoid pathogen invasion during transport. Product quality must meet NY5005 requirements.

　　(5) Production Record Requirements: Throughout the entire production process, designate personnel to maintain records of fertilizer, pesticide, and irrigation activities. Accurately and clearly record the names, quantities, and application dates of fertilizers and pesticides, and preserve the production logbooks to prevent loss or damage.

　　Product Typical Quality Characteristics and Product Quality Safety Regulations

　　(1) External Sensory Characteristics: Mature fruits are 25–30 cm long, with a shoulder diameter of about 5 cm. The flesh is thick, the skin smooth, and individual fruits weigh 60–150 grams. They are plump, smooth, straight, and unwrinkled, making them highly marketable. Unripe fruits are dark green, while ripe ones are bright red. The fruits are firm and highly resistant to storage and transport.

　　(2) Internal Quality Indicators: The taste is moderately spicy—not overly hot. Rich in vitamin C, carotene, and other nutrients, it is one of the indispensable vegetables in people’s diets.

　　(3) Safety Requirements: The environmental conditions of the production site must comply with the standards of the “Pollution-Free Food Vegetable Production Site Environmental Conditions” (NY5010-2002). Irrigation water quality must meet the monitoring standards of the “Farmland Water Source Quality Testing Technical Specifications” (NY/T396-2000), and soil environmental quality must comply with the monitoring standards of the “Farmland Soil Environmental Monitoring Technical Specifications” (NY/T395-2000). The production management process strictly follows the pollution-free food chili production technical procedures. The use of unregistered fertilizers and pesticides is prohibited to ensure product quality and safety.

　　Packaging, Labeling, and Related Regulations

　　(1) Grading: During harvest, standard products and substandard products are separated, with diseased, insect-damaged, injured, and off-grade fruits removed. Products are then packed separately according to variety, grade, and size.

　　(2) Packaging and labeling: Choose cartons measuring 40 cm in length, 30 cm in width, and 30 cm in height for packaging. The packaging materials must comply with national mandatory technical standards. Products must have clear labels including: product name, applicable product standards, producer’s name and detailed address, place of origin, net weight, and packaging date. The text must be legible, complete, and accurate. Users of the mark shall uniformly apply the agricultural product geographical indication (a combined labeling format of the Pengyang Chili name and the public identification logo) on their products or packaging.

　　(3) Storage: Store products separately by variety and specification. Ensure uniform air circulation in the storage facility, maintain a temperature of 8–10°C, and keep relative humidity at 85%–90%.

　　(4) Transportation: Pre-cool the products before transportation. During transit, take care to prevent freezing, rain exposure, sun exposure, and ensure proper ventilation and heat dissipation. The use of ripening agents, preservatives, whitening agents, dyes, or hormone-based substances that are toxic or have side effects on humans is prohibited during packaging, storage, transportation, and sales.

　　(4) Transportation: Pre-cool before transportation. During transport, take care to prevent freezing, rain exposure, sun exposure, and ensure ventilation and heat dissipation. The use of any ripening, preservative, whitening, dyeing agents, or hormonal substances that are toxic or have side effects on humans is strictly prohibited during packaging, storage, transportation, and sales.