Degree

Master of Business Administration Executive

Faculty / School

Faculty of Business Administration (FBA)

Year of Award

2015

Project Type

MBA Executive Research Project

Access Type

Restricted Access

Executive Summary

This report on Red Chili Value Chain provides a detailed understanding, analysis and way forward for seed to plate business cycle of red chili specially focusing Pakistan's core red chili cultivation area Umerkot.

The analysis and study method includes grass root level survey in the field involving growers, traders and processors and utilization of available cultivation and trade information from reliable sources.

In Pakistan Red Chili is one of the major crops. During the year 2012-13 in Pakistan the total area under Red chili cultivation was 63131 hectares and that yielded a total production of 150,000 tons dried chilies hence national average yield per hectare for the year was 2.376 tons dried red chili per hectare.

Out of total sown area in the country during 2009-10,74% area is sown in Sindh province which Is 46717 hectares with total production of Sind sown in District Umerkot and mainly in its Tehsil Kunri or 37441 hectares with a total production of approximately 89,900 tons.

Therefore it can be safely said that Umerkot district is the hub of red chili cultivation in Pakistan hence attain high importance in this business.

The Red Chili is traded in the form of fully dried product. Farmers pluck the chili from the plant when its color turns red. In this condition it contains high moisture level approximately 70% hence it is dried before selling into the market. The ideal moisture required for fully dried Chili is 12%. However as per field observation farmer normally sell it with 18-35% moisture level.

In Pakistan more than 95% product is dried in open sun drying yards. Farmers spread the fresh red chilies onto the sun drying yard; they normally do it on saline soil where they believe to get better color of the dried product because of higher concentration of salts on the surface.

Normally the product remains left over into the field during night time where it absorbs dew. In the morning farmers turn the product upside down to get it evenly dried on every second day. As a result of this, every time some of the Chili pods get damaged.

Pages

36

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Available for download on Tuesday, December 31, 2030

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