INTRODUCTION: BLACK PEPPER SEASON AND LOCATIONS
Numerous locations in the Central Highlands and Southeast cultivate black pepper, which is regarded as an industrial plant. In Eastern medicine, pepper is a priceless medicinal plant as well. The plant is a long, silky, hairless vine that grows from roots and is joined to other plants. The leaves alternate, and the stems are curled. The leaves are longer and more oblong than betel leaves. The fruit only contains one seed.
The timing of the black pepper harvest is crucial in determining the pepper’s quality. You must thus carefully follow these instructions. to prevent the scenario when all season long effort is put forth with no results.
TIME TO HARVEST AND HOW TO MAXIMIZE YIELD
Black pepper typically takes 8 to 10 months to ripen after flowering and fruiting. The time may alter in accordance with various climatic conditions. In the Central Highlands and Southeast, pepper is often picked in February or March.
Another crucial aspect to consider is the pepper harvesting method. In a season, pepper is often collected by hand and separated into two or three batches. When ripe or aged fruit comes, we often pick the entire bunch. Young green bunches shouldn’t be harvested unless the season is coming to an end. Early harvesting will cause pepper to flatten, resulting in low quality.
Farmers frequently clear the grass prior to harvesting to ensure easy pepper picking. To make it simpler to collect without having to worry about the pepper dropping out, the canvas will be spread under the foot of the pillar at the same time.
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