Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Pepper Cultivation Handbook

Pepper Cultivation Handbook

Spasov, Dusan
Atanasova, Biljana
Spasova, Dragica

Paperback

Botany & Horticulture

ISBN10: 6208116740
ISBN13: 9786208116743
Publisher: LAP Lambert Academic Publishing
Published: Sep 10 2024
Pages: 60
Weight: 0.22
Height: 0.14 Width: 6.00 Depth: 9.00
Language: English
Pepper (Capsicum annum L.) belongs to the group of the most important vegetable crops. Pepper fruits are characterized by high nutritional and taste values, which is due to the relatively large content and harmonious ratio of sugars, acids, vitamins and mineral substances. The content of vitamin C in the fresh fruit of the pepper is 3-4 times higher than that of the lemon (up to 400 mg/100g). Proteins are represented by 1.4%, nitrogen-free substances by 5.44%, cellulose by 1.8% and mineral substances by 0.69%. The pepper can be used in different ways, such as fresh, pickled, baked, frozen, as an addition to various dishes, and in the industry, as raw material for various types of processing. In the last few years, the need to favor the pepper production with higher standards in terms of food safety has become necessary. For the competitiveness of our products in the markets that we traditionally have, but also for the conquest of new markets in the European Union, it is necessary to introduce standards for safety food production.

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