Herbs & Spices· Piper nigrum
Tropical perennial climbing vine that produces the world's most traded spice. Dried berries are processed into black, white, and green peppercorns.
Black Pepper suele alcanzar su primera cosecha unos 3 años después de la siembra.
Mejores tipos de suelo: laterite, clay loam, red loam
Rango de pH: 6 - 7 (óptimo: 6.5)
Drenaje: good
Usa la detección de enfermedades de cultivos con IA para identificar problemas a tiempo y prevenir pérdidas de cosecha.
Provide sturdy support poles (living standards like Erythrina or concrete) as vines climb 3-5 m; living standards also provide partial shade.
Harvest when berries on the spike begin to turn red; sun-dry for 5-7 days for black pepper production.
Apply organic mulch and maintain shade — black pepper originated as an understorey vine and does not tolerate full tropical sun.
Black Pepper typically takes about 3 years from planting to first harvest. Seeds germinate in about 30 days. The best planting season is monsoon.
Black Pepper grows best in laterite, clay loam, red loam soil with a pH of 6-7. Good drainage is required.
Black Pepper grows best at 20-30°C. Frost tolerance: none. Heat tolerance: moderate.
Across 8 countries with grounded data, reported national yields for Black Pepper range from 400 to 2,950 kg dried peppercorns/hectare, with a median of 1,230. These are national statistics, not a best-case figure — an individual farm's yield depends on variety, climate, soil and management.
Conceptos agrícolas esenciales, explicados con claridad.
WiseYield ofrece recomendaciones de cultivo personalizadas, predicciones de rendimiento y detección de enfermedades para Black Pepper y otros 220 cultivos.
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