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The Habaneros of Yucatan Edited by Dave DeWitt
| Recipe 1: Salpicon Recipe 2: Salsa de Aguacate Recipe 3: Salsa de Jitomate Yucateca Recipe 4: Sikil-Pak Recipe 5: Coctel de Camarones Yucateca Recipe 6: Sopa de Frijoles Puerco Recipe 7: Chiles Rellenos de Mariscos |
Habanero Growing Systems
Editor's Note:
Dr. Gonzalez is a researcher and habanero breeder at the Scientific
Research Center of Yucatan (CICY) in the city of Merida. The center, in
addition to habanero research, investigates and improves the
cultivation of other crops as well, including coconuts, coffee,
bananas, and agaves.
Rain-Fed Shifting Cultivation
Rain-fed
shifting cultivation is mainly carried out in the central and west
zones of Yucatan where forest still available for this type of
agriculture. The system is an adaptation of the traditional corn-field (milpa)
agricultural system practiced by the Maya farmers for many centuries.
Forest clearing takes places at the same time and way as it happens for
corn field preparation. However, farmers select patches of deep red
soil and try to avoid stony hills with shallow soils. Cleared areas may
vary but traditional farmers usually cultivate small habanero fields
ranging from400 to 2000 square meters. Quite frequently, a farmer has
more than one habanero field and also cultivates other local chile (Capsicum annuum) cultivars such as 'X'catik' and 'Dulce'.
Habanero seedlings are raised in beds, transferred to small plastic
bags for further development and finally planted out in the fields.
Alternatively, polystyrene trays or wooden raised beds locally named as
"Canche" are used for seedling
production. Planting out in the field takes places in mid or late May.
When required, manual irrigation with small vessels is practiced until
the rain season regularizes. Rain-fed shifting cultivation farmers do
apply fertilizers, pesticides, and some of them also apply growth
regulators for enhancing plant development and yield. Weed control is
carried out manually, as well as harvest. Among the main constrains
they face are uncertainty of rainfall and virus infection transmitted
by insect vectors such as white fly and thrips. Virus diseases may
reduce the yield, and under favorable conditions for the viruses, 100%
of the plants get infected and farmers abandon the field since the pay
off for continuing becomes almost impossible.
Drip Irrigation in Shallow Stony Soils
This
habanero crop system is mainly practiced in the central and north zones
of Yucatan. Fields are cleared from vegetation the same way as in the
shifting cultivation system; however, due to the irrigation
infrastructure and practical watering needs, the fields are arranged in
a regular compact design, usually square blocks, around the well and
the pump required to provide water to the plants. Habanero fields under
this scheme will have a larger area with a minimum of one hectare up to
10 hectares, or even more, depending on the number of farmers attending
these fields. (A hectare is 3.47 acres.) Usually in large fields,
farmers work in groups. Because of field size and irrigation pipes,
soil for planting will include red deep soils but also hills with
shallow soils. Seedlings come in polystyrene trays that are bought from
professional seedling producers. Transplanting occurs at any time of
the year; however, because of virusdiseases farmers try to avoid
planting and growingin the high temperature months
(February
to May). Farmers using drip irrigation apply soluble fertilizers
(fertirrigation), and sometimes pesticides with the pipelines. Weed
control is usually done manually and very seldom with herbicides.
Harvest is carried out manually by the farmers and their families.The
generalized problems for habanero farmers producing with this crop
system are virus diseases and controlling the insects that transmit
them. Because of these problems, production cost could increase and
yields decrease, rendering a low profit return. Virus diseases could
make unprofitable habanero production under this crop system.
It
is important to mention that investment in infrastructure is required
for this habanero crop system. Usually, when financial resources from a
government agency are available, a drip irrigation project is defined.
This will include introduction of electricity lines, sinking of wells,
a hydraulic pump, and the drip irrigation pipes to provide the basic
infrastructure for habanero production. Farmers are asked to form a
legally established group or production society that allows them to get
government and bank loans for paying for the infrastructure and
production needs such as seed, seedlings, fertilizers, pesticides, and
technical assistance from a professional agronomist.
Tractor Cultivation in Deep Soils
In
the south and southeast of Yucatan where deep soils allow for
mechanized agriculture, habanero tractor cultivation takes place.
Ploughing is usually shallow, commonly to about 20 to 30 centimeters
(approximately one foot). In this crop system, irrigation is applied by
gravity and furrow separation distance will vary from 80 centimeters up
to 120 centimeters (about 2 1/2 to 3 feet). Distance between plants is
usually 50 centimeters (20 inches). Seedlings are obtained from
specialized producers and come in polystyrene trays. Despite available
irrigation transplanting that could take place at any time of the year,
farmers prefer to produce during the rainy season. Habanero field size
under tractor cultivation varies from 0.5 hectares (about 1 acre) up to
more than 20 hectares (about 8 acres). However, the latter are not very
frequent. Fertilizers are applied manually, plant by plant. A few
farmers also apply fertilizers through the irrigation water, but this
practice is not commonly used. Tractor cultivation is used for weed
control, although some farmers control weeds manually. Pesticides are
sprayed with larger tanks and spraying systems, but as in the previous
crop systems, virus diseases are a common problem that is difficult and
expensive to prevent and control. Workers are hired for harvesting,
since the field size is much larger. Habanero yield will increase under
this crop syste--up to 20 tons per hectare or even more. Farmers
producing with this system have usually higher income and get better
profits, despite they have to invest more money in the production.
Protected Crops
Protected
habanero is the newest crop system introduced to Yucatan habanero
production systems. For insect protection and shade, many different
structures have been recently introduced to produce habanero pepper.
These structures have many names, such as shade houses, screen houses,
and plastic houses. Basically they consist of a metal structure covered
with a screen with such a small mesh that small insects cannot get in.
The roof is usually a ultraviolet-resistant plastic cover that may or
may not have shading to reduce sunlight entering inside the structure.
The structures' size is variable ranging from 500 square meters up to
more than 10,000 square meters. Usually, these structures are built in
a modular fashion by suppliers. For construction, a flat area is chosen
and they have been built in any geographic area of Yucatan. Soil is
modified or even replaced with a specially mix substrate. Seedlings are
raised in polystyrene trays by professional producers. Seedlings are
transplanted at any season, even in the warmest months of the year.
Drip irrigation with nutrient solutions is a common practice in this
crop system. Pest and diseases are significantly reduced by the screen
and also access of workers to the screen house is restricted. Insect
traps are usually installed to monitor any undesirable pest. Good
practices for insect and pest control are usually carried out with the
supervision of a professional advisor. Under screen house conditions,
habanero plants grow larger than in unprotected systems and plants can
grow as tall as 3 to 4 meters.
Yamilet of PADYSA Amidst Tall Habanero Plants
Yield
per plant is higher with an average of 5 kilograms (11 pounds) per
plant. This yield equals to 80 to 100 ton per hectare. In addition, pod
quality also improves, as more than 70% are first class. Weeds are
almost absent and the the few growing are manually controlled. Virus
diseases are reduced to a minimum and infected plants are removed as
soon as they are identified. The main disadvantage of this crop system
is the initial high investment and the technical background required to
produce under protected conditions. However, because of its advantages
such as high yield and high quality, this system will in the future be
the best option to produce high quality habanero pepper for fresh
consumption.
Concluding Remarks
Habanero
pepper production in Yucatan is in a transition process, from being for
many decades a rather small crop within a local market consumption to a
global internationally demanded crop that is retailed fresh or
processed in large amounts. Hot food is increasingly popular in North
America (U.S. and Canada), Europe, and Asia. This market opportunity
will benefit Yucatan habanero farmers and processors if they are
capable to respond in time and in an organized manner to the current
and futureinternational demand.
By Carlos Navarro
Processing Fresh Habaneros at PADYSA
The
Mexican habanero industry--concentrated in Yucatan, Campeche, and
Quintana Roo--continues to expand production to meet a rapidly growing
export demand for powdered and dried habaneros, particularly in
countries like Japan and the U.S. Habanero exports resulted in gains of
24 million pesos (US$2.2 million) for the economy of Yucatan last year,
said a study conducted by the economics department at the Universidad
Autonoma de Yucatan (UADY). This translates to nearly 70,000 pesos (US
6,520) per hectare, compared with about 48,000 pesos (US$4,470) per
hectare in 2003, said the study.
The
strongest demand for habanero powder is from companies like Japan's
Tohato, which are using the Mexican product to produce a wide variety
of spicy snacks. "In 2005, [Japanese companies] asked us to double our
shipments," said Juan Carlos Ledon, director of the Yucatán-based
Promotora Agroindustrial de Yucatan (PADYSA).
The
strong demand for habanero products has raised concerns that local
producers may not be able to supply enough chiles to allow companies
like PADYSA to cover all their orders. Ledon said there was sufficient
demand for PADYSA to export about 70 metric tons habanero powder in
2005, but the lack of chiles has kept shipments low. "We have only
shipped about 10 metric tons," said Ledon.
There
are some concerns that other countries like China could step in to meet
the demand for habanero powder in Japan. At present, China does not
produce the volume of habaneros to meet the need but has significantly
increased production of other chile products. China already has
displaced Mexican chiles in the U.S. market and has even seized some of
Mexico's domestic-market share.
"The
fear is that [China] will reproduce more [varieties of] chiles," said
Carlos Armando Zarate, an official at Guadalajara-based Spices Moy, a
leading chile distribution company. Spices Moy imports chiles de arbol
from China but also exports a variety of chiles to the U.S. from its
operations in Zacatecas and other states.
(Excerpted from: SourceMex: Economic & Political News on Mexico, ISSN 1054-8890 Volume 16, Number 33 September 7, 2005.http://ladb.unm.edu/)
Recipes
Recipe 1: Salpicon ("Little Pieces" Salsa)
The first time we were served this salsa we were surprised by the use of radishes, which added not only flavor, but also an interesting texture to the salsa. For variety, add some diced tomatoes or avocados.
Combine
all of the ingredients except the cilantro and allow to sit for an hour
to blend the flavors. Toss with the cilantro and serve. This salsa
should be used within to to three days.
Yield:1/2 cup
Mix all of the ingredients in a glass bowl and let stand at room temperature for 2 hours. Use within 24 hours.
Yield: 3/4 cup
Recipe 2: Salsa de Aguacate (Avocado Sauce)
Recipe 3: Salsa de Jitomate Yucateca(Yucatecan Tomato Sauce)
This simple sauce, the basis for any number of Yucatecan dishes.Roasting the vegetables before using them is typical in the Yucatan and definitely imparts a distinctive flavor. Traditionally a molcajete (stone mortar and pestle) is used to puree the vegetables but a food processor or blender works just as well.
Place the chiles, tomatoes, chopped vegetables, and oregano in a blender or processor and puree until smooth.
Heat the oil and saute the sauce for about 5 minutes. Salt to taste. The sauce will keep for a week in the refrigerator.
Yield: 2 cups
Recipe 4: Sikil-Pak (Pumpkin Seed Dip)
This recipe is most likely based on a very early Mayan sauce. It can be served as a dip with crisp fried tortillas or as a table sauce and accompainment to grilled foods. It will keep for a couple of days in the refrigerator.
Cover the tomatoes with water, bring to a boil, reduce the heat and simmer for 15 minutes. Drain.
Place the tomatoes and chiles in a blender or food processor and puree until smooth.
Stir
the tomatoes into the ground seeds until the sauce is the consistency
of mayonnaise. If the sauce is too thick, thin with water.
Add the cilantro, onions and salt to taste, and let sit for an hour to blend the flavors. Serve at room temperature.
Yield: 1 to 1 1/2 cups
Recipe 5: Coctel de Camarones Yucateca(Yucatecan Shrimp Cocktail)
We loved the way Yucatecans served seafood cocktails in tall parfait glasses with a thin sauce that was more like a juice. The chopped onions, cilantro and habaneros were served separately so that everyone could add just as much or as little as they wanted.
Put
the tomatoes, orange juice, and oil in a blender or food processor and
puree until smooth. Stir in the sugar and 1/2 of the onion and season
with salt and pepper. Simmer for 10 minutes and then cool.
Fill
parfait glasses with the shrimp and add the juice until covered. Place
the remaining onion, cilantro, and chiles on a plate and serve on the
side.
Yield: 4 to 6 servings
Recipe 6: Sopa de Frijoles Puerco (Bean Soup with Pork)
This hearty soup could also be served as a stew. Just add hot tortillas, jicama and orange salad, and you have a whole meal.Recipe 7: Chiles Rellenos de Mariscos (Chiles Stuffed with Seafood)
We
enjoyed these unusual rellenos in a restaurant in Ticul set up behind
the owner’s home. Although this recipe calls for a mixture of seafood,
a single ingredient such as shrimp works just as well.
Saute the onion, garlic, and habanero in the butter until softened. Toss with the seafood, cilantro, oregano, and salsa.
Make a slit in the side of each poblano chile, and stuff the chiles with the seafood mixture. Dredge the chiles with the flour.
Beat the egg whites until the form stiff peaks.
Beat the yolks with 1 tablespoon water, flour, and salt until thick and creamy. Fold the yolks into the whites.
Dip the chiles in the mixture until covered and then fry in 2 to 3-inches of oil until they are golden brown. Drain.
Yield: 4 servings