Commercial Production of Pimiento Pepper in Mississippi
Pimiento peppers are grown for the red flesh of their heart-shaped fruit. Plan all cultural considerations toward maximum production of the ripe fruit. ("Pimento" is also a correct spelling.)
Varieties
The processor normally selects the variety and may supply the seed. Several varieties are on the market, but none of the varieties have a good resistance to diseases.
| Variety | Length x width | Disease resistance |
|---|---|---|
| Pimiento or Perfection | 4.5 x 3 | --- |
| Super Red Pimiento | 5.5 x 3 | TMV tolerant |
| Pimiento L | 4.5 x 3 | TMV |
| Supersweet Brand Sweetheart #901 | 3.5 x 2.5 | --- |
| Truhart Perfection | 3.5 x 3.4 | --- |
The Perfection variety was released in 1912, and the Truhart Perfection in 1943.
Site Selection
The soils for commercial production of pimiento peppers must be well-drained, and the area should receive as much sun as possible. Pimientos do not tolerate wet soil. Soils with poor internal drainage should be leveled and bedded to provide protection from flooding after heavy rains.The field should not have had any Cotoran, Karmex, Scepter, Zorial, Prefar, Pursuit, Command, Reflex, or other long-residual herbicide applied to the preceding crop. Pimiento plants are very susceptible to herbicide carryover.
Fertilizer
Soil test to determine the amount of fertilizer to add. Apply 90-120-140 to medium-fertility soils. Pimiento is a long-season crop and generally requires two sidedressings of nitrogen of 30 pounds each. Sidedress with ammonium nitrate if the soil tests above 1,500 pounds calcium per acre and calcium nitrate if it is below. There has been some response to potassium sidedressings of high populations of pimientos grown on sandy soils.Soil pH must be above 6.0 for the peppers. Apply limestone at least 3 months before planting the pimientos, if soil tests indicate a need.
Planting
Pimientos are transplanted when soil temperatures reach 65 degrees Fahrenheit. This will be mid-April in central Mississippi. Set the plants as early as possible to allow the maximum length of time for pepper maturation. A starter solution of 3 pounds of 11-57-0 (or other high P fertilizer) per 50 gallons of water can be added at 1/2 cup per plant to help transplant survival in cold soils.Plant spacing is determined by many factors. Producers who cannot supply irrigation and hope to minimize cultural practices should plant approximately 4,000 plants per acre, 40 inches apart in 40-inch rows.
Producers hoping for higher yields could go to 6,000 plants per acre, with the rows oriented parallel to the prevailing wind to help in foliage drying. Only growers who plan on expending lots of time, energy, and fungicide should exceed 6,000 plants per acre, and then only with the Sweetheart or processor-supplied variety. Crowding induces taller, more easily broken plants, especially with the older varieties.
Irrigation
Peppers require approximately 1 inch of water per week, either from rain, stored moisture in the soil, or irrigation. Water stress causes the plant to shed fruit or produce fruit with blossom end rot. Higher populations of plants increase the need for water.There will be a time that peppers will suffer from lack of water under nonirrigated conditions, so consider irrigation as a cost, whether it is bought or not.
Weed Control
Roundup and Gramoxone are available for preplant burndown. Treflan and Dacthal are available for preemerge. Poast can be used for postemerge grass control. Nothing is available for sicklepod or large-seeded broadleaf weeds, so avoid fields with histories. See Extension Publication 1532 for details.
Insect Control
The major problem on pimiento seedlings is the flea beetle, and the major fruit problems are European corn borer and pepper weevil. Synthetic pyrethroids will take care of both stages, but heed labels on maximum amounts.
Disease Control
The major disease problem with pimiento is anthracnose pod rot. A weekly spray schedule with a copper-based fungicide to control anthracnose helps in the control of all pepper diseases. High- density plantings help in the spread of diseases. See Extension Publication 554 for more details.
Harvesting
The pimiento peppers are ready to harvest when the dark-red color is fully developed. Leaving the pod on the plant after the color has developed allows diseases and insects a longer period to destroy the wanted product.Weekly harvest is strongly recommended. The buyer will specify the smallest size accepted. The average picker can hand harvest 0.25 acre a day. Deliver the pods to the shed as quickly as possible after picking, because the pods give off water and lose weight.
Yield
You can expect to harvest an average of 3 to 4 tons; as high as 9.5 tons have been recorded in Mississippi.
The information given here is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended of other products that may also be suitable.
By Dr. David Nagel, Extension Vegetable Specialist
Mississippi State University does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or veteran status.
Information Sheet
1508
Extension Service of Mississippi State University, cooperating with U.S.
Department of Agriculture. Published in furtherance of Acts of Congress,
May 8 and June 30, 1914. Ronald A. Brown, Director
Copyright by Mississippi
State University. All rights reserved.
This document may be copied and distributed for nonprofit educational
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Extension Service.
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Last Modified: Wednesday, 11-Feb-09 14:06:20
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