CHAPTER ONE INTRODUCTION

            Background

Pepper belongs to the genus Capsicum and is a member of the Solanaceae family that includes tomato, potato, tobacco and egg plant. The genus originated from Central and South America (Dagnoko et al., 2013). Pepper is the most important spice and vegetable crop in the world (Berhanu et al., 2011). It is considered to be the first spice to be used by man. There is archaeological evidence of pepper and other fossil foods from as early as 6000 years ago (Hill et al., 2013). The genus Capsicum has twenty-five wild and five domesticated species (Bosland and Votava, 2000; (Nkansah et al., 2011). The domesticated species are Capsicum annuum, Capsicum frutescens, Capsicum chinense, Capsicum pubescens and Capsicum baccatum. Among these, Capsicum annuum is the best known domesticated species in the world (Hot, 2010). The non-pungent form (bell pepper) is used by many people as green vegetable and chili peppers used as spice or condiment (Singh et al., 2006).

Hot pepper is one of the most famous and used spices in the world. Thus, it is now an integral part of most cultures of the world. Christopher Columbus is credited for the introduction of hot pepper to Europe in 1492 from America (Hot, 2010). Capsicum chinense is the hottest among the Capsicum species and Habanero and Scotch Bonnet are the hottest varieties of Capsicum chinense (Singh et al., 2006). Ted et al. (2012) reported that pungency is the most notable characteristic of hot peppers. The reason most people eat chili pepper is the heat or pungency associated with the fruit (Paul and Stephanie, 2010). Thus, it is also one of the general parameters considered for export (CEDA 2009). The pungency of hot pepper is due to one of its capsaicinoids (alkaloids) components of which the main one is capsaicin.

Capsicum (sweet and hot) has many benefits. Its potential uses and benefits cover many areas such as food and nutrition, medicine, cosmetics, plant based insecticides (PBI), crime

control/aerosols, and income generation ( Dagnoko et al., 2013). Nutritionally, hot pepper like any other Capsicum species is rich in vitamin A and C, calcium, phosphorus, and potassium. It has been reported that peppers are highly appreciated for their spicy flavor and nutritional value (Miguel et al., 2010). Medically, extract from hot pepper is known to be used for pain relief products (Berke and Shieh, 2001). Hot pepper can also be used for cosmetic production (Rehima, 2006). Ceballos-Muller and Toon, 2010.

Pepper is a common agricultural product produced and consumed in Ghana (Cellabos –Muller and Toon, 2010). It is one of the major vegetable crops exported in Ghana. It is a good income source for small producers and is significantly one of the foreign exchange earning vegetable crops (Bonsu et al., 2003). MiDA (2010) also reported that Chili peppers production in Ghana has been mainly for local consumption. However, export to the European market has been increasing. Ghana is the fifth largest exporter of chili peppers to the European Union and the demand of pepper has been increasing yearly by 17 percent on average since 2000 (MiDA, 2010). Despite this encouraging improvement that hot pepper has added to the export value of vegetables , statistics indicate that vegetable exports from Ghana decreased from 4, 156.2 tons in 2006 to 2, 165.1 tons in 2009 with a corresponding decrease in cash value from $2, 305, 825

(GH¢2, 123, 409) to 1, 308, 218 (GH¢1, 861, 974). There was therefore a 46% decrease in export quantities but with 36% increase in cash value in 2010. The decrease in vegetable production and export (including hot pepper) can mainly be attributed to lack of good planting materials or varieties that meet export standards (Nkansah et al., 2011).

Because the vegetable seed industry in Ghana is not potent, local seed companies import exotic seeds to satisfy local producers. Thus, farmers grow both the local and exotic varieties. There is also limited and current agronomic data on the performance of both local and exotic genotypes. Producers therefore are likely to continue planting varieties with low economic potential (Kwatei et al., 2014). Again, it has been reported that pepper producers in Ghana are

realizing about half the percentage of the attainable yields which indicates low production (MiDA, 2010). This may be assigned to low soil fertility, pests and diseases pressure, unavailability and high cost of irrigation systems, inadequate knowledge of improved technologies and the use of unimproved varieties (MiDA, 2010). It is essential then to assess the potential of the genetic stock of hot pepper varieties in order to have a clear picture of their genetic constitution and heritable proportion of important traits to facilitate selection for production and improvement programs.

Nyadanu et al. (2014), have reported that it is no longer an option but a necessity to breed improved varieties which satisfies the preferences of farmers and consumers in Africa.