Chinense pepper is becoming very important in the diet in Tanzania and in several other countries in sub-Saharan Africa because of its aroma and pungency. Chinense pepper is mainly cooked with tomato sauce, but can also be used fresh as ingredient to accompany several dishes.

We expect the first Afrisem hybrid varieties to be commercially available by 2013. The Afrisem chinense pepper varieties will offer high early yield, improved shelflife and increased disease resistance.