Haiti

Haiti’s hot pepper sector centers on varieties like habanero and piman bouc (“goat pepper”), cultivated both for local cuisine and regional trade. Production is mostly by smallholder farmers using improved seeds and organic management, with yields up to 300% greater following recent technical upgrades. Initiatives link farmers with premium buyers—hotels, restaurants, and markets—while focusing on post-harvest handling, disease management, and income resiliency.

Peppers are increasingly valued as a high-profit crop in both urban and rural areas, supporting household incomes and nutrition.