Saint Lucia

Hot pepper farming is a valued part of Saint Lucia’s agricultural sector, supplying both local markets and small export streams to the wider Caribbean and North America. The island’s main commercial varieties include Scotch Bonnet, West Indies Red, CARDI Green, and Habanero, which thrive in Saint Lucia’s tropical climate and are key ingredients in local cuisine and pepper sauces. In 2019, Saint Lucia produced about 513 tonnes of peppers from roughly 666 hectares, with yields typically ranging from 15,000 to 25,000 pounds per acre depending on variety and management. Producers sell fresh hot peppers at farm gates, local markets, and to processors—most notably for pepper sauce manufacturing, a vibrant value-added sector on the island.

Saint Lucia also exports hot peppers, though on a smaller and more sporadic scale compared to regional leaders like Trinidad and Tobago or Jamaica. Export volumes to the USA (notably the Miami market) and regionally have grown over the past decade, but Saint Lucia faces challenges in maintaining consistent quality and meeting the strict standards of international buyers. Programs, led by CARDI and Export Saint Lucia, support farmers through training in best agricultural and post-harvest handling practices to improve export readiness and local processing quality. The country’s pepper sector also collaborates closely with other CARICOM nations to promote regional trade and agricultural diversification. Overall, hot pepper farming is vital to Saint Lucia’s culinary heritage and economic development.