People’s need for chili continues to soar. On the other hand, although it is always available throughout the year, there is often a shortage due to several factors.
Starting from crop failure, weather to distribution. In short, chili cultivation requires perseverance and patience.
Director of Vegetables and Medicinal Plants of the Horticulture Directorate of the Ministry of Agriculture, Moh Ismail Wahab, said that chili cultivation is not only a matter of planting.
“Caring for chili plants requires patience, tenacity and the art of efficiency. If you only plant without efficiency efforts, you will definitely lose money,” he said in a written statement.
“Don’t expect chili to provide optimal benefits if you don’t use environmentally friendly cultivation techniques. Those who are profitable in front, but stumped in the back,” he continued.
According to Ismail, there are still many farmers who rely on conventional cultivation, using pesticides and chemical fertilizers.
“As a result, pests and diseases are not disappearing, they are becoming more resistant and of various types. Not to mention the impact of pesticide residues that must be borne by consumers. We need to constantly remind farmers and field officers,” he said seriously.
Regarding the price of chili, which is slowly rising, according to Ismail, it is not the low price of chili, but the cost of farming which is still expensive.
“Imagine, tens of millions are only used to buy pesticides that are not necessarily needed and excessive fertilizers without any analysis of nutrient needs. How do we compete with foreign products?” he asked.
Similarly, the Head of Horticulture Division of West Java Province, Uung Gumilar emphasized the importance of production cost efficiency.
“We don’t think that we only produce and sell chilies to muddy markets. We must have started to be export-oriented. Meanwhile, the key to export orientation is competitiveness. If our products are unhealthy and inefficient, how will our products sold well in the modern market, especially abroad,” said Uung.
He also highlighted that there are still many farmers who do cultivation without paying attention to environmental conservation.
“We must not pass on to our children and grandchildren a cultivation business that is not healthy or that threatens environmental sustainability. We support the Ministry of Agriculture’s efforts to encourage healthy, efficient and environmentally friendly chili production,” he concluded.