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One chili buyer, Mr Jacob Njagi, invites farmers to supply dried red chilies. He offers a guaranteed market because local buyers are struggling to find the limited chili stocks left in the country.

Wholesalers and chili-buying companies in Kenya say many chili farmers are under contract with exporters. This means fewer farmers are available to local buyers. Farmers in places like Kajiado, Loitoktok, Narok, Ukambani, and the Coast are mostly tied up with exporters.

Mr Njagi, a chili buyer in Kasarani, is looking for farmers. He supplies chili to Indian communities in Parklands and Somalis in Eastleigh. Farmers must provide 500 kilograms to one tonne of dried Long Red Cayenne and African Birds Eye Chili (ABE) weekly.

“Like other spice processors, we’re all competing for the scarce chili supply. Unlike tomatoes, chilies aren’t widely grown, and most farmers who cultivate them are under contracts with raw chili exporters,” Njagi said.

Chilies take three weeks in a seedbed and four to five months before they’re ready to harvest. It takes nine months to two years for a full harvest. Farmers under export contracts usually commit for at least a year.

Exporters offer good deals to farmers, paying KSh 70 per kilogram of raw chili. They also provide agronomic support, tractor operators, and sometimes free seeds. “Farmers working under such contracts supply only the exporter. If they switch to another buyer, they risk being blacklisted and losing future contracts,” Njagi explained.

Njagi is looking to buy at least 50 kilograms of chili from farmers across Kenya. But, the limited number of farmers means the demand for chilies is high. “I could process up to two tonnes weekly, but current supplies limit me to half that,” Njagi added.

Transport to Nairobi is arranged between Njagi and farmers. Costs are shared between both parties.

A single acre of well-irrigated land can produce four to five tonnes of fresh Cayenne and one to three tonnes of ABE chilies. After drying, the weight drops to about one-third. Prices vary between KSh 100 and KSh 300 per kilogram, depending on season, quality, and export demand.

“I purchase dry, stalked red chilies at KSh 200 per kilogram and destalked red chilies at KSh 230. They must be well dried to avoid mold, which causes spoilage and aflatoxin contamination,” Njagi explained.

The green part attached to red is the chili stalk

Chili stalks are the plant parts attached to the fruit. Removing them requires labor. Properly dried chilies should have a moisture content of 11-12.5%. Njagi advises farmers to check dryness by touch: “If a chili cracks when rubbed rather than bending, it’s properly dried.”

Buyers prefer undamaged, whole dried chilies. But drying in direct sunlight can reduce their heat and pungency. It can also make them lose their bright red color, turning orange.

Chilies grow best in temperatures between 20°C and 30°C. They don’t do well when temperatures drop below 16°C or go above 32°C. They prefer light, loamy, well-drained soils with a pH range of 6.0 to 6.5. But they can adapt to a broader range of 4.3 to 9.7. Chilies are generally hardy but can be affected by pests and fungal infections.

Fill in the Chilli Seller Registration Form to sign up.