Although it is a laborious crop to produce, we aim to be the only one that cannot be imitated. Based on the results of the questionnaire that children who are not good at general green peppers can eat red peppers sweetly, I would like to encourage them to actively use them for school lunches. First of all, various opinions have been exchanged for about three years, such as wanting to raise the name of red bell peppers by utilizing “Api-chan” and promote sales. The government is actively supporting the day when red bell peppers will fly as a special product of the city and give joy to many consumers. In the future, “Api-chan” will appear in the explanation of red bell peppers in the food education scene, cooking classes, and various events (Sosa Agricultural Festival, Chiba Origin Story Trade Fair, etc.), and it seems that red bell peppers will be promoted.
Bell pepper is a plant belonging to the genus Capsicum of the Solanaceae family, and its origin is in the tropical regions of Central and South America. In the 18th century, in the United States, it seems that larger and thicker sweet andchili peppers were bred to produce large bell-shaped peppers. This large species was introduced from the United States to Japan in the Meiji era, but it seems that it became popular at the dining table of ordinary households after the end of the war when the current medium-sized species were made. The bell peppers we usually eat are green, but they are harvested in an immature state, and when they are fully ripe, the red pigment called capsanthin contained in them seems to increase and become red bell peppers. The beginning of full-scale greenhouse cultivation in Sosa City is from seeds sent from Kochi prefecture to 4 houses farmers, and it seems that it is the only red pepper producing area in Chiba prefecture.
In Sosa City, warm in winter and beach breeze in summer, blessed with a cool climate, many vegetables are produced and consumed mainly in the metropolitan area. It seems that all producers in this area are practicing reduced pesticides and reduced chemical fertilizers. It takes about twice as long as green peppers, and it is a cultivation that puts a burden on the tree. Therefore, it is easy to get sick and the fruits tend to be small, but we are trying to make delicious peppers eaten annually by consumers through fertilizer and other cultivation efforts.