We train and guide farmers in the handling and managing of red chillis to ensure they become durable food products; and also help to increase the economic value of red chillis so that farmers do not experience losses when the harvest is abundant and the price is low. This includes training in product manufacturing and packaging as well (Picture above: Chili plants growing).
The outcome is to develop skills, build networking and encourage farmers to increase the amount of production for continuity on the supply side. By developing the downstream production of red chillis, it will also result in an increase the income of the farmers as well
PICKLED GREEN CHILI
Picked Green Chilli is used to provide a tangy flavour to dishes. It is generally a taste enhancer and not used in cooking like Dried Chilli (Picture above: Green chilli).
Chili powder is the dried, pulverized fruit of one or more varieties of chilli pepper, sometimes with the addition of other spices. It is used as a spice to add pungency and flavour to culinary dishes (Picture above: Powdered chili).
Dried chilies are used for adding heat and spice to dishes. In general, large smooth chillies are much less spicy than small wrinkly ones. Both are used dried and fresh. When dried, chillies are normally rehydrated before adding to a recipe. They may be deseeded too, to make them less spicy (Picture above: Dried chilli).