Chilli pepper (Capsicum spp.) is an annual vegetable fruit used as a spice in almost all food
and especially in all local dishes in Benin. However, it is neglected in many countries and
relegated to the background which does not favor the agricultural development. As a result,
its cultivation and conservation are still traditional and face many cultural and post-harvest
constraints. The objective of this work is to make an investigation on the current state of the
chilli pepper sector in Benin from the planting, growth, harvest until the transformation
through storage and preservation. Overall, the review presents all the technical
shortcomings hindering the opening of the sector on its socio-economic environment and to
make recommendations for the improvement of the quality of chilli pepper sold and
consumed in Benin. Thus, the results of this review indicate that there are several local
varieties of chilli pepper grown in Benin belonging to three species of the Solanaceae family:
Capsicum chinense (annual variety), Capsicum annuum L. (annual variety) and Capsicum
frutescens (perennial variety). Its production is generally in rainfed or irrigated crops, in
truck farming or on mainland. The best farming technique is the one that begins with the
nursery and its success depends on the quality of the plants resulting from this stage. The
best methods of storage and preservation vouching a good sanitary quality of chilli pepper
are still to be promoted. The main problem encountered by the tillage of chilli peppers in
Benin is its contamination by mold during its production and storage. It is therefore
important to follow the technical production, storage and preservation routes, to assess the
susceptibility of chilli pepper to mold at each stage and to measure the mycotoxins
throughout the production chain so as to vouch the safety of chilli pepper consumers and to
develop the chilli pepper sector in Benin.
