Capsicums, which were used as culinary supplements essentially for their colour, flavour and pungency, have acquired much more importance as a source of natural food colour and valuable pharmacological compounds. In order to maximize the beneficial properties of Capsicum, concerted R&D work is required to develop newer varieties that have higher levels of these compounds. Additionally, technologies have to be continuously upgraded to produce end-product specific Capsicum formulations.
Along with the ever growing nutrition and health conscious consumer, the demand for Capsicums and their products are expected to grow steadily.
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