Development of superior genotypes and cultural practices for improving productivity of pepper in Sarawak, Malaysia : progress, achievements and research needs

Pepper has been cultivated in Sarawak for over 150 years. Research into this crop began in 1955 with the appointment of a plant pathologist to look into Phytophthora foot rot disease in pepper. Amongst the current research thrusts for pepper R and D are production of quality planting materials through breeding and selection, and the development of efficient and cost-effective cultural practices to sustain high crop productivity and minimize losses due to pests and diseases. The research activities are geared towards these and other research thrusts with the ultimate goal of improving the productivity and profitability of pepper farms in the State. Significant progress has been made in each of the research areas. A large population base has been generated through hybridisation and through mutation breeding. Three improved genotypes had been developed and released as pepper varieties, viz. Semongok perak in 1988, Semongok emas in 1991 and Semongok a man in 2006. In vitro culture and genetic manipulation are also in progress to complement the conventional breeding effort. In the area of cultural practices, a technology package integrating the use of the recommended varieties, leguminous ground cover, living support and shorter vines has been developed. Shading provided by living support reduces the incidence of black berry disease, one of the major diseases of pepper. Studies on nutrient uptake and fertiliser requirements have led to more rational manuring practices. Nutritional disorder symptoms have been described together with their corrective measures. An expert system, XCROP-Pepper has been produced for extension staff and pepper growers to diagnose the nutritional disorders as well as the major pest and disease problems. Research needs for pepper upstream activities include the continued quest for superior varieties through breeding and selection and greater use of biotechnological approaches to produce pepper wi th specific characteristics. Greater efforts should be made to incorporate beneficial micro-organisms for more efficient uptake of plant nutrients and the further development of low-cost package technologies to lower the cost of production while sustaining good yield of pepper.