New Zealand's largest single site glasshouse grower dedicated to capsicums, while also producing snacking cucumbers.
As a result of the advanced glasshouse technology, SPL glasshouse-grown capsicums are a different product from those grown in the field. This gives SPL customers (and consumers) distinct benefits over field- grown capsicums:
• Superior appearance and shelf stability • Biological production methods • Environmental sustainability • Food safety with traceability
The colour ratio of capsicums produced at SPL is around 55% red, 35% yellow, and 10% orange. Green production is usually from coloured varieties harvested before colour change occurs.
With all this in mind, SPL choose specific varieties to produce different fruit colours and sizes to suit our various domestic and export market requirements.
Green capsicums are harvested before they are fully ripe. Green capsicums will continue to first turn yellow or red if they are left on the plant to mature. They have a slightly bitter flavour and will never have the sweet taste of their red, yellow, and orange counterparts, even though they are immature.
Red capsicums have a sweet, almost fruity taste. An interesting fact is that pimento and paprika are both prepared from red capsicums. They contain the same nutrients found in the other coloured capsicums and additionally contain lycopene, an antioxidant pigment with wonderful health benefits. They are rich in carotenoid phytonutrients and contain almost eleven times more beta-carotene than green capsicums as well as one and a half times more vitamin C.
Orange and yellow capsicums are sweeter simply because they are ripe, whereas the bitter green pepper is unripe. They have a fruity taste and roast up superbly, like red capsicums, and maintain their lovely bright colours when cooked. Eating them raw is when you can appreciate their natural flavour and crispness.
Good things come in small packages.
SPL also grows snacking cucumbers, albeit on a relatively small scale compared to capsicums. SPL-grown smaller (8cm-12cm) cucumbers have a delicate skin and refreshing flavour, making them ideal for snacks, salads, and a perfect partner for Kiwi dips.
They’re also high in vitamin C, fibre, and folate. Their high moisture content makes them a great source of hydration. Consumers should look for firm snacking cucumbers with shiny skin and give them a wash before eating. They are best eaten fresh, and it’s a good idea to store them in a plastic bag in the vegetable section of the refrigerator to keep them crunchy.
Looking Ahead
While the current focus is on being a leading grower and supplier of fresh capsicums, the team at SPL and the MG Group will continue to consider producing other glasshouse products in the future, as the market allows.
Health Benefits
Capsicums are a health and wellness powerhouse. In addition to vitamin C, they are a great source of vitamin A and the B-complex group of vitamins such as niacin, pyridoxine (vitamin B6), riboflavin, and thiamin (vitamin B1). These vitamins are essential as the body requires them from external sources to replenish. B-complex vitamins facilitate cellular metabolism through various enzymatic functions.
Capsicums also provide dietary fibre, folate, magnesium, potassium, iron, copper, zinc, manganese, and selenium. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Selenium is an antioxidant micro-mineral that acts as a co-factor for the enzyme superoxide dismutase.
About Capsicums
Related to chilli peppers, have been in existence for at least 9,000 years and according to many historians, they have been cultivated since 5,000 B.C.
Capsicums are members of the nightshade family of vegetables (as are potatoes, tomatoes, and aubergines) and are believed to have originated in regions of South and Central America. Christopher Columbus collected capsicums from the West Indian regions in 1492 and took them to Spain.
It was from there that capsicums spread through the regions of Africa, Asia, and Australia. They have only been available in New Zealand for the past 30-40 years.
Owing to the adaptable nature of these 'bell' peppers, they grow well in tropical and temperate climates. Today, China, Turkey, Italy, Spain, India, Romania, and Mexico are among the leading producers of capsicums with almost 20-27 species grown across the world.
