20 Feb 2019

Entrepreneur, Mr Tsholofelo Kenosi, is thriving on a green pepper business idea that he tapped from his brother.

Located 25 kilometres from Mochudi on the way to Oliphant’s Drift border lies Borakallo Farm where Mr Kenosi decided to explore two types of green peppers being high breed King Arthur and pure breed California Wonder.

Even though he said it was difficult to find a piece of land in nearby places, this did not deter him from pursuing his passion.

Mr Kenosi realised that it was quick to get the return on investment, provided one had their own plot and supply of water.

“In August last year, I started de-bushing and building. It was only in September when I started planting and I took three months to harvest. I took my first harvest in December 2018 to Square Mart and Pay Less in Block 6, Spar and Sefalana at Gaborone West and the rest is history,” he said

He said high breed performed best since it produced more yield while California Wonder was suited for the Botswana weather conditions and the seedlings were affordable.

The 42-year-old said he had 10 000 high breed plants which he would harvest over a period of five months whereas pure breed would be harvested for three months.

“Farming vegetables is good given the demand in our country, even though horticulture, in general, is very expensive to start off,” he said.

Mr Kenosi dedicated half a hectare to the production of green pepper as his intention was to explore more of the exotic plants among them baby marrow and broccoli.

“They can be planted in small spaces and are also highly profitable.”

The farm employed three people while four were engaged on a temporary basis to help with harvesting.

On issues of supply and demand, complex executive chef for the Grand Palm Hotel, Casino, Conventional Resort and Met Court Inn Mr Wayne Kingsley, advised Batswana to grow peppers.

He said one could grow them from home by de-seeding, then drying them for five days before planting.

He said in a month, the Grand Palm used over a tonne of green peppers in all their hotels.

“However, in a week we use 480 kilograms of green, red and yellow pepper,” he said.

He said any pepper be it yellow, green or red had a rare smell, taste and could either be chopped, sliced or diced to give a taste that enhances the dish.Ends