The Hot Pepper F1 hybrid seed product of Lam Tai is produced according to international orders based on a closed farm model. With a strictly controlled manual hybridization process and modern management technology, we commit to delivering batches of hybrid pepper seeds with maximum purity, superior germination vigor, and excellent disease resistance.
1. General Information & Cooperation Form
Product name: Hot Pepper F1 Hybrid Seed.
Production form: Produced according to international orders (Contract Production). Customers provide original seeds (including paternal and maternal lines) along with technical requirements and related variety characteristics.
Example of actual variety group: Jalapeño Pepper (recorded in the company's long-term production data system).
Target market: Global export for partners, large seed corporations worldwide.
2. Achieved Quality Standards
Each batch of F1 hot pepper seeds released passes strict quality assurance (QA) tests:
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Germination rate: Minimum 92%.
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Purity: Minimum 98%.
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Germination vigor: Minimum 85%.
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Seed-borne diseases: 0% (Ensured completely free of infectious pathogens thanks to strict disease control procedures).
3. Closed Production Process & High-Tech Control
F1 hot pepper seeds are cultivated in Lam Tai's modern closed greenhouse system, strictly complying with the following technical standards:
3.1. Seed soaking & Seedling nurturing
Original seeds upon receipt are soaked and treated with specialized chemicals (soaked in warm water at 40°C for 2 hours, treated with 10% TSP for 1 hour) to thoroughly remove pathogens on the seed coat.
Seeds are thinned into 100-hole trays sterilized with 10% Javen.
Seedlings are regularly cared for in the nursery for 30 - 35 days before being transferred to the larger net house for planting.
3.2. Safe biological cultivation environment
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Net house sterilization: Before planting, the entire water trough system, hanging wires, tools, and greenhouse are thoroughly cleaned and sterilized with 2% Virkon and the drip irrigation system is treated with 10% HCl acid.
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Automatic nutrition: Applying drip irrigation technology continuously monitoring EC index, pH level, and water supply suitable for each growth stage of the pepper plants.
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Cross-infection prevention: Caretakers pruning branches must comply with wearing gloves and disinfecting with 0.1% Physan solution or 0.2% Virkon after each plant to minimize the spread of harmful viruses (such as TMV virus transmitted by thrips).
3.3. Strict manual hybridization technique (Male sterility & Pollination)
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Pollination stage: Begins when the pepper plants reach about 40 days old.
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Flower emasculation (Male sterility): Trained workers remove all petals and anthers of the maternal flower while still in bud form. Ensuring compliance with the rules: No flower shortening, no emasculation of open flowers, no leftover pollen sacs, and continuous sterilization of tweezers.
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Pollination (Pollination): Manual pollination is performed by transferring pollen from the paternal line to the stigma of the maternal flower under a controlled environment suitable for each variety (usually about 28°C). Using colored wool and zinc to accurately mark the hybridization date.
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Pollination duration: The pollination process occurs continuously and completes within about 15 - 20 days.
3.4. Fruit care & Seed harvesting
After pollination ends, plants are supplemented with Potassium and Calcium to nurture the fruit and all freely blooming flowers (OP) are removed to ensure absolute purity of F1 seeds.
The process of harvesting ripe fruit, seed separation, wastewater treatment, and export packaging is standardized according to SOP, KPI procedures and integrated management on ERP software to serve production history traceability.
LAM TAI CO.,LTD - REPUTATION CREATES F1 SEED QUALITY With a self-produced closed farm system spanning tens of hectares and over 30 years of international cooperation experience, we are confident to perfectly meet high-quality hot pepper seed production orders according to the specific requirements of each customer.