Green farming: Pepper reduces carbon emissions

Retain carbon in soil

The early morning sun spreads over pepper trellises intercropped with coffee in Bac Gia Nghia Ward, Lam Dong Province. Mr. Nguyen Van Vinh bends down and scoops up a handful of soil from the base of a pepper plant, which is loose and well-moisturized, a stark contrast to the hard, compacted soil of many years ago.

According to Mr. Nguyen Van Vinh, this improvement came after he started using biochar in his family’s pepper garden. Compared to the period before its application, his pepper plants now suffer less from diseases, particularly root-related problems. In the past, he had to treat root diseases multiple times each year, but now the incidence has dropped significantly, estimated at 10 - 20% lower than neighboring gardens still using conventional practices.

Not only has disease incidence decreased, but the pepper yield has also improved markedly. Mr. Vinh noted that in recent years, his garden’s average yield reached about 4 tons per hectare, while many gardens not using biochar only produced around 3.3 tons per hectare. He added that the use of chemical fertilizers has been reduced, yet the plants continue to grow steadily, with uniform pod formation and minimal impact from changing weather conditions.

From his practical experience, Mr. Vinh observed that adding biochar helps the soil retain moisture better, increases organic content, and enhances long-term soil stability. As a result, carbon is retained in the soil instead of being released into the environment. “Healthy soil means healthy plants, healthy plants give peace of mind in farming. Using less but achieving more, over time, the benefits become clear,” he shared.

Reducing inputs, increasing production efficiency

Beyond changing soil management, many pepper farmers in Lam Dong have adjusted cultivation practices to reduce inputs and lower carbon emissions. In Duc Lap commune, Mr. Diep Ky Khin operates an efficient irrigation system beneath his healthy pepper canopy.

According to Mr. Khin, in the past, irrigation relied mainly on experience and flood watering, which consumed a lot of water and labor. Since installing the efficient irrigation system, water is supplied at the right time and in the precise amount needed by the plants. Irrigation time has been cut in half, and labor requirements have decreased significantly.

In practice, this efficient irrigation method reduces water use by about 30%, lowers costs by 50 - 60% compared with traditional methods, and saves up to 70% of labor. Fertilizer use has also decreased by over 20%, thanks to the soil’s improved moisture retention and nutrient-holding capacity.

Experts note that reducing water, fertilizer, and labor not only improves economic efficiency but also directly contributes to lowering greenhouse gas emissions, such as carbon and nitrogen, during production. Less pumping means lower electricity and fuel consumption, while using less chemical fertilizer reduces greenhouse gas emissions over the product’s entire lifecycle.

More importantly, when pepper plants grow steadily, their resilience to pests, diseases, and adverse weather increases, allowing farmers to gradually reduce pesticide use. This is also a key factor in the agricultural sector’s carbon emission reduction strategy.

According to Mr. Nguyen Van Chuong, Director of the Lam Dong Provincial Agro-Forestry Extension Center, current pepper production can no longer continue under traditional practices that rely heavily on chemical fertilizers, irrigation, and pesticides. This approach not only increases production costs and degrades the soil but also generates significant carbon emissions throughout the cultivation process.

Mr. Chuong emphasized that, in the context of the Ministry of Agriculture and Environment issuing the “Low-Emission Crop Production Plan for 2025 - 2035, with a Vision to 2050,” the pepper sector must shift toward more sustainable farming methods. The focus is on increasing the soil’s capacity to absorb and retain carbon through the use of organic materials and biochar, while gradually reducing fossil-based inputs, conserving water, electricity, and labor.

“Reducing carbon emissions does not mean reducing yield. On the contrary, when the soil is healthy and the soil ecosystem is restored, pepper plants grow more steadily, are less affected by pests and diseases, and the lifespan of the orchard is extended. This forms the foundation for sustainable development of the pepper sector, enhancing value and meeting the increasingly stringent requirements of the market,” Mr. Chuong stressed.