The utilization of chicken manure as an organic fertilizer is essential in

improving soil productivity and crop production. We carried out the study to
assess the effects of chicken manure on soil chemical properties and the
response of application rate on the yield of spinach (Spinacia oleracea) as
well as the uptake of nitrogen and phosphorus nutrients. To quantify these
effects, we added chicken manure to samples of Calcisols, Arenosols and
Luvisols at application rates: 5, 10, 20 and 40% chicken manure. The
addition of chicken manure irrespective of application rate did not change
the acidity or pH of Calcisol, suggesting its hypo-buffering capacity. While
the results reveal increases of EC with increasing rate, at rate above 40%,
the ECs were above the critical salinity level of 4 mS/cm indicating potential
threat to soil productivity. The exchangeable bases increased with
application rate, suggesting the positive effects of chicken manure in
enhancing soil fertility. Similarly significant increase of nitrogen and
phosphorus were observed following the addition of chicken manure.
Initially the spinach yield increases up to optimum rate of 0.06, 0.07 and
0.16 g/plant for Luvisol, Arenosol and Calcisol, respectively and
subsequently drops after critical threshold values; 15, 5 and 1% for
Calcisol, Arenosol and Luvisol, respectively. Interestingly above the rate of
40%, the yield was almost zero for all soils, suggesting the ineffectiveness
of chicken manure in enhancing soil productivity.
https://www.researchgate.net/publication/228467652_Chicken_manure-
enhanced_soil_fertility_and_productivity_Effects_of_application_rates

Bell pepper, also known as sweet pepper or a pepper and capsicum, is a

cultivar group of the species Capsicum annuum. Cultivars of the plant
produce fruits in different colors, including red, yellow, orange, green,
chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes
grouped with less pungent pepper varieties as "sweet peppers“. Bell
peppers are sensitive to an abundance of moisture and excessive
temperatures. The main aim of this project is to determine the proximate
principles of bell pepper. To perform sensory evaluation of the bell pepper
recipe in order to determine it acceptability in terms of different sensory
attributes. To make oneself familiar with Research Methodology that is
reference work, experimental work, statistical analysis of experimental
data, interpretation of results obtained, writing of project work and
compilation of bibliography in proper order. To study the biochemical and
nutritional profile of bell pepper.The various proximate principles and
physiochemical properties of bell pepper sample are recorded. To estimate
various parameters in an individual sample of bell pepper with two different
colours. The estimate various nutritional components of bell pepper are
recorded. To estimate their liking on the basis of the taste of two bell
pepper by conducting sensory evaluation. The significance of the study
section is that we get the chance to create a perspective for looking at the
problem. It points out how the study relates to the larger issues and uses a
persuasive rationale to justify the reason for the study. The significance of
the study makes the purposes worth pursuing. In a project to identify and
analyse the phytochemical properties of bell pepper were evaluated.The
bell pepper selected fruit were greenish-reddish in color and firm
feeling.The study suggests that red and green bell pepper has equal
nutritive value and infact the red bell pepper has more culinary uses and is
more spicy and tastier than green bell pepper. We have done proximate
analysis and also antimicrobial activity was done to check the minimal
inhibitory concentration and sensory evaluation have also done for the
sample the results obtained was Determination of various nutritive and
phytochemical properties of the fruit extracts have been determined. These
active fruit extract may be further subjected to biological and
pharmacological investigation and other therapeutic compounds.

https://www.ijtra.com/abstract/comparative-study-of-bell-pepper-on-the-
aspects-of-their-approximate-analysis-capsicum-
annuum.html?id=comparative-study-of-bell-pepper-on-the-aspects-of-their-
approximate-analysis-capsicum-annuum.html

Morphological characterization of bell pepper (Capsicum annuum L.

var. grosssum Sendt.) germplasm is a prerequisite in a crop improvement
program. The study was conducted during 2007 and 2008 at the vegetable
experimental farm of the CSK Himachal Pradesh Agricultural University,
Palampur, Himachal Pradesh, India, to study morphological traits of bell
pepper genotypes which include the parents ‘Kandaghat Selection’, ‘EC-
464115’, ‘EC-464107’, ‘HC-201’, ‘AC-48’, ‘SKAU-SP-613-1’, ‘PBC-631’,
‘SKAU-SP-633-1’, ‘California Wonder’, ‘Yolo Wonder’, and ‘Solan Bharpoor’
and 24 F1 hybrids from previous Line  ×  Tester mating with comparison to
the standard check ‘Bharat’. Characterization of genotypes was done for
the plant descriptors fruit shape, fruit shape at pedicel attachment, blossom
end fruit shape, fruit position, plant height, and fruit color. Blocky fruit
shape, lobate pedicel attachment, sunken blossom end fruit shape,
pendent fruit position, and dark green fruit color at the time of horticultural
maturity could be desirable horticultural attributes. Bell pepper germplasm
contain sufficient genetic variability and can be used for crop improvement.
Characterization of bell pepper germplasm will provide valuable information
for strengthening breeding programs because it helps in selection of
parents on the basis of morphological characters. The character expression
of F1s surpassing parents either positively or negatively was comparable to
a transgression effect. Resemblance to either parent and intermediate
character expression was attributed to dominant and additive gene action,
respectively.

https://www.tandfonline.com/doi/abs/10.1080/19315260.2010.519373

The interests in the consumption of pepper fruits (Capsicum annum L.) is,
to a large extent due to its content of bioactive compounds and their
importance as dietary antioxidants. Peppers are used as a colourant,
flavourant, and/or as a source of pungency. Peppers can be used fresh,
dried, fermented, or as an oleoresin extract. It has both nutritional and
nutraceutical importance. It contains an anticoagulant that helps prevent
the blood clots that can cause heart attacks. Bell Pepper is good source of
vitamin C. The benefits resulting from the use of natural products rich in
bioactive substances has promoted the growing interest of food industries.
Among the antioxidant phytochemicals, polyphenols deserve a special
mention due to their free radical scavenging properties. Antioxidant
compounds and their antioxidant activity in 4 different colored (green,
yellow, orange, and red) sweet bellpeppers (Capsicum annuum L.) were
investigated.The free radical scavenging abilities of peppers determined by
the 2, 2~-diphenyl-1-picrylhydrazyl (DPPH) method. Natural antioxidants
are preferred because synthetic antioxidants are considered carcinogenic.
Antioxidants present in the (Capsicum annuum L.), protect the food or body
from oxidative damage induced by free radicals and reactive oxygen.
https://www.researchgate.net/publication/255969817_Antioxidant_Potential
_of_Bell_Pepper_Capsicum_annum_L-A_Review

Bell pepper
Previous (Belize Barrier Reef)
Next (Belle Boyd)

Red, yellow and green

pepper

Scientific classification
Bell pepper is the common name for a cultivar group of the
species Capsicum annuum, widely cultivated for their edible, bell-
shaped fruits, which are characterized by a glossy exterior of different
colors, including red, yellow, green, and orange. Bell peppers are
sometimes grouped with less pungent pepper varieties of Capsicum
annuum known as "sweet peppers." There also are varieties of C.
annuum that are pungent or hot, such as the cayenne and jalapeño
peppers. Bell peppers contain a recessive gene that eliminates capsaisin,
the alkaloid that causes "hotness" in other plants in the genus Capsicum.
With their beautifully shaped form and vividly colored exterior of diverse
colors, bell peppers have been called "the Christmas ornaments of the
vegetable world," to which is added a crunchy texture and tangy taste
(GMF 2008). Building on the diversity in nature, bell peppers reflect the
remarkable creativity of human beings, both in the development of
numerous cultivars and in the diverse dishes in which they are used.
Overview and description
Family Solanaceae and genus Capsicum
Bell peppers belong to the Solanaceae, the potato or nightshade family, a
group of flowering plants in the Solanales order. Solanaceae includes some
of the more important food and drug-producing plants, including potato,
tomato, eggplant, tobacco, chili pepper, and deadly nightshade. Members
of Solanaceae are characterized by five-petaled flowers, typically conical or
funnelform, and alternate or alternate to opposite leaves.
The genus to which bell peppers belong is Capsicum. Capsicum contains
approximately 20-27 species (Walsh and Hoot 2001), five of which are
domesticated: C. annuum, C. baccatum, C. chinense, C. frutescens, and C.
pubescens (Heiser and Pickersgill 1969). (Other taxonomic schemes may
exhibit far less variety in species. See ITIS 1999a). Fruits of Capsicum can
vary tremendously in color, shape, and size both between and within
species, which has led to confusion over the relationships between taxa
(Eshbaugh 1975). Chemosystematic studies help distinguish differences
between varieties and species. For example, C.
baccatum var. baccatum had the same flavonoids as C.
baccatum var. pendulum, which led researchers to believe that the two
groups belonged to the same species (Ballard et al. 1970).
The fruit of Capsicum plants have a variety of names depending on place
and type. Common names include chili pepper, capsicum, red or green
pepper, or sweet pepper in Britain, and typically just capsicum in Australia
and Indian English. The large mild form is called bell pepper in the US.
They are called paprika in some other countries (although paprika can also
refer to the powdered spice made from various capsicum fruit).
The fruit of most species of Capsicum contains capsaicin (methyl vanillyl
nonenamide), a lipophilic chemical that can produce a strong burning
sensation in the mouth (and, if not properly digested, the anus) of the
unaccustomed eater. Capsicum stimulates chemoreceptor nerve endings in
the skin, especially the mucous membranes. Most mammalsfind this
unpleasant; however, birds appear unaffected (Mason et al. 1991; Norman
et al. 1992). The secretion of capsaicin is an adaptation to protect the fruit
from consumption by mammals, while the bright colors attract birds that will
spread the seeds.
The amount of capsaicin in Capsicum species and varieties is highly
variable and dependent on genetics, giving almost all types of capsicums
varied amounts of perceived heat. Chili peppers are of great importance
in Native American medicine, and capsaicin is used in modern Western
medicine—mainly in topical medications—as a circulatory stimulant and
pain reliever. Although black pepper and Sichuan pepper cause similar
burning sensations, they are caused by different substances—piperine and
alpha-hydroxy-sanshool, respectively.
Bell peppers

A whole and halved red bell pepper

Bell pepper is a cultivar group of the species Capsicum annuum. Cultivar is
a horticultural term for a group of cultivated plants that have been selected
and given a unique name because of desirable characteristics (decorative
or useful) that distinguish this assemblage from otherwise similar plants of
the same species. When propagated, sexually or asexually, the plants
retain those characteristics. A cultivar group is any gathering of cultivars
designated by common traits.
Bell peppers have a glossy exterior of different, vivid colors, including red,
yellow, orange, green, purple, brown, and black (GMF 2008). They tend to
be plump, bell-shaped vegetables with three or four lobes (GMF 2008).
Green bell peppers on display at a grocery store.
Bell peppers are unique in that, unlike other members of Capsicum, they do
not produce appreciable capsaicin. The production of this chemical
substance depends on a single gene, with bell pepper varieties having in
recessive form (PFAF 2008; GMF 2008). This results in a zero rating on the
Scoville scale, a rating designed to measure of the hotness or, more
correctly, piquancy of a chili pepper.
Bell pepper is just one of many varieties of C. annuum. This same species
has other varieties as well, such as the Anaheim chiles often used for
stuffing, the dried Ancho chile used to make chili powder, the mild-to-hot
jalapeño, and the smoked, ripe Jalapeño, known as a Chipotle.
Varieties of bell peppers

A variety of colored bell peppers

The color of bell peppers can be green, red, yellow, orange, and, more
rarely, white, purple, blue, brown, and black, depending on when they are
harvested and the specific cultivar. Green peppers are unripe bell peppers,
while the others are all ripe, with the color variation based on cultivar
selection.
Because they are unripe, green peppers are less sweet and slightly more
bitter than yellow, orange, purple, or red peppers. Purple cultivars also tend
to be slightly bitter, while red, orange, and yellow are sweeter and almost
fruity (GMF 2008).
The taste of ripe peppers can also vary with growing conditions and post-
harvest storage treatment; the sweetest are fruit allowed to ripen fully on
the plant in full sunshine, while fruit harvested green and after-ripened in
storage are less sweet.
History and nomenclature
Peppers are native to Central and South America. Pepper seeds were later
carried to Spain in 1493 and from there spread to other European and
Asian countries.
The term "bell pepper" is one of the many names for some fruits of
the Capsicum annuum species of plants. The misleading name "pepper"
(pimiento in Spanish) was given by Christopher Columbus upon bringing
the plant back to Europe. At that time peppercorns (black pepper, Piper
nigrum) were a highly prized condiment.

A whole purple pepper

Today, the term "bell pepper" or "pepper" or "capsicum" is often used for
any of the large bell shaped capsicum fruits, regardless of their color. In
British English, the fruit is simply referred to as a "pepper," whereas in
many Commonwealth of Nations countries, such
as Australia, India, Malaysia, and New Zealand, they are called "capsicum."
Across Europe, the term "paprika," which has its roots in the word for
pepper, is used—sometimes referred to by their color (e.g. "groene
paprika," "gele paprika," in Dutch, which are green and yellow,
respectively). Paprika also refers to the powdered spice made from the
same fruit. In France, it is called "poivron" or "piment." In Japan, the word
ピーマン ("pîman," from the French) refers only to green bell peppers,
whereas パプリカ ("papurika," from paprika) refers to bell peppers of other
colors. In the United States and Canada, the fruit is often referred to simply
as a "pepper" or referred to by color (e.g. "red pepper," "green pepper"),
although the more specific term "bell pepper" is understood in most
regions.
In parts of the United States around southern Ohio,
Northeastern Pennsylvania, and northern Kentucky the term "mangoes" (or
"mangos") has sometimes been used to refer to bell peppers. However, as
the actual mango fruit has become more common in the region, this usage
has faded.
In Russia, it is commonly called болгарский перец (bolgarskiy perets),
meaning Bulgarian pepper. In France, it is called poivron, with the same
root as poivre (meaning black pepper). In Denmark, the bell pepper is
referred to as "peberfrugt," meaning pepper-fruit.
In Brazil, it is commonly called Pimentão, meaning big pepper. It is widely
used in a variety of dishes, like pasta, rice and other dishes from Cuisine of
Brazil.
Usess and nutrition

Pepper, sweet, green raw

Nutritional value per 100 g
Bell peppers are sold in both its immature green state and its red, yellow, or
orange ripe state. They may be eaten cooked or raw, such as in salads.
They also may be ground in to a powder and added to fruit as a coloring or
flavoring.
Bell peppers offer a number of nutritional values. They are excellent
sources of vitamin C and vitamin A (GMF 2008). They also are a source of
vitamin B6, folic acid, beta-carotene, and fiber. Red peppers also
contain lycopene, believed important for reducing risk of
certain cancers (prostate cancer, cancer of the cervix, bladder,
and pancreas) (GMF 2008). Various studies on red peppers or their
components support the view that bell peppers have a protective effect
against cataracts, rheumatoid arthritis, and lung cancer (GMF 2008).
References
 Ballard, R. E., J. W. McClure, W. H. Eshbaugh, and K. G. Wilson.
1970. A chemosystematic study of selected taxa
 of Capsicum American Journal of Botany 57(2): 225-233. Retrieved
June 3, 2008.
 Eshbaugh, W. H. 1975. Genetic and biochemical systematic studies of
chili peppers (Capsicum-Solanaceae) Bulletin of the Torrey Botanical
Club 102(6): 396-403. Retrieved June 3, 2008.
 George Mateljan Foundation (GMF). 2008. Bell peppers World's
Healthiest Foods. Retieved June 3, 2008.
 Germplasm Resources Information Network (GRIN). 2008a. Capsicum
annuum L. var. annuumUSDA, ARS, National Genetic Resources
Program. Germplasm Resources Information Network. Retrieved June
3, 2008.
 Heiser, C. B., and B. Pickersgill. 1969. Names for the
cultivated Capsicum species (Solanaceae)Taxon 18(3): 277-283.
Retrieved June 3, 2008.
 Integrated Taxonomic Information System (ITIS).
1999a. Solanaceae ITIS Taxonomic Serial No.: 30411. Retrieved May
25, 2008.
 Integrated Taxonomic Information System (ITIS). 1999b. Capsicum
L. ITIS Taxonomic Serial No.: 30491. Retrieved May 25, 2008.
 Mason, J. R., N. J. Bean, P. S. Shah, and L. Clark. 1991. Taxon-
specific differences in responsiveness to capsaicin and several
analogues: Correlates between chemical structure and behavioral
aversiveness. Journal of Chemical Ecology 17: 2539–2551.
 Norman, D. M., J. R. Mason, and L. Clark. 1992. Capsaicin effects on
consumption of food by cedar waxwings and house finches. The
Wilson Journal of Ornithology 104: 549–551.
 Plants For a Future (PFAF). 2008. Capsicum annuum Plants For A
Future. Retrieved June 3, 2008.
 Walsh, B. M., and S. B. Hoot. 2001. Phylogenetic relationships
of Capsicum (Solanaceae) using DNA sequences from two noncoding
regions: The chloroplast atpB-rbcL spacer region and nuclear waxy
introns. International Journal of Plant Sciences162(6): 1409-1418.

CHAPTER 2REVIEW OF RELATED LITERATURE

This Review of related literature focuses on the effect of
cinnamon, blackpepper and orange peelings as a natural insecticide.
This study contains informationabout cinnamon, where can it be obtained,
its description, and the effect and what isdoes to insect. The study and test
of chili pepper if it has a potential to be used as anextract to pesticide
production, what is does to insects. And the uses of
orangepeelings.Chili PepperChili peppers,Capsicum annuum,perennial
plants in the Family Solanaceaeare grown for their edible fruits.Chili
peppers originated in the Americas. After the Columbian
Exchange,many cultivars of chili pepper spread across the
world, used in both food and medicine. Chilies were brought to Asia
by Portuguese navigators during the 16thcentury. (Lea, n.d.).
Capsaicin is the main chemical that makes chili peppers hot
(Lea, n.d.).Ca p sa i c i n is a ls o use d a s a n a n i ma l r e p e l l e n t
a g a i n s t i n s ec ts a n d mi t e s, b y damaging their membrane (Lea,
n.d.). Capsaicin was first registered for use in theUnited States in
1962. The U.S. Environmental Protection Agency (U.S.
EPA)co nsi de rs it t o b e a b ioc h emic a l p estic i de b ec aus e i t is a
n at ur al l y occu rr in g substance.Extracts from the pepper discourages
the pest from laying eggs (Scott,2003).The pepper works better as an
insecticide when insects are soft-bodied duringthe larval stage because
the chemical is able to penetrate and pierce through theirbody (Scott,
2003).

Chili pepper is safe to use as an insecticide, animals are not

harmed byCapsaicin (Lea, n.d.). Pepper is unlikely to cause many of
the problems associatedwith synthetic pesticides, such as groundwater
contamination, insect resistance andhuman illness (Scott, 2003).

CHAP
This chapter contains about the review of related literature that is based on
the studies which is “The effect of chili pepper (capsicum annum) as a
feasible pesticide for crop production”. It includes the following: Pepper
(annum) as organic pesticides, the insecticidal potential of chili pepper
(capsicum annum) leaf extract against termites and it contains the chili
(capsicum) properties, and the benefit of using chili pepper (capsicum
annum) to the low-income farmers and its related studies.
Pepper extract as organic pesticides
G.F Antonious, J.E. Meyer, J.A Rogers and Y. Hu (2007) farmers around
the world provides a pesticide that can be used to exclude the number of
pests and insects. Pepper (annum) as organic pesticides has a feasibility to
control the highest quantity of pests and to have a highest rate of crop
production. Consequently, it can help to the quickly growth of fibers and
plants. Today, chili pepper (capsicum annum) grow widely in many parts of
the world as an important commercial crops that can be tested to produce
an organic pesticides without bad effect to the health of the people and also
that is eco-friendly.
The insecticidal potential of chili pepper leaf extracts against termites
According to Romano (nd) chili is sharply flavored fruit of a pepper plant
that can be experimented as pesticides. Insecticidal chili pepper (capsicum
annum) has a potential to diminish the number of termites that destroys
furniture or anything made of wood and also other insects pests. On the
other hand, chili pepper (capsicum annum) as everyone knows it, is a
favorite spice of many people around the world including the Philippines. In
contrary, chili (capsicum) also contains a natural facts and health benefiting
properties that can be used as functional medicines. Regardless of its spicy
taste, it is very practicable to conquer LDL cholesterol levels in obese
individuals. Chili pepper (capsicum annum) has amazingly high levels of
vitamins and minerals.
Nutrition Facts of Chili Pepper
Chili peppers (capsicum annum), despite their fiery hotness, are one of the
very popular spices known for their medicinal and health benefiting
properties. The chili actually, is a fruit pod from the plant belonging to the
nightshade family (Solenceae), within the genus, capsicum. (Berke and
Shieh, 2000)
Health Benefits of Chili Pepper
Chilies, contains health benefiting alkaloid compound like capsaicin, which
gives them strong spicy pungent character. Fresh chili peppers, red and
green, are rich source of vitamin-C. 100g fresh chilies provide about 143.7g
about 240% of RDA. Vitamin-C is a potent water-soluble antioxidant. It is
requires for the collagen synthesis inside the human body. They are also
good in other antioxidants such as vitamin A, and flavonoids like B-
carotene, a-carotene, lutein, zea-xanthin, and cryptoxanthin. These
antioxidants substances in capsicum help protect the body from injurious
effects of free radicals generated during stress, diseases conditions.
(USDA National Nutrient data base)

Chilies carry a good amount of minerals like potassium, manganese, iron,

and magnesium. Potassium is an important component of a cell and body
fluids that helps controlling heart rate and blood pressure. Manganese is
used by the body as a co-factor for the antioxidants enzyme, superoxide
dismutase. Chilies are also good in B-complex group of vitamins such as
niacin, pyridoxine (vitamin B-6) riboflavin and thiamin (vitamin B-1). These
vitamins are essential in the sense that human body requires them from
external sources to replenish. (USDA National Nutrient data base)

Benefit of using Chili Pepper to the Low-income Farmers

According to Gianessi and Williams (2012) chili pepper (capsicum annum)
is very popular in every country, including India. Three-fourths of India’s
farmer had use chili (capsicum) as pesticides to protect or even secure the
certain level of crop yield. In addition, it can also help to minimize risk of
crop failure and losses and to deplete the higher number of insect pests
such as borers, thrips and etc. also, it provides tremendous benefit of using
pesticides include increased food production, increased profits for farmers
and the prevention of diseases. (Ahmed, 2010)

Increased Food Production

As the human population increases, the amount of food produced is very
important. Due to the high loss of food production, pesticides are often
used to try to combat the problem. By the help of chili pepper pesticides, it
is possible to decrease the number of pests and produce larger quantities
of food.

Increased Profits for Farmers

In using pesticides, farmers can produced more crops that can help to
increase profits by having more produce to sell. Pesticides also increased
farm profits by helping the farmer save money on labor costs. Using
pesticides, it reduces the amount of time required to manually remove
weeds and pests from fields. (Kenya, Ghana, 2007)

Prevention of Diseases
Saving crops and livestock, pesticides have also a direct benefit to human
health. It is estimated that since 1945, the use of pesticide has prevented
the deaths of around seven million people by killing pests that carry or
transmit disease. Malaria, which is transmitted by infected mosquitoes, is
one of the most commonly known and deadly diseases that has decreased
in prevalence due to the use of pesticides.

Related Studies
Pesticides and Repellents
These natural pesticides used to repel and eliminate harmful pest. The chili
pepper (capsicum annum) extract has a potential to use as an organic
pesticides that can eliminate the high number of pests. Natural pesticides
can combat insects upon contact or through ingestion. Use as part of an
integrated Pest Management Program which includes traps for monitoring
and capturing pests and beneficial insects and organisms to control pests
in their developing stages. Enhancing fertility programs with natural
fertilizers and soil amendments will increase plants’ health and resistance
to all types of pests in your home or gardening including weeds and
diseases. (Kumar et al., 2009)
Theoretical Framework
Lichtenberg and Zilberman (1986) provided a theoretical foundation on why
pesticides are protective inputs and not productive inputs as commonly
perceived in past studies. Pesticides provide a significant contribution to
crop production only if a serious pest attack exists and if the pesticides use
is able to control the pest attack effectively. If farmers do not observe the
pest attack, then it is likely that they may not apply pesticides at all.
Adapting the concept of economic threshold n use of pesticides is
suggested by Headley (1972) and Mumford and Norton (1984) we have
analyzed the factors determining Indonesian chili farmers decision on the
level of pesticides.

Farmers’ objectives for plant protection are not only to obtain high yield but
also to minimize risk of crop failure and to ensure economic efficiency of
farm inputs used, including pesticides chemicals. This is explained by the
concept of economic threshold for both the quantity as well as the intensity
of use. The economic threshold is defined as: For any level of pest attack a
maximum acceptable level of pest attack for which the expected value of
yield loss associated with the pest is equal to the cost of pest control
measures using pesticides. (Headley, 1972; Mariyono, 2007 )

Conceptual Framework
Independent Variables Dependent Variables
Chili pepper as pesticides Growth of plants
Figure 1. Showing the schematic diagram on the relationship between the
independent and dependent variables.
This figure represents the two variables that are related on the study. The
independent variable is the chili pepper pesticides while the dependent
variable is the growth of plants. It may or may not affect each other.

Definition of Terms:
Chili pepper (capsicum annum) – is an organic spicy flavored fruit that will
be used to experiment as a pesticides to help preventing the maximum
amount of pest that destroys the rapid growth of crops.
Pesticides – is a poisons used for chemical control. It is an effective tool
that can kills insects (e.g. termites, mosquitoes, borers etc.). It will not kill
all insects but it helps to repel most insect or other pest that damaged the
crops.
Crops – is a plant to used, in which pest easily compromised it. It used as
a subject to test the effectiveness of chili pepper as pesticides
https://sectionthejgroup3blog.wordpress.com/2017/03/10/chapter-2-review-
of-related-literature-by-april-lyn-paradillo/

Chicken manure is a relatively high quality organic fertilizer, of which the

content of pure nitrogen, phosphorus (P2O5) and potassium (K2O) are
about 1.63%, 1.54% and 0.085%. In addition to chicken manure, our
equipment can also handle other poultry manure, such as chicken manure,
pigeon manure, duck manure, goose manure, quail manure, poultry
manure. Chicken manure must be decomposed before casting, then the
parasites and eggs in the chicken manure and the infectious agents will be
killed and deodorized by the process of decompotion. The production
process of chicken manure organic fertilizer is closely related to the
equipment configuration of organic fertilizer production line. Generally
complete sets of equipment of organic fertilizer production line is mainly
composed of fermentation system, drying system, deodorant and dust
removal system, pulverizing system, batching system, mixing system,
granulation system, screening system, and finished product packing
system. The production process of chicken manure organic fertilizer is
basically includes: selection of raw material (chicken manure, etc.), drying
and sterilization, mixing of ingredients, granule, cooling and screening,
metering and seal, finished product warehousing.
Characteristics of Performance
The design of production process flow of chicken manure organic fertilizer
includes: 1. Efficient composite strain and its spreading technology; 2.
Advanced deployment technology of raw materials and biological
fermentation system; 3. The best special fertilizer formula technology (The
best combination of product recipe can be designed flexibly according to
the best special fertilizer formula technology); 4. Reasonable secondary
pollution controlling technology; 5. Design and manufacture technology of
complete set of process equipment for fertilizer.
Working Principle
The production process of chicken manure organic fertilizer is basically
includes: selection of raw material (chicken manure, etc.), drying and
sterilization, mixing of ingredients, granule, cooling and screening, metering
and seal, finished product warehousing.
The complicated production process of chicken manure is: The raw
materials of organic fertilizer (animal waste, household garbage, dead
leaves, biogas, waste bacteria, etc.) will be fermented and then entered
into the semi-wet material crushing machine; then adding the elements of
NPK, such as nitrogen, phosphorus, potassium chloride, ammonium
chloride, etc., to meet the required standards; then it is stirred by a blender
and then in to the granulating mechanism; after coming out, it will be dried;
then sifting through the sieve, and the qualified products will be packaged;
the granulation that not be qualified will return to the granule to produce
again.
Among them, the reasonable collocation of the fineness of raw materials is
crucial to the production process of organic fertilizer. According to the
experience, the fineness of the whole raw material should be matched as
follows: The raw materials of 100-60 mesh account for about 30% – 40%;
the raw materials of 60 mesh to a diameter of 1.00 ㎜ account for about
35%; small particles, whose diameter is 1.00 2.00 ㎜, account for about
25%-30%. The higher the fineness of the material, the better the
viscosity, so the surface finish is naturally higher. However, in the process
of production, the use of super – scale high fineness materials is easy to
ncause the problems, such as excessive particle size and irregular particle
size.

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Composting and the use of compost offer several potential benefits includingimproved
manure handling, pathogen destruction, enhanced soil tilth andfertility, and reduced
environmental risk. Composting is, a broadest term, thebiological reduction of organic
wastes to humus. Whenever a plant or animaldies, its remains are attacked by
microorganisms and larger soil fauna and areeventually reduced to an earthlike
substance that forms a beneficial growingenvironment for plant roots. This process
repeated continuously in endlessprofusion and in every part of the world where plant
grow, is part of the over-recurring natural process that supports all terrestrial life. The
word compostcomes from Old French, bit in sixteenth and 17
th
centuries, various spellingswere used such as compass, compess, compaste,
composture and others,
(Deborah and Gershung, 1992 and Wallace and Terry, 1998).
The main part of waste production being introduced to soil has alwaysbeen of organic
nature, its humification and mineralization contributed largely tothe physical and
chemical oil properties favoring growth and nutrition of plants,
(Arafat et al, 1992)
. The use of organic manures is important not only in theimmediate context of
economy in fertilizer use but also in the general interest of maintaining soil at optimum
level of fertility and productivity of crop yieldssatisfactory at high levels,
(Patil and Kale, 1983)
.There are a few ways to let nature make compost for us under or over theground, in
bins, boxes, pits, bags, and barrels, in strips, in sheets, in trenches,in 14 months or 14
days, indoors or outdoors. All composting methods aimsimply to meet the needs of
the microorganisms that do all the work of turningraw organic matter into humus.
Those basics need are air, moisture, energyfood (carbon) and protein food (nitrogen)
in the right proportion, and warmth. Any method involving a pile also needs to be
minimum size or critical mass sothat high enough temperature can be maintained.
Beyond that, we will want to ensure that there is a culture of the right organisms ready
to get started. Although innumerable refinements are possible as long as keep these
basicrequirements in mind, we can improvise a variety of ways to achieve the
desiredgoal, which is the creation of moist, fragrant fertile humus,
(Deborah and Gershung, 1992 and Wallace and Terry, 1998)
. Furthermore, obtaining highfood quality and production as well.A
FAO
study
(1999)
reported that the explicit goal of organic agriculture isto contribute to the enhancement
of sustainability. The soil and water protectionand the conservation techniques used to
combat erosion; compaction,salinization and other forms of degradation are evident in
organic farming.Mixed and relay cropping provides a more continuous soil cover and
thus ashorter period when the soil is fully exposed to the erosive power of the rain,wind
and sun. Terracing to conserve moisture, and soil are used in appropriatesituation and
particular attention is paid to irrigated areas and to on-farm water management.
Properly managed organic farming reduces or eliminates water pollution and helps
conserve water and soil on the farm (although improper useof manure can seriously
pollute water).
2.1. COMPOSTING
Composting is a viable means of transferring various organic wastes intoproducts that
can be used safely and beneficially as biofertilizers and soilconditioners. One of the
definitions of composting referred to its effect as abiological decomposition of organic
materials by bacteria and other organisms,
(Frank et al, 2000)
and can be conducted by either aerobic or anaerobicmethods. However, the aerobic
mode is generally preferred, since it proceedsmore rapidly and provides greater
pathogen reduction because higher temperatures are attained. An example of as
aerobic composting method is thatdeveloped by USDA scientists. The method is
widely referred to as theBeltsville Aerated Pile Method, and utilizes a static pile with
forced aeration tomaintain aerobic, thermophilic conditions,
(Willson, 1989)
.