ASHS 2024 Conference

Development of value-added products by local growers can lead to additional economic opportunities for small farmers by utilization of unsold crops for production of products. Kentucky State University (KSU) received a USDA Capacity Building grant to create a Fermentation and Distillation Sciences Program to train students in this area, but also help local farmers develop new value-added fermented products. There are many job opportunities either supporting or directly involved in the fermentation and distillation sciences in Kentucky and the surrounding region. The goal of the program is to develop new recipes for value-added products for small-scale producers, including pawpaw, hemp, and sorghum beer and kombucha, spirits, and fermented fruit and vegetable products through research supported by new equipment. Hot pepper sauce is of great interest to small producers since it is fairly easy to make and there are many variations in recipes. The objective of this current study was to develop new recipes for fermented hot pepper sauce as new value-added products for small-scale producers. Pepper plantings were established at the Kentucky State University Harold R. Benson Research and Demonstration Farm for a range of pepper cultivars including: Shishimai (Shishito Pepper), Sargento (Poblano Pepper), Bottle Rocket (Cayenne Pepper), Mad Hatter (Bishop's Crown Pepper), Roulette (Habanero Pepper), Helios (Habanero Pepper), Carmen (Corno di Toro Pepper), and a number of other peppers over a three year period. Initially, a number of recipes for fermented hot pepper sauce were evaluated and subject to taste trails. These recipes varied in preparation, pepper type, and vinegar addition. Finally, a potential unique fermented hot pepper sauce was developed that would be of interest to local farmer to produce as a value added product. A tasting trail was conducted with 23 individuals on the KSU campus comparing this new recipe to three commercially available hot sauces. There were 14 males and 8 female participants, with 1 participant preferring not to answer. The average age range was between 26 and 45. Hot sauce samples were served on saltines and evaluated from 1 to 5 for color, smell, flavor, heat, and willingness to pay. The individuals were also asked to rank their favorite sauce. Additional data was collected concerning the participants liking of spicy foods. The fermented hot pepper sauce recipe that was developed was well received and should be of interest for production by local farmers.