S01 - Session P10 - Advances in Tsiperifery's domestication: its propagation and cultivation

Authors: Famenoantsa F. Ramahavalisoa *, N. M. Elodie Rafitoharson, Vonjison Rakotoarimanana, Jean Marc Bouvet, Jean Michel Leong Pock Tsy, Jerome Queste, Pascal Danthu

Tsiperifery is a wild pepper harvested in Madagascar, whose taste value is internationally recognized. Several species or morphotypes are currently being identified, showing different organoleptic qualities. However, its collection is often destructive and threatens the survival of the species and the conservation of its habitat. The selection and domestication of Tsiperifery and its subsequent cultivation can solve this problem while providing resources to small-scale farmers in Madagascar. To promote this innovation, we aim to provide the first elements of the propagation of Tsiperifery, its cultivation and its reintroduction into the forest. The work on propagation focused on determining the best conditions for cuttings and germination. The recovery of the cuttings depended on the type of organ taken from the mother liana (stolon rather than orthotropic branch) and the morphotype. Seed germination depended on priming and fruit maturity. Growing conditions after forest reintroduction were determined by following enrichment plots. The determining parameters were shading, the topo-sequence and the species of the stake tree. Plants at the bottom of the slope and staked with rough bark trees showe the best recovery. Genotype-environment interactions were studied in three sites that were representative of an altitudinal gradient. The preferred region seems to be the mid-altitude zone on the East Coast of Madagascar.