Yucatán’s Habanero Dominance Fading Fast

Despite holding a certificate of designation of origin, Yucatán is losing its position as one of the primary habanero chili producers in the country. This is due to the fact that the certification process remains unestablished, allowing other states to produce and sell the chili to large corporations. There are currently at least 19 regions producing the chili, with Sinaloa leading the pack, producing an average of 8,735 tons per year – double the amount produced in Yucatán.

Campeche is also producing more habanero chilis than Yucatán, with an average of 4,737 tons annually. Other states such as Tabasco and Veracruz are also increasing their production. Juan Carlos Ledón Vadillo, a promoter of the Certification of Origin of the Peninsular Habanero Chili, explained that this shift began in 2002 when efforts were made to certify the chilis produced in Yucatán, Campeche, and Quintana Roo.

This certification process sparked interest in other states and led to a surge in the production of habanero-based products like mayonnaise, sauces, and jams. However, local producers are not benefiting from this market expansion.

Vadillo attributes this to a lack of vision from authorities to protect local products. Despite having a certification of origin for over 22 years, the process has not been fully implemented. To reverse this trend and ensure that all production, industrialization, and marketing of the chili is done on the Peninsula, the certification of origin needs to be enforced.

Three steps are required for this enforcement. First, a declaration of origin, which was obtained in 2010. Second, the publication of the Official Mexican Standard (NOM), which was published in 2017 under the supervision of the Ministry of Economy of the Federal Government. The third and final step, which is yet to be completed, is the establishment of a Regulatory Council. This body, which is not a government entity, would oversee compliance, verification, and certification of the NOM.

The Regulatory Council would include the entire production chain – producers, marketers, industrialists, state officials, federal officials, and the academic sector. Despite promises from the previous state administration, the council has not been established.

Once in place, the council would boost production and technological innovation projects, improve field technification, and significantly increase the price of the product. Considering the global demand for habanero chilis, the establishment of the Regulatory Council is a crucial step towards reclaiming Yucatán's position as a leading producer.