Description
AFCD Accredited Farm
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin: VMO, Hong Kong Local Farms
🔖 Certification:
AFCD Accredited Farm
🔅 VMO offer local, sustainable options. We use a fair trade price to purchase directly from farmers. The pricing enables producers and consumers to have a sustainable relationship, and the three parties benefit the most.
🌱 Supplier introduction:
The Vegetable Marketing Office (VMO) was established in 1946, and the position of director is filled by public officials nominated by the government. Responsible for the development and benefit of farmers. Since the establishment of the vegetable wholesale market, the vegetable transportation and sales business has also begun. In vegetable growing areas in the New Territories, there are 5 vegetable collection stations and multiple designated collection locations to collect, weigh vegetables and process related documents. Later, as cooperative undertakings gradually developed, vegetable production and marketing cooperatives were established. Take over most of the collection stations and undertake the above-mentioned transportation and sales business. Currently, a total of 26 vegetable production and marketing cooperatives have been established. This department still has a collection station to continue its service to facilitate some farmers who do not sell through cooperatives to transport their products to the market for sale.
🛍 Product Information :
Mini bell peppers (Capsicum annuum) originated in Central and South America and have been selectively bred for compact size, thinner walls, fewer seeds, and higher sugar content. In Hong Kong, “local” versions are cultivated by organic farms in areas such as Kam Tin (e.g., Wah Kee Organic Farm) or through local hydroponic operations using quality non-GMO seeds (often Dutch-origin). They mature to full colour for maximum sweetness and are harvested smaller for convenience and flavour intensity. Unlike green bell peppers, fully ripe local mini varieties lack bitterness and have a fruit-like sweetness.
Appearance & Flavour
- Size: typically 5–8 cm long.
- Colours: mixed red, yellow, and orange (each indicating full ripeness).
- Texture: crisp, juicy, thin-skinned.
- Flavour: clean sweetness with mild fruit notes; zero heat (0 Scoville). Red tends to be slightly richer; yellow and orange are often the sweetest.
Nutrition (approx. per 100 g raw)
- Calories: ~26–31 kcal
- Vitamin C: ~128–140 mg (over 140% daily value) — higher than many citrus fruits
- Vitamin A / beta-carotene: supportive of eye and skin health (higher in red)
- Fibre: ~2 g
- Low in fat and protein; rich in antioxidants (carotenoids, flavonoids)
Local growing methods (organic or controlled hydroponics) help preserve nutrient density and reduce pesticide residue.
Culinary Uses
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Raw: Slice for salads, crudités with hummus or yogurt dips, or eat whole as a snack.
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Stuffed: Halve, remove seeds, fill with cheese, quinoa, or minced meat, then bake.
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Quick cook: Stir-fry, grill, or roast to caramelise natural sugars; excellent in egg dishes, pasta, or as a colourful side.
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Hong Kong-friendly ideas: Pair with local seafood, add to fried rice or omelettes, or use in light Western-Asian fusion plates.
Because of their size and thin walls, they cook quickly and evenly without becoming watery.
Storage
Refrigerate at 4–10°C in a breathable bag or container. Best consumed within 5–7 days for peak crispness and sweetness. Do not wash until ready to use.
Local Advantages
Supporting Hong Kong-grown mini bell peppers reduces food miles, supports New Territories organic and hydroponic farms, and ensures fresher produce with better flavour retention compared with long-distance imports. Availability is seasonal but increasingly year-round through protected or hydroponic cultivation.
These compact, colourful peppers deliver maximum sweetness and nutrition in a convenient size, making them a practical and appealing choice for both everyday home cooking and premium product marketing in the Hong Kong market.
Warm reminder: Accredited vegetables ≠ organic vegetables
🥘 Recipe：
🔅Notes:
accredited farm ≠ organic farm; This is NOT ORGANIC. 🔆🔆 note that farmers are encouraged to use pesticides correctly and safely as well as farming with excellent, environmentally friendly methods.
The "Accredited Farm Program" ensures the high quality and safety of vegetables:
✅ Randomly test soil, irrigation water, and vegetable samples
✅ Regular farm visits
✅ Promote excellent horticulture practices
Accredited vegetables are vegetables produced under the Accredited Farm program. In 1994 the Department of Fisheries, Agriculture and Nature Conservation (AFCD) and the Department of Vegetable Organisation (VMO) jointly implemented the Accredited Farm Program to encourage farmers to use pesticides correctly and safely and to farm with excellent, environmentally friendly methods.
One method of testing is that the farmer will not use pesticides for a period of time before the expected harvest of vegetables, which is the vegetable safe harvest period, following safety standards and reducing pesticide residues. Of course, we must rinse the vegetables thoroughly with clean water before eating, so you can eat more safely and assuredly!
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