HANNIBAL — a medium-early sweet pepper variety with a fruit maturation period from germination to technical ripeness of approximately 87-89 days. The plant is bushy, semi-spreading, about 60 cm tall, with downward-orientated fruits. Fruits have a prism-shaped form, glossy surface, and weigh 135-140 grams. In technical ripeness, they are dark green, but upon full ripening, they acquire a rich dark-brown, chocolate hue. Wall thickness varies from 5 to 8 mm depending on ripeness stage, and fruit flavor features good sweetness and pronounced aroma. The cultivation agronomy of HANNIBAL variety requires transplanting seedlings aged 70-80 days, following a 60x40 cm spacing scheme. Plants are trained to two stems and supported on vertical trellises to ensure optimal growth and fruiting. Suitable soils are loamy and well-aerated; good predecessors include cucumbers, cabbage, and legumes. Before sowing, seeds should be treated with potassium permanganate solution and thoroughly washed. Pinching is performed at the 1-2 true leaf stage. Watering should be done with warm water after sunset, and fertilization should be applied throughout the entire vegetative period to maintain high yield. The commercial yield of this variety reaches 8.8-9.1 kg per square meter, making HANNIBAL an attractive choice for both amateur and commercial cultivation. Due to its flavor qualities and decorative fruit appearance, this variety is ideal for fresh consumption and culinary use.
