Abstract
Hot pepper is widely cultivated in different parts of Ethiopia but, its productivity is low due to inadequate nutrient supply, moisture and poor agronomic practices. This experiment was conducted to determine the amount of N and P nutrients required to produce optimum amount of hot pepper marketable yield. Four different rates of DAP and urea fertilizers (25, 50, 75 and 100 kg/ha and control) were used as treatments. There was significant difference (p < 0.05) among treatment means for marketable yield; and highly significant difference (p < 0.01) for branch, fruit and height were observed. Mean comparison for marketable yield was non-significant difference (p > 0.05) between the control, and plots received 25 and 75 kg/ha DAP and urea. In contrast, the amount of marketable yield harvested from an experimental plots received 50 and 100 kg of DAP and urea fertilizers per hectare were significantly different (p < 0.05) from control. Mean comparison revealed marketable yield obtained from 50, 75 and 100 kg of DAP and urea fertilizers were similar thus applying 50 kg/ha is economically better than other treatments. Liner association was observed between marketable yield and amounts of DAP and urea fertilzers treatments. A unit increament in the rate of DAP and urea application contributed for the rise of pods per plant, height, branch per plant, and marketable yield by 2.07, 2.04, 6.67 and 62.22, respectively. Key words: Hot pepper, marketable yield, mineral N and P fertilizers, yield contributors. 
Highlights
Hot pepper (Capsicum annuum L.) belongs to genus Capsicum and family Solanaceae
The amount of marketable yield harvested from an experimental plots received 50 and 100 kg of DAP and urea fertilizers per hectare were significantly different (p < 0.05) from control
In Ethiopia, 100 kg N ha-1 and 100 kg P ha-1 is recommended to increase hot pepper productivity (EIAR, 2007)
Summary
Hot pepper (Capsicum annuum L.) belongs to genus Capsicum and family Solanaceae. It is one of the most important spice crops widely cultivated around the world for its pungent flavor and aroma (Ikeh et al, 2012; Obidiebub et al, 2012). In Ethiopia, hot pepper is commonly cultivated within an altitude ranges of 1400 to 1900 meter above sea level (m.a.s.l) (MoARD, 2009; EIAR, 2007), which receives mean annual rainfall of 600 to 1200 mm, and has mean annual temperature of 25 to 28°C (EIAR, 2007). The milled powder hot pepper is an essential coloring and flavoring ingredient in traditional diets and green pods is usually consumed with other foods in Ethiopia. Domestic consumption of hot pepper is supplied from the traditional subsistence production systems.
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