What is thought to be the first harvest of capers in the Dominican Republic is now being marketed. Retired doctor Manuel Rodriguez, who planted the specialty crop in Cabeza del Toro, Guayubin, has already had his first harvests with three to four quintals twice a week. The experimental farm is lined with vines studded with tight, green buds and fruits shaped like pointy olives. Harvesting is labor-intensive because the buds need to be picked by hand.
The green buds or capers (alcaparras) are used for cooking and the larger fruits known as caper berries (alcaparron) are eaten after pickling in snacks.
Rodriguez purchased the AR-1 variety he is planting here from Argentina and planted them with one of his sons and several local farmers. The capers are harvested in June, July, October, November and December.
After harvesting, the capers are placed in 40 or 55-gallon plastic barrels brine of for three months, which transforms them into a prized condiment. The end product is then packaged in 16oz glass or plastic jars in brine (water with salt, lactic acid and citric acid) with a four-year shelf life before opening. Once opened the product needs to be refrigerated.
Rodriguez says all his local production is sold here, with a jar costing RD$70 and a pound of caper berries going for RD$140. He said that next year he plans to export to Brazil, Costa Rica and Argentina. He has plans to plant more capers in communities in areas like Neiba, Galvan and Villa Jaragua in the southwest where the conditions are also appropriate.
www.diariolibre.com/ecos/2013/09/23/i403426_las-primeras-alcaparras.html