Author Bio

Dr. Petrus Langenhoven is a clinical assistant professor and horticulture and hydroponics crop specialist at Purdue University, specializing in hydroponics and vegetable crop production in open fields and high tunnels. He is a key member of the Department of Horticulture and Landscape Architecture’s Vegetable Production and Controlled Environment Agriculture (CEA) Teams. His interest in healthy, sustainably produced food, local foods, and emerging technologies creates conditions that push the Urban Agriculture and small rural farm segments of horticulture forward. Through his extension programming and role as editor of the Vegetable Crops Hotline Newsletter, Dr. Langenhoven shares valuable expertise in high tunnel management and vegetable production, including specialized knowledge in peppermint cultivation. His research and teaching continue to shape the future of sustainable agriculture, particularly in advancing sustainable farming solutions. Dr. Langenhoven empowers small and medium-sized vegetable farms with cutting-edge technologies and sustainable practices. His expertise in vegetable and peppermint production also serves a critical teaching need. Dr. Langenhoven serves as director of the Purdue Student Farm and co-editor of the Midwest Vegetable Trial Reports. Presentation: Hot Opportunities: Cultivating a Midwest Craft Hot Sauce Movement: The craft hot sauce market is booming, yet the Midwest remains largely underrepresented in this flavorful industry. Our Scotch bonnet pepper trials in west-central Indiana prove that high-value tropical varieties can thrive in Indiana with proper cultivation techniques. This presentation shares research findings on Scotch bonnet performance, yield potential, production strategies, and postharvest qualities while exploring the broader opportunity for Midwest farmers to enter the craft hot sauce market. Discover how specialty peppers can be transformed into premium value-added products. Learn about market trends, processing considerations, and collaborative approaches that position small farms to capitalize on growing consumer demand for artisan hot sauces with regional character.