This research was supported by the New Mexico Agricultural Experiment Station, and the New Mexico Chile Pepper Task Force. We thank Steve Lyles for producing the crop; Roy Pennock, Linda Liess and Margery Parossien for technical assistance
In the United States, chile peppers (domesticated species within the Capsicum genus) are primarily produced in California, New Mexico, Arizona, and Texas [U.S. Department of Agriculture, National Agricultural Statistics Service (USDA-NASS), 2020
New Mexican-type chile, often referred to as “Anaheim,” is recognized as New Mexico’s signature crop. Both the red and green (fully sized, but physiologically immature) crops are celebrated in local cuisine, culture, and art. Further, the production
Chile peppers have extensive morphological diversity, especially for leaf and fruit color and shape as well as plant habit. This diversity has led to the development of chile pepper plants for ornamental applications ( Stommel and Bosland, 2006
Chile peppers have been highly regarded as ornamental plants since being introduced to Europe in the 15th century ( Armitage and Hamilton, 1987 ). Chile peppers considered by the horticulture industry to be “ornamental,” are compact plants with
Capsicum, a New World genus, has a richness in diversity that has not received much attention. Along with tomato and potato, chile is one of the important New World crops belonging to the Solanaceae family. The Capsicum fruits are popular and used in cuisines from all over the world. There are many different cultivars, forms, and uses of Capsicum. Most cultivars grown in the United States belong to one species, Capsicum annuum. The species is divided into groups based on fruit shape, flavor, and culinary use. Unfortunately, there is confusion about the names associated with the various fruit types. This article attempts to reduce some of the confusion. Whatever the name, there can be no argument that Capsicum is an amazing plant genus.
Demand for new mexico pod–type green chile in the United States has been rising for decades ( Gandonou and Waliczek, 2013 ), yet domestic production has been declining because of both limited availability of labor and associated costs ( Funk and
Chile peppers ( Capsicum sp.) are cultivated worldwide and are often prized for their heat ( Bosland and Votava, 2012 ). A widely used heat measurement for chile peppers is the SHU ( Scoville, 1912 ). This measurement is the highest dilution of a
Chile pepper ( Capsicum annuum ) is an important crop worldwide, with an estimated 25% of people consuming some form (vegetable, spice, or food colorant) of pepper every day ( Halikowski-Smith 2015 ). In 2017, global harvested area of chile peppers
There is great interest in growing blueberries in Chile. Although only a few hundred hectares are now planted, thousands of hectares are predicted by the turn of the century. There are many areas in the country that are adaptable to blueberry culture, and labor costs are extremely low. Chileans feel they have a golden opportunity to make a profit by producing blueberries during the North American off-season.