Below you'll find a list of all posts from February, 2014
NMSU Research Report 763, November, 2008 By Danise Coon, Eric Votava, and Paul W. Bosland Photos by Paul W. Bosland, Dave DeWitt, and Harald Zoschke The New Mexican-type chile is an important ingredient in the Southwestern food industry. Chiles have grown from a regional food for tourists to an important international export. Improvement of New Mexican chile cultivars through breeding …
By Tom Clevenger and David G. Kraenzel Chile has been produced in the Rio Grande Valley for almost 400 years. The following excerpt from the Rio Abajo Press, February 2, 1863, indicates the importance of the crop more than 100 years ago: “Congress takes fifty thousand dollars out of the pockets of the people of the United States to …
In 1907, Fabian Garcia, a horticulturist at the Agricultural Experiment Station at the New Mexico College of Agriculture and Mechanical Arts (now New Mexico State University) began his first experiments in breeding more standardized chile varieties, and in 1908 published “Chile Culture,” the first chile bulletin from the Agricultural Experiment Station. In 1913, Garcia became director of the Experiment Station …
