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Home | Tag Archives: NMSU Chile Pepper insititue

Tag Archives: NMSU Chile Pepper insititue

NMSU’s Chile Pepper Institute to Hold Annual Plant Sale

With Spring temperatures staring to heat up, New Mexico State University’s Chile Pepper Institute will be holding its annual plant sale March 26-29.

The sale will be held at the Fabian Garcia Science Center, 113 West University Ave., from 9 a.m. to 6 p.m. while plants last.

Plants are $4 each with a wide variety of plants available. Customers may purchase a variety of chile plants, including the mild NuMex Heritage 6-4 that contains six times more flavor than the standard green chile and the hot NuMex Heritage Big Jim with five times the flavor.

Also, poblano, orange habanero, jalapeños and sweet snacking peppers are available, along with various tomato, eggplant, squash and herb plants.

Adan Delval, program specialist for the Chile Pepper Institute, said this annual plant sale supports the students involved in the institute.

“It’s important for the university and the community to support these types of sales because it enhances the institute. All funds from the Chile Pepper Institute sale benefits to the endowed chair, scholarships and student employees,” Delval said.

For more information on the plant sale, contact the Chile Pepper Institute at 575-646-3028 or cpi@nmsu.edu

Author: Melissa R. Rutter – NMSU

NMSU’s Annual Chile Conference set for February 5-6

The 2018 New Mexico Chile Conference, hosted by New Mexico State University’s Chile Pepper Institute, returns with leading experts in the ‘red hot’ chile pepper industry.

Drawing attendees from all over the world, this year’s conference will discuss new updates in food modernization, the best agriculture practices and research solutions for diseases and pests.

Along with Hank Giclas from the Western Growers Association who will give an update on innovations in the fresh produce industry, the conference will also feature booths from companies that can assist New Mexico chile pepper growers sustain excellent and profitable yields.

“The New Mexico Chile conference is the biggest, most important conference on chile peppers. We give growers the latest information and let them know that NMSU is on the cutting edge of chile peppers research and discovery,” said Paul Bosland, co-founder and director of the Chile Pepper Institute. “One of the special guests we have this year is a Professor Dina St. Clair from UC Davis. She will be discussing high-throughput phenotyping, which is technology that allows for a quicker analysis of the traits of chile peppers in the field.”

Conference pre-registration for individuals is $130 and $475 for a vendor booth. After Jan. 31, individual prices are $145 and $500 for booths. For more information on the conference, contact the Chile Pepper Institute at 575-646-3028 or register online.

Author: Melissa R. Rutter – NMSU

NMSU’s Chile Pepper Institute Spices Up Summer with new Jolokia Products

It’s going to be a hot summer – in more ways than one – with a number of new, super-spicy products available at New Mexico State University’s Chile Pepper Institute.

Holy Jolokia mustard, ketchup and spice mixture, each produced in collaboration with CaJohns Fiery Foods, are the newest in the growing line of Holy Jolokia products.

“We really appreciate CaJohns and their assistance,” said Paul Bosland, an NMSU Regents Professor and head of the university’s Chile Pepper Institute. “We’ve had so much success with all of their products, which helps further our chile pepper research at the university.”

Since 2009, the Chile Pepper Institute has worked with CaJohns to produce and sell thousands of bottles of Holy Jolokia hot sauce, salsa, barbecue sauce, taco sauce, wing sauce and spice rub, each made with Bhut Jolokia chile peppers – also known as the “Ghost Pepper,” one of the hottest chile peppers on the planet.

“The ketchup, the mustard, the spice, these are all going to have a kick,” said Adan Delval, a program specialist for the Chile Pepper Institute. “They are definitely pretty hot and perfect for backyard barbecues this summer.”

Bottles of the ketchup sell for $10. The mustard is $8 and the spice mixture is $6. All proceeds from the sale of all Holy Jolokia products go toward an endowed chair for chile pepper research at NMSU. Holy Jolokia products are available at the Chile Pepper Institute, Gerald Thomas Hall Room 265 on the NMSU campus, or online at www.chilepepperinstitute.org

Author:  Justin Bannister – NMSU

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