Chili Pepper Production, Varieties

Varieties
Chili Pepper Production

	Selecting the best variety is critical for success. [See photo of all major types.] There are many factors to consider, beginning with consumer preference. Here are some other important considerations:
	*Pungency.* The pungency among types of peppers is measured in Scoville Units (S.U.). Anaheim (see photo) and poblano fruits are mildly pungent (1000-1500 S.U.). They have thick walls that make them suitable for roasting and stuffing.
	Jalapeños (see photo) are popular across the world. The pungency of jalapeños varies, but may reach 10,000 S.U. Serrano types, popular in making Mexican food, are slightly hotter.
	Thin-walled cayennes are often used for drying. Habanero (see photo) and many small-fruited Thai peppers are extremely hot, some with S.U. ratings exceeding 100,000.
	*Disease resistance.* Look for varieties that resist disease. Common diseases in the tropics include bacterial spot (shown), Cercospora leaf spot, tobacco mosaic virus and several other viruses. *Adaptation to season.* Most chili pepper varieties are adapted to the cool, dry season when the environment for production is favorable. AVRDC has developed lines that can be grown during the hot, wet season when market prices are higher.