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Saturday, July 25, 2009
N.M. Green Chile Growers Expecting Bountiful Crop
By Diana M. Alba
Las Cruces Sun-News
LAS CRUCES — It's that time of year when New Mexicans begin anxiously eyeing the contents of their freezers, wondering if they've got enough green chile to make it.
But not to worry. '
The green chile harvest should begin in earnest in the next two to three weeks, said Stephanie Walker, extension vegetable specialist at New Mexico State University.
Chile lovers will be happy to learn that the crop appears strong so far. Walker said chile hasn't been hit by the disease seen in recent years. Weather conditions, especially dryness this month and early on in the season, have helped prevent bacterial and fungal diseases that cut into crop yields in past years. In addition, Walker said, there weren't as many weeds last winter, which cut down on the number of insects that transmit the chile-killing virus called curly top.
"This year is going to be our best year in many years," she said. "As long as the weather keeps cooperating, we're going to have an excellent, excellent crop."
At least one grower, Joe Lujan, who operates a you-pick-it field north of Las Cruces, is already allowing customers to gather chile in his 30-acre plot. He said the crop is "doing really good right now."
Meanwhile, in Hatch, which promotes itself as the "Chile Capital of the World," the crop is also faring well, said Mayor Judd Nordyke. "We're getting a lot of queries: 'Is it ready yet? Are people roasting it yet?"' he said. "It's a little bit early."
Last year, the state produced 60,140 tons of chile, about a 23 percent increase over the previous year, according to the National Agricultural Statistics Service. Meanwhile, in Doña Ana County last year, about 20,600 tons of chile were produced, according to NASS, a 61 percent increase over 2007.
Increases statewide were attributed mostly to farmers growing high-yielding green chile varieties.
The crop's statewide value in 2008 jumped to $42.3 million, about a 48 percent increase over 2007.
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