Mechanizing Chile Peppers: Challenges and Advances in Transitioning Harvest of New Mexico’s Signature Crop

Abstract

New Mexican-type red and green chile (Capsicum annuum) is important to New Mexico’s identity and economy. Producers began experimenting with mechanical harvest in the mid-1960s, but efforts stalled in the 1970s. Adverse impact to production following the implementation of the North American Free Trade Agreement spurred renewed interest in chile mechanization. Through private and public collaboration, the red chile industry in New Mexico has successfully transitioned with more than 80% of domestic acreage currently mechanized. Green chile has proven to be more challenging with fruit damage and lack of efficient mechanical stem removal posing key obstacles. Recent identification and developments in equipment have provided necessary components for mechanization of green chile, but must be scaled-up to production volumes.