Paul Bosland: We're at the Fabian Garcia Science Center where the Chile Pepper Institute has its teaching garden.
We plant more than 150 different types of chiles from all over the world so people can see the great diversity and variety of chiles.
One thing people have to realize is chiles have different flavors and tastes.
And with the green chile season coming up we always we always like to tell people that it's kind of like when you go to the store nowadays to get apples.
Many different apples have different flavors.
Well, green chile is the same way.
But if you get the ones that are called NuMex, capital N, little u, capital M, little e x, that is a variety produced at New Mexico State University.
One of the things we've really tried over the last couple of decades is to have flavor in chiles.
Growers were telling us, you know, that the chiles now out there they produce good, they produce lots of fruit, they have good disease resistance, but they don't have the flavor, that traditional green chile flavor.
So we went back and redeveloped the New Mexico 64 and the New Mexico Big Jim, or NuMex Big Jim.
We released them as NuMex Heritage 64 and NuMex Heritage Big Jim.
They have five to six times the flavor as the standard green chile that you see out on the roadside.
Also, we released one called NuMex Sandia Select.
That is a chile that has kind of the high heat level but it was made for a red chile variety.
You have a thin wall, not a lot of meat, but you would dry it and grind it up to use as a red powder.
The growers again asked us could we make a thick-walled Sandia so it could be used as a green chile and so we did, and it's called NuMex Sandia Select.
Danise Coon: One of the main things that we strive to do at the New Mexico State Chile Breeding Program is to keep our growers, New Mexico growers, competitive in the market place on a worldwide basis.
Some of the things that we do, we listen to demand, we listen to the industry, what's changing in the industry, and try to get ahead of that to keep our growers competitive.
We do that with developing varieties and cultivars with higher yields, disease resistance, and whatever the demand is going for at that point.
All of our seed varieties are available through the Chile Pepper Institute.
We have an online website where people can purchase online or in the shop on the main campus.