Introduction and Significance

Chili is an indispensable spice crop in India, defining the flavor and pungency of Indian cuisine while also being a significant commercial commodity. It is grown extensively across the country for both green and red (dried) chilies, with Andhra Pradesh, Telangana, Madhya Pradesh, and Karnataka being the primary cultivation hubs. The economic importance of chili is multifaceted. Domestically, it has a massive and stable market. On the international front, India is a leading producer and exporter of dried chilies and oleoresin, a natural coloring and flavoring agent extracted from it, which earns substantial foreign exchange. Nutritionally, chilies are more than just a source of heat; they are surprisingly rich in Vitamin C, Vitamin A, and antioxidants. The active component, capsaicin, is also studied for its potential health benefits.

Chili farmers face an array of intense production challenges. The crop is extremely sensitive to viral diseases, with the leaf curl virus, transmitted by whiteflies, being particularly destructive and capable of causing complete crop failure. Fungal diseases like anthracnose (fruit rot) and powdery mildew also cause significant losses, both in the field and during the post-harvest drying process. Pest management is a constant battle, requiring heavy investment in pest controls. Price volatility is another major bane. Chili prices are notoriously unstable, fluctuating wildly based on production estimates, export demand, and speculative trading, which makes income planning for farmers highly uncertain. Furthermore, improper drying and storage can lead to high levels of aflatoxin contamination, resulting in the rejection of consignments in the lucrative export market.