Results Available from Michigan Chile Pepper Trial
|Related ATTRA Publication:
Local Foods No. 5 — Hot Peppers (Chili Peppers)
Michigan State University Extension’s Saginaw Valley Research and Extension Center conducted a trial of 12 commercially available varieties and one experimental variety of chile peppers in 2018. They found that using earlier maturing varieties was key to ripening chile peppers to maturity in Michigan’s climate. Production results and notes for these varieties are available online. The project also trialed low-cost methods of drying the fruit, which are important because peppers grown in Michigan have more water in them than peppers grown in arid regions and require more time and energy to dry. The method that was most successful involved using a commercial food warmer with an air temperature of 165°F for 24 hours. However, researchers concluded that an inexpensive heat source would be necessary to allow dried peppers to be cost-competitive in the marketplace. Full test results are available online.