US (NV): Workshop on commercial pepper production

Chili or chile? Sweet or hot? Green, red, yellow or purple? U.S. chili pepper consumption has increased in the past decade, and today’s consumers are increasingly curious and experiential in their food choices. This creates new sales opportunities for growers. Spend a day with one of the nation’s leading experts in commercial pepper production, and learn how to successfully grow and sell this high-value specialty crop.

Featured speaker
Dr. Stephanie Walker is the Extension Vegetable Specialist at New Mexico State University. Her primary research interests include genetics and breeding of chile peppers, vegetable mechanization, enhancing pigment content, post-harvest quality and irrigation efficiency. She earned her M.S. in Horticulture and Ph.D. in Agronomy from NMSU, and has extensive experience in the food processing industry. She serves on the advisory board for the Chile Pepper Institute and is the Western SARE (Sustainable Agriculture Research and Education Program) Professional Development Coordinator for New Mexico.

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