MTm Going Dutch - Chile Pepper Institute New Mexico .
http://www.chilepepperinstitute.orgm T me-mail : hotchile@nmsu.eduGoing Dutch with Bell PeppersBy - Paul W. BoslandIn Every IssueRecipe3Capsicum News6Burning Questions 7inside hi zssUeCompany Profile4Pepper Boost4Chile Task Force5Upcoming Events7Windmills, canals, and tulips reign assymbols of the Netherlands. However, in thelast couple of decades a new symbol of theNetherlands has emerged Bcolored bellpeppers. The Dutch greenhouse industry hasbecome famous producing colored bell peppers that are available in supermarkets all overthe world.In May I set off to the triennial 2004 European Association for Research on.Plant Breeding (EUCARPIA) Meeting for a s i c uandrnEggplant that was being held in the Netherlands, which is a very pleasant country to visit.The art collections are spectacular, the historiccities and towns are fascinating, and the flatlandscape is dotted with wonderful old farmhouses, modem electric generating windmillsand small herds of dairy cows grazing onverdant grasses. One-third of the Netherlandsis below sea level, and on this precious reclaimed land, intensive farming is very important. The Dutch excel at greenhouse productionof vegetables, including high quality coloredbell peppers that are shipped globally.The EUCARPIA meeting is dedicated toresearchers presenting their latest scientificfindings about chile peppers and eggplants, andone of those days is always allocated for a fieldtrip. One of the stops on our trip was a visit toa Dutch greenhouse operation that growscolored bell peppers. Each greenhousespecializes in one color ofbell pepper; our visitwas to the Bos Greenhouses, which grows andships yellow bell peppers. The greenhouseoperation was so large the employees usedbicycles to get from one end to the other.Greenhouse production of peppers is highlyinnovative as well as a capital intensiveproduction system. Most of the greenhousesuse an "Integrated Pest Management" (IPM)system to control insect pests and diseases.IPM is an approach to pest managementdesigned to control pests and diseases with aslittle chemical use as possible. An IPM growerwill employ many crop protection techniquesincluding monitoring, crop sanitation,culturaland mechanical control, and the introduction ofbeneficial insects and mites.More than 90% of all sweet peppers areproduced using IPM in the Netherlands. (Formore on theuse ofbeneficialinsects, seeBiocontrolpopular inchilegreenhouse,CPINewsletterWinter 9798).U.sing a bicl-cle to get the job doneOfcourse, togrow the best possible peppers the grower hasto start with seeds of superior genetic andphysiological quality. Several Dutch seedcompanies have breeders who work exclusively on developing cultivars that will do well
%GE2Dutch GreenhousesIUTCH, CONT. FROM P.1under greenhouse conditions. The breeders also introducehost-plant resistanceto fungi, bacteria, viruses, andphysiological disorders like h i t craclung and russeting intothe cultivars. The most popular yellow bell pepper cultivaris Serby developed by DeRuiter Seeds of the Netherlands. DeRuiter Seeds is also developing resistant pepperrootstocks. Young bell peppers are grafted onto theresistant rootstock to give the plant resistance to severalroot rotting diseases and nematodes.One of the innovations applied to the greenhouse environment is the pumping of carbon dioxide (CO,) into thegreenhouse to enrich the air. Chiles, like allplantsuse CO, and water in the presence of light to synthesizeorganic compounds through the process of photosynthesis.Although CO, is one of three main components necessaryfor plant growth, the amount of CO, in the air is only0.03% (250 to 600 parts per million). This compares to78% nitrogen and 2 1% oxygen in nolmal air. Tests haveshown that in an enclosed growing area, as plants use upavailable CO,, their growth will slow down. The CO,concentrations inside greenhouses can be much lower thanthe outside air. The average CO, level that is recommended for the Dutch greenhouses is 1000 to 2000 partsper million. The grower we visited belicved he coulrealize up to a 25-40% increase in yield withment.Another recent development is the use of bumblebees forpollination. The bumblebees land on the pepper flowerand vibrate it, increasing fruitset and therefore yield.Dutch greenhouses havebeen successfUlly growingbell peppers using artificialsubstrates instead of soil formore than two decades. Thearhficial substrate most oftenused is rockwool.Rockwool is a sterile plantingmedium made iom volcanicrock that is melted and spuninto fibers. The fibers arethen packed into a block andburcn grown yerruw oelrthe grower transplantsdirectly into the rockwool.Peppers are grown in rockwool to eliminate soilbomediseases and weeds. This technique is very conducive tohydroponic technology. Hydroponics provide a systemvhere a majority of a pepper plants nutrients are providedby mixing water-soluble nutrients with water. Hydroponicsystems that use only a nutrient solution are categorized aswater culture or solution culture. However, if the nutrientsolution is used in combination with solid inert matter, i-e.,rockwool, to physically support root systems and hold thehydroponic solution, it is technically categorized as substrate culture or aggregate culture.By using alternative cropping methods, such as hydroponics on artificial substrates,growers in the NetherlandsA group of lieruesled yello w bell peppm: have successllly eliminated the risk of infestation by ilbornepests, wh leincreasing crop yield andBecause of this success, the Netherlands phased-out theuse of methyl bromide as a soil fumigant by 1992. TheNetherlands was formerly one of Europc's largest users ofmethyl bromide for soil fumigation.Hydroponics also brings fresh oxygen to the root zoneand takes away "off-gases," the waste by-product of theroot zone. Because nutrients are readily available inhydroponic systems, plants have smaller, more efficientroot systems and can spend more energy growing themore valuable above ground stems, foliage, and fruit.Furthermore, growers can space plants closer together,and produce more yields per given area, while avoidingcompetition fox scarce nutrients in the root zone.The nutrient solution is recycled in many of the Dutchgreenhouses. The hydroponic solution is pumped to theplants using a regulated trickle/d ipirrigation system.Thewastewater from the roots is recaptured, sterilized, andreused to reduce environmental waste and contamination,and to conserve water. Growers sterilize the recyclednutrient water by heating it to about 90 C (194 F). Therecycling hydroponic system uses only one-tenth theamount ofwater as does field irrigated agriculture. Additionally, after each growing season, the used rockwool ismelted again, and pressed into bricks. These bricks are
then used in the construction of buildings in the Netherlands.After theh i t s areharvested byhand, andplaced inharvest cartsthat run onrails inbetween therows of talltrainedpeppers, theyareWorkers at the soriing stationsrnsorted, and boxed. If they are going to the UnitedStates, the boxes are loaded onto transport ships. Ittakes about 10 days for the peppers to arrive in NewYork. From there, they are trucked or flown to stores allover the United States.Even though you may think of bell peppers as defangedchile peppers, one has to respect these colorful fruits.With this integration of technology from seed to thesupermarket, consumers can expect fresh, large, beautiful, and sweet bell peppers year-round. The followingrecipe using colored bell peppers is from The PepperHarvest Cookbook, which can be purchased at the ChilePepper Institute.RECIPE - Penne with Pine Nu Ts and Peppers16 ounces penne2 tabelspoons olive oil1 clove garlic1 yellow bell pepper, seeded & sliced in 112-inch-widestrips1 red bell pepper, roasted, peeled, seeded and sliced into112- inch-wide strips4 plum tornatoes seeded & chopped2 tablespoons dry sherry3 leaves fresh sweet basil finely chopped2 leaves lemon basil, finely chopped1 fresh mint leaf, finely chopped1 tablespoon balsamic vlnegar1/2-113 cup toasted pine nutssalt & pepper to tasteminutes or until a1 dente. Set aside in a colander to drain.Ina large frying pan, heat the oil over medium-low heat.Add the garlic and peppers and cook 10 minutes, or untilthe peppers become soft. Add the tomatoes, sherry, basil.and vinegar, stirring to blend the flavors. Add the penne,cover, and cook over low heat 5 minutes. The penneshould be warm but not hot. Remove the lid and add the pine nuts. Season with salt and FCook penne in a large pot of salted, boiling water 12- 15The Cliile Pepper Institute rVe c letterDr. Paul Bosland % Danisc Coon ProduclionChris Coon - EditorIWritcrThe Chile Pepper InstituteBox 30003, MSC 3 4Las Cruccs, NM 88003(505)646-3028(505)646-604 1 faxhttp //www.chilcpcppcrins i utc.otgPrinting by: Instacopv. Las Cruccs. NMPaul LV. Bosland, DircctorDan scCoon. PrograntThe Chile Pepper lnstiBoard of DirectorsEmma Jcan Ccrva ltcsLOUISBiad - Blad Ch lcDavc Dc W t t- FicnWcndy Hamilton, NMIJohn White - NMSU CESRich Phillips - NMSU Cl ilcTaskEd Cum/ - Curry Sccd CompalzyNew Mexico State UniversityEx. Officio Directorsr. Jcrry Schickcdanz Dcan CP,HEStat-
PAGE 4Company Profile - La Posta de MessilaEarliest records indicate that what is currently known asthe world famous La Posta De Mesilla Mexican Restaurant, located in Mesilla, N.M., was originally constructed inthe 1840's. -1 Sam Bean and his brother Roy Bean, operateda freight andpassengerservice line toPinos Altos,N.M., from thisbuilding in the1850's. 3 Afterthe Civil War, theLa Posta Compound becamean important stopon the Butterfield stagecoach line. .I During the 1870's and1880's, the Corn Exchange Hotel, one of the finest lodgesin the Southwest, operated from the building. I John Davis,the proprietor of the hotel, died in the late 1870's. However, his wife Augustina continued to operate the hotel, arestaurant and other businesses in the building until theearly 1900's. - 1La Posta de Mesilla Restaurant originated in the northwest comer ofthe building in 1939 by Katy GriggsCamunez. The business has grown to bccornc one of themost famous restaurants in the Southwest, occupying10,000 square feet of the La Posta Compound, that nowincludes several shops. After Katy passed away, theproperty and business was acquired by a great niece, JereanCamunez Hutchinson and her husband Tom, a.k.a. "Hutch",who continue to offer the same quality food and greatservice in the unique dining environment Katy created. Therestaurant offers many fine traditional "New Mexico" chiledishes made from century- old recipes handed down overthe years from the Fountain, Chavez, and Griggs families. : 1The La Posta Compound is on the National Register ofHistor cBuildings. The building is Territorial Style with azaguan leading into a patio now used as a lobby for therestaurant and displays tropical plants, birds and fish, andeven piranhas, for all to see. I Constructed primarily of adobe,the north and west sides of the building have doors andwindows retaining the Greekrevival pediments so typicalof Telritorial style. The westtamwall still retains the parapcttopped by a broad spacewhere the Corn ExchangeHotel sign once was proudlydisplayed in the 1870's!Located in Mesilla twomiles southwest of LasCruces, New Mexico, LaPosta is situated on thcSoutheast comer of thcMesilla Plaza. IANew Product Speeds Metabolism with the Power ofcalories. It's this thermal heat action that makes capsaicin soChile Peppersunique. "It's been proven that capsaicin definitely boostsAccording to pepperhealth.com there is now the world's your metabolism, but the medicinal benefits go way beyondthat. Capsaicin has also been shown to prevent abnormalfirst liquid capsaicin supplement known as Pepper Boost.blood clotting that can lead to stroke and heirt attack, and itIt is being publicized as a breakthrough in promotingabsolutely can help with circulatory disorders," said Waynenatural weight loss by suppressing appetite and boostingmetabolism. Pepper Boost uses oleoresin capsicum as onc Perry, President of SiCap Industries, makers of PepperBoost. Pepper Boost may also be beneficial for diabeticsof its' main active ingredients. Used primarily in the foodwho face a host of circulatory problems. Although Pepperindustry, liquid capsicum is a powerful concentrated formof chile pepper with the active ingredient being capsaicin.Boost does contain a small amount of honey, the manufacturer claims it's not enough to adversely affect the averageThere are some very well regarded studies that showdiabctic under a doctor's direct supervision. "The labelcapsaicin can increase metabolic activity dramaticallywarns that Pepper Boost isn't meant for diabetics. This iswhile simultaneously suppressing the appetite. One suchdone as a general warning, but as long as diabetics monitorstudy was conducted in 1986 at the Oxford PolytechnicInstitute in England. This small case study used twelvetheir sugar and follow the directions, most diabetics can usethis folmula. The amount of honey is very low. Less thanvolunteers from various backgrounds who ingestedcapsaicin through various food sources. Their data showed one half of a milliliter, or one eighth of a teaspoon per bottle.At 60 servings per bottle we're talking about one fivethat digestion of spicy foods boosted the metabolism in allthe volunteers. According to this study, ingestion ofhundredth of a teaspoon of honey per serving.capsaicin triggers a thermodynamic burn that can last up to From Altarnont, NY (PR Web) May 24, 2004five hours thus speeding up the metabolism and melting
PAGE 5Chile Task ForceImportant Information for Commercial Chile ProducersBy, Jan BrydonThis summer the Chile Task Force will release four newreports with valuable information for New Mexico's commercial chile growers. Research findings in areas that rangefrom plant density for mechanical harvest to internationaltrade information reflect the Task Force's many approachesto improving efficiency and profitability throughout the chileindustry.In Plant Spacing/Plant Population for Machine Harvest, recent Agronomy and Horticulture M.S. graduate,Margery Paroissien, and Extension agronomist, RobertFlynn, report on three years7research on how plant spacingaffects yields, extractable color and plant structural characteristics, and show that a shift in current thinning practicesmay have merit. Overall, the study found a density nearlytriple that achieved at a standard spacing did not reduceyields and as plant density increased, stem thickness andmain fork angle decreased, while h i t and plant heightincreased. These structural characteristicsmay improvemachine harvesting efficiency. The pluses for increasing plantdensity include a more uniform stand that can better withstand environmental attacks, such as curly top and harshwinds, and a constant stream ofmaterial for the machineharvester. While hand thinning to a 2-inch spacing would bedifficult, a mechanical thinner could accomplish the task witha simple blade change. Reducing hand thinning and harvesting costs could help sustain New Mexico chile's profitability.In Economic Return to Adoption of Mechanical Thinning: The Case of New Mexico Chile, NMSU ag economists, Jay Lillywhite, Jerry Hawkes and Jim Libbin, andengineer, Ryan Herbon, analyze the economic returnsavailable to chile producers who adopt mechanical thinningas a substitute for contract hand thinning. Basing theiranalysis on performance of the NMSU prototype chilethinner currently being tested on chile acreage across thestate, they found that producers operating a 500-acre farm,30 acres of which are planted in chile peppers, may expectto save an estimated 4.04 per acre over hand thinning.They also provide cost/retum scenarios that take intoaccount increases in machine prices,'operator and handlabor costs, interest rates, fuel costs and changes in thenumber of acres on which the machine is used.In Incidence of the Beet LeaJhoppeu, Circullfer tenellusHomoptera:Cicadellidae) in New Mexico Chile, NMSUplant pathologist, Rebecca Creamer, and research assistants,Jared Carpenter and Jaime Rascon, provide a New Mexicobeet lealopper update. Migratory patterns have not been4 Pwell studied since the 1930s when sugar ee was aprimary crop in the region. Land use patterns havechanged dramatically since that time. The authors alsolook at the incidence of Beet Curly Top Virus (BCTV)in weed hosts, updating information from the 1930s.Given the changes in crops and weeds in the past 60years and the reoccurring losses to chile due to BCTV,the New Mexico beet leafhopper status update is timely,pointing to the stringent need to control weed rrCrfield margms.In US. Imports and Exports of Chile POnion Products: Freyzlently Asked Questions,NMSU Ag Economics graduate, Leslee Morris, and ageconomist Rhonda Skaggs, consolidate import andexport information for chile and onions. They providedan introduction to use ofthe Harmonized Tariff Scheduleof the United States and to the U.S. system of traclungtransactions in the international marketplace.These Task Force Reports will be available from the. NMSU Agrrcultural Communications Department or onthe Web at: www.chiletaskforce.org andcahe.nmsu.edu/pubs/research/Other Task Force Reports lncluae:Report 1:An Industry-University Response to GlobalCompetitionReport 2: Chile Seed Germination as Affected by Temperature and SalinityReport 3: Yield and Quality of Machine-Harvested RedChile PeppersReport 4: Chile Seed ualiReport 5: Guidelines for Chile Seed Crop ProductionReport 6: Improving Chile Harvesting and CleaningTechnologiesReport 7: Farm Labor Employers7HandbookReport 8: New Mexico's Chile Pepper Industry: ChileTypes and Product SourcingReport 9: Economic Impact of Southern New MexicoVegetable Production and ProcessingReport 10: Chile Pepper Growers7Notes: 2003Report 11: Developing New Marketing Strategies forthe Southwestern Chile Industry
PAGE 6CAPSICUM NEWSCapsaicin Aides AsthmaticsA recent study on the effects of capsaicin on histaminesAre Wild Bees Better Pollinators?was conducted. A group of 17 people with asthmaNative bees are effectiveinhaled five to seven increasing doses of capsaicin onpollinators of chile peppers. Inone day, and placebo on another day. Compared witha recent study in south-centralBrazil (Patos de Minas andthe a placebo treatment, capsaicin cut in half the amountof histamine that was released- a chemical that isBrasilia) flowers of three chilereleased when the lungs are irritated. Reduced histaminepepper cultivars were studiedmeans reduced airway inflammation. The participantsand data were collected on thealso had improved breathing with the capsaicin treatbehavior and foragingof wildment versus placebo. It wasn't all pleasant: Five patientsbees. Data collected from thehad a bout of coughing after the capsaicin treatment,study suggested that smallwhile G o had watery noses and a burning sensation innative species of bees pollinate the flowers more effectivelytheir throats. However, all the side effects were resolved than hybrid bees that have been introduced to the area. Thestudy also suggests that a wild bee's small foraging area iswithin minutes.important in keeping the cultivars of both hot and sweetFrom: ABC News online, Sunday, May 16. 2004. .*peppers genetically distinct when several cultivars are grown. . . --A -2.wclose together.)L.aI\I -I1L-IIIIA FKQMthe Departn entofscience and Bio/og3: Uni wsidadeIsland Hopes o PeppertWill Fire up EcmomyLEsfudz alde Santr r-.- Bahia, Brazil.A small island in the Northern Marianas is hoping tomake money from a super hot chile pepper that grclocally. The residents of the remote, tiny island ofTinia-.are hoping someday to export chile Pepper products tothe UnitedStates. Theresidents hadtheir first eversobs (noodles)eating contest toj umpstartawareness & u ttheir chilepepper products. They claim their chile pepper is hott
hydroponic technology. Hydroponics provide a system vhere a majority of a pepper plants nutrients are provided by mixing water-soluble nutrients with water. Hydroponic systems that use only a nutrient solution are categorized as water culture or solution culture. However, if the nutrient solution is used in combination with solid inert matter .
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5 Figure 1. Asian LICs and EMEs: MTM Gains/Losses III. HOW SIGNIFICANT WAS THE IMPACT OF THE CRISIS THROUGH EXPOSURE TO MARKET RISKS? 7. LIC banks continued their strong mark-to-market (MTM) gains despite the recent global financial crisis.2 However, EME banks registered a modest degree of MTM 2 For the purpose of this paper, MTM gains are defined as a sum of (i) realized gains on securities .
The Ininity Chilli pepper is a chile pepper created in England by chile breeder Nick Woods of Fire Foods, Grantham, Lincolnshire. It held the World Record for the world's hottest chile pepper for two weeks in 2011, before it was ousted by the Naga Viper. 7 Pot Ininity 1,000,000 - 1,100,000 SHU Also known as the snake or serpent chile.
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8 DNA, genes, and protein synthesis Exam-style questions. AQA Biology . ii. Suggest why high humidity is used in theinvestigation. (1 mark) b . The larva eats voraciously but the pupa does not feed. The cells inside the pupa start to break down the larval tissues and form the adult tissues. The larval tissue and adult tissue contain different proteins. The genes in the cells of the larva are .
