NEW MEXICO (KRQE) –Researchers at New Mexico State University are working to develop more nutritious and better-yielding chile varieties. The four-year project to alter chile is funded through a nearly $1.5 million grant from the National Institute of Food and Agriculture.


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The program leader says the project aims to develop chile varieties with improved nutritional quality and yield through a deeper understanding of the genetic basis underlying these traits. They also hope to improve overall productivity in parts of where it’s grown in New Mexico.