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Kerala Agricultural University Releases New Green Chilli Variety - KAU Thejaswini

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On 7 June 2026, Kerala Agricultural University (KAU) released KAU Thejaswini, a new green chilli variety tailored to Kerala's farming conditions. This bush-type chilli exhibits high yield potential of 32.5 tonnes per hectare, produces about 84 fruits per plant weighing approximately 667 grams, with fruits measuring 11.29 cm in length. It offers medium pungency with 0.45% capsaicin content, is rich in Vitamin C (121 mg per 100 g) and oleoresin (15.1%), and shows tolerance to bacterial wilt and viral diseases. The variety is suitable for year-round cultivation in homesteads, kitchen gardens, and terrace cultivation, and was approved by the 30th State Seed Sub-Committee chaired by Tinku Biswal.

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Key Facts

  • Release Date: 7 June 2026
  • Developer: Kerala Agricultural University, College of Agriculture, Vellayani, Department of Vegetable Science
  • Variety Name: KAU Thejaswini
  • Chilli Type: Bush-type green chilli adapted for Kerala's agro-climatic conditions
  • Yield Potential: 32.5 tonnes per hectare
  • Fruit Count per Plant: Average 84 fruits
  • Average Fruit Weight: Approximately 667 grams per plant
  • Fruit Characteristics: Fruits are pendent, smooth, glossy, dark green at maturity and turn red upon ripening, measuring about 11.29 cm in length
  • Pungency: Medium pungency with capsaicin content of 0.45%
  • Nutritional Content: Vitamin C content of 121 mg per 100 grams, oleoresin content of 15.1%
  • Disease Resistance: Demonstrates field tolerance to bacterial wilt and viral diseases
  • Cultivation Suitability: Suitable for year-round cultivation in homesteads, kitchen gardens, and terrace cultivation
  • Approval: Approved by 30th State Seed Sub-Committee chaired by Tinku Biswal, Agricultural Production Commissioner and Principal Secretary, Government of Kerala

Background & Context

Chilli (Capsicum annuum L.) is a crucial vegetable and spice crop extensively used in Kerala and India, with India being the world's largest producer, consumer, and exporter. Developing suitable varieties adapted to local environmental conditions, with enhanced yield and disease resistance, is essential for sustainable agriculture. The KAU Thejaswini variety was developed to meet these needs, providing farmers with a high-yielding, disease-resistant option to improve green chilli production in Kerala.

Why This Matters for Exams / Exam Relevance

The release of new crop varieties by agricultural universities is often featured in competitive exams focusing on agriculture, environment, and current affairs. Knowledge about KAU Thejaswini’s characteristics, yield, disease tolerance, nutritional benefits, and approval process can help candidates in answering questions related to agricultural innovations, state-level initiatives, and horticultural advancements in Kerala.

Points to Remember

  • KAU Thejaswini is a bush-type green chilli variety developed specifically for Kerala.
  • It was released on 7 June 2026 by Kerala Agricultural University’s College of Agriculture, Vellayani.
  • Exhibits high yield potential of 32.5 tonnes/ha with about 84 fruits per plant.
  • Fruits are smooth, glossy, dark green turning red on ripening, approximately 11.29 cm long.
  • Capsaicin content indicating medium pungency at 0.45%.
  • Rich in Vitamin C (121 mg/100 g) and oleoresin (15.1%), beneficial for nutritional and industrial purposes.
  • Tolerant to bacterial wilt and viral diseases, ensuring stable production.
  • Approved by the 30th State Seed Sub-Committee chaired by Tinku Biswal.
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