Kerala Agricultural University Releases KAU Thejaswini Chilli

Kerala Agricultural University (KAU) released a new green chilli variety named KAU Thejaswini on 7 June 2026. The variety was developed at the College of Agriculture, Vellayani, under the Department of Vegetable Science.

Variety Profile

KAU Thejaswini is a bush-type green chilli variety developed for Kerala’s farming conditions. It has field tolerance to major production constraints and is suitable for year-round cultivation in homesteads, kitchen gardens, and terrace cultivation.

Yield and Fruit Characteristics

The variety has a yield potential of 32.5 tonnes per hectare. It produces an average of 84 fruits per plant and about 667 grams per plant. The fruits are about 11.29 cm long, pendent, smooth, glossy, and dark green, and they turn red on ripening.

Quality and Disease Tolerance

KAU Thejaswini has medium pungency with capsaicin content of 0.45 per cent. It contains Vitamin C at 121 mg per 100 g and oleoresin at 15.1 per cent. The variety is tolerant to bacterial wilt and viral diseases.

Important Facts for Exams

• Kerala Agricultural University is a state agricultural university in Kerala.
• Capsaicin is the compound responsible for pungency in chilli.
• Bacterial wilt is a major plant disease caused by bacterial infection in crops.
• Oleoresin is a natural extract used in spices and food processing.

Release and Approval Process

The 30th State Seed Sub-Committee for the Release of New Crop Varieties approved the variety on 3 June 2026. The committee was chaired by Tinku Biswal, Agricultural Production Commissioner and Principal Secretary, Government of Kerala.