New Mexico seeks to revive chile industry amid challenges

ALBUQUERQUE, N.M. – Green chiles have defined New Mexico for generations, gaining fans and fame around the globe.

However, as this year’s harvest begins, labor shortages, shrinking acreage, drought and foreign competition have hurt production in the state.

Farmers and producers say the problems reveal the need for changes in the industry.

To rejuvenate production, investors and inventors are testing machines that would harvest and de-stem the crop.

The delicate chiles are now picked by hand, and problems with bruising and the removal of stems have made it difficult to make the transition to machines.

“The labor force is getting older and not a lot of young people are getting into the business,” said Ed Ogaz, owner of the Anthony, New Mexico-based chile wholesaler Seco Spice Co. “Something needs to happen.”

Chile has been a staple of New Mexico cuisine for centuries, and the Hatch region has become world famous for its flavorful hot peppers.

Chile is also the state vegetable and the basis of the official state question, “Red or green?”

In recent years, researchers at New Mexico State University have been trying to solve the labor issue by developing machines for the harvest.

The stakes are high. In 2014, New Mexico saw a 10 percent decline in acres of chiles harvested. Experts say the state is losing chile acreage to West Texas and Mexico, partly because of the cost and availability of labor.

Despite marketing efforts and the attractiveness of New Mexico chiles to national suppliers, federal numbers show the value of New Mexico red and green chiles was estimated at $38.7 million, compared to $49.5 million in 2013.