Sri Lanka: Developing higher yielding, more disease resistant chili peppers

Chili varieties so far developed in Sri Lanka have largely been based on locally available germplasm, that results in a continuation of a narrow genetic base. The mostly popular chili hybrid in Sri Lanka, derived from two local landraces and is currently the only locally developed and marketed hybrid. In contrast, other recommended hybrids either fail to meet the needs of farmers and consumers, or seed is not widely available.

To address this gap, the CGIAR-funded FRESH Initiative introduced 77 biodiverse chili lines from the World Vegetable Center. These were tested by Onesh Seed Ltd. for local adaptation and suitability trials for developing new hybrids. Through this process, several promising hybrids were identified when crossed with local varieties. The broader genetic base resulted in more vigorous, stress-tolerant, and high-yielding varieties. Working with farmers and other stakeholders, the team identified those that were preferred by both farmers and consumers in 2024, and the first of these was introduced to the market. This new variety, called 'Yummy Hot' is a high-yielding, flavorful chili, and is also more resistant to chili pepper diseases and abiotic stresses than other varieties in Sri Lanka. Furthermore, of the thousand farmers who have tested it, the vast majority prefer it, and consumers prefer it too!

Building on this success, the work of the plant breeders continues. Further crosses are being made between the introduced chili lines and local landraces to create additional hybrids that cater to different market preferences and production areas across Sri Lanka. Additionally, efforts are underway to replicate this success in other vegetable crops, such as eggplant, sweet pepper and tomato.