KAU Thejaswini

Why in News?

Kerala Agricultural University (KAU) released a new green chilli variety named KAU Thejaswini on 7 June 2026. The variety was developed by the Department of Vegetable Science, College of Agriculture, Vellayani, for cultivation under Kerala’s agro-climatic conditions.

Key Highlights

About KAU Thejaswini

• KAU Thejaswini is a bush-type green chilli variety.
• Developed specifically for Kerala’s farming conditions.
• Suitable for:
  • Homestead farming
  • Kitchen gardens
  • Terrace gardens
  • Commercial cultivation
• Can be cultivated throughout the year.

Yield Potential

• Yield potential: 32.5 tonnes per hectare.
• Produces an average of:
  • 84 fruits per plant
  • 667 grams per plant

Fruit Characteristics

• Average fruit length: 11.29 cm.
• Fruits are:
  • Pendent
  • Smooth
  • Glossy
  • Dark green in colour
• Turn bright red upon ripening.

Quality Attributes

• Medium pungency.
• Capsaicin content: 0.45%.
• Vitamin C content: 121 mg per 100 g.
• Oleoresin content: 15.1%.

Disease Tolerance

The variety shows tolerance to:

• Bacterial wilt
• Viral diseases

This improves crop productivity and reduces losses caused by major diseases affecting chilli cultivation.

Related Institutions and Concepts

Kerala Agricultural University (KAU)

• Established in 1971.
• Headquarters: Thrissur, Kerala.
• Responsible for agricultural education, research, and extension activities in Kerala.

Indian Council of Agricultural Research (ICAR)

• Apex national body for agricultural research and education in India.
• Supports crop improvement and agricultural innovation.

National Horticulture Mission (NHM)

• Promotes production and productivity of horticultural crops, including vegetables and spices.

Important Terms

Capsaicin

• Natural compound responsible for the pungency of chilli peppers.
• Widely used in food products, pharmaceuticals, and pepper sprays.

Oleoresin

• Natural extract obtained from spices.
• Used in food processing, flavouring, colouring, and pharmaceutical industries.

Bacterial Wilt

• Serious plant disease caused by bacterial pathogens.
• Affects vegetables such as chilli, tomato, brinjal, and potato.