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International Journal of Agronomy
Volume 2017, Article ID 5641680, 13 pages
Review Article

The Chilhuacle Chili (Capsicum annuum L.) in Mexico: Description of the Variety, Its Cultivation, and Uses

1Colegio de Postgraduados, Campus Montecillo, 56230 Texcoco, MEX, Mexico
2Colegio de Postgraduados, Campus Córdoba, 94946 Amatlán de los Reyes, VER, Mexico

Correspondence should be addressed to Fernando Carlos Gómez-Merino; moc.liamg@oniremgcf

Received 2 November 2016; Revised 14 January 2017; Accepted 7 February 2017; Published 19 March 2017

Academic Editor: David Clay

Copyright © 2017 Víctor García-Gaytán et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The chilhuacle chili (Capsicum annuum L.) is a Mexican native variety whose production has been highly valuable because it is the main ingredient of the Oaxacan black mole, a typical Mexican dish. It is basically grown in the Cañada Region of the State of Oaxaca, Mexico, within the Tehuacán-Cuicatlán Biosphere Reserve. Importantly, it is cultivated under traditional agricultural systems, where a range of agronomic constraints associated with the production process and the incidence and severity of pests and diseases represent significant impediments that hinder the yield potential. Additionally, the genetic basis of the crop is highly restricted. Under such environmental and production conditions, the mean crop yield of chilhuacle chili can reach 1 t ha−1 of dehydrated fruits, which can be used in the food, chemical, and pharmaceutical industries. In this review we summarize the current progress on chilhuacle chili cultivation and outline some crucial guidelines to improve production, as well as other research topics that need to be further addressed.