The Kerala Agricultural University (KAU) has unveiled “KAU Thejaswini,” a breakthrough green chilli variety specifically engineered to thrive in Kerala’s distinct tropical climate and soil composition. This innovative cultivar is designed to boost agricultural productivity, offering farmers a more resilient and high-yielding crop option.
By tailoring the chilli’s genetic makeup to local environmental challenges, KAU aims to support sustainable farming practices and enhance food security across the state. This development marks a significant milestone in regional agricultural research, promising better economic returns for local cultivators and high-quality produce for the market.
