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Identity & Botany
| Attribute | Value |
|---|---|
| Canonical name | Jalapeno Pepper |
| Scientific name | Capsicum annuum |
| Family / Genus | Solanaceae / — |
| Produce category | Nightshade |
| Produce subcategory | Chili Pepper |
| FSMA 204 covered? | No |
| PLU — conventional | 4693 |
| PLU — organic | 94693 |
| AGROVOC URI | c_10793 |
Source: GDF v2.1.1 s01_identity. External: FAO AGROVOC.
Varieties
Estimated commercial varieties: 30.
| Variety | Market share | Notes |
|---|---|---|
| Jalafuego | 20% | High yielding, large fruit (3.5-4 inches), medium-hot (4,000-6,000 SHU), excellent disease resistance (PVY, bacterial spot races 0-3). Very popular for commercial production due to vigor and reliabili |
| Mucho Nacho | 15% | Large, thick-walled fruits (4-5 inches), milder heat (2,000-4,000 SHU), excellent for stuffing, grilling, and processing. Good yield and disease resistance. |
| Early Jalapeno | 12% | Standard, reliable, early maturing (60-70 days), medium-sized fruits (3 inches), medium-hot (3,500-6,000 SHU). Widely adapted and a classic choice for both commercial and home growers. |
| Conchos | 10% | High yielding, medium-large fruits (3-3.5 inches), medium heat (4,000-6,000 SHU), strong disease resistance package (PVY, bacterial spot). Good for fresh market and processing. |
| Mammoth Jalapeno | 8% | Very large fruits (up to 5 inches), moderate heat (3,000-5,000 SHU), ideal for stuffing and making ‘poppers’. Good for fresh market where size is desired. |
| Tam Jalapeno | 7% | Very mild heat (500-1,500 SHU), developed by Texas A&M University for reduced pungency. Medium-sized fruits (3 inches). Popular for those who prefer less spice. |
| NuMex Jalmundo | 5% | Large, mild fruits (up to 4 inches), developed by New Mexico State University. Good for stuffing and fresh use where a milder flavor is preferred. |
Source: GDF v2.1.1 s04_varieties.variety_summaries.
Post-Harvest Handling
Temperature
- Chilling injury threshold: 45°F.
- Freezing point: 30.5°F. Hard limit.
- Handling urgency: 3 / 5.
Ethylene
| Property | Value |
|---|---|
| Production class | very_low |
| Production rate (20°C) | ? µL/kg·h typical (0.1–0.5) |
| Sensitivity class | moderate |
| Sensitivity threshold | 0.1 ppm |
| Climacteric? | No |
Agent note: Avoid storing with ethylene-producing commodities like apples, bananas, or tomatoes.
Mixed-load compatibility
Ethylene sensitive, non-odor producing
Operational flags
- Can be top-iced? No
- Light-sensitive? No
Source: GDF v2.1.1 s07_harvest_post_harvest.
Market Intelligence
Demand
Increasing, driven by growing popularity of spicy foods and diverse cuisines
Elasticity
| Metric | Value |
|---|---|
| Price elasticity | -0.7 |
| Income elasticity | 0.3 |
| Organic premium elasticity | -1.2 |
Market share by variety
| Variety | Share |
|---|---|
| Standard Jalapeno | 95% |
| Specialty/Hybrid Cultivars | 5% |
Pack sizes
- 20 lb carton
- 25 lb carton
- 10 lb carton
Source: GDF v2.1.1 s09_market_intelligence.
Rendered by commodity_profile_renderer v1.0.0 on 2026-05-15T23:50:00.000Z.