This commodity profile was rendered from
knowledge.domain = commodity, key = cmd_00229(GDF v2.1.1, ? attributes, 29 sections).Renderer:
commodity_profile_rendererv1.0.0. Source row version:knowledge_forge_gdf_v2.1.1_tier2_cmd_00229.
Identity & Botany
| Attribute | Value |
|---|---|
| Canonical name | Anaheim Pepper |
| Scientific name | Capsicum annuum |
| Family / Genus | Solanaceae / — |
| Produce category | Nightshade |
| Produce subcategory | Pepper |
| FSMA 204 covered? | No |
| PLU — conventional | 3110 |
| PLU — organic | 93110 |
| AGROVOC URI | c_1240 |
Source: GDF v2.1.1 s01_identity. External: FAO AGROVOC.
Varieties
Estimated commercial varieties: 15.
| Variety | Market share | Notes |
|---|---|---|
| Anaheim TMR 23 | 30% | A widely recognized standard commercial Anaheim pepper. Known for its mild heat (500-2,500 SHU) and versatility. Pods are typically 6-8 inches long, green, ripening to red. Excellent for roasting, stu |
| New Mexico 6-4 | 25% | A very popular New Mexico chile type, often marketed and used interchangeably with Anaheim peppers due to similar mild heat (500-1,500 SHU) and culinary applications. High-yielding with uniform, mediu |
| NuMex Joe E. Parker | 15% | An improved New Mexico 6-4 type, offering slightly more heat (1,500-3,000 SHU) and larger pods, typically 7-9 inches. Excellent for roasting and processing into green chile. Valued for its good yield, |
| NuMex Big Jim | 10% | Famous for producing exceptionally large pods, often 10-12 inches long, making it ideal for stuffing (e.g., Chile Rellenos). It has a mild heat level (500-1,000 SHU). While a New Mexico type, its size |
| Anaheim (Standard Open-Pollinated) | 8% | Refers to the older, generic open-pollinated Anaheim types that predate specific named cultivars. They offer mild to medium heat (500-2,500 SHU) and are versatile for fresh use, canning, and drying. M |
| NuMex R Naky | 5% | Another New Mexico type developed for improved uniformity and yield. It produces pods with consistent mild heat (500-1,500 SHU) and good flavor, making it suitable for roasting, processing, and fresh |
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) | 0.1 uL/kg/h typical (?–?) |
| Sensitivity class | high |
| Sensitivity threshold | 0.1 ppm |
| Climacteric? | No |
Agent note: Avoid storing with ethylene-producing commodities.
Mixed-load compatibility
Ethylene-sensitive, non-ethylene producer
Operational flags
- Can be top-iced? No
- Light-sensitive? No
Source: GDF v2.1.1 s07_harvest_post_harvest.
Market Intelligence
Demand
Steady growth due to increasing consumer interest in mild to medium heat peppers for various culinary applications.
Elasticity
| Metric | Value |
|---|---|
| Price elasticity | -0.85 |
| Income elasticity | 0.6 |
| Organic premium elasticity | -1.3 |
Market share by variety
| Variety | Share |
|---|---|
| Anaheim | 100% |
Pack sizes
- 20 lb carton
- 25 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.