-[Carla Aragón] The National Mexican food industry got
its start at New Mexico State University. While spicy dishes have always been
popular southwestern cuisine. Until this century, the chile pod was too thin, irregular, and wrinkled for commercial canning. Not until chile research began
in 1907, at what was then called New Mexico College of Agriculture and Mechanic Arts, was there hope that chile could be shipped nationwide. in 1921, Fabian Garcia released the world’s first plump, smooth skin chile pod, New Mexico number nine. New Mexico State University researchers, Ari Harper and Roy Nakayama, continue to breed a milder chili which could be harvested mechanically. Famous varieties such as Big Jim and R-Naki, have firmly established New Mexico State University as a father of the Mexican Food industry. For the Early
Yearsm I’m Carla Aragón. -[announcer] This has been a centennial celebration minute for New Mexico State University.