Diamond K Produce prepares for strong green chile crop
Diamond K Produce prepares for strong green chile crop
David and Gloria Kasparian, owners of Diamond K Produce in Deming, NM, are excited about the coming green chile crop, saying that growing conditions have been great this season.
"This year, weather has been no more unusual than normal," Ms. Kasparian said.
Chiles are grown in the Las Uvas Valley near Deming, and Ms. Kasparian said that the growing region affords the grower some natural protection.
Problems with wind and hail occur with greater frequency in the Mesilla and Hatch valleys, she told The Produce News. The Las Uvas Valley borders these growing regions, but Ms. Kasparian said that the plants are spared more dramatic weather impacts.
Diamond K direct seeds its crop in Luna County. "Those poor little babies go directly into the ground," she laughed. "Then it's survival of the fittest."
The tender young plants are irrigated "with some of the purest water around" on 150 acres and reach maturity in an atmosphere of blazing hot days and moderately cool nights. Ms. Kasparian said that the temperature variation is often as great as 30 degrees, a factor which works in the grower's favor. "They tell us [cool nights] really contribute to flavor," she explained.
Ms. Kasparian's husband, David, began growing chiles for a cannery operation 35 years ago. "Eventually, he broke off and decided to grow for fresh," she said. His expertise has helped the business grow to meet increasing market demand.
Diamond K grows chiles to tantalize any and all consumer taste buds. The Mild 6-4 is a mainstay in the chile industry. Consumers looking for more zip can turn to the Big Jim, characterized by more heat. The Sandia, a chart- topper when it comes to heat, is more adventurous and not for the feint of heart.
The chiles are harvested and marketed from early August through mid- October. The peppers are hand harvested, and Ms. Kasparian said they are taken to the Diamond K packingshed, where the TLC continues.
"Production is a labor of love," she went on to say.
The chiles are washed and hand sorted prior to packaging. According to Ms. Kasparian, 25-pound cartons are favored because they reduce product damage. "We stress good quality," she indicated. "We're proud we put out a good product. We want to be a high-quality provider."
Diamond K markets chiles in New Mexico under the "Las Uvas" label, and provides product to Raley's, Tony's and Melissa's on the West Coast. Chiles are also moving in Texas where Ms. Kasparian said marketing opportunities continue to open.
"We've been very successful in marketing our chiles," she added. Rather than expand growing acreage, Ms. Kasparian said that Diamond K has developed business relationships with other area growers to increase product volume when needed.
Ms. Kasparian, who was born and raised in southern New Mexico, said she is gratified by increasing consumer interest in Hispanic products. Travelers to New Mexico get a chance to sample Hispanic foods first hand and return home wanting more, she said.
Consumers are also becoming more aware of the health benefits of eating chiles. Capsicum, which is found in chiles and is the "heat" element, has been documented to help reduce blood pressure, cholesterol levels, stroke risk and heart attack; help prevent cancer, colds and stomach ulcers; and assist with pain management in the human body.
"This year, weather has been no more unusual than normal," Ms. Kasparian said.
Chiles are grown in the Las Uvas Valley near Deming, and Ms. Kasparian said that the growing region affords the grower some natural protection.
Problems with wind and hail occur with greater frequency in the Mesilla and Hatch valleys, she told The Produce News. The Las Uvas Valley borders these growing regions, but Ms. Kasparian said that the plants are spared more dramatic weather impacts.
Diamond K direct seeds its crop in Luna County. "Those poor little babies go directly into the ground," she laughed. "Then it's survival of the fittest."
The tender young plants are irrigated "with some of the purest water around" on 150 acres and reach maturity in an atmosphere of blazing hot days and moderately cool nights. Ms. Kasparian said that the temperature variation is often as great as 30 degrees, a factor which works in the grower's favor. "They tell us [cool nights] really contribute to flavor," she explained.
Ms. Kasparian's husband, David, began growing chiles for a cannery operation 35 years ago. "Eventually, he broke off and decided to grow for fresh," she said. His expertise has helped the business grow to meet increasing market demand.
Diamond K grows chiles to tantalize any and all consumer taste buds. The Mild 6-4 is a mainstay in the chile industry. Consumers looking for more zip can turn to the Big Jim, characterized by more heat. The Sandia, a chart- topper when it comes to heat, is more adventurous and not for the feint of heart.
The chiles are harvested and marketed from early August through mid- October. The peppers are hand harvested, and Ms. Kasparian said they are taken to the Diamond K packingshed, where the TLC continues.
"Production is a labor of love," she went on to say.
The chiles are washed and hand sorted prior to packaging. According to Ms. Kasparian, 25-pound cartons are favored because they reduce product damage. "We stress good quality," she indicated. "We're proud we put out a good product. We want to be a high-quality provider."
Diamond K markets chiles in New Mexico under the "Las Uvas" label, and provides product to Raley's, Tony's and Melissa's on the West Coast. Chiles are also moving in Texas where Ms. Kasparian said marketing opportunities continue to open.
"We've been very successful in marketing our chiles," she added. Rather than expand growing acreage, Ms. Kasparian said that Diamond K has developed business relationships with other area growers to increase product volume when needed.
Ms. Kasparian, who was born and raised in southern New Mexico, said she is gratified by increasing consumer interest in Hispanic products. Travelers to New Mexico get a chance to sample Hispanic foods first hand and return home wanting more, she said.
Consumers are also becoming more aware of the health benefits of eating chiles. Capsicum, which is found in chiles and is the "heat" element, has been documented to help reduce blood pressure, cholesterol levels, stroke risk and heart attack; help prevent cancer, colds and stomach ulcers; and assist with pain management in the human body.
