Warangal Chapata Chilli, having natural red colouring properties, receives GI tag

Hyderabad: The Warangal Chapata Chilli, a distinctive variety grown in Central Telangana's Agro Climatic Zone, has been awarded a Geographical Identification (GI) tag. Also known locally as "Tomato Chilli" due to its blocky, tomato-like appearance, this variety is celebrated for its unique characteristics and natural red colouring properties.

Cultivated across approximately 6,738 acres in Warangal, Hanumakonda, Mulugu, and Bhupalapalli districts, the region produces around 10,951 metric tonnes annually. Dr Danda Raji Reddy, Vice-Chancellor of Sri Konda Laxman Telangana Horticultural University, noted that about 20,574 farmers will benefit from this recognition.

The chilli exists in three fruit variations: single Patti, double Patti, and Odalu. Historical accounts suggest cultivation began about 80 years ago in Nagaram village of Jammikunta Mandal, with Nadikuda Village potentially being the oldest source. The variety spread through surrounding communities primarily via seed-sharing among the Velama community.

This recognition marks Telangana's 18th GI registration and its first for a horticultural product. Subhajit Saha, GI Practitioner and founder of Resolute4IP, who assisted with legal compliance, predicts farmers can now increase their market price from Rs 300 per kilogram to Rs 450-500. He emphasised that packaging and branding will be crucial for marketing, with plans to focus on Authorised Users registration to ensure all producers benefit.

The GI application was jointly filed by Thimmampet Chilly Farmer Producer Company Limited and Janna Reddy Venkat Reddy Horticultural Research Station, Malyal, under Sri Konda Laxman Telangana Horticultural University. Rajkumar Reddy, president of the farmer producer company, believes the GI tag will "add more colour to the lives of chilli farmers" by expanding markets and creating export opportunities.

Botanically, the Warangal Chapata belongs to Capsicum annum L. of the Solanaceae family. It is prized for several distinctive qualities such as exceptional moisture retention, low brittleness when dried, brilliant red colour, and negligible pungency. Its colour values range from 134.1 to 149.1 ASTA units, making it an excellent natural alternative to synthetic food colourants.

The local soil and climate of the Warangal region play a crucial role in determining the chilli's quality. These environmental conditions ensure the pods maintain good moisture content and resist becoming brittle during drying, making them ideal for export and processing.

The variety has multiple commercial applications, including oleoresin extraction for its vibrant colour, pickle preparation due to its mild flavour, and as a natural food colourant replacing synthetic dyes. Its mild heat profile, rich red colour, and high oleoresin content make it versatile and highly sought after.

Harvesting occurs from February to March when pods are fully ripened and 60-70 per cent withered on the plant. The fruits are hand-picked in two to three harvests, with most production collected during the first picking. The variety requires less labour to harvest due to its bold, fewer pods per plant and weak pedicle attachment, said Dr Raji Reddy.

With growing global demand for natural pigments and increasing restrictions on artificial colouring agents, Warangal Chapata Chilli has significant growth potential. The export market, particularly in the USA, China, UK, Germany, and Europe, offers promising opportunities. The oleoresin industry already maintains partnerships with traders to procure this chilli for manufacturing purposes, and food and beverage manufacturers value it for its natural colouring properties.