Hakone Chilli produces yellowish-green fruits with thick walls and smooth skin. It is moderately pungent and suitable for fresh markets. Its best harvesting stage is just before the fruits turn colour. 

Key Features: 

• Plant: Erect and vigorous plant 
• Fruit: Attractive yellowish light green color, Thick wall fruits, 15 – 18 cm long, 2.0 2.5 cm Diameter 
• Pungency: Medium 
• Suitable for: Fresh purpose (Bhajji / Pakoda) 
• Fruits: Having very good shelf life 

Benefits: 

• High yield potential 
• Disease resistant 
• Easy to grow 
• Great for home gardens 

  Land Preparation:    

• Number of ploughings: 2-3 ploughings are generally recommended to achieve fine tilth.   
• Depth of ploughing: The first ploughing should be deep (18-20 cm) to break the hardpan and improve drainage. Subsequent ploughings can be shallower (10-12 cm).   
• Timing: Ploughing is best done during the summer months (April-May) to allow the soil to dry and aerate.   
• Moisture content: Ideally, the soil should have moderate moisture content during ploughing. Avoid ploughing when the soil is too wet or dry.   
• After ploughing, remove all weeds, stones, and other debris from the field. This will prevent competition for resources and facilitate smooth land leveling.   
• Incorporate well-decomposed farmyard manure (FYM) or compost at 15-20 tons per acre at the time of final ploughing. This improves soil fertility, water holding capacity, and soil structure.   
• Incorporate well-decomposed farmyard manure (FYM) or compost at 15-20 tons per acre at the time of final ploughing. This improves soil fertility, water holding capacity, and soil structure.   
• Apply a basal dose of fertilizers based on soil test recommendations. A general recommendation is 40 kg nitrogen, 60 kg phosphorus, and 40 kg potassium per acre.   

 Sowing   

• Sow of HAKONE Chilli seeds in a well-drained seedbed with fertile soil.   
• Sow seeds thinly, about 2-3 cm apart.   
• Cover the seeds lightly with soil.   
• Water the seedbed regularly and keep it moist.   
• HAKONE Chilli Seedlings should emerge in 7-10 days.   

 Transplanting:    

• Transplant HAKONE Chilli seedlings to the field when they are 4-5 weeks old and have 4-5 true leaves.   
• Harden off seedlings for a week before transplanting by gradually exposing them to outdoor conditions.   
• Prepare the field by tilling, levelling, and making planting holes.   
• Space the plants 45-60 cm apart in rows that are 60-75 cm apart.   
• Make sure the roots are not bent when planting.   
• Water the plants thoroughly after transplanting.    

Harvesting:   

• Chillis  are ready for harvest when they reach full color and size.   
• Ripe HAKONE Chilli 
• Use sharp scissors or pruners to harvest the chillies.   
• Cut the stem about 1 cm above the fruit.   
• Harvest chillies regularly, as this will encourage further fruiting.   

Storage:   

• Fresh Chilli can be stored in the refrigerator for up to 2 weeks.   
• Chilli stored in refrigerator   
• Wash chillies gently before storing them.   
• Place Chilli in a plastic bag and remove as much air as possible.   
• Alternatively, chillies can be dried or frozen for longer storage.   

Drying of HAKONE Chilli  :   

• Wash chillies and remove stems.   
• Slice chillies into thin strips or leave them whole.   
• Spread chillies on a clean drying rack or on trays in a well-ventilated area.   
• Drying chillies   
• Turn chillies regularly to ensure even drying.   
• Chillies are dry when they are brittle and break easily.