It's really part of culture, part of our essence, part of our experiences. Bill Gomez, an economist with NMSU's Cooperative Extension Service, said a consistent increase of imports has left many New Mexico farmers with overstocked warehouses and no growing contracts. About 80 percent of the crop is grown for processing, while the other 20 percent is for fresh market. Competition heated up in the mid-1990s as the pepper industry started turning its sights toward the global market. Chili from Mexico trickled through New Mexico ports of entry until 1995, when imports skyrocketed from 5,700 tons to 48,500 tons a year.
Many farmers blame the North American Free Trade Agreement for the increase in imports.
Franzoy's father planted about 10 acres of chili north of Hatch and sold his peppers for 10 cents a pound. We can't afford to grow it for that price. Bartlett believes New Mexico's peppers will remain a force in the market despite the low price of chili funneled in from outside the country. He said the reason is taste. Bosland said the state's intense sunlight and cool nights result in a unique flavor.