

This field day will provide:

Field observations of 20 commercially available mild and regular heat jalapeño pepper varieties.

Sustainable pest management strategies (Pepper Weevil)

Sensory evaluations of jalapeño recipes developed by the KCC Culinary Innovation Center





Open to everyone without regard to race, age, sex, color, or disability. Educational activities are accessible for individuals with disabilities. For more information or to request an auxiliary aid or service (e.g., sign language interpreter, designated parking, or material in alternative format), contact Jensen Uyeda at (808) 384-7110 or via email at juyeda@hawaii.edu seven days before the activity/event.