Byadgi Crop Report 2023-24


**You can download the above report at this link


Hubli, which is located in Karnataka is known for growing Byadgi Dry Chilli. It is grown organically in a traditional way which gives it up to 18-24 months shelf life and good aroma. Major areas are Kundgol and Annigeri. Byadgi has the highest colour value among chillies. Sowing starts in June and harvest is from November to March. 

  1. Wilt Disease: This happens when there is continuous rainfall. This year its impact is very low.
  2. Western black thrips Disease: This happens due to cold climatic conditions. Pests multiply in many folds in just a matter of days. This year its impact is low.
  3. Leaf curl disease: This happens due to lower rainfall. We were facing this issue on very large scale in october month, but november 2nd week rain resolved it.



Reported date 2nd week of December, 2023
Sowed area The sowing area is 30% higher than last year, this is due to new farmer’s interest. Also due to the late monsoon, farmers missed Moong (Green Gram) sowing and they had only the Dry chilli option left.
Varieties Byadgi is 75% area, rest are Syngenta-2043, Sarphan 102 & others.
Climate effect Crop loss is around 10-20% due to lower rainfall in October.
Expected arrivals 1st week January, 2024


SARPAN HYBRID SEEDS CO.PVT.LTD – is R&D based Seed Company based out from Dharwad, Karnataka. Its founder Dr N B Gaddagimath started it 30 years ago and they have been working on the Byadgi chilli segment for a long time. They are working to increase the yield of Byadgi chilli variety with their Hybrids. 

Horticulture Research Station, Devihosur – is a research station for Dry chillies set up by Govt of Karnataka in 2000, its located 25 km from Byadgi village. Map location is 

“Hukum” is product, We thank all the Agronomists, Scientists, Software Engineers, Government agencies, Media Houses, Startups, Spices companies, and others for helping us in building. Indian Dry Chilli Industry needs a community like to foster innovation and research.

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