In Sri Lanka, chili plays a vital role among the spices that enhance the flavor of our daily meals. It is consumed in various forms—green chilies, dried chilies, chili powder, and chili flakes creating a consistently high demand. However, local production falls short of meeting this demand, leading to imports from countries like India and China.

To address this issue, the SARP project is implementing a series of training programs for selected beneficiaries in project-targeted districts. These sessions, conducted under the Agriculture Field School Program, focus on improving chili cultivation practices. Participants are educated on sustainable farming techniques, including the use of natural fertilizers such as compost in chili seedling nurseries, aiming to boost local production and reduce dependency on imports.