Colour, pungency and weight — held to the next season.
Storage built for dry red chilli and turmeric: the right temperature and humidity for the pod, chamber layouts that let you sell in instalments, and construction that suits a seasonal intake.
What the store is really protecting
Chilli loses value three ways: colour fades, pungency drops, and weight walks out of the pod as moisture. Each is a function of temperature, humidity and time — and the store is the only one of the three you control.
The design band for dry red chilli is around 0–4 °C at 65–70% relative humidity. Below that band the pods become brittle and break in handling. Above it, mould. The plant has to hold the band during a heavy, short intake, not just in steady state.
Chambers are a commercial decision
Traders do not sell a season's stock in one lot. Several smaller chambers let you open one at a time, keep the rest closed, and run part-loaded when the market is slow. It costs a little more to build and it is usually the difference between a store that pays and a store that sits.
The belts we build in
Guntur, Khammam, Warangal, Kurnool, Nizamabad — and Megachill at Kurnool is one of ours. If you are planning a store in these districts, ask us to arrange a visit to a working one nearby.
Design conditions
| Temperature | 0–4 °C |
| Relative humidity | 65–70% |
| Chambers | Multiple, for staged selling |
| Intake | Seasonal, heavy — plant sized for pull-down |
Questions
What temperature and humidity does chilli need?
Dry red chilli is normally held at 0-4 degrees C and around 65-70% relative humidity. Too dry and the pods become brittle and break in handling; too humid and you invite mould. Turmeric and tamarind sit in a similar band, which is why these commodities share a store comfortably.
How long can chilli be held?
Held properly, through to the next season — which is the point. The reason to build is not storage, it is the ability to sell in April rather than in January.
Can chilli and other commodities share a building?
Yes, in separate chambers with their own coolers and controls. We build multi-chamber stores routinely; the Korutla project holds seed on the ground floor and chilli and maize above it.
Tell us what you want to store.
We will come back with an indicative capacity, a cost range and what subsidy your project may qualify for. No obligation, and no consultant's fee.