Chilli is considered a good source of vitamin C (ascorbic acid) in food and beverage industries. It is also source of vitamin A and E. Apart from these, small quantity of protein, fats, carbohydrates and traces of minerals are also present. It has also acquired a great importance because of the presence of 'oleoresin', which permits better distribution of color and flavor in foods. Fusarium wilt (Fusarium oxysporum f sp .capsici) is one of the important disease of chilli occurring in both temperate and warmer areas. The degree of loss caused by the pathogen varies depending upon host cultivar, race of the pathogen and environmental conditions. The disease is characterised by wilting of the plant and upward and inward rolling of the leaves. The leaves turn yellow and die. Disease symptoms are characterised by an initial slight yellowing of the foliage and wilting of the upper leaves that progress in a few days into a permanent wilt with the leaves still attached. By the time above - ground symptoms are evident, the vascular system of the plant is discoloured, particularly in the lower stem and roots. This book deals with the eco-friendly management of the disease.