b'pepper varieties begins with a search for sources of resistance, says Hurtado. Typically, resistances are found in hot peppers considered non-domesticated. While those types of peppers may have great resistance, they might lack desirable agronomic attributes, so our cross-breed-ing work begins. Future Pepper Potential ProspectsAs hot pepper seed breeders look to the future, they are optimistic. Some chal-lenges do exist. It is our job as a seed supplier to follow the trends and provide growers with varieties that provide a high yield to make it profitable, which can be easier said than done, says Hurtado.Eckard notes that in Asia, the main growers are small holders, where the primary focus is about securing yield and ensuring adaptability and flexibility to diverse cropping conditions. Mexico and North America are different. The main growers are large companies that face labor shortages and drive the seed indus-try to develop new high-yielding hybrids amenable to automation.The processing segment has wit- While breeding for heat, one of the difficulties for pepper breeders is following consumer nessed growth and will continue grow- trends while maintaining yield, says Salvador Hurtado.ing with diversified industrial uses of hot pepper components like capsaicin used in pain balms and nutraceuticals and carot- HOW HOT IS HOT?enoids used in natural food color, cosmet-ics and antioxidant supplements, he says.While the number of hot pepper varieties continues to increase, the traditionalCarolina ReaperThis has been a remarkable increasestandard for measuring heat is the same. Since the early 1900s, the Scoville Heat2,200,000 SHUin non-traditional pepper consumers,Unit (SHU) has been used. More recently, High Performance Liquid ChromatographyGhost Pepper increasing the demand in use of hot pep-pers multifold, in non-traditional geogra- (HPLC) has been added as a measure. 800,000-1,000,000 SHUphies. SHU measurements are divided into multiples of 100. Pure capsaicin, which givesHabaneroFuture breeding will also need to150,000-575,000 SHUpeppers their heat, rates at 1516,000,000 SHUs. Capsaicin occurs naturally inThai Chilifocus on conventional traits, such as easepeppers along with other capsaiciniods, which make up the various unique tastes50,000-100,000 SHUof drying, with an eye on sustainability. We have to produce more on less landand heat reactions of individual peppers.Chile de arboland with a more sustainable approachPepper heat ranges from low/mild anaheims and anchos to medium-hot jalapenos,15,000-65,000 SHUwhich is triggering shifts from open fieldserranos and guajillos, to very hot and extremely hot habaneros bred for the highestCayenneto protected environment, says Eckard.30,000-50,000 SHUThis translates into breeding hybrids withcapsaicin content like Pepper X and Carolina Reaper. While jalapeno and poblano Serranolonger production cycles and more yieldSHUs range from 2,500 to 5,000, the ghost pepper registers 800,000-one million8,000-22,000 SHUper square meter. SHUs and Carolina Reaper is 2.2 million SHUs. Jalapeno Continued changes in consumerResearchers have found that the heat comes from capsaicinoids found in vesicles2,500-8,000 SHUpepper preference and geographies also are likely into the next decade. Countriesinside peppers. In most, vesicles attach to the placenta with the seeds. But really hotGuajilloyou would never think of are now import- peppers also have vesicles on the fruit wall, and that cranks up the SHUs. Breeders2,000-5,000 SHUing hot peppers, says Hurtado. Peoplecan use this knowledge to select for new pepper varieties that could drive the heat ofAnaheim will keep chasing the dragon of heat units,the hottest peppers to three or four million SHUs. 500-1,000 SHUand we will keep pushing the limit.SW52/ SEEDWORLD.COMFEBRUARY 2021'