If I put on my white lab coat and labor in my gene splicing lab to do something with a pepper, I'm going to spend the large sums of money on something that brings me a big-time return on my investment. I'm going to try to get more tonnage per acre or hectare, or I'm going to try to get a plant that will continue to produce in higher or lower temperatures (or both), Or I'm going to try to get a bigger bell, or a thicker skinned bell, or a different colored bell. I'm not going to go for a hotter pepper because there's simply not enough of a market for it. If a hotter pepper than Red Savina Habanero comes along, it will probably be a sport found in Jim Campbell's pepper patch:-) > Can't wait to hear what the neo-luddites have to say about this! > > In theory it should be possible, however because CAP isn't a protein it would > require identification of multiple genes coding for the various enzymes used by > the plant to synthesize CAP. Sounds like a lot of work to produce a funny > shaped Poblano. > > A super chile should be easier since only one gene might require modification. > The fact that no one has done it yet suggests that even this isn't easy. I > would have thought that the red savina mutation should make identification (as > opposed to working out how make it even 'better') of the gene relatively easy - > maybe the red savina owners have the intellectual property sewn up. > > regards > > Neale > (fireworksfoods.com.au) > > jocelyn berg wrote: > > > Hi again, I have another question regarding CAP. I was wondering if it was a > > particular gene that made peppers produce CAP and if we could add this gene > > to... lets say tomatos to produce a pretty hot tomato, or tomatoes of > > different Hot levels. Also, if there are different genes from one type of > > pepper to another, maybe it would be possible to combine all these genes > > that produce CAP to create a supper pepper.... Dave Anderson Tough Love Chile Co. Http://www.tough-love.com