In today’s society, biotechnology, the use of living systems and organisms to develop useful products, is more and more relied upon in the progress of economic sustainability.
One of the products within range of the technology’s radar, is the habanero chili pepper. To Mexico, where the pepper is cultivated, it is much more than a simple ingredient. It’s a symbol of regional and national identity. The habanero is especially associated with the Yucatan Peninsula: over there, it’s not just a traditional (and vital) ingredient to local meals, it is also used in the pharmaceutical industry.
In spite of its age-old cultivation, it has its share of problems. In Mexico the pepper is cultivated on rocky soil, and it’s prone to climate, plagues and diseases, all of which make it exceptionally vulnerable. The applied use of Biotechnology, in particular genetic engineering, might just be the answer in tackling these problems. New technology may also enhance production capacity, allowing growers to meet increasing demands.
So far, not a lot of research has been done into the habanero chili. What genetic engineers do know however, is that genetic adjustments in the pepper are notoriously difficult. The habanero belongs to the 'Capsicum' genus, making it hard to regenerate the plant in experimental biology, like in vitro. DNA modification is therefor problematic.
Ten years ago however, efforts have started, by renowned institutes like CICY, CINVESTAV, ITM and INIFAP, to get a grip on the plant’s physiology. Researchers are now trying to reach a better understanding of the habanero, using organogenesis, in vitro, the identification of germ plasma and other fields. They hope that through this research, Yucatan’s proud delicacy will continue to thrive, and play an important part in Mexico’s export.
Source: Dr. Raúl Díaz Plaza (INIFAP)
