breeding Is creating as much varieties as possible a good thing?

[Doctor Scoville]

Over the years the number of chili varieties has exploded. A seller having more than 200 different varieties is these day's no exception.
But to be frank, do we really know how much these are different from one another. So my question is:
Do we get better tasting and more individual chilies if we keep breeding just to have more varieties?

 

[MarcV]

Heirlooms for me!

 

[HerbCasa]

Yes, breeding for better tasting peppers.
By selecting for flavors and breeding peppers that are different species, new flavor profiles, colors, foliage,etc.
Breeding just to make more varieties, just to have more to sell , isn't what we need.
But..new peppers that have been bred and selected for improvement in flavor, heat, fruit shapes, growth, structure, etc.
Some breeding needs to be done so we're not all growing the same OLD peppers

We can continue to breed with older varieties to give them new interest

I think breeders need to focus on improving varieties and not just for profits or for looks.

 

[DementedWelder]

I think it's more that the availability of all of these different breeds has increased, not so much that amount of variety increased. Before all these wonderful websites and social media around chili growing was less popular, it mostly locally done stuff. I'm sure these websites could fill 200+ inventory slots of just different types of Jalapenos just simply listing what was locally around in the mid 90's. Though if we keep breeding just to have more varieties, I think we'll end up with a lot of unstable seeds that don't grow true. It's a lot of work growing out a stable fruit, can't really imagine all that would be done to result in worsening results.

 

[horns]

I am generally in favor of things like new colors and shapes, and also improved agronomic properties like yield, environmental tolerances and disease resistance. So whether a it's a named new variety is much less important to me than if the qualities of the pepper varieties are improving or getting worse

 

[SatanicFlatIron]

Honestly, I couldn't say, because on the one hand I prefer to see better organoleptic or health/yield related traits of the crossed plants brought forward, on the other hand I also love new shapes and colors including ornamental chili peppers that don't taste good. And sometimes that touch of randomness can create something new, despite many similar or same-tasting varieties. I also love heirlooms and wild varieties, which should be experimented with.
I don't think the problem is whether or not to make new varieties, that will always happen and it doesn't harm anyone; what matters most to me is that stable and isolated varieties are released, because planting an F3 OP and then obtaining something completely different can piss you off at the end of the season.

 

[Marturo]

Heirlooms for me!

 

[Doctor Scoville]

I struggle with this issue. in general i'm for evolution but is has to be better than the original. But what is better. being disease resistant might result in better production. but do they taste better? I tend to go for better tasting over everything else. Whats the point if the chili taste exactly like the next. uniformity is the last parameter i care about.

 

[Grass Snake]

My concern is landrace and heirlooms getting lost overtime. I would like to see a greater preservation effort rather than see a bunch of new stuff flood the hobby.

 

[Bou]

If people spent time and effort stabilizing their crosses instead of releasing them in the early stages (F2, F3, etc.), it would be less chaotic.

 

[HerbCasa]

Do what you like.
I feel like some of the Heirlooms are being preserved and handed down to others that will continue to keep them alive, traditionally.

If, you don't feel like they are, then breeding for conservation of your favorite heirloom varieties you should be saving seeds, already

 

[Marturo]

Over time I have met many members @ THP who grow their own & enjoy the fruits of their favorite peppers.
My idea of a super hot if the Jamaican Scotch Bonnet.

I have tried to find & grow the peppers people have kept & made into heirlooms because they often have wonderful
smells & flavors that stand the test of time. I started by buying dried peppers from Mexico until I found out they are most likely hybrids.
Most of what I have today is from You guys right here. Thank you all.

The many peppers we think of as dried peppers can also be very good fresh ripe. The heat may not be that high,
however the flavors of Smokey, rasian, coffee, etc. in the fresh peppers are so good. We used them in salsas mixed with
Bonnets Aji pineapple, SRS, the flavors worked very well with the Hot peppers in canned salsas.

Once I discover all the peppers in Oaxaca, then it will be time to discover all the Aji peppers LOL.
PS: I love the SRS & will continue to grow them, only very far from the other girls.