The genus Capsicum is a highly diverse complex of domesticated and wild species that displays abundant variation in its main center of domestication and diversity in Bolivia and Peru but that remains under-researched. New collecting expeditions undertaken in 2010 by the Instituto Nacional de Innovación Agraria (INIA) in Peru and the Centro de Investigaciones Fitoecogenéticas de Pairumani (CIFP) in Bolivia have significantly increased the size of the collections. INIA Peru now maintains 712 accessions of the five domesticated species, making it one of the largest and most diverse national collections of native Capsicum pepper varieties in the world. The collection in Bolivia contains 492 accessions, including the five domesticated species, four wild species, and one wild botanical variety of a domesticated species. We report on the identification of promising native Capsicum germplasm for potential use in the development of differentiated products. Identification of promising material representative of native Capsicum diversity in both collections followed several steps: (1) Identification of a core collection of nearly 100 accessions per country representing the different species and their geographic distribution. Dried samples of these accessions were biochemically screened for commercially interesting attributes including capsaicinoid content, polyphenols, antioxidant capacity, carotenoids, lipid content and color; (2) Based on results of the biochemical screening, sub-sets of 44 Bolivian and 39 Peruvian accessions were selected, representing the different species and variation in biochemical attributes; and (3) The selected materials were grown in different environments to identify the agro-ecological conditions were they best express the special properties of commercial interest. The biochemical screening and agromorphological characterization and evaluation revealed that Capsicum accessions from Bolivia and Peru have unique combinations of functional attributes, confirming that a wealth of commercially valuable properties can be found in Capsicum’s primary center of diversity. This study was financed by GIZ
