In the early 1970s, chromatographic methods of analysis were able to separate and quantify the individual capsaicinoids responsible for the heat principle in chiles. Researchers then isolated or synthesized the individual capsaicinoids and determined their respective Scoville pungencies. From that point on, the pungency contributed by capsaicinoids in fiery foods could be determined by instrumental means, which has made instrumental pungency evaluation accessible to the independent laboratories and small producers. Nothing is more frustrating to a processor than to buy a hot chile, only to discover during bottling that the raw material does not meet the purchase specifications. Heat levels vary from lot to lot and supplier to supplier, but this is a natural phenomenon and must be taken into account when working in the Fiery Foods Industry.
Chile quality can change from year to year, even when using the same seed in the same field.
Therefore, it's a bit much to state categorically that all habanero pepper plants will produce fruit having a pungency of 300,000 Scoville Units, and it's a good idea for both buyers and sellers to get an actual assay on the heat value rather than take it for granted. In-house testing is generally preferred from the standpoint of timeliness and operational control, but there is more to consider. For the small company, sending samples to an outside lab is, by necessity, cost effective. Turn around times for nonroutine samples are probably a bit slow and experience with the instrumental pungency evaluation is not the same as with an in-house lab. The best of both worlds is to find a commercial laboratory that caters to the Fiery Foods Industry and has an understanding of what goes into the making of these products from start to finish.