The development of new varieties requires knowledge of, among other things, plant cultivation, genetics, cell biology, biochemistry and bioinformatics. Specialists work in a team. The classical principles of genetics, the selection of the desired traits and the introduction of new technologies go together in this process. Where previously a breeder had to wait until a plant was fully grown to see whether it became a yellow or red pepper, for example, this is now possible at an early stage in the DNA of a seedling. This makes the breeding process two or three times faster.