GMO

US: Simplot touts benefits of GMO spud

Simplot has developed potato varieties through biotechnology using potato DNA to reduce bruising, browning when cut and the amino acid responsible for the formation of acrylamides in potatoes cooked at high temperatures. The company has petitioned USDA for deregulation of the new varieties and is working on developing varieties with other desirable traits such as disease resistance and enhanced nutrition. More

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