Consumers, Pests and Diseases, Processing, fries, chips, Research

University of Texas biology department works to get rid of brown potato chips

Many people have experienced the brown potato chip. It looks spoked or ringed and usually tastes bitter. It can be natural or the result of being chilled, but it also comes from a disease which is being spread by bugs from the Southern United States and Mexico. Now, using funding from two grants received this year, University of Texas at Tyler is working to stop the spread of “zebra chips.” In the past decade farmers from Central America to the U.S. have lost millions of dollars from failed crops because of the disease.


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Lukie Pieterse, Editor & Publisher

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