Production/Agronomy, Research, Seed, Varieties

US: Creating a better spud

Do you ever wish your potato would bruise less or didn’t turn brown after being peeled? So did researchers at J.R. Simplot Co., and they have created a new potato variety—Innate—that promises that and more. After a decade of scientific development, safety assessments and extensive field tests, the U.S. Department of Agriculture recently gave its final stamp of approval to Simplot’s first-generation genetically modified potato. The potato was designed to reduce black spot from bruising and to lower asparagine, which reduces the potential for formation of acrylamide and decreases sugar content, thereby providing processors with a consistently golden french fry with fewer health concerns.

Source: www.hpj.com

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