A potato variety developed by Michigan State University is fast tracking its way to commercialization, as Nicole Heslip reports for Brownfield. Kelly Turner with the Michigan Potato Industry Commission tells Brownfield research has been underway for about a decade on the Kal91.3 potato.
“They not only have to bulk, they have to yield, they have to store well,” she explains. “They also have to have good high quality, not only for the grower, but when they go to a processor and consumer it has to meet their qualifications.”
The potato is bred from Michigan State University’s Kalkaska variety and can be stored longer without breaking down as quickly as its predecessor because its sugar content is more stabilized.
Turner says it’s the first genetically engineered vegetable developed by a land-grant university to be exempt from USDA’s biotechnology regulations.
Source: Brownfield. Read the full story here
Cover image: Credit KlAnke from Pixabay
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