Michigan State University has developed a potato variety, Kal91.3, which is currently on the path to commercialization, according to Kelly Turner from the Michigan Potato Industry Commission. This development follows approximately a decade of research into the variety, which is a derivative of the university's Kalkaska potato. The Kal91.3 is notable for its ability to be stored for extended periods without the rapid degradation typical of its predecessor, attributed to its stabilized sugar content.
Turner highlighted the significance of this variety being the first genetically engineered vegetable by a land-grant university to receive an exemption from the USDA's biotechnology regulations. The genetic modification involves the suppression of a naturally occurring gene to prevent the breakdown of the potato, which Turner suggests could have widespread benefits for the industry, including for growers, processors, and consumers. Furthermore, the Kal91.3 variety demands fewer inputs and has the potential to address supply gaps in Michigan's chipping industry due to its reduced fructose and glucose levels, resulting in crispier and healthier chips. Despite these advances, Turner notes that the commercialization process of this potato is still in the early stages and it may be several years before it is available to consumers.
Source: brownfieldagnews.com