New potato breeding boosts chip quality

• Researchers develop new potato varieties to improve chip quality
• A new bioengineered variety resists spoilage at colder temperatures
• Improved storage allows snack makers to use local crops year-round

EAST LANSING, Mich. (AP) — The science behind potato chips extends beyond taste, involving extensive research and breeding of potato varieties tailored

for chip production. For decades, researchers have focused on developing potatoes that thrive in diverse climates, resist diseases, and maintain quality during storage, addressing evolving consumer preferences for smaller chip varieties.

Research and Development in Potato Breeding

David Douches, a professor at Michigan State University and head of the Potato Breeding and Genetics Program, emphasizes the dynamic nature of the potato industry. He notes that the industry faces constant changes in market demands and production costs, necessitating ongoing adaptation in potato varieties.

Over the past 15 years, Douches has introduced five new potato varieties for chips, with his latest innovation being a bioengineered potato designed to maintain an optimal sugar balance at cooler storage temperatures, thereby reducing spoilage. This potato is currently undergoing commercial testing.

Impact on Global Food Security

Douches' research extends beyond U.S. chip makers; it contributes to global food security. He has developed disease-resistant potato varieties for farmers in countries such as Nigeria, Kenya, Rwanda, and Bangladesh, while also supporting Michigan's significant $2.5 billion potato industry.

Despite Idaho's dominance in overall U.S. potato production, Michigan leads in producing potatoes specifically for chips, with approximately 50 unique varieties cultivated in the country.

Collaborative Efforts and Industry Partnerships

The National Chip Program, which collaborates with various universities and the U.S. Department of Agriculture, evaluates around 225 new potato varieties annually, selecting 100 for further trials. Tim Rendall, director of production research at Potatoes USA, highlights the importance of this continuous evaluation process.

Phil Gusmano, vice president of purchasing at Better Made Snack Foods, describes the unique collaboration between researchers and chip manufacturers, which is uncommon in the food industry. He recalls working closely with Douches to ensure the new potato varieties meet the specific needs of chip production.

Challenges in Potato Breeding

Breeding a new potato variety can take up to 15 years, according to Douches. The potato's complex genetic structure, featuring four chromosomes per cell, complicates the breeding process and makes it difficult to predict which traits will be passed on to future generations.

Douches expresses the challenges of developing potatoes that can withstand long storage periods without quality loss. Traditionally, potatoes are stored at around 50 degrees Fahrenheit, but colder temperatures can lead to increased sugar levels, resulting in undesirable dark chips. His Manistee variety, introduced in 2013, can be stored safely at 45 degrees Fahrenheit, while his new bioengineered variety can be kept at 40 degrees Fahrenheit.

Economic Benefits and Sustainability

Gusmano notes that Better Made Snack Foods previously sourced potatoes from outside Michigan for half the year due to storage limitations. However, with newer varieties like the Mackinaw potato, which can be stored longer and resist diseases, the company now relies on local potatoes year-round, reducing transportation needs and supporting the local economy.