Genetically modified potato

A genetically engineered potato is a potato that has had its genes modified, using genetic engineering. Goals of modification include introducing pest resistance, tweaking the amounts of certain chemicals produced by the plant, and to prevent browning or bruising of the tubers. Varieties modified to produce large amounts of starches may be approved for industrial use only, not for food.

The genetically modified Innate potato was approved by the USDA in 2014 and the FDA in 2015. The cultivar was developed by J. R. Simplot Company. It is designed to resist blackspot bruising, browning and to contain less of the amino acid asparagine that turns into acrylamide during the frying of potatoes. Acrylamide is a probable human carcinogen, so reduced levels of it in fried potato foods is desirable. The 'Innate' name comes from the fact that this variety does not contain any genetic material from other species (the genes used are "" to potatoes) and uses RNA interference to switch off genes. Simplot hopes that not including genes from other species will assuage consumer fears about biotechnology.

The "Innate" potato is not a single cultivar, rather, it is a group of potato varieties that have had the same genetic alterations applied using the same process. Five different potato varieties have been transformed, creating "innate" versions of the varieties, with all of the original traits, plus the engineered ones. Ranger Russet, Russet Burbank,and Atlantic potatoes have all been transformed by Simplot, as well as two proprietary varieties. Modifications of each variety involved two transformations, one for each of the two new traits, thus there was a total of ten transformation events in developing the different Innate varieties.

McDonald's is a major consumer of potatoes in the US. The Food and Water Watch has petitioned the company to reject the newly marketed Innate potatoes. McDonald's has announced that they have ruled out using Innate.

...
Wikipedia