- The potato chip industry is underpinned by decades of scientific research aimed at engineering ideal potato varieties for crunch and extended storage.
- Professor David Douches of Michigan State University has pioneered new potato varieties for chip manufacturers, including a bioengineered type that tolerates colder storage temperatures.
- This research significantly reduces spoilage, prolongs potato storage life, and contributes to global food security through disease-resistant strains.
- Michigan is a key US producer of potatoes for chips, with roughly 70% of its potato crop allocated for processing.
- The National Chip Program, a collaborative effort, rigorously evaluates new potato varieties, a process that can take up to 15 years due to the potato's complex genetic structure.
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Potato chip breakthrough as scientist unveils new bioengineered potato
