Researchers spent decades breeding better potatoes for chips, and the work isn’t done

In East Lansing, Michigan, researchers have been working for decades to develop potatoes that are ideal for making chips. These potatoes need to grow in various climates, resist diseases and pests, and maintain their quality in storage. David Douches, a professor at Michigan State University, has created five new potato varieties in the past 15 years, including a bioengineered potato that keeps its sugar balance in cold storage, preventing rot. His work supports both global food security and the U.S. potato chip industry, particularly in Michigan, which leads in chip potato production. The National Chip Program, a collaboration of universities, growers, and the USDA, evaluates hundreds of new potato varieties annually. This partnership between researchers and chip companies, like Better Made Snack Foods, ensures that new potato varieties meet industry needs. Developing a new potato type can take up to 15 years due to the potato’s complex genetics. QUESTION: How might the development of new potato varieties impact the future of food production and sustainability?