Innate® potatoes are less prone to bruising and black spots, which means consumers waste less and fewer potatoes end up in landfills. Innate potatoes also contain less asparagine. By producing less asparagine, Innate potatoes provide the potential for the formation of acrylamide to be reduced by 58-72% when potatoes are baked, fried or roasted at high temperatures.
Innate® Generation 2 potatoes will feature
traits that address several of the major issues facing the potato
industry including shrink from cold storage, late blight, sugar ends,
sprouting, acrylamide and black spot bruise – providing significant
benefits to the entire potato value chain.
Comparison of inoculated conventional and Innate® Gen 2 plants. No fungicides were used and the Innate plants still have healthy foliage.
There are three components
of Innate® technology:
transformation, gene silencing
and trait transfer.
What are Innate® potatoes?
How are Innate potatoes different?
What are some of the characteristics?
Learn more about how Innate® advances societal, environmental and economic outcomes.