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National Geographic - New Commercial Potato Bruises Less, Could Reduce Food Waste

“Innate” is a weird name for a potato. According to the Oxford English Dictionary, innate means native, inborn, or natural, which most potatoes are, but which J.R. Simplot’s officially named Innate potato isn’t quite.

The Innate potato, recently approved for commercial planting by the U.S. Department of Agriculture, is a genetically engineered potato tweaked to resist bruising and browning. It has also been modified to contain 50 percent to 70 percent less of the amino acid asparagine, which is converted to acrylamide, a possible carcinogen, when potatoes are heated at high temperatures like frying to make French fries. The name Innate was conferred by Simplot to indicate that—despite that fact that the potato is genetically modified—its genome, unlike those of many modified crop plants, contains nothing but plain potato.

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