Aardappelrassen en pootaardappelen uit Amerika

La multinacional PepsiCo, fabricante de refrescos y de otros productos alimentarios, invertirá en Perú más de 200 millones de dólares en los próximos cinco años, anunció hoy su presidenta ejecutiva, Indra Nooyi, tras reunirse con el gobernante de este ...

La Unidad de Producción de Semilla de Papa (CEPA) exporta tres variedades de semilla de papa a Brasil y prevé llegar a otros países sudamericanos, según datos de esa organización de productores. Las semillas de ágata, cupido y asterix son las tres var...

The Oregon Potato Commission has committed an extra $60,000 this year in funding for the potato variety development program at Oregon State University, said Bill Brewer, the commission’s executive director.Among those new varieties Brewer is most excit...

A recent study conducted by scientists with the Agricultural Research Service (ARS) and cooperators shows the potato germplasm Neo-Tuberosum

Un estudio reciente realizado por científicos del Servicio de Investigación Agrícola (ARS) y sus colaboradores mostró que el germoplasma de Neo-tuberosum de la papa.

Agricultural Research Service (ARS) scientists in North Dakota are evaluating the storage properties of promising new potato varieties that could greatly improve potato quality for growers throughout the United States.

Last week the European Commission approved cultivation and processing of the genetically modified starch potato Amflora. The request for authorisation was submitted by Amflora's developer BASF in August 1996, more than 13 years ago!

In North America, currently no genetically modified potatoes are commercially grown. But the GM potato has already a colorful history in the US and Canada

Americans love potatoes, consuming about 130 pounds per person annually.

Researchers are developing new potato varieties that resist attacks by pests and diseases. There are even potatoes developed to resist pests in specific geographical areas. At the same time scientists are developing colored potatoes, which consumers pr...

On February 17, at the Potato Research Centre in Fredericton, experimental potato selections were unveiled, including a number of red skins. Red skinned potatoes are hot thanks in part to a consumer and restaurant industry trend toward potatoes that ca...

Cuban scientists hope to successfully produce in around three years a potato seed created in the country, with which it would save some 15 million dollars in imports, reported IPS.Several research centers are working towards this aim, among them the Na...

McDonald’s officials are meeting with the Potato Variety Management Institute (PVMI) to talk about potential new varieties of potatoes for French Fries. Jeanne Debons, executive director of the Potato Variety Management Institute (PVMI), is meeting M...

Potato growers can't go to an industry meeting anymore without hearing a talk about sustainability. They're told they need to reduce their carbon footprint and adhere to good agricultural practices. Fast food restaurants are also under pressure to re...

U.S. biologists say they've improved on the Yukon Gold potato, which has already been making a name for itself — and the northern Canadian territory it's named after — in kitchens around the world. Researchers with the U.S. Department of Agriculture ...

Native potatoes are known for their exquisite, unique taste, their great nutritional properties.  And now their also experiencing an increased demand in local and foreign markets. France and Venezuela are some of the countries already enthralled by the...

Potato growers interested in producing the recently released Classic Russet variety will find detailed information on storing it in a new University of Idaho Extension online publication, “Storage Management of Classic Russet Potatoes.” An early- to mi...

Cibus Global, a pioneering plant trait development firm, today announced that it has partnered with Naturally Enhanced United Seed (NEU Seed), a potato grower cooperative based in Idaho, to develop and market improved traits in potato using Cibus’ natu...

From the fields of Idaho to tasting rooms in suburban Chicago, potato farmers, researchers and industry representatives are in the midst of an elusive hunt: finding a new spud for McDonald's french fries.