The J.R. Simplot Company produced White Russet™ potato utilizing Innate™ plant biotechnology. The potato is an enhanced variety of Russet Burbank and Ranger Russet, with features designed to prevent bruising, black spot production, and browning after cutting or peeling.
White Russet™ potatoes are marketed for the fresh potato, restaurant, and consumer food industries. Their attributes aim to improve usable yield and reduce food waste. The cultivar has lower levels of naturally occurring asparagine than traditional Russets; the firm claims 69-78% less asparagine and a commensurate reduction in acrylamide generation under high-temperature cooking conditions.
The White Russet™ potato is a better potato with reduced bruising and fewer black spots than typical Russets. So farmers have the opportunity to get more bruise-free potatoes to market, and shoppers get to enjoy more of what they pay for. All Russet potatoes provide a good source of Potassium, Vitamin C, and Vitamin B6.
Less waste. Less water. Fewer chemicals.
The White Russet™ potato delivers an improved crop for their planet’s future and a great-tasting potato to American tables. Future generations of White Russet™ potatoes will help reduce waste associated with bruising, late Blight disease and storage losses, meaning less water and pesticides are needed to produce potatoes.
White Russet™ technology modifies specific features in potato plants by silencing genes. The USDA and FDA reviewed the first generation of White.
Key characteristics:
- Reduced bruising and black-spot defects
- Stays white longer after cutting or peeling
- Lower asparagine content
- Reduced potential for acrylamide formation during high-temperature cooking
- Improved usable potato yield
- Potential reduction in potato waste
