Michigan State University Introduces Kal91.3, a Revolutionary Potato Variety with Extended Shelf Life and Enhanced Quality
Michigan State University (MSU) has developed a groundbreaking genetically modified potato variety, Kal91.3, which is progressing towards commercialization. This innovative variety is a result of nearly a decade of dedicated research and development and is derived from MSU’s Kalkaska potato. Kelly Turner from the Michigan Potato Industry Commission provided insights into the potential impact and benefits of Kal91.3 for the potato industry.
Kal91.3 stands out due to its enhanced storage capabilities. Unlike its predecessors, this variety can be stored for extended periods without rapid degradation, a significant advancement attributed to its stabilized sugar content. This feature alone could bring considerable advantages to growers, processors, and consumers by reducing waste and maintaining quality over time.
Turner emphasized the significance of Kal91.3 being the first genetically engineered vegetable by a land-grant university to receive an exemption from the USDA’s biotechnology regulations. The genetic modification process involves suppressing a naturally occurring gene responsible for the breakdown of the potato. This innovative approach ensures the potato remains fresh and robust for longer durations.
Moreover, Kal91.3 requires fewer inputs, making it a more sustainable option for farmers. Its reduced fructose and glucose levels not only contribute to healthier and crispier chips but also have the potential to address supply gaps in Michigan’s chipping industry. This could result in a more consistent and reliable supply of high-quality potatoes for processing.
Despite these promising attributes, Turner noted that the commercialization process is still in its early stages. It may take several years before Kal91.3 becomes available to consumers. However, the ongoing efforts and research signify a positive trajectory for the potato industry, promising a variety that enhances both productivity and product quality.
