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United States Department of Agriculture

Agricultural Research Service

Research Project: POTATO GENETICS, CYTOGENETICS, DISEASE RESISTANCE, AND PRE-BREEDING UTILIZING WILD AND CULTIVATED SPECIES

Location: Vegetable Crops Research Unit

Title: The SCRI Acrylamide Project: Improved breeding and variety evaluation methods to reduce acrylamide content and increase quality in processed potato products

Authors
item Bethke, Paul
item Bussan, Alvin -

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: October 31, 2011
Publication Date: January 4, 2012
Citation: Bethke, P.C., Bussan, A.J. 2012. The SCRI Acrylamide Project: Improved breeding and variety evaluation methods to reduce acrylamide content and increase quality in processed potato products. Potato Expo 2012.

Technical Abstract: The highest priority of the US potato industry is the need to introduce new varieties that reduce the acrylamide content of processed products and minimize health concerns related to acrylamide consumption. The SCRI acrylamide project is a national, coordinated effort that addresses this need. This project is fully integrated with, and builds on, industry-funded variety evaluation initiatives. Research and extension specialists across the US will work with commercial potato growers, processing companies and end-users to address system-wide challenges related to new variety development and adoption. Areas of emphasis include research in potato breeding to improve potato quality, appearance, texture and taste; identifying germplasm that will reduce acrylamide in the production and processing of potatoes; and economic analysis focused on improving production efficiency, and profitability for growers and processors. The unprecedented level of participation across regions, disciplines and businesses that occurred as this proposal was developed highlights the commitment of the potato industry to this project. This work will accelerate the adoption of improved potato varieties and achieve the goals of reducing the acrylamide content of processed potato products in the near term and decreasing acrylamide content to as low as reasonably achievable in the future.

Last Modified: 9/2/2014
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