J.R. Simplot partners with Iden Biotechnology in a search for genes to enhance nutritional properties of the potato

J.R. Simplot partners with Iden Biotechnology in a search for genes to enhance nutritional properties of the potato

Iden Biotechnology - a Spanish biotechnology company - and J.R. Simplot Company, a potato processor and developer and marketer of Innate® Potatoes, recently entered into an agreement to explore the potential for nutritional enrichment of the potato.

Noviembre 18, 2017

Iden Biotechnology - a Spanish biotechnology company - and J.R. Simplot Company, a potato processor and developer and marketer of Innate® Potatoes, recently entered into an agreement to explore the potential for nutritional enrichment of the potato.

As part of the agreement, Iden will identify promising genes for potential use in Simplot’s proprietary Innate® biotechnology platform.

Iden will use its identification and screening platform for the development of gene traits of agronomic relevance for main crops like corn, wheat or potato for specific validation of gene candidates meeting Simplot company interests.

Iden has established other industrial collaborations for gene trait discovery and development in row crops like wheat and corn.
 

White Russet™ potatoes - one of the first potato varieties developed based on Simplot's Innate platform - next to a conventional Russet

White Russet™ potatoes - one of the first potato varieties developed based on Simplot's Innate platform - next to a conventional Russet

Nora Alonso, CEO of Iden:
 

“We are very pleased to partner with Simplot, a global agribusiness leader, on biotechnological products in potato that bring innovation and value to the farmers.”

The agreement allows Simplot to further develop traits in its Innate® platform that benefit growers and consumers in the industry.

Dr. Susan Collinge, Vice President of Simplot Plant Sciences:
 

“Iden Biotechnology is a recognized leader in gene trait discovery and we’re excited to be working with them to uncover new possibilities to improve the potato.”
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