News on Potato Varieties and Seed from Washington

When Juan Martinez was in high school, he wasn’t sure what he wanted to do in life, but he knew he liked working with his dad on their farm.

Washington potato farmers can’t keep pace with worldwide cravings for french fries, hash browns, tots, potato chips and other processed potato products.

At their 400-acre Othello research farm, Washington State University scientists study seed quality, new varieties, pests, and growing practices to help Northwest potatoes thrive

Mark Pavek, professor and potato specialist at Washington State University, at one of the research potato fields in Othello.

In September, McDonald's approved two relatively new potato varieties for the production of their french Fries. They only allow seven varieties now, four of which were developed by the Tri-State Program

Agricultural Research Service scientists have bred and released colorful new potato varieties. Some have relatively high levels of beneficial red-to-purple pigments called “anthocyanins,” and others have high levels of yellow-pigmented carotenoids

The J.R. Simplot Co. expects USDA approval for its genetically modified Innate potatoes within the next two months. Simplot Plant Sciences Director of Commercialization Kerwin Bradley outlined the strategy for marketing the potatoes at the Potato Association of America meeting in Spokane.

In the first known study to address the effects of potato consumption on antioxidant status, oxidative stress and inflammation in humans, a team of research scientists worked with a group of Washington adult males to test the hypothesis that antioxidants from colored potatoes would decrease susceptibility to chronic diseases.