News on Potato Varieties and Seed from New York

There’s a New Type of Potato in Stores That’s So Creamy You Don’t Even Need Butter

October 30, 2023

New Organic Potato brand available at Whole Foods in the North-East United States: Upstate Abundance

If you’re looking to up your potato game this holiday season, you’re in luck. There’s a new potato variety in town, and it’s said to be so creamy that you don’t need to add butter, cream, or anything else to dress it up - it’s delicious right from the field.

June 11, 2019

Cornell University improves global access to potato breeding material

Plant breeders and geneticists of Cornell University have released more than 50 potato varieties since 1908. Now they are expanding their efforts to make more wild potato seeds available to potato breeders around the world.

Method developed to predict root mass of shrubs may be helpful for potato crop as well

November 10, 2016

Method developed to predict root mass of willow shrubs may be helpful for potato crop as well

Scientists at Cornell University have developed an electric capacitance measurement that is able to predict the root mass of shrubs and trees. What's more, they hint it may helpful for tubers and root crops as well

May 02, 2016

Potato Breeding at Cornell University: an update

Potatoes have been bred at Cornell for at least 50 years and 70% of the university’s breeding efforts are focused on developing new chip varieties. Walter De Jong reports.

December 13, 2015

Blue Potato farm at rooftop of New York JFK's Terminal 5

In October JetBlue Airways, New York's Hometown Airline™ and TERRA® Real Vegetable Chips, part of The Hain Celestial Group, Inc., revealed the T5 Farm -- a blue potato farm and produce garden at Terminal 5 (T5) at New York's John F. Kennedy International Airport.

Mini tubers growing along suspended stems as part of an experiment in aeroponic potato production at Cornell’s Uihlein Farm in Lake Placid.(Keith Perry)

January 08, 2014

Aeroponics to boost New York State potato production

The mashed potatoes or latkes that enhance your holiday feast have taken a long path from tuber to table – in many cases, several years. A project at Cornell University could trim that time.