Brazil develops ideal potato for fries
Brazilian company Empresa Brasileña de Pesquisa Agropecuaria (Embrapa) introduced a genetically improved potato especially suited for the production of French fries. It concerns the BRSIPR Bel, a variety, according to Embrapa, designed by the agricultural institute of Paraná.
“The Bel is engineered to stay crunchy during frying,” says Embrapa researcher Arione Pereira, one of the people responsible for the product. “It will keep a healthy bright color in hot oil.”
The crop is very sturdy. It’s PVY and PLRV resistant and not sensitive to common physiological disorders. Embrapa plans to market the potato in February next year.