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W1386: A High-Yield Chipstock Potato with Excellent Specific Gravity and Long-Term Storage Potential
Jiming Jiang, Horia Groza, Bryan Bowen
The Wisconsin Alumni Research Foundation (WARF) is seeking commercial partners interested in developing a potato variety designed for potato chip processing.
OVERVIEWThe average American eats five to six pounds of potato chips each year.
THE INVENTIONUW-Madison researchers have developed W1386, a potato variety well suited for potato chip processing. W1386 is a round/oval, white-skinned potato.
- Potato chip production
- Good tuber size
- High yield
- Excellent specific gravity
- Superior fry color in comparison to leading varieties after nine months of storage
For More Information About the Inventors
For current licensing status, please contact Emily Bauer at firstname.lastname@example.org or (608) 262-8638.