Animals, Agriculture & Food
W1386: A High-Yield Chipstock Potato with Excellent Specific Gravity and Long-Term Storage Potential
Inventors: 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.
The average American eats five to six pounds of potato chips each year.
UW-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