Wisconsin Alumni Research Foundation

Animals, Agriculture & Food
Animals Agriculture Food
W1386: A High-Yield Chipstock Potato with Excellent Specific Gravity and Long-Term Storage Potential
WARF: P05356US

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.
The Invention
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
Key Benefits
  • Good tuber size
  • High yield
  • Excellent specific gravity
  • Superior fry color in comparison to leading varieties after nine months of storage
For current licensing status, please contact Emily Bauer at [javascript protected email address] or 608-960-9842