Michigan State Engineers New Potato Varieties to Enhance Chips and Storage

Michigan State professor David Douches has created five new potato strains over 15 years, including a bioengineered type that preserves quality in colder storage. This innovation addresses significant challenges in potato preservation and disease resistance for the US industry, especially Michigan’s $2.5 billion sector. Continued development and commercial adoption will be critical as growers and chip makers seek resilient, high-quality potatoes.