EPA Approves New GM Potato

— Written By
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

The EPA has approved three varieties of potato that are resistant to the disease that caused the Irish potato famine. This follows the USDA approval and the potatoes can be planted this coming growing season for commercial purposes. EPA approval was a necessary part of the coordinated framework because the the gene transferred from a wild potato in Argentina codes for a protein that is considered a plant incorporated protectant (PIP).

Many might think the disease that caused the Irish potato famine is a thing of the past, but the disease (phytophthora) is still a major potato pest worldwide. Phytophthora is estimated to reduce potato yields worldwide by 20 percent despite the frequent use of fungicides to control the disease in many areas.

The potatoes were developed as a second generation product and will include the traits of the first generation. The first generation products reduced browning and production of a carcinogen acrylamide when cooked under high temperatures, such a making french fries. This second generation product includes those traits plus improved cold storage in addition to the resistance to phytophthora.

The FDA completed a food and feed safety assessment in January and concluded that these potatoes were not materially different form any other potato or potato-derived food or feed currently on the market.

Read more.

EPA registration

USDA Finding of no significant impact (FONSI)