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Oct 22, 2018 · Dr. Caius Rommens developed GMO potatoes that are now in the food supply. He has now renounced his products and written a book warning about the risks
May 26, 2020 · The 100-plus wild species relatives of potato provide a virtually endless source of traits that can be incorporated into elite varieties relatively easily and quickly. Read the original post X ...
May 18, 2018 · Working together, scientists from Wageningen University & Research and Teagasc, the Irish Agriculture and Food Development Authority, have developed a two-pronged approach: a genetically modified potato, along with a new pest management strategy, that combine for healthy crops with minimal fungicide use.
Feb 17, 2014 · British scientists have developed genetically modified potatoes that are resistant to the vegetable's biggest threat - blight. A three-year trial has shown that these potatoes can thrive...
Jan 6, 2022 · This review aims to highlight the current genetic engineering tools that are being employed in potato improvement, with special emphasis on varieties that have reached the market. It examines the traits that have been modified in potato, the methods used, and the final outcomes.
- 10.1080/21645698.2021.1993688
- 2021
- GM Crops Food. 2021; 12(1): 479-496.
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Jan 10, 2022 · Importance of Biotechnology Application in Potato. Potato (Solanum tuberosum L.) is a worldwide important crop plant that produces high nutritional quality tubers.It is the fourth most important staple crop (after wheat, corn, and rice) in terms of production and demand, with around 378 million tons produced annually (Campos and Ortiz, 2020).
Sep 14, 2022 · Potatoes (Solanum tuberosum) are one of the most important crops worldwide. However, its production and nutrient content are endangered by both biotic and abiotic stresses. The main yield losses are caused by pest damage (e.g., Colorado potato beetle and aphids), virus disease (e.g., Potato leafroll virus and Potato viruses Y and X), or oomycete pathogens (like Phytophthora infestans), which ...
