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Genetic modification prevents potatoes from bruising and browning and reduces asparagine, which enhances food safety. (Image Credit: GMO Answers) The potato is the most frequently consumed vegetable in the United States, which raises the question – are there GMO potatoes?
Sep 20, 2018 · Genetically modified foods, or GMOs, inspire strong reactions nowadays, but humans have been tweaking the genetics of our favourite produce for millennia.
A genetically modified potato is a potato that has had its genes modified, using genetic engineering. Goals of modification include introducing pest resistance , tweaking the amounts of certain chemicals produced by the plant, and to prevent browning or bruising of the tubers.
To make it easier for consumers to know if the foods they eat contain GMO ingredients, the U.S. Department of Agriculture maintains a list of bioengineered foods available throughout the...
- Henry Blodget
- Corn. About 92% of corn in the US is genetically modified. GMO corn produces proteins that are toxic to certain pests, but not considered harmful to humans and livestock.
- Soybeans. Soybeans are typically genetically modified to become herbicide-tolerant, drought-tolerant, or insect-resistant. About 94% of soybeans are GMOs, but most of the crop is used in animal feed, says Muszalski.
- Summer squash. Genetically modified summer squash is resistant to a particular virus called zucchini yellow mosaic, which can cause severe deformations, blisters, and stunt growth of the crop.
- Canola. About 95% of canola that's planted is genetically modified. This crop, which is used to make canola oil by crushing the seeds, is typically modified to resist herbicides and limit the weeds where it is grown, says Muszalski.
Genetically modified crops are plants used in agriculture, the DNA of which has been modified using genetic engineering techniques. In most cases, the aim is to introduce a new trait to the plant which does not occur naturally in the species.
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The potatoes have been genetically modified to reduce black spots and bruises by lowering certain enzymes. These varieties have also been also modified to produce less acrylamide -- a potentially cancer-causing chemical that forms when starchy foods are heated at high temperatures.
