Latin America has the first potato improved with CRISPR

Scientists from Argentina's National Institute of Agricultural Technology (INTA), a public entity responsible for carrying out and centralizing agricultural research in the country, are close to launching the first genetically edited potato in Latin America. The development aimed to turn off the gene that causes potatoes to darken after being cut, peeled or hit during the harvesting and transport process. This characteristic, known as enzymatic browning, occurs due to potato oxidation and changes the flavor, texture and color, affecting its nutritional properties and the quality of the product. The browning and bruising of potatoes causes millions in losses to farmers, in addition to promoting food waste in supermarkets and homes when consumers discard the product due to its poor appearance. The potato, which began to be cultivated 8,000 years ago in the Andes, is the third most important crop for human consumption in the world, after rice and wheat, and is considered fundamental ...