One of the biggest stumbling blocks to securing a massive free trade agreement between the United States and Europe is a sharp disagreement on genetically modified foods. Much of the corn, soybean, sugar beets and cotton ...
Biotechnology
Aug 2, 2013
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(Phys.org)—Preventing activity of a key enzyme in potatoes could help boost potato quality by putting an end to cold-induced sweetening, according to U.S. Department of Agriculture (USDA) scientists.
Biotechnology
Oct 15, 2012
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Do potato psyllids migrate from one location to the next, starting in northern Mexico and moving northward as the potato season progresses, or are psyllid populations local?
Ecology
Jun 27, 2012
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Thanks to investigations by scientists-turned-detectives with the U.S. Department of Agriculture (USDA) and other agencies, potato growers in the western United States and abroad now know the identities of the pathogen-insect ...
Ecology
Feb 13, 2012
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(PhysOrg.com) -- Like politicians who adopt regional accents to appeal to local audiences, the manufacturers of potato chips vary the wording on their bags to convey their products' authenticity in different ways to different ...
Electronics & Semiconductors
Dec 1, 2011
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The complexity of the zebra chip disease of potatoes, a vector-borne disease that is a growing industry concern recently drew Dr. Arash Rashed to the program directed by Dr. Charlie Rush, AgriLife Research plant pathologist.
Other
Oct 20, 2011
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A Kansas State University genomicist is hoping an old potato chip slogan -- "betcha can't eat just one" -- will become the mindset of researchers when it comes to sequencing insect genomes.
Cell & Microbiology
Jul 29, 2011
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One potato field west of Bushland hosts three separate studies, all aimed at helping growers nationwide, even internationally, understand the habits and controls of the potato psyllid.
Ecology
Jun 21, 2011
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(PhysOrg.com) -- What do Americans love more than French fries and potato chips? Not much-but perhaps we love them more than we ought to. Fat and calories aside, both foods contain high levels of a compound called acrylamide, ...
Biotechnology
Jun 10, 2011
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Kettle-cooked or ridged, salted or flavored, Americans love potato chips, consuming an average six pounds per person per year.
Biotechnology
Feb 22, 2011
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