The science in a bag of potato chips—why researchers are seeking potato perfection

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Category: Technology/Innovations

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Unlocking Word Meanings

Read the following words/expressions found in today’s article.

  1. staple / ˈsteɪ pəl / (n.) – a basic and important product that people use or eat regularly and in large amounts
    Example:

    Fresh vegetables are a staple of a healthy diet.


  2. tolerate / ˈtɒl əˌreɪt / (v.) – to be able to survive or handle difficult conditions like heat, cold, or lack of food
    Example:

    Some animals can tolerate very cold temperatures.


  3. profitable / ˈprɒf ɪ tə bəl / (adj.) – useful or beneficial; describing something that is helpful or brings a good result
    Example:

    Reading books regularly is profitable for improving one’s vocabulary.


  4. cooperative / koʊˈɒp ər ə tɪv / (n.) – a type of business or organization that is owned by a group of people working together for shared benefits, especially in farming, housing, or finance
    Example:

    The farmers formed a cooperative to sell their crops at better prices.


  5. breakthrough / ˈbreɪkˌθru / (n.) – a big and important development that helps solve a problem or improve something
    Example:

    Scientists are hoping for a breakthrough in clean energy.


Article

Read the text below.

There’s a surprising amount of science in a bag of potato chips. Whether you call them chips, as in the U.S., or crisps, as in the UK, this fast food is a staple of grocery stores.


Michigan is a leading producer. Around 70% of the state’s potato crop is destined for chip processing, according to the Michigan Ag Council, a trade group. It estimates that one of every four bags of potato chips produced in the U.S. contains Michigan potatoes.


Researchers in the state have spent decades developing ideal potatoes for chip makers that can resist diseases, tolerate different climates, and sit in storage for months. They’ve also kept an eye on consumer trends; a shift to snack-size portions has raised demand for smaller chipping potatoes, for example.


Phil Gusmano, Vice President at Better Made Snack Foods, says their collaboration with scientists from Michigan State University has proved profitable. “If you look at Michigan State University, they are willing to take the information that we give them on what makes a great variety and use it to help breed new varieties that meet those needs.”


“We’ve been able to develop varieties that really are now stored longer, have a higher starch content, have the disease resistance that the farmers need,” says David Douches, Michigan State University’s potato expert and leader of the school’s Potato Breeding and Genetics Program.


There are around 50 unique potato varieties grown for chips in the U.S. right now. That’s according to the National Chip Program, a cooperative that brings together Michigan State and 11 other university breeding programs with government, growers, and chip producers.


The close partnership between researchers, farmers, and chip makers is unusual in the food industry, says Gusmano.


Douches has released five new potato varieties over the last 15 years. His latest breakthrough—which is not yet on the market—is a bioengineered potato that can maintain a proper sugar balance even if it’s stored in colder temperatures. Douches is currently growing seeds for commercial testing of the potato, which is scheduled to begin next year.


This article was provided by The Associated Press.


Viewpoint Discussion

Enjoy a discussion with your tutor.

Discussion A

  • The article explains that even a simple bag of potato chips involves years of scientific research and development. Does knowing the science behind a product change how you feel about eating it? Why or why not? Discuss.
  • Michigan produces a large portion of the potatoes used for chips in the U.S. What are some foods your country or region is known for? What makes that food in your country/region popular (ex. its special taste, its good quality)? In your opinion, should countries focus on producing specific foods in certain regions, or try to grow everything everywhere? Why do you say so? Discuss.

Discussion B

  • Chip companies work closely with university researchers to create better potato varieties. What do you think are the advantages and possible risks of businesses working closely with scientists? Do you think this kind of partnership should be more common in other industries? Why or why not? Discuss.
  • A new potato variety can maintain proper sugar levels even in cold storage through bioengineering. Would you be comfortable with eating bioengineered foods? Why or why not? In your opinion, should governments strictly regulate, or allow faster development of these foods? Why do you say so? Discuss.