Brazil develops ideal potato for fries
“The Bel is engineered to stay crunchy during frying,” says Embrapa researcher Arione Pereira, one of the people responsible for the product. “It will keep a healthy bright color in hot oil.”
The crop is very sturdy. It’s PVY and PLRV resistant and not sensitive to common physiological disorders. Embrapa plans to market the potato in February next year.
Source: Agencia de xinhua