A Look at the First and Second Generations of Innate Potatoes
The most prominent GMO potatoes in the US food supply are from the 'Innate' line, developed by the J.R. Simplot Company. These are not conventional GMOs that incorporate genes from other species, but rather use RNA interference (RNAi) to silence certain genes within the potato itself. This technology earned them the name 'Innate' because they only contain potato genes. The first generation of these potatoes, introduced in 2015, included the White Russet, which was modified to reduce black spot bruising and potential acrylamide formation when cooked at high temperatures.
The second generation of Innate potatoes, approved by the FDA and EPA in 2017, added even more traits to varieties like the Russet Burbank and Atlantic. This generation offers the same reduced bruising and acrylamide potential, plus enhanced cold-storage capabilities and resistance to late blight, a devastating disease that can wipe out entire crops. The development of these potatoes was largely in response to market demands for a more durable product and a desire to reduce food waste.
How to Identify Bioengineered Potatoes in Stores
Identifying bioengineered (BE) potatoes in the grocery store is possible thanks to federal labeling regulations, though it can sometimes be tricky with processed products.
- Look for the "Bioengineered" Symbol: Under the USDA's National Bioengineered Food Disclosure Standard, whole potatoes sold in bags that are bioengineered must carry a disclosure. This is often a round symbol with a "BE" logo, text stating "Bioengineered food," or a QR code that links to online information.
- Check the Packaging: Look for language on the bag such as "White Russet" along with descriptors like "reduced bruising" or "fewer black spots," as these are common traits of the Innate varieties.
- Buy Certified Organic: Any produce labeled "certified organic" cannot contain GMOs. Choosing organic potatoes is a reliable way to ensure you are avoiding genetically engineered varieties.
- Be Aware of Processed Foods: Disclosures are more complex for processed products. A BE disclosure is not required if the finished product, like potato starch or oil, contains no detectable modified DNA. Furthermore, restaurants and other food service venues are not required to provide BE disclosures.
Comparison of Conventional and Innate Potatoes
| Feature | Conventional Potato | Innate Potato |
|---|---|---|
| Genetic Profile | Natural potato genes | Modified using RNAi to silence certain genes |
| Bruising/Browning | Susceptible to black spot bruising and browning when cut | Gene-silencing reduces black spots and browning |
| Acrylamide Potential | Can produce high levels when fried at high temperatures | Lower asparagine content reduces acrylamide formation |
| Late Blight Resistance | No inherent resistance; requires fungicides | Innate 2.0 has built-in resistance to late blight |
| Appearance | Standard appearance; bruising may indicate damage | Conceals damage, appearing pristine even if roughly handled |
| Yield & Growth | Standard yield; can be impacted by pests and disease | Better yields and reduced crop loss due to improved traits |
| Labeling | Not labeled as bioengineered; organic versions are clearly marked | Labeled with "Bioengineered" symbol or text |
The Larger Discussion Around GMO Potatoes
The introduction of GMO potatoes has sparked considerable debate, touching on food safety, environmental impact, and consumer perception. Proponents highlight benefits like reduced food waste from bruising and spoilage, lower potential for harmful acrylamide, and decreased reliance on fungicides to combat late blight. For farmers, this can mean more predictable yields and reduced costs associated with pesticide use.
However, concerns persist among consumer groups and some scientists. The Non-GMO Project, for example, placed potatoes on its "High-Risk List" due to the prevalence of Innate varieties. Critics have pointed out that while the Innate potato hides damage like bruising, the underlying injury is still present, potentially masking issues that would otherwise alert consumers. There is also debate over the adequacy of long-term safety studies, with some calling for more extensive independent research. The history of consumer rejection is notable, as an earlier GMO potato from Monsanto in the 1990s was pulled from the market due to lack of interest from consumers and fast-food buyers like McDonald's. While the Innate potatoes have fared differently, they still face resistance from some major players in the food industry.
Genetic modification, in this context, offers solutions to longstanding agricultural challenges, but it also raises new questions about transparency and oversight. The USDA's labeling standard is one step towards providing clarity, but discerning consumers must remain diligent, especially when purchasing processed foods.
Conclusion
Yes, some potatoes sold in the US are genetically modified, specifically the 'Innate' varieties developed by J.R. Simplot. These potatoes are engineered with traits like reduced bruising and lower acrylamide potential, and they are legally required to be labeled with the USDA's "bioengineered" symbol. While Innate potatoes offer practical benefits for farmers and processors by reducing waste and potentially creating a healthier final product, they also stir ongoing debate regarding consumer perception and food transparency. For consumers looking to avoid GMO potatoes, purchasing products clearly labeled "certified organic" or seeking the bioengineered disclosure on packaging are the most reliable methods.
Visit the USDA Agricultural Marketing Service website for the official list of bioengineered foods.
