POTATO VARIETY: Ranger Russet
Ranger Russet is full-season potato variety.
It was jointly released to growers by the U.S. Department of Agriculture and the Agricultural Experiment Stations of Idaho, Oregon, Washington, and Coloradoin in 1991.
It produces a large yield of high quality, long, russet-skinned tubers that are well suited for baking and processing into french fries.
Ranger Russet is more resistant than Russet Burbank to Verticillium wilt, viruses X and Y, leafroll net necrosis, and Fusarium dry rot. It is highly resistant to hollow heart.
Since the genetic modification was accomplished without inserting any foreign genetic material into the potato’s genome, the researchers hope to calm any consumer concerns about the new spud variety.
Ranger Russet potato variety has enhanced French fry aroma, and reduced amounts of processing-induced acrylamide.
Acrylamide is a carcinogen that is created when starchy foods are baked, roasted, fried or toasted.
It first hit the headlines in 2002, when scientists at the Swedish Food Administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods.
The news could see the Ranger Russet expand its current market penetration in French fry production, from its current level of about 20 per cent. The limited use has been put down to storage problems, including sensitivity to bruising and cold-induced sweetening.
Compared to more commonly used Russet Burbank, the Ranger Russet has superior yields and greater disease resistance.
