Page "Potato" Paragraph 59

* Agata which is resistant to late blight.

In 2010, a team of Indian scientists announced they had developed a genetically modified potato with 35 to 60 % more protein than non-modified potatoes.

Protein content was boosted by adding the gene AmA1 from the grain amaranth.

They also found 15 to 25 % greater crop yields with these potatoes.

The researchers expected that a key market for the GM potato would be the developing world, where more than a billion people are chronically undernourished.