JUNE 2008: NEXT, THE PURPLE POTATO
Oregon State University researchers see potato potential beyond
just a good curly fry. Isabel Vales, a professor of potato
breeding and genetics at the university’s Department of
Crop and Soil Science, is on a quest to perfect rainbow taters.
She’s developing potatoes ranging in color from the ruby
beauty of the Red Skin Oblong to the deeply royal Purple Flesh
Fingerlings because Crayola colors mean a potato is
higher in phytochemicals and antioxidants. She wants to extract
the nutrient-laden colors to create health food products and
drink additives. Vales also sees potential in using a
potato’s carbohydrates to create biopolymers, which could
be used as a biodegradable substitute for plastic. It’s
part of an effort to help boost the Northwest potato industry.
“The potatoes are like my kids,” Vales says.
“I want to find a place good for them in
life.”
JASON SHUFFLER
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