The potato is a world food staple, yet it is constantly threated by fungal and viral pathogens in all of its growing regions. Farmers combat these problems with chemistry, which cuts farmers profits and has potential consequences for applicators and the environment. Dr. David Douches from Michigan State University discusses the USAID project that installed a cassette of disease resistance genes from wild potato species in the cultivated potato. The result is a potato that can survive better in the Developing World, helping to ensure food security.
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