San Luis Valley Research Center scientists are developing new varieties of potato seed and fulfilling the needs and desires of consumers.

According to Center Post Dispatch, presently, the San Luis Valley Research Center’s experts are growing and researching Russet, Reds, Yellows, and some specialty potatoes such as fingerlings and purple-fleshed varieties.

Each crossbred variety is tested for at least eight years before going to growers to provide feedback and possible use in commercial applications.

Several new varieties are being developed including a darker, yellow-fleshed variety, that contains more of the antioxidant carotene. The darker, yellow-fleshed potato is being tested and bred to increase this nutrient and create a better and healthier product for consumers. This is just one of the varieties that are being created at the Research Center.

They share their discoveries and seed throughout the United States and Canada with partnerships with other universities, intending to provide a superior potato for consumers and companies.

“Anything that is selected goes on for further research, then we grow more,” said Dr. David Holm of the San Luis Valley Research Center.

Each variety is grown and crossbred to create characteristics that are needed for their commercial application. These applications can be wide-ranging, such as creating a superior potato to make French fries or if a particular variety can be stored for long periods. While this year’s harvest is complete, the research continues year-round.