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Continuous Improvement: Potato genetically engineered to eliminate potentially harmful ingredient that emerges in high heat required for French fries and potato chips approved for commercial planting by US Department of Agriculture 

11/7/2014

 
Innovation and disruption are different sides to the same coin.  How do you help people do things in a faster, simpler and/or cheaper way?  The answer is the key to creating opportunities from obstacles. 

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J. R. Simplot Company, based in Boise, Idaho, one of US’s largest potato producers and major supplier of frozen french fries to McDonald’s, developed the potato by altering its DNA so less of chemical acrylamide is produced when potato is fried. Acrylamide has been shown to cause cancer in rodents and is suspected human carcinogen. Newly designed potato resists bruising.  Resistance to bruising is characteristic long sought by commercial users of potatoes because damage, which usually occurs during storage and shipment, makes them unusable.

Source: www.nytimes.com/2014/11/08/business/genetically-modified-potato-from-simplot-approved-by-usda.html 

CKB Solutions is all about real solutions for the real world.  To learn how we can help your business, contact Greg Kovacic in Hong Kong.


    Author

    Greg Kovacic is a Director with CKB Solutions in Hong Kong. He advises senior executives and entrepreneurs on strategy, corporate finance, operations and marketing with a focus on crafting real solutions for the real world.  
    You can contact Greg at: greg@ckbsolutions.com

    View my profile on LinkedIn

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