Ohalo's Boosted Breeding makes hybrid breeding and uniform true seed possible for the first time ever in potato. Rather than replant tubers from prior harvests, farmers can directly sow true seed and benefit from varieties with unprecedented agronomic performance with Ohalo's Boosted Potato.
As the world's third largest source of calories, unlocking accelerated breeding outcomes, higher-yields, disease resistance, improved nutrition, decreased pesticide use, and true seed in potato will benefit for farmers around the world, from smallholder table potato producers to large-scale processing potato growers,
Higher yields, disease resistance, and offered for the first time ever as true seed, Boosted Potato significantly improves revenue while reducing the costs, time, and labor associated with planting.
Without the traditional bulk up period for seed potatoes, new varieties are deployed much faster, enabling supply chain flexibility to respond to consumer demad.
Accelerated product development delivers climate-resilient potato varieties, ensuring a steady supply to their operations around the world, with a smaller environmental footprint
Higher yields, lower operating costs, and more reliable production quality translates into a more reliable and lower-cost supply chain, all while reducing the environmental footprint of potato farming.
Vastly improved cultivation processes deliver a higher quality, year-round global potato supply, grown in a way that aligns with their desire to leave the planet better than they found it
Value-Added Traits are distinct traits that can be quickly integrated into Boosted or standard potato varieties, delivering transformative benefits across the supply chain.
Reduces sugar accumulation during cold storage, allowing potatoes to be stored longer without compromising quality, supporting year-round supply and consistent availability.
Prevents browning during frying, resulting in consistent, high-quality chips and fries.
Minimizes losses in processing by reducing browning, leading to improved profits and less waste.
Lowers the formation of harmful acrylamide during frying, contributing to healthier food options.
Explore new traits, accelerate variety development, and drive transformative progress in any crop industry.
