Scientists at Sahiwal's Potato Research Institute Develop Four New High Dry Matter Potato Varieties

In a major breakthrough for Pakistan's agricultural sector, scientists at the Potato Research Institute (PRI) in Sahiwal have successfully developed four new potato varieties featuring high dry matter content. Designed specifically for the food processing industry, these locally bred lines yield crispier French fries and potato chips while absorbing significantly less oil during cooking.

Boosting Local Industry and Reducing Imports

The new varieties are expected to provide a substantial boost to Pakistan's expanding processed potato sector by cutting down reliance on expensive imported seed and potato strains. Agricultural researchers emphasize that these locally adapted lines are tailored to thrive in Pakistan's unique climate, paving the way for improved crop productivity, higher quality standards, and enhanced value-added food production.

A Milestone for Agribusiness

This innovation marks a vital step forward in strengthening agricultural research and development across the country. By aligning scientific breakthroughs with commercial food processing needs, the initiative promises better profit margins for local growers and superior products for consumers.

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