Scientists from Argentina’s Instituto Nacional de Tecnología Agropecuaria (INTA), the state institution in charge of carrying out and centralizing agricultural research in the country, are on the verge of releasing the first genetically altered potato in Latin America. The goal of the research was to turn off the gene that causes potatoes to darken after being chopped, peeled, or hit during the harvesting and shipping process. This feature, known as enzymatic browning, happens as a result of oxidation of