Idaho news station KTVB recently interviewed Owen McDougal, professor of chemistry and director of the Food and Dairy Innovation Center, about how wildfire smoke affects potato crops. The news program first covered McDougal’s research in 2022, when Boise State and University of Idaho researchers began their investigation. Now the results are in.
“Based on the variety of potato, the smoke can dramatically affect the tuber growth and development,” McDougal said.
Potatoes graded as “U.S. No. 1” are most at risk of harm from wildfire smoke. These potatoes are the most sought-after thanks to their shape, firmness and overall quality. Many potato growers in Idaho have contracts that require a certain quantity of U.S. No. 1 grade potatoes each year. Failing to meet those numbers because of smoke damage could have a direct impact on agricultural revenue in the Idaho economy.
Fortunately, the scientists found that some potato varieties are less vulnerable to wildfire smoke. Their research could help potato growers in Idaho and other regions improve yields during years with high expected wildfire activity.
Watch McDougal’s interview on KTVB’s YouTube channel.
The Food and Dairy Innovation Center recently moved into new laboratories in the Micron Center for Materials Research. It will host an open house event from 1 p.m. to 3 p.m. on Oct. 18, with a reception to follow.