Scieniists perfecting protein-rich potato

SCIENTISTS have enhanced the nutritional value of the potato by inserting a synthetic gene into the plant and are now considering how to use genetic engineering to provide the plant with resistance to pests and disease. The International Potato Centre (CIP) in Peru collaborated with Louisiana State University to produce the synthetic protein rich in certain amino acids. Although the potato has a high protein content, it is deficient in amino acids such as lysine and methionine. More research will have to be done before a modified potato with