Spunta TICAR potato: a biotechnological solution to the PVY virus

Currently, one of the main challenges for potato producers is the PVY virus (Potato Virus Y), a pathogen that can cause losses of up to 80% of the crop in cultivated fields. This virus affects the health of the tubers, generating economic damage and limiting farmers’ ability to meet demand. However, a team of scientists from CONICET and the company Tecnoplant S.A. have developed a potato variety resistant to this virus, known as Spunta TICAR. This breakthrough has a significant impact on the sustainability of potato production and on reducing costs for producers.

Potatoes are one of the most consumed foods worldwide and are cultivated on millions of hectares, including 75,000 hectares in Argentina. However, this crop faces a serious threat due to the PVY virus, which affects up to 90% of the hectares dedicated to potatoes in the country. This virus is mainly transmitted by insect vectors, such as aphids, and can cause a decrease in crop yield as well as the degradation of tuber quality.

The impact of PVY on crops is so great that potato producers must invest considerable resources in pest and infection control, using insecticides and other management strategies. However, excessive use of these products is not only costly but also affects sustainability and environmental health.

Spunta TICAR: an innovative biotechnological solution

In response to this problem, Tecnoplant S.A., an Argentine company specialized in applied engineering, took the initiative to find a solution. To do so, they brought together a team of scientists from CONICET, specifically from the Institute of Genetic Engineering and Biotechnology (INGEBI). Together, they began a research project that lasted more than two decades to develop a potato variety capable of resisting the effects of the PVY virus.

The result of this joint effort was the creation of the Spunta TICAR potato, a genetically designed plant to resist PVY virus infection. This development is based on an innovative biotechnological approach: a specific defense mechanism was introduced that works similarly to a vaccine, stimulating an immune response that protects the plant from the virus. This technology has made it possible to create a potato variety that, in addition to being resistant to the disease, also reduces the need for large amounts of insecticides.

Economic and environmental benefits of Spunta TICAR

The impact of the Spunta TICAR potato on potato farming is remarkable, especially in terms of costs and sustainability. According to studies conducted, the adoption of this variety by producers has allowed them to save up to 45 million dollars per year in costs related to PVY virus control. This represents a significant reduction in production costs, translating into savings of approximately 10% in annual expenses for farmers.

In addition to the economic benefits, Spunta TICAR has a positive impact on the sustainability of the crop. The tuber’s resistance to the virus allows for a reduction in the use of insecticides, which not only lowers production costs but also contributes to environmental protection. This is especially important at a time when the demand for more eco-friendly agricultural practices is growing worldwide.

The development of the Spunta TICAR potato is only the beginning of a series of ongoing research projects aimed at improving the resistance of potato crops. Scientists from CONICET and Tecnoplant S.A. are already working on new projects to develop varieties resistant to other viruses that also affect potatoes. This joint effort promises to revolutionize potato farming in Argentina and in other parts of the world, improving productivity and sustainability in the production of this essential food.

With the Spunta TICAR potato, producers have a valuable tool to face the challenges posed by viruses and pests, which not only allows them to optimize their production but also to contribute to environmental conservation. The collaboration between biotechnology and agriculture opens new opportunities for a more efficient and healthier future in the production of essential foods.