Genetically engineered foods are the next revolutionary step in the food industry. The modified potato in the “U.S.D.A. Approves Modified Potato. Next Up: French Fry Fans”, are bruise resistant and decreases “a chemical called acrylamide, which is suspected of causing cancer in people, is produced when the potato is fried” (nytimes).

The two benefits may sound very appealing to consumers; it is not as appealing to traditional farmers. Traditional farmers are farmers who grow potatoes naturally with natural seeds that do not rely on genetically modified seeds. The reason behind this is that traditional farmers will simply run out of business if everyone suddenly decides to buy the bruise resistant and less cancer-causing potatoes. The genetically modified potatoes will definitely also affect the price of fresh produce and the market equilibrium of potatoes, considering that consumers actually want to buy modified potatoes.

Even though the benefits are very appealing to consumers, consumers may or may not be willing to purchase it. The reason behind this is that consumers are sometimes reluctant to try new things, especially it if has something to do with their food that goes into their system. . Those people who are big in ethics and want to help out local traditional farmers will not be willing to buy engineered potatoes.

The idea of genetically engineered potatoes that can are bruise resistant and healthier is revolutionary, however it is up to the consumers to demand this new product or not that will affect the market of potatoes.

Pollack, Andrew. “U.S.D.A. Approves Modified Potato. Next Up: French Fry Fans.” The New York Times. The New York Times, 07 Nov. 2014. Web. 08 Nov. 2014. <http://www.nytimes.com/2014/11/08/business/genetically-modified-potato-from-simplot-approved-by-usda.html?ref=business>.