PoLoPo, an innovative startup focused on molecular farming, is taking an exciting step forward. The company has transitioned from greenhouse-based cultivation to large-scale field operations, growing genetically modified potatoes designed to produce high levels of protein, notably ovalbumin, an essential component of egg protein.
Production Capabilities and Advances
This move represents a massive increase in PoLoPo’s production capabilities. The output is set to soar from tens of kilograms in greenhouses to approximately three tons per harvest cycle in the fields, drastically boosting the company’s potential.
The unique potato varieties being developed by PoLoPo result from advanced molecular farming techniques. These cutting-edge methods involve metabolic engineering, enabling the plants to synthesize and store proteins directly in their tubers. Once the potatoes are harvested, the proteins can be extracted and processed into functional protein powders suitable for diverse applications, especially in food production.
Field Trials and Partnerships
Currently, PoLoPo is cultivating these protein-rich potatoes in the Eshkol region of southern Israel. By the spring of 2025, the company anticipates harvesting about three tons, marking a significant leap from previous greenhouse trials which only yielded small amounts. These field trials serve a dual purpose: they not only seek to improve the protein-producing varieties but also test the technology’s scalability and reliability in real-world conditions.
The field trials focus on three primary goals. First, PoLoPo aims to boost the production of potato varieties that have shown promise in controlled environments. Second, the company is exploring new genetic variations to enhance protein accumulation. Finally, PoLoPo wishes to verify the stability and quality of selected varieties under actual field conditions.
To facilitate this expansion, PoLoPo has partnered with an experienced local farmer, whose deep understanding of large-scale agriculture is instrumental in achieving the company’s molecular farming objectives.
Innovations in Protein Extraction
The proteins extracted from these specially modified potatoes include ovalbumin, which is proving to be a cost-effective substitute for traditional egg protein. This innovation comes at a critical time, given the recent challenges posed by avian flu, skyrocketing egg prices, and various supply chain issues. To amplify their efforts, PoLoPo has also teamed up with CSM Ingredients to develop an egg protein powder specifically designed for baking.
But that’s not all; PoLoPo is also exploring the synthesis of patatin, a natural potato protein known for its versatility, hypoallergenic nature, and high nutritional content. This makes patatin an excellent choice for the food, beverage, and nutraceutical industries.
On the regulatory front, PoLoPo has submitted an application for USDA approval for its technology, expecting a positive outcome soon. This approval would pave the way for U.S. farmers and partners to start cultivating PoLoPo’s genetically modified potatoes domestically.
Maya Sapir-Mir, the CEO of PoLoPo, shared her excitement about the company’s journey from laboratory trials to large-scale field production. The anticipated increase in yield will not only provide partners with commercial samples but also facilitate the incorporation of the harvested protein into a variety of food applications.
Source: Vegconomist