NC State University: Ethanol Could Be Brewed From Industrial Sweet Potatoes

November 30, 2007 – Vol.12 No.36

North Carolina State University: Ethanol Could Be Brewed From Industrial Sweet Potatoes.

Industrial sweet potatoes can produce twice the starch content of corn. More starch means more sugars that can be fermented into biofuel. N.C. State scientists believe the industrial sweet potato can compete with corn -- now much cheaper to produce -- as a viable alternative source of ethanol.

(The industrial sweet potato is edible, but not palatable. It has a purple or white skin and white inside with a much higher starch content that limits its sweet taste. The table version, most are familiar with, is orange inside and becomes sweet during baking as enzymes break down starch into sugar.)

According to Craig Yencho, N.C. State associate professor of Horticultural Science, who is leading a project to develop alternative uses for the vegetable, the biggest challenge is lowering production costs to take advantage of that higher starch content. Instead of planting transplants by hand, the traditional method, production costs could be reduced by planting cut 'seed' pieces and mechanically planting them into the ground.

Further Yencho is also teaming with colleague Bryon Sosinski to boost sugar -- and thus ethanol -- yield. By using bacteria from deep-sea thermal vents they are creating an industrial sweet potato that practically processes itself into ethanol.

"Our ultimate goal is to develop a self-processing sweet potato," said Dr. Yencho. Special genes could reduce the cost of enzymes that are used by biofuel processors to break down the starch in corn to sugars which are then converted into alcohol by fermentation. Sosinski hopes to move into greenhouse trials next year. (11/29/07)

Links:

North Carolina State University Potato and Sweetpotato Breeding and Genetics Programs

http://potatoes.ncsu.edu

Disclaimer, Forward-Looking or Safe Harbor Statement on original press release: No