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Thematische Bibliographien / Sweet potato / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Sweet potato“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

Huang, Jingli, Xuezhen Fu, Wenyan Li, et al. "Molecular Cloning, Expression Analysis, and Functional Analysis of Nine IbSWEETs in Ipomoea batatas (L.) Lam." International Journal of Molecular Sciences 24, no. 23 (2023): 16615. http://dx.doi.org/10.3390/ijms242316615.

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Sugar Will Eventually be Exported Transporter (SWEET) genes play an important regulatory role in plants’ growth and development, stress response, and sugar metabolism, but there are few reports on the role of SWEET proteins in sweet potato. In this study, nine IbSWEET genes were obtained via PCR amplification from the cDNA of sweet potato. Phylogenetic analysis showed that nine IbSWEETs separately belong to four clades (Clade I~IV) and contain two MtN3/saliva domains or PQ-loop superfamily and six~seven transmembrane domains. Protein interaction prediction showed that seven SWEETs interact wit

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Dai, Zhuoru, Pengyu Yan, Shaozhen He, et al. "Genome-Wide Identification and Expression Analysis of SWEET Family Genes in Sweet Potato and Its Two Diploid Relatives." International Journal of Molecular Sciences 23, no. 24 (2022): 15848. http://dx.doi.org/10.3390/ijms232415848.

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Sugar Will Eventually be Exported Transporter (SWEET) proteins are key transporters in sugar transportation. They are involved in the regulation of plant growth and development, hormone crosstalk, and biotic and abiotic stress responses. However, SWEET family genes have not been explored in the sweet potato. In this study, we identified 27, 27, and 25 SWEETs in cultivated hexaploid sweet potato (Ipomoea batatas, 2n = 6x = 90) and its two diploid relatives, Ipomoea trifida (2n = 2x = 30) and Ipomoea triloba (2n = 2x = 30), respectively. These SWEETs were divided into four subgroups according to

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Wati, Andra Tersiana, and Ertha Martha Intani. "Penambahan Tepung Ubi Ungu (Ipomea batatas L.) Terhadap Sifat Organoleptik dan Kimia dalam Pembuatan Pizza." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 4 (2021): 488. http://dx.doi.org/10.23960/jtep-l.v10i4.488-495.

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ABSTRACT Purple sweet potato flour (Ipomea batatas L.) can be developed as a partial substitute in processing wheat flour-based food products such as pizza. Pizza has a thin round shape with the addition of various toppings on it. This study aims to determine the effect of adding purple sweet potato flour in pizza making on the organoleptic and chemical characteristics of the resulting pizza product. There were 6 variations of pizza with purple sweet potato flour substitution concentration of 0%, 10%, 20%, 30%, 40% and 50%. This study used a completely randomized design method with two repetit

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Collins, Wanda W., and J. W. Moyer. "‘Sweet Red’ Sweet Potato." HortScience 22, no. 3 (1987): 514–15. http://dx.doi.org/10.21273/hortsci.22.3.514.

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Abstract ‘Sweet Red’ is a moist-type sweet potato [Ipomoea batatas (L.)] developed at North Carolina State Univ. in 1976. It was evaluated as NC727 in regional yield trials by the National Sweet Potato Collaborator Group in 1981 (observational test), 1982, and 1983 (advanced tests). The release of ‘Sweet Red’ provides the industry with a high-yielding, high-quality, red-skinned sweet potato.

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Nazrul, MI. "Production Potential of Sweet Potato Based Intercropping System in Sylhet Region." Bangladesh Journal of Agricultural Research 46, no. 2 (2023): 123–31. http://dx.doi.org/10.3329/bjar.v46i2.64116.

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A field experiment was conducted during two consecutive years 2017-18 and 2018-19 at farming system research and development (FSRD) site, under South Surma Upazilla of Sylhet in Bangladesh to find out the suitable crop combination for increasing total productivity, return and maximizing land utilization through intercropping. Five treatments viz. T1: Sweet potato + red amaranth, T2: Sweet potato + leaf amaranth, T3: Sweet potato + mustard green, T4: Sweet potato + mustard and T5: Sweet potato sole (100% sweet potato) were considered in the experiment. Results showed none of the intercrop-combi

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Putri, Sefanadia, and Usdeka Muliani. "Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation." Jurnal Teknologi & Industri Hasil Pertanian 26, no. 2 (2021): 83. http://dx.doi.org/10.23960/jtihp.v26i2.83-93.

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Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect of the autoclaving retrogradation method on the characteristics of various sweet potato flour: dietary fiber, resistant starch, starch digestibility, nutritional content, and antioxidant, and to determine the best modified sweet potato flour. The experimental design used a non-factorial completely

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Yuliana, Neti, Dewi Sartika, Samsu Udayana Nudin, Novita Herdiana, and Pramita Sari Anungputri. "Introduksi Produk Olahan Ubi Jalar Pada Anggota Ika Tanjung Sakti, Bandar Lampung." Dinamisia : Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (2020): 263–67. http://dx.doi.org/10.31849/dinamisia.v4i2.2718.

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Sweet potato is a non-rice carbohydrate food that has health and nutritional benefits, so it needs to be disseminated in the community. This community extention program aimed to increase the understanding of the target community regarding the diversification of sweet potatao processing into various rice substitution products, as well as providing knowledge of the benefits of sweet potato from the nutritional and health aspects. The participant audiences was the Tanjung Sakti IKA group members, Sukarame, Bandar Lampung. The method used was lecture, discussion, and evaluation. The results of the

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Apriliyanto, Eko, and Arum Asriyanti Suhastyo. "Pemantauan Keanekaragaman Hama dan Musuh Alami Tanaman Ubi Jalar dengan Pitfall Trap." Proceedings Series on Physical & Formal Sciences 2 (November 10, 2021): 97–103. http://dx.doi.org/10.30595/pspfs.v2i.173.

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The abundance of pest and natural enemy populations on a land can be given in the diversity and abundance of feeding sources and other available resources. The purpose of this study was to determine the diversity of pests and natural enemies of sweet potato plants. Research on land with three types of sweet potatoes, namely yellow sweet potatoes with narrow leaves, yellow sweet potatoes with broad leaves, and sweet potatoes with white leaves. Around the research area are long beans, papaya, guava, soursop, and durian. Sampling of pests and natural enemies by using a pitfall trap. The data anal

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Zhang, Wanzhi, Yunzhen Qu, Xiubo Yin, Hongjuan Liu, Guizhi Mu, and Dengshan Li. "Experimental Study on Impact Friction Damage of Sweet Potato Skin." Agriculture 14, no. 1 (2024): 93. http://dx.doi.org/10.3390/agriculture14010093.

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Sweet potato skin is prone to friction damage during mechanical harvesting. To reveal the friction damage mechanism of sweet potato skin, the impact friction process between a sweet potato and a rod was theoretically analyzed. The main factors affecting the impact friction force of the sweet potato skin include the sweet potato mass, drop height, distance from the center of the pendulum to the impact center of the sweet potato, maximum elastic displacement of the sweet potato, collision contact time, curvature radius of the sweet potato collision surface, material and roughness of the collisio

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Susanti, Yuliana. "Penerapan Model Geographically Weighted Regression(GWR) Pada Produksi Ubi Jalar." Indonesian Journal of Applied Statistics 1, no. 1 (2018): 52. http://dx.doi.org/10.13057/ijas.v1i1.24114.

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Sweet potatoes are a major source of carbohydrate, after rice, corn, and cassava. Sweet potato is consumed as an additional or side meal, except in Irian Jaya and Maluku, sweet potato is used as staple food. The main problem faced in increasing sweet potato production is still relies on certain areas, namely Java Island, as the main producer of sweet potato. Differences in production is what often causes the needs of sweet potato in various regions can not be fulfilled and there is a difference price of sweet potato. To fulfill the needs of sweet potato in Java, mapping areas of sweet potato p

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M. NEDUNCHEZHIYAN. "Evaluation of sweet potato (Ipomoea batatas) based strip intercropping systems for yield, competition indices and nutrient uptake." Indian Journal of Agronomy 56, no. 2 (2001): 98–103. http://dx.doi.org/10.59797/ija.v56i2.4678.

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Field experiments were conducted at Dumduma, Bhubaneswar, for three consecutive years (2006-2008) to as- sess the sweet potato based strip intercropping systems with respect to productivity, nutrient uptake, competition and economic parameters. Sweet potato ( Ipomoea batatas L.) + pigeonpea [ Cajanus cajan (L.) Millsp.] strip inter- cropping system recorded significantly higher root equivalent yield (13.53 t/ha) compared to other cropping sys- tems except sole sweet potato. The total yield gain in sweet potato + pigeonpea system was 28.8% and 24.7% over sweet potato + rice ( Oryza sativa L.) a

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Saha, Hasi Rani, Most Lutfunnahar, and Manoshi Sana. "Nutritional Value of Sweet Potato (Ipomoea batatas) Cultivated in the Northern Part of Bangladesh." International Journal of Science and Healthcare Research 7, no. 3 (2022): 258–72. http://dx.doi.org/10.52403/ijshr.20220737.

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Two varieties of sweet potato (Ipomoea batatas [L.] Lam.) were used for the nutritional analysis. Water soluble protein contents of Red sweet potato were higher than that of White potato. In the case of starch, total sugar, reducing sugar, non-reducing sugars of Red sweet potatoes were also higher than that of White sweet potatoes. The comparative amounts of minerals present in sweet potatoes were also studied. The calcium content of Red sweet potato was higher than that of White sweet potato. But potassium, Manganese, and Iron were slightly higher than that of Red sweet potatoes. The sweet po

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Rahardjo, Monika, and Monang Sihombing. "Karakteristik fisik roti yang memanfaatkan ubi ungu (Ipomoea Batatas Var Ayamurasaki) dan ubi Cilembu (Ipomoea batatas L.)." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 15, no. 2 (2024): 261–72. https://doi.org/10.35891/tp.v15i2.5014.

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Purple sweet potato and Cilembu sweet potato offer unique advantages when added to bread dough formulations. Purple sweet potato, known for its rich nutritional profile and vibrant colour, while Cilembu sweet potato is known for its sweetness. Both purple sweet potato and Cilembu sweet potato offer opportunities to diversify bread formulations, especially with a number of health benefits on offer. By utilizing these two sweet potatoes by adding them to a previously researched sourdough bread dough, this study aimed to examine the physical characteristics of the final sourdough bread. The resea

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Lamusu, Darni. "UJI ORGANOLEPTIK JALANGKOTE UBI JALAR UNGU ( Ipomoea batatas L) SEBAGAI UPAYA DIVERSIFIKASI PANGAN." Jurnal Pengolahan Pangan 3, no. 1 (2018): 9–15. http://dx.doi.org/10.31970/pangan.v3i1.7.

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This study aims to determine the organoleptic test of purple sweet potato jalangkote The analysis of research data is designed with Completely Randomized Design which is arranged with 1 factor that is purple sweet potato (J) : J0 = 50% purple sweet potato flour + 50% wheat flour; J1 = 60% purple sweet potato flour + 40% wheat flour; J2 = 70% purple sweet potato flour + 30% wheat flour; J3 = 80% purple sweet potato flour + 20% flour. Based on the results of organoleptic tests showed that the panelist's assessment of jalangkote sweet potato products gave a very real effect on the color, aroma an

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Md., Rafez Ahmed, Sekender Ali Md., Masum Abdullah Md., et al. "Performance of Different Sweet Potato Varieties as Perceived by the Farmers." International Journal of Science and Business 15, no. 1 (2022): 57–64. https://doi.org/10.5281/zenodo.6955330.

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The objectives of this study were to assess and describe some selected characteristics of the sweet potato farmers, to determine the extent of performance of farmers on sweet potato cultivation; to explore the relationship between the selected characteristics of the farmers with performance of different sweet potato varieties and to compare severity of the problem of the performance of different sweet potato varieties. The survey was conducted on 102 randomly selected farmers in four upazilas of bangladas in four districts. We collected data from respondents from January 20, 2019 to February 2

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Marta, Herlina, and Tensiska Tensiska. "Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch." KnE Life Sciences 2, no. 6 (2017): 689. http://dx.doi.org/10.18502/kls.v2i6.1091.

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In general, native sweet potato starch has inferior characteristics such as it swells easily, does not gel firmly and low paste clarity. The characteristics of native sweet potato starch cause limitation in its utilization. This research aimed to study the effect of physically modified starch on the functional and amylographic properties of native sweet potato starch. The study used a descriptive method with 4 treatments and 2 replications: a) a native sweet potato starch, b) sweet potato modified starch by heat moisture treatment, c) sweet potato starch modified by annealing and d) sweet pota

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Putri, Sefanadia. "Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan." Jurnal Kesehatan 10, no. 2 (2019): 153. http://dx.doi.org/10.26630/jk.v10i2.1105.

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<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple s

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Bae, Jae-O., Kyung-Jin Lee, Jeong-Seob Park, and Dong-Seong Choi. "Preperation of Sweet Potato Doenjang using Colored Sweet Potato." Korean Journal of Food And Nutrition 25, no. 3 (2012): 529–37. http://dx.doi.org/10.9799/ksfan.2012.25.3.529.

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Shi, Yu Zhong, Feng He Tian, Jun He Zhang, Bao Bao Zhang, Wei Na Jin, and Yan Yu Jia. "The Distribution and Pasting Properties of Starches in Fresh Sweet Potato (Ipomoea batatas Lam.) Tuber." Advanced Materials Research 396-398 (November 2011): 1672–75. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.1672.

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This study focused on the distribution and pasting properties of starches in sweet potato (Ipomoea batatas L.) tuber. A fresh sweet potato tuber was cut into six equivalent parts. The extractable contents and pasting properties of starches from different parts of fresh sweet potato tuber were determined. The results showed that the extractable content of starches from the Middle section of sweet potato tuber is lower than that from the head and the end section of sweet potato tuber. The extractable content of starches from the inner-end part and the outer-Middle part of sweet potato tuber are

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Rumsarwir, Yuliana H., Linus Y. Chrystomo, and Maklon Warpur. "Skrining Golongan Senyawa Kimia dan Pengujian Aktivitas Antioksidan Ekstrak Ubijalar (Ipomoea batatas (L.)Lam.) Varietas Lokal di Distrik Skanto Kabupaten Keerom Provinsi Papua." JURNAL BIOLOGI PAPUA 12, no. 2 (2020): 85–92. http://dx.doi.org/10.31957/jbp.1056.

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Sweet potato (Ipomoea batatas) is native plant comes from the American continent. It began to spread throughout the world, especially in the tropical countries in the 16th century. Papua Province is one of the regions with the largest area of harvested sweetpotato in Indonesia, therefore there is a high chance to develop food independence in Papua. Because of the Papuan people are accustomed consuming non-rice food. The study was conducted in the Biology Laboratory and the Pharmacy laboratory of MIPA Faculty Cenderawasih University and also the supporting Laboratory of The Papua Agricultural R

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Anyanwu, Wilson, Chinyelu Irene Nwokolo, and Angela Izukanne Emodi. "Sweet Potato Processing Capabilities among Households in Delta Central Agricultural Zone of Delta State, Nigeria." Journal of Agricultural Extension 29, no. 1 (2025): 17–25. https://doi.org/10.4314/jae.v29i1.3.

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The study examined the sweet potato processing capabilities among households in the Delta central agricultural zone in Delta State, Nigeria. A multistage sampling procedure was used to select 120 households for the study. Data were collected through a structured questionnaire and analyzed using percentages. Results show that the majority of the households were capable of: sorting sweet potato based on size, shape, and quality (94.2%), peeling sweet potato using hands and knives (94.2%), and processing sweet potatoes into confectionaries (94.2%). However, the households had low capabilities in

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Gagas, Widya, Muhammad Junaidi, and Bagus Dwi Hari Setyono. "Effect of Giving Purple Sweet Potato (Ipomea batatas L.) Extract in Feed to Increase the Color and Growth of Koi Fish (Cyprinus carpio)." Asian Journal of Fisheries and Aquatic Research 25, no. 2 (2023): 35–42. http://dx.doi.org/10.9734/ajfar/2023/v25i2661.

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Purple sweet potato has the potential as a feed mixture ingredient to improve the color of ornamental fish, but it is not known how much the dose of purple sweet potato test extract in feed can increase the color of koi fish. Therefore, a study was carried out with the aim of knowing the effect of giving purple sweet potato extract in feed on color quality, total carotenoids, growth and survival of koi fish. This study used a completely randomized design consisting of five treatments and three replications, with the treatment of purple sweet potato extract in the feed. Giving purple sweet pota

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Putri, Amelia, and Ikhsan Walfindo. "ADDED VALUE OF PURPLE SWEET POTATO INTO PROCESSED PURPLE SWEET MILK PIE IN HARAU DISTRICT, LIMAPULUH KOTA REGENCY." JURNAL AGRIBISAINS 8, no. 1 (2022): 13–19. http://dx.doi.org/10.30997/jagi.v8i1.5246.

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Purple sweet potato is an agricultural commodity whose productivity is quite large, but currently the processing of purple sweet potato products is still not widely circulated. The calculation of added value and business feasibility based on purple sweet potato has never been done. This research was carried out with the aim of calculating whether processing purple sweet potato into purple sweet potato milk pie is feasible to be carried out on an ongoing basis. The results of the study explained that the added value and the ratio of added value obtained from changing purple sweet potato into pu

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Ali, M. R., Jubaidur Rahman, M. M. Hossain, M. A. Wadud, A. H. F. Fahim, and Mst Shamsun Nahar. "FEASIBILITY OF INTERCROPPING PULSES, OIL SEED AND SPICES CROPS WITH SWEET POTATO AT CHAR AREA OF JAMALPUR UNDER AEZ 9." Food and Agri Economics Review 3, no. 1 (2023): 19–21. http://dx.doi.org/10.26480/faer.01.2023.19.21.

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An experiment was done to determine the best intercropping methods for maximizing land utilization while also enhancing overall production and return. The experiment consisted of four treatments, viz. i) sweet potato 100%+lentil 20%, ii) sweet potato 100%+linseed 15%, iii) sweet potato 100%+ coriander 15% and iv) sweet potato sole 100% (60cm×30cm) were used in the study. Results indicated that diverse intercropping systems had an impact on the sweet potato’s yield and yield-contributing traits, and that overall productivity had increased as a result of the added output of pulse, oil seed, and

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Anam, Mohammad Choirul, Maria Maghdalena Diana Widiastuti, and David Oscar Simatupang. "STRATEGI PENGEMBANGAN POTENSI PETATAS (Ipomea Patatas L) MENJADI TEPUNG DI KAMPUNG BERSEHATI DISTRIK TANAH MIRING KABUPATEN MERAUKE." Musamus Journal of Agribusiness 1, no. 1 (2018): 1–15. http://dx.doi.org/10.35724/mujagri.v1i1.1298.

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these activities were not sustainable. This study aims to identify various opportunities, strengths,weaknesses and threats, examine internal external factors, formulate and determine selected strategies indeveloping sweet potatos flour business using the SWOT matrix. Determination of selected strategies isdone using the QSPM matrix. The research was conducted from March to June 2018, in the pet flourprocessing business group of the Village of Salted District of Tanah Miring District of Merauke Regency.The results showed that IFAS (Internal Factor Summary) factors in the sweet potato flour busi

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Bao, Guocheng, Gongpu Wang, Bing Wang, et al. "Study on the drop impact characteristics and impact damage mechanism of sweet potato tubers during harvest." PLOS ONE 16, no. 8 (2021): e0255856. http://dx.doi.org/10.1371/journal.pone.0255856.

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Collision of falling in the mechanical harvesting process of sweet potato is one of the main causes of epidermal destruction and damage to sweet potato tubers. Therefore, a sweet potato mechanical characteristic test and a full-factor sweet potato drop test were designed. Based on the analysis of the fitting mathematical model, the impact of the drop height, collision material and sweet potato chunk size on the damage of the sweet potato were studied. The mathematical models were established by fitting analysis of the IBM SPSS Statistics 22 software between the drop height and the sweet potato

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Budiarti, Gita Indah, Endah Sulistiawati, and Ika Dyah Kumalasari. "Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles." BIO Web of Conferences 148 (2024): 04011. https://doi.org/10.1051/bioconf/202414804011.

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Wheat-based noodles have a high glycemic index, making them unhealthy for diabetics. Hydrogen rich water modified sweet potato noodles can be an alternative to wheat flour. This research aims to find the best proximate and chewiness analysis results. This study used the fixed variable pH hydrogen rich water 9, the ratio of wheat and sweet potato flour 1:1, the independent variable was the type of sweet potato, namely purple sweet potato and yellow sweet potato. The best noodles are obtained from yellow sweet potatoes modified with hydrogen rich water. Proximate value of yellow sweet potato as

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Kining, Ekajayanti, Livia Rhea Alvita, and Halimah Husain. "Pengaruh Subtitusi Tepung Terigu Dengan Ubi Jalar Ungu (Ipomoea batatas Poiret) Dan Rumput Laut (Euchema cotonii) Terhadap Kualitas Mie Basah." Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) 1, no. 2 (2021): 26. http://dx.doi.org/10.24114/jnc.v1i2.25259.

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This research is an experimental research that aimed to find the best composition of purple sweet potato wet noodle between wheat flour, purple sweet potato and seaweed as food alternatives and determine the effect of ratio of flour and purple sweet potato by adding seaweed to the organoleptic quality (color, flavor, aroma and firmness), tensile strength and water content. The samples in this research were wheat flour, purple sweet potato (Ipomoea batatas Poiret) and seaweed (Euchema cotonii). The research outcome data were analyzed by using analysis of variance (ANOVA) with 2 factorial i.e th

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Lei, Jian, Yuqin Mei, Xiaojie Jin, et al. "Identification of miRNAs in Response to Sweet Potato Weevil (Cylas formicarius) Infection by sRNA Sequencing." Genes 13, no. 6 (2022): 981. http://dx.doi.org/10.3390/genes13060981.

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The sweet potato weevil (Cylas formicarius) is an important pest in the growing and storage of sweet potatoes. It is a common pest in the sweet potato production areas of southern China, causing serious harm to the development of the sweet potato industry. For the existing cultivars in China and abroad, there is no sweet potato variety with complete resistance to the sweet potato weevil. Thus, understanding the regulation mechanisms of sweet potato weevil resistance is the prerequisite for cultivating sweet potato varieties that are resistant to the sweet potato weevil. However, very little pr

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Frengki Damu Lodu, Ni Ketut Etty Suwitari, and Luh Suariani. "Response of Native Chickens (3-10 Weeks) Fed on Diets Substituated With Graded Levels of Sweet Potato Fermentation." SEAS (Sustainable Environment Agricultural Science) 6, no. 1 (2022): 58–63. http://dx.doi.org/10.22225/seas.6.1.4887.58-63.

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The purpose of this study was to determine the effect of giving fermented sweet potato waste in the ration on the appearance of native chickens aged 3 - 10 weeks and to find out what percentage of the level of use of fermented sweet potato waste in the ration. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments consisted of: R0 = ration without additional fermented sweet potato waste as control, R1 = ration containing 3% unfermented sweet potato was, R2 = ration containing 3% fermented sweet potato waste, R3 = ration containing 6% fermented

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Yang, Yinghui, Yanqi Chen, Yuxin Bo, Qingchang Liu, and Hong Zhai. "Research Progress in the Mechanisms of Resistance to Biotic Stress in Sweet Potato." Genes 14, no. 11 (2023): 2106. http://dx.doi.org/10.3390/genes14112106.

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Sweet potato (Ipomoea batatas (L.) Lam.) is one of the most important food, feed, industrial raw materials, and new energy crops, and is widely cultivated around the world. China is the largest sweet potato producer in the world, and the sweet potato industry plays an important role in China’s agriculture. During the growth of sweet potato, it is often affected by biotic stresses, such as fungi, nematodes, insects, viruses, and bacteria. These stressors are widespread worldwide and have severely restricted the production of sweet potato. In recent years, with the rapid development and maturity

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Kim, Mi Seong, Ye Seul Kwon, Yong-Suk Kim, and Han-Seok Choi. "Fermentation characteristics and aroma compounds of sweet potato soju using enzymes." Food Science and Preservation 32, no. 1 (2025): 50–64. https://doi.org/10.11002/fsp.2025.32.1.50.

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The production of sweet potato soju using enzymes was evaluated and compared with the traditional method involving white koji. The cumulative weight reduction of the fermentation mash using enzymes was over 30% higher than that of the white koji method, and alcohol productivity improved by 17% to 23%. A variety of aromatic compounds were detected in sweet potato soju, including 14 alcohols, 16 esters, eight fatty acids, six terpenes, three aldehydes, two alkanes, two sulfides, three ketones, and one pyrazine. The total alcohol content was 380.60 mg/L for white koji steamed sweet potato and 585

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A., Musa, Alegbejo M. D., Kashina B. D., Abraham P., and Mohammed I. U. "Viruses Infecting Sweet Potato (Ipomoea batatas (L.) Lam.) in Nigeria." BADEGGI JOURNAL OF AGRICULTURAL RESEARCH AND ENVIRONMENT 3, no. 1 (2021): 62–70. http://dx.doi.org/10.35849/bjare202003007.

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Sweet potato is the second most important root crop after cassava in Nigeria. Due to decline in Nigeria‘s economy in recent years, the production of sweet potato has significantly increased from 2.4 million metric tonnes in 2000 to 4.1 million metric tons in 2017 to meet up with its demand for local consumption. However, the profitable production of the crop is being threatened by virus diseases such as Sweet potato feathery mottle virus (SPFMV), Sweet potato mild mottle virus (SPMMV), Sweet potato chlorotic stunt virus (SPCSV), Sweet potato leaf curl virus (SPLCV), and Cucumber mosaic virus (

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Kurniawati, Kurniawati, та Fitriyono Ayustaningwarno. "PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TEMPE DAN TEPUNG UBI JALAR KUNING TERHADAP KADAR PROTEIN, KADAR Β-KAROTEN, DAN MUTU ORGANOLEPTIK ROTI MANIS". Journal of Nutrition College 1, № 1 (2012): 344–51. http://dx.doi.org/10.14710/jnc.v1i1.511.

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Background: Increased of high protein and β-carotene food consumption is expected may prevent PEM and VAD. Tempeh is a high-protein food stuff, while orange-fleshed sweet potato had high β-carotene content. Sweet bread with substitution of tempeh and orange-fleshed sweet potato flours is expected could be an alternative food which had high protein and β-carotene content. Objective: Analyze the effect of tempeh and orange-fleshed sweet potato flour substitution on protein and β-carotene content, and organoleptic quality of sweet bread. Method: An one factor completely randomized experimental st

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Prakash, P., D. Jaganathan, Sheela Immanuel, Achal Lama, J. Sreekumar, and P. S. Sivakumar. "Forecasting of Sweet Potato (Ipomoea batatas L.) Prices in India." Indian Journal of Extension Education 58, no. 2 (2022): 15–20. http://dx.doi.org/10.48165/ijee.2022.58203.

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Due to the semi-perishable nature of sweet potato the price fluctuation occur based on demand and supply. Hence, it becomes necessary to precisely forecast market price of sweet potato. Price forecasting of sweet potato was carried out for six selected states in India using time series monthly market price, collected from AGMARKNET price portal from January 2010 to December 2021. Exponential Smoothing Models (ESM), Seasonal Autoregressive Integrated Moving Average (SARIMA) model and Time Delay Neural Network (TDNN) model were used for forecasting of sweet potato price. It was observed that amo

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Pérez, Isela Carballo, Tai-Hua Mu, Miao Zhang, and Lei-Lei Ji. "Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread." Food Science and Technology International 23, no. 8 (2017): 708–15. http://dx.doi.org/10.1177/1082013217719006.

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The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter ( p < 0.05). A slight change of the microstructures of sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120 ℃. Compared with sweet potato flour samples wi

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Shalihy, Wildan, and Amarilia Harsanti Dameswary. "INCREASING THE ADDED VALUE OF PURPLE SWEET POTATO LAYER CAKES AS A FOOD DIVERSIFICATION EFFORT (CASE STUDY: DAPOER LOPITA)." JURNAL AGROSAINS : Karya Kreatif dan Inovatif 9, no. 2 (2024): 82–91. https://doi.org/10.31102/agrosains.2024.9.2.82-91.

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Processing purple sweet potatoes is an effort to diversify food and increase the added value of purple sweet potatoes. By increasing the added value of purple sweet potatoes, it will increase the income of sweet potato farmers. This research aims to determine the added value analysis of processing purple sweet potatoes into processed products in the form of Dapoer Loepita purple sweet potato layer cake. Based on the calculation results of the added value analysis of using sweet potatoes as an ingredient in making purple sweet potato flour, an added value of Rp. -57,143.5 can be said to be a lo

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Zou, Weikun, Shi-Peng Chen, Zhijian Yang, and Xuanyang Chen. "Key Sweet Potato Viruses in Fujian Province and Their Distribution, Harmfulness, and Implications in China." Current Issues in Molecular Biology 47, no. 4 (2025): 242. https://doi.org/10.3390/cimb47040242.

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China, the largest global producer of sweet potatoes, faces significant threats from viral diseases, particularly in Fujian Province, where sweet potatoes are the second most important food crop after rice. This study identified 11 viruses, including sweet potato feathery mottle virus (SPFMV) and sweet potato chlorotic stunt virus (SPCSV), infecting sweet potatoes in Fujian. Sequence comparisons revealed diverse strains from various sources. Virus prevalence varied across regions, with Quanzhou, Fuzhou, and Putian severely affected, detecting 10, 9, and 7 viruses, respectively, compared to onl

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Desnada Nabila Hanun, Jonni Syah R.Purba, and Ayu Rafiony. "Acceptability Test and Nutrient Analysis of Yellow Sweet Potato Flour Biscuits (Ipomoea Batatas L.) and Catfish Flour (Clariidae) As An Alternative to Complementary Feeding." Sport and Nutrition Journal 6, no. 2 (2024): 141–53. https://doi.org/10.15294/zebn4n75.

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Background: Complementary feeding can help children accept a variety of foods, improve chewing and swallowing, and adapt to new foods. One of the options for complementary feeding is biscuits that can be made from yellow sweet potato flour and catfish meal. Yellow sweet potatoes contain B-carotene and carbohydrates, while catfish are rich in protein, fat, and calcium. Objective: To determine the acceptability and analysis of the nutritional content of yellow sweet potato flour biscuits and catfish meal as an alternative to complementary feeding. Method: This study used an experimental process

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Xu, Ying, Li-Xiang Wang, Chen Chen, Shao-Shan Ma, Rui Zhou, and Ai-Sheng Xiong. "Virus-Free Sweet Potato Industry: Development Status and Production Suggestions." Horticulturae 10, no. 9 (2024): 979. http://dx.doi.org/10.3390/horticulturae10090979.

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Sweet potato (Ipomoea batatas L.) is an important food, feed, and industrial raw material and new energy crop. Its rich nutritional value and health effects are increasingly being recognized by consumers, and the demand is increasing. However, due to the continuous cultivation of sweet potato over many years, the degeneration of seedlings and the accumulation of viral diseases are important factors affecting the yield and quality of sweet potatoes. This article provides an overview and analysis of the types and hazards of sweet potato virus diseases, the advantages of virus-free sweet potatoes

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Hasmadi, M., M. Merlynda, A. H. Mansoor, I. Salwa, M. K. Zainol, and M. H. A. Jahurul. "Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour." Food Research 5, no. 4 (2021): 145–52. http://dx.doi.org/10.26656/fr.2017.5(4).610.

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This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the hi

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Yanti, Novita, Fitriani Shanti, and Raswen Efendi. "Karakteristik Bubur Instan Berbasis Ubi Jalar Kuning dan Tempe." Jurnal Ilmiah Teknologi Pertanian Agrotechno 7, no. 2 (2022): 138. http://dx.doi.org/10.24843/jitpa.2022.v07.i02.p07.

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Instant porridge is a practical food processed product that is easy for people to consume and has a soft texture and easy to digest. The purpose of this research was to get the best formulation of yellow sweet potato and tempeh on the chemistry characteristics and sensory characteristics of instant porridge. The research method used a completely randomized design with five treatments and three replications. The treatments used yellow sweet potato and tempeh with variation treatment: JT1 (yellow sweet potato and tempeh 90:1), JT2 (yellow sweet potato and tempeh 80:20), JT3 (yellow sweet potato

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Egbe, Moses O., and Philip O. Osang. "Intercrop Advantages of some Improved Sweet Potato + Soybean in Makurdi, Benue State, Nigeria." International Letters of Natural Sciences 39 (May 2015): 28–39. http://dx.doi.org/10.18052/www.scipress.com/ilns.39.28.

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Field trials were conducted during 2011 and 2012 cropping seasons at the Teaching and Research Farm of the University of Agriculture Makurdi, Benue State located in Southern Guinea Savanna of Nigeria. The objective of the study was to evaluate the response of some improved sweet potato varieties planted at three densities to intercropping with soybean. The experiment was a 2x3x3 split-split plot laid out in a randomized complete block design with three replications. The main plot consisted of two cropping systems [sole cropping (sweet potato, soybean) and intercropping (sweet potato + soybean)

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Egbe, Moses O., and Philip O. Osang. "Intercrop Advantages of some Improved Sweet Potato + Soybean in Makurdi, Benue State, Nigeria." International Letters of Natural Sciences 39 (May 12, 2015): 28–39. http://dx.doi.org/10.56431/p-h8dy47.

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Field trials were conducted during 2011 and 2012 cropping seasons at the Teaching and Research Farm of the University of Agriculture Makurdi, Benue State located in Southern Guinea Savanna of Nigeria. The objective of the study was to evaluate the response of some improved sweet potato varieties planted at three densities to intercropping with soybean. The experiment was a 2x3x3 split-split plot laid out in a randomized complete block design with three replications. The main plot consisted of two cropping systems [sole cropping (sweet potato, soybean) and intercropping (sweet potato + soybean)

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Kusumaningsih, Triana, Maulidan Firdaus, and Fyan Tri Istiqomah Juneasri. "The Physicochemical Characterization, Gelatinization Profile, and Proximate Analysis of Sweet Potato Starch (Ipomoea batatas L.) White, Yellow, and Purple." Molekul 17, no. 2 (2022): 176. http://dx.doi.org/10.20884/1.jm.2022.17.2.5186.

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Sweet potato (Ipomoea batatas L.) has a considerable potency to be developed in Indonesia because of its high nutritional content and spacious application of sweet potato starch in food and non-food fields. Physicochemical characterization, gelatinization profile, and proximate analysis of sweet potato starch white, yellow, and purple has been carried out. Initially, extraction of starch from white, yellow, and purple sweet potato flour was done using a maceration technique. The starch extract was then analysed to determine its physicochemical properties such as pH, density, boiling point, mel

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Salea, Hendro F. V., M. Najoan, J. F. Umboh, and C. J. Pontoh. "PENGARUH PENGGANTIAN SEBAGIAN RANSUM DENGAN TEPUNG DAUN DAN BATANG UBI JALAR (Ipomoea batatas) TERHADAP KECERNAAN PROTEIN DAN ENERGI PADA TERNAK BABI." ZOOTEC 38, no. 1 (2018): 253. http://dx.doi.org/10.35792/zot.38.1.2018.19358.

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EFFECT OF PARTLY SUBSTITUTION OF BASAL DIET WITH SWEET POTATO VINES (Ipomoea batatas) MEAL ON ENERGY AND PROTEIN DIGESTIBILITY OF PIGS. Pork is one of the meat producer animals that can contribute to satisfy animal protein requirements. Sweet potato vines is considered as an agricultural waste product and can be used as feedstuff for pigs. The present study was conducted to determine the utilization of sweet potato vines substituting basal diet on energy and protein digestibility of finisher pigs. Five ‘Duroc X Spotted Poland China’ castrated male pigs, aged 3.5 to 4.0 months with an initial b

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SETOGUCHI, Shinji. "Sweet Potato Shochu." JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, no. 4 (1999): 269–73. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.269.

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Hamilton, M. G., P. D. Dukes, A. Jones, and J. M. Schalk. "‘HiDry’ Sweet Potato." HortScience 20, no. 5 (1985): 954–55. http://dx.doi.org/10.21273/hortsci.20.5.954.

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Abstract ‘HiDry’ is a high dry matter (DM) yielding sweet potato cultivar with high DM content developed jointly by Clemson Univ. and the USDA for industrial uses. It possesses high levels of multiple disease and insect resistances.

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Rolston, L. H., C. A. Clark, J. M. Cannon, et al. "Beauregard’ Sweet Potato." HortScience 22, no. 6 (1987): 1338–39. http://dx.doi.org/10.21273/hortsci.22.6.1338.

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Abstract ‘Beauregard’ sweet potato [Ipomoea batatas [L.] Lam.] was developed by the Louisiana Agricultural Experiment Station to combine resistance to diseases and insects of local importance with good horticultural and culinary characteristics. This cultivar, first designated L82-508, is named after Louisiana's renowned civil engineer and “Napo-lean in Grey,” Gen. P.G.T. Beauregard.

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Jones, Alfred, P. D. Dukes, J. M. Schalk, et al. "‘Regal’ Sweet Potato." HortScience 20, no. 4 (1985): 781–82. http://dx.doi.org/10.21273/hortsci.20.4.781.

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Abstract ‘Regal’ sweet potato [Ipomoea batatas (L.) Lam.] was developed jointly by the USDA, the South Carolina Agricultural Experiment Station, and the Texas Agricultural Experiment Station. This cultivar has high yield and excellent baking flavor in combination with high levels of resistance to a wide array of diseases and insects.

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