Traditionally served just once a year on American\u2019s Thanksgiving Day dinner tables, sweet potatoes are starting to pop up everywhere, from pancakes and salsa to fine dining and fast food restaurant menus.<\/p>\n\n\n\n
Reaping the benefits of the vegetable\u2019s growing popularity \u2014 and a superior variety of the root vegetable called the Covington \u2014 are North Carolina farmers, who began planting the new sweet potato released by the Sweetpotato Breeding and Genetics Program at North Carolina State University<\/a> (NCSU) in 2005.<\/p>\n\n\n\nWith higher yields, a longer grocery shelf life and a uniform size, the Covington has become a preferred variety of farmers, wholesalers and retailers.<\/p>\n\n\nRead More<\/span>\n\t\t<\/use>\n<\/svg>\n<\/span><\/a><\/div>\n\n<\/div>\n\n","protected":false,"raw":"\n\n\n\n\nTraditionally served just once a year on American\u2019s Thanksgiving Day dinner tables, sweet potatoes are starting to pop up everywhere, from pancakes and salsa to fine dining and fast food restaurant menus.<\/p>\n\n\n\nReaping the benefits of the vegetable\u2019s growing popularity \u2014 and a superior variety of the root vegetable called the Covington \u2014 are North Carolina farmers, who began planting the new sweet potato released by the Sweetpotato Breeding and Genetics Program at North Carolina State University<\/a> (NCSU) in 2005.<\/p>\n\n\n\nWith higher yields, a longer grocery shelf life and a uniform size, the Covington has become a preferred variety of farmers, wholesalers and retailers.<\/p>\n\n\n\n\nRead More<\/span>\n<\/svg>\n<\/span><\/a><\/div>\n<\/div>\n"},"excerpt":{"rendered":"Traditionally served just once a year on American\u2019s Thanksgiving Day dinner tables, sweet potatoes are starting to pop up everywhere, from pancakes and salsa to fine dining and fast 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With higher yields, a longer grocery shelf life and a uniform size, the Covington has become a preferred variety of farmers, wholesalers and retailers.<\/p>\n\n\n
Reaping the benefits of the vegetable\u2019s growing popularity \u2014 and a superior variety of the root vegetable called the Covington \u2014 are North Carolina farmers, who began planting the new sweet potato released by the Sweetpotato Breeding and Genetics Program at North Carolina State University<\/a> (NCSU) in 2005.<\/p>\n\n\n\nWith higher yields, a longer grocery shelf life and a uniform size, the Covington has become a preferred variety of farmers, wholesalers and retailers.<\/p>\n\n\n\n\nRead More<\/span>\n<\/svg>\n<\/span><\/a><\/div>\n<\/div>\n"},"excerpt":{"rendered":"Traditionally served just once a year on American\u2019s Thanksgiving Day dinner tables, sweet potatoes are starting to pop up everywhere, from pancakes and salsa to fine dining and fast 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Sweet Potato As A Preferred Variety - Office of Research Commercialization<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/research.ncsu.edu\/commercialization\/2013\/10\/26\/the-autm-better-world-project-recognizes-nc-state-sweet-potato-as-a-preferred-variety\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The AUTM Better World Project Recognizes NC State Sweet Potato As A Preferred Variety - Office of Research Commercialization\" \/>\n<meta property=\"og:description\" content=\"Traditionally served just once a year on American\u2019s Thanksgiving Day dinner tables, sweet potatoes are starting to pop up everywhere, from pancakes and salsa to fine dining and fast food…\" \/>\n<meta property=\"og:url\" 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With higher yields, a longer grocery shelf life and a uniform size, the Covington has become a preferred variety of farmers, wholesalers and retailers.<\/p>\n\n\n\n
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