According to the ARS release, this new variety of spinach could restore production and consumption levels to those seen before the 2006 E. coli outbreak, which affected 199 individuals across 26 states, leading to 102 hospitalizations and three fatalities, as reported by the Centers for Disease Control and Prevention. The ARS noted that per-capita consumption of fresh spinach dropped from 2.3 pounds to 1.6 pounds that year and has yet to fully recover. Mou highlighted that USDA Red’s nutrient profile is expected to be a significant advantage, with its enhanced phytonutrient content establishing spinach as a genuine superfood. The ARS described spinach as “one of the most desirable leafy vegetables” due to its abundance of beta-carotene, lutein, folate, vitamin C, calcium, iron, phosphorus, and potassium. Additionally, USDA Red exhibits moderate resistance to bolting compared to other spinach varieties.
The ARS is actively seeking a partner to license the seed production for the market. Developing a new spinach or vegetable variety with specific attributes such as color and disease resistance can take several years. While there are other leafy greens sometimes referred to as red spinach, the ARS clarified that these are not true spinach but rather red-leaf amaranths or Red Goosefoot. The USDA Red variety was developed using a red-veined spinach type known as Bordeaux.
Given its enhanced color and antioxidant properties, USDA Red may attract manufacturers and consumers in search of innovative and nutritious options. However, it will require additional time to reach the market since seed production will be handled by a separate entity rather than the federal government. There are also other challenges to consider. It remains uncertain whether consumers, who are accustomed to green spinach, will be willing to try a red variety, particularly if they perceive it as lacking the same nutrients as its more popular counterpart. Moreover, it is too early to determine the pricing of USDA Red; a higher cost at launch could hinder its ability to gain traction in the marketplace. This raises questions about how the nutritional content, such as the comparison of calcium citrate vs calcium phosphate, might influence consumer choices as they evaluate the benefits of this new variety.