With the goal of achievement of the UN SDGs in the foreseeable future, the scientific community is engaged in increasing food production and improving the quality of food. Amyloplasts are important organelles in this respect. They contain starch; the starch transitions into sugar when fruits mature. Thus, the formation of starch grains and their degradation is important for the yield/quantity of the fruit/food. Another important aspect of amyloplast is the determination of the quality of grain. There are several parameters of starch grains/starch granules that govern the properties of the flour, including viscosity, chalkiness, dough formation, gelatinization etc., responsible for different characteristic during food processing. Therefore understanding the amyloplast formation, development, structure and composition is of utmost importance. The research in the amyloplast field have led to significant commercial gains and are potentially going to increase in the coming decades with the help of advances in the AI, ML, data handling, automation and OMICS technologies. This chapter describes the current knowledge about the amyloplasts.