Agriculture Reference
In-Depth Information
packaged mashed potatoes, potato pancakes/
pirogues, potato vodka and schnapps, peeled po-
tatoes, pasteurized potato products, potato
protein, potato fiber, potato salad, and canned
potatoes. Industrial potato products are simi-
larly diverse, and may include bioplastic, glazes,
imitation cheese starch or rennet casein re-
placement, starch fiber, and gum (CIP, 2012c).
3.8 Popular Domestic
and International Varieties
According to the International Potato Center
(CIP), potatoes are grown in more than
100
countries and under a variety of climate condi-
tions ranging from “sea level up to 4700 meters
above sea level and from southern Chile to
Greenland” (CIP, 2012a). The geographic and
climactic diversity of potatoes lends itself to the
cultivation of a wide range of potato varieties.
Most commercial Western varieties can be de-
scribed as belonging to one of seven subcategor-
ies: Russet, yellow, white, red, fingerling, purple
and blue, and petites/other (USPB, 2011a).
In 2012, the majority of all potatoes grown
DA-NASS, 2013). Approximately 44.5% of fall
acres were planted to the famous Russet Bur-
bank. In Idaho, the top potato producing state,
fully 52.5% of all potato acres were planted to
Russet Burbank and 90% of total acres were plant-
In the top seven potato growing states, the
majority of potato acres are cultivated to Russets,
including the Russet Burbank, Russet Norkotah,
Umatilla Russet, Ranger Russet, and others;
however, significant acres of yellow and white
varieties are being grown alongside Russets
(Table 3.5
) (USDA-NASS, 2013). Acres planted
to specialty and premium varieties have increased
in the last
25
years, as changing consumer prefer-
ences are influencing diversity in potato produc-
tion and supporting more colorful and abundant
potato product options in the grocery store
(Bond and Richards, 2008).
Internationally, many countries grow na-
tive and non-standard potato varieties, making
the categorization of cultivated potatoes more
challenging (CIP, 2012a). Several South Ameri-
can and African countries do, however, import
seed stock from Canada, the USA, the Nether-
lands, and other parts of Europe (CIP, 2012a;
USPB, 2012d). Popular varieties of imported
seed stock potatoes include familiar cultivars
such as Kennebec—a Russet-like variety that is
noted for its frying properties—, Red Pontiac/
Dakota Chief—a red-skinned variety with white
flesh—, Cardinal—a high-yielding variety with
appealing processing characteristics—, Spunta—
a white/yellow flesh variety that is ideal for
3.7
Potato Characteristics
and Varieties
Years of potato cultivation and breeding have
resulted in potatoes that vary significantly in
shape, size, color, flavor, and nutritional con-
tent (CIP, 2012a). In fact, there are more than
4000 distinct varieties worldwide, but only
about
100
are suitable for commercial use and
are consistently available in consumer markets
(USPB, 2011a).
When selecting a potato in the grocery
store, it is helpful to understand the differences
in the suitability of particular varieties to a spe-
cific cooking application. Potato starch and
sugar content generally determine which pre-
parations are most appropriate; for processing
applications including baking, frying, and
mashing, a starch level of at least 13% or
higher is preferred (Stark and Love, 2003).
A higher level of starch in baked or mashed po-
tatoes leads to an appealing dry or floury tex-
ture; however, the same potato may fall apart in
soups or salads (USPB, 2011a). When a firmer
potato with a smooth texture is needed, waxy
or boiling varieties, which exhibit lower starch
content, are more suitable (USPB, 2011a).
A potato variety's characteristic sugar
content will also determine its suitability for
various preparations. For example, sugar con-
tent affects the color of fried potatoes. During
the frying process, potatoes are exposed to
high temperatures; Stark and Love (2003)
note that at high temperatures, sugars are
known to “combine with amino acids and
other compounds to form the dark color and
flavor [that] was associated with 'burned'
foods”. When potatoes with high sugar levels
are fried, the result is likely to be less appealing
to consumers, and these varieties are ill suited
to the process.
