Choosing the proper potato. (column)

From: Agricultural Research | Date: April 1, 1991| Author: | Copyright information

Choosing the Proper Potato

Don't bake that chipping potato - there's a good chance you'll end up eating a spud with a mealy texture. And don't grab a baker to deep-fry into potato chips; they'll turn out brown and burned-looking.

Potato varieties grown specifically for chipping need to have a higher percentage of solids than those destined for the fresh market. Potatoes grown for the fresh market are allowed to have more fructose and sucrose in them, sugars that can cause potato chips to darken.

Because each market for potatoes has its own ideal, potato producers face ...

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