Aardappelen voor verwerking from Canada

Super Farms Potato Ltd of Saint-André was named the 2015-2016 McCain Champion Potato Grower for Grand Falls during the 42nd annual McCain Growers’ Banquet held August 23 at Centre E.& P. Sénéchal.

For years, PEI potato farmer Robert Green has been growing barley and canola in rotation with potatoes. This season, he’s decided to try something new.

New Brunswick’s Shawn Paget is among the new generation of potato farmers working hard to ensure that the industry remains an integral part of Canadian agriculture.

Late December, Potato Processor Cavendish Farms detected again sewing needles stuck in potatoes processed at its New Annan plant on Prince Edward Island.

Keystone Potato Producers Association based in Portage La Prairie, Manitoba, has yet to complete negotiations with Simplot Canada II over a contract for 2014 production.

McCain Foods still hasn’t settled on the volume of potatoes it wants Manitoba processing potato growers to produce this year, even though planting is just weeks away.

Manitoba potato farmers could face steeper cuts in contracted potato production unless they can become more cost competitive with other areas of North America, a senior official with McCain Foods says.

Some farmers on P.E.I. are dealing with the problem of potatoes rotting in storage this winter and growers in the western part of the province are especially hard hit.

A shortage of locally grown processing potatoes is threatening to make the Canadian province of Manitoba an importer of spuds for the first time in more than two decades and will lead to production cuts in at least one local processing plant.

As potatoes began rolling into the two processing plants in Price Edward Island this fall, it became relatively easy to determine when they were harvested. Maybe not the exact date, but at least whether they hit the warehouse before the first of a ...

Toner Farms Ltd. of Grand Falls was named the 2009 McCain Champion Potato Grower for Grand Falls.

The amount of reducing sugars in the potato are responsible for the colour formation of fried products. So if potatoes are too high in reducing sugars, they are not suitable for processing.