马铃薯干物质含量

The extreme heat and drought is a disaster for the upcoming potato harvest. And for processors too: in Belgium, potato chips manufacturer Roger&Roger (Croky) temporarily halts production of some its flavours to manage the lack of potato supply.

The Potato Processing companies in the United Kingdom have released a statement through the Potato Processors’ Association Ltd (PPA), expressing their concern for the impact of current weather conditions on UK potato processing sector.

New potato varieties are needed in Rwanda to meet the current market demands. Nevertheless, the potato variety Kinigi is still favorite among farmers as well as in the community of potato consumers.

Although the full harvest is not in the stores yet, the North-Western European Potato Growers (NEPG) estimates the actual harvest at 28.9 million tons for the 5 countries. This is more than the estimate of last September.

Potato Storage Specialist Mooij Agro announced that they have built a potato storage for a Lamb Weston potato grower in Titz, Germany.

For the current European potato harvest, the North-western-European Potato Growers (NEPG) estimate the total potato production at 27.9 million tons for the five NEPG countries (Belgium, Germany, France, The Netherlands and Great Britain). This is up 13.5 percent compared to last season.

Op basis van proefrooiingen en praktijkresultaten verwacht de NEPG een totale oogst van 27,9 miljoen ton aan consumptieaardappelen in Noord-west Europa. Dat is 13,5% hoger dan vorig jaar.

Hace miles de años que los habitantes de los Andes vienen "domesticando" naturalmente una papa amarga que de otra manera no sería comestible y que se conserva durante décadas.

Yearly Aviko Potatoes follows the progress of the potato crop through regular sampling and the resulting data are shared publicly based on their commitment to transparency. PotatoPro took a closer look.

At the Anuga FoodTec trade fair from 24 to 27 March in Cologne, Insort presents the latest innovation in process monitoring for food production with its 'Sherlock food analyser'.

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.