Potato Chips

Manufacturing
Process.
Potato production

1
 Potato production
• Trade is opting for processed potato.
• Processed potato has overtaken fresh potato in terms
of output and turnover.
• " In 2005 potato production in the developing world
exceeded that of the developed world.; "
• Between 1995 and 2005 processed potato output rose
from five million tonnes to over 10 and the value of
these transactions doubled from 2,000 million dollars
to almost 4,000.
• Fresh potato was worth less than 2,500 million
dollars for an output of just under 10 million tonnes.
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The top ten potato producers

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• These trade figures highlight another
clear trend in the sector: fresh potato
consumption in developed countries has
been decreasing for over a decade.
• The strong demand for fast food, snacks,
and prepared products has driven annual
growth in the processing industry and has
been caused by social change brought
about by the growth in urban populations
with increasingly less time to cook.
4
• Potato production in developed countries,
and Europe in particular, has decreased
by an average of 1% in the last 20 years.
• In contrast, developing countries
maintain an annual 5% growth rate,
mainly in China and India.
• These two countries are responsible for
30% of the world’s potato production
(China, 22% and India, 8%).
5
• In 1994, the E.U. produced 29%, but by
2005 output had fallen to 20%.
• If this data were analysed today, the
figures would almost certainly be even
lower.
• Should the trend continue, then in just
twenty years’ time production in
developing countries will exceed that of
the developed world by 20%.

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 Fifty potato facts
• 1.The potato (Solanum tuberosum) is the third most
important food crop in the world after rice and wheat.
Annual production exceeds 320 million tonnes.
• 2.China is the world's biggest producer of potatoes,
growing over 70 million tonnes a year.
• 3.In the last 40 years the potato has changed from a
northern crop, with only 15 percent produced in the
south to one in which over half the world’s potato
production is in less-developed countries.
• 4.Today, more than a billion people worldwide eat
potato.

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• 5.People in Belarus eat the most potatoes overall,
consuming 184 kg/year per person, way ahead of
Russia, at 140 kg/year.
• 6.The potato is now grown in about 130 countries of
the world and all the states in the USA.
• 7.Potatoes were first domesticated in the southeast
highlands of South America, in Peru, near the
Bolivian border, close to Lake Titicaca, where it has
been eaten for more than 8000 years.
• 8.There are about 5000 different varieties of potato,
mostly found in the Andes.
• 9.Potatoes can grow from sea level to 4700 meters
above sea level, from Chile to Greenland.

8
• 10.At high altitudes, the pre-Inca cultures and
later the Incas, bred special frost-tolerate
potato plants with high glycoalkaloid (anti-
freeze!) content.
• Then they dehydrated and freeze-dried the
potatoes, using the freezing night temperatures
and the hot sunshine of the daylight hours.
• The potatoes were then stored for use by their
armies and a guard against famine.
• These potatoes, called chuño, are still
processed in the same way and eaten today.

9
• 11.Spanish explorers brought the plant to
Europe in the late 16th century as a
botanical curiosity. By the 19th century
the potato had spread throughout Europe
and elsewhere, providing cheap and
abundant food.
• 12.One hectare of potato can yield two to
four times the food value of grain crops.
• 13.Potatoes produce more food per unit
of water than any other major crop and
are up to seven times more efficient in
using water than cereals.
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• 14.Potato has attractive flowers that are five-
lobed, 2-3 cm in diameter varying in color
from white to deep bluish purple. Some
varieties have a strong, attractive perfume.
• 15.Potatoes are usually grown from other they
can be grown from seed like any other plant.
• 16.A potato is about 80% water and 20% solid.
• 17.The potato is a member of the nightshade
family (Solanaceae) along with chili peppers,
eggplant, tomatoes and tobacco.

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• 18.The potato is NOT related to the sweetpotato.
• 19.Green potato skins and sprouts contain a toxin
called solanine that is poisonous.
• 20.Potatoes are an excellent source of carbohydrates,
with about 23 grams of carbohydrates in a medium-
sized tuber.
• 21.Potatoes are very low in fat, with just 5 percent of
the fat content of wheat, and one-fourth the calories
of bread.
• Boiled, they have more protein than maize, and
nearly twice the calcium.

12
• 22.Each medium size potato provides about 110
calories, with about 3 grams of protein and no fat.
• 23.When boiled, a single medium-sized potato
contains about half the daily adult requirement of
vitamin C, as well as significant amounts of iron,
potassium and zinc.
• 24.Potatoes contain substantial amounts of vitamin B.
• 25.The Spanish noticed that the sailors who ate
potatoes did not suffer from scurvy, because of their
vitamin C content, and potatoes were soon a standard
supply item on the Spanish ships.
• 26.Potatoes can provide the body with more iron
than any other vegetable, because the iron in potatoes
is easier for the body to absorb.

13
• 27.An average serving of potatoes with the skin on
provides about 10 percent of the recommended daily
intake of fiber.
• 28.Plain boiled or microwaved potatoes are not high
in calories and are an idea part of a low-calorie diet.
• However, just one tablespoon of butter will double
the number of calories in a baked potato.
• 29.The potato contains valuable supplies of such
essential trace elements as manganese, chromium,
selenium and molybdenum.
• 30.Potatoes can have white, yellow, pink, red,
purple and even blue flesh color.

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• Yellow is primarily due the carotenoids
concentrations and the red, purple and blue color to
anthocyanins.
• Both carotenoids and anthocyanins are antioxidants
and are thought to play an important role in
preventing cancer
• 31.Because of the way that potatoes transfer heat, an
oven temperature above 177 deg C is needed to bake
a potato properly.
• 32.Potatoes do not absorb salt when they are boiling,
so add salt after they have been cooked.
• 33.When potatoes first reached Europe, the Scots
refused to eat them because they were not mentioned
in the Bible.

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• 34.The best French fries (chips) are fried twice. Cut up the
potatoes and leave them in cold water for an hour before
frying.
• Dry them thoroughly then drop them into hot oil and cook
them slowly until they are soft in the middle.
• Remove them from the oil, drain them well, then dump them
into really hot oil. This makes the outer surface golden brown
and crunchy.
• 35.In 1853 potato chips (crisps) were invented by accident in
Saratoga Springs, New York when Commodore Vanderbilt
complained to his steward that he made his French fries too
thick.
• The steward sliced some potatoes as thin as he could, placed
them in boiling fat and served them, much to the delight of the
Commodore.

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• 36.In the late 1800s/early 1900s, vodka made from
potatoes was first produced, in Poland, more than
halving the cost of producing vodka from wheat.
• 37.About 5 kg of potatoes are required to make one
litre of vodka.
• 38.In 1903 the Lumière brothers in France patented
the autochrome process of colour photography, and
first marketed it in 1907.
• Microscopic grains of dyed potato starch grains were
sandwich held on to a glass negative with silver
halide emulsion to produce the first color
photography process.
• It remained the principal color photography process
available, until it was superseded by the advent of
color film during the mid-1930s.
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• 39.In 1952, Mr. Potato Head was born, consisting
entirely of plastic parts.
• Consumers had to supply the potato to attach the arms
and legs, etc.
• Mr. Potato Head was the first toy to be advertised on
network television.
• Mrs. Potato Head appeared in 1953.
• Mr. Potato Head has acted in two major films, Toy
Story 1 and 2, but has never received an Oscar.
• 40.In 1960 Dr. Edward Anton Asselbergs, working
for Agriculture Canada in Ottawa, developed the
process for making instant mashed potato flakes - the
patent that is used world wide today. .

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• 41.In 1974, an Englishman by the name of Eric
Jenkins grew 168 kg of potatoes from a single
plant. This world record still stands today
• 42.In 1975 the largest potato was grown, in
England, weighing in at over 8 kg, according
to the Guinness Book of World Records.
• 43.In 1981, a small company in the UK started
selling hedgehog-flavor potato chips (crisps).
• 44.In 1993, an inventor in Idaho (Mr. “Pops”
Hutchins) patented a gun that used small
chunks of flash-frozen potato to remove paint
from bricks on old buildings.

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• 45.In 1995, the potato was the first
vegetable to be grown in space, aboard
the shuttle Columbia, because it is a
prime candidate for supplying food for
long space voyages to Mars and beyond.
• 46.The term 'spud' comes from the Irish
name for a type of spade used for digging
potatoes.
• 47.Store potatoes in a cool, dark place
that is well ventilated. Put them in a
brown paper bag if storing them in the
light.
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• 48.Do not store potatoes in a refrigerator, the
starch in them will begin to change into sugar
and make them taste sweet and turn dark when
they are cooked.
• 49.Potato starch is used to make biodegradable
golf tees.
• 50The International Potato Center (CIP) in
Lima, Peru maintains the largest collection of
potatoes in the world, including almost 5000
varieties of about 100 wild species. The
collection is maintained in trust under the
auspices of the United Nations.

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 Potato processing

• Commercial policies
• Ad valorem import duties are used to protect
domestic fresh potato markets.
• These restrictive policies include health and
phytosanitary measures and technical obstacles to
trade.
• The consolidation rates for World Trade Organisation
agreements vary considerably.
• The potato is a classic example of the “progressivity
of duties” where importing countries protect their
processing industries and the processed product is
subject to higher duties than the raw material itself.

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 Potato composition
• Potato is a rich source of starch and it is
consumed mainly for its calorific value.
• Potato also contains significant amounts of
vitamins and minerals.
• It is estimated that about 25 % of the potatoes,
which are spoiled due to several reasons, may
be saved by processing and preservation of
various types of processed products.

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 Why potatoes?

• In the next two decades, the world population is

estimated to grow on average by more than a hundred
million people per year. More than 95 percent of that
increase will occur in the developing countries, where
the pressures on earth, water and other natural
resources is already intense.
• The potato is the most important root and tuber
crop in the world. It is a major carbohydrate in the
diet of hundreds of millions of people in the
developing countries. The crop is fundamental in the
diets of populations in countries in South America,
Africa, Central Asia and Asia.

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• The potato is the third most important food
crop in the world, after rice and wheat. Since
the early 1960s, it has outstripped all other
food crops in the developing countries in terms
of growth in production area, and this trend is
expected to continue.
• The potato yields more nutritious food more
quickly on less land and in harsher climates
than any other major crop: up to 85 percent of
the plant is edible human food, while for
cereals the figure is around 50 percent.
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• Potatoes are rich in protein, calcium
and vitamin C and have an especially
good amino acid balance. A single
medium-sized potato contains about half
the daily adult requirement of vitamin C;
other staples such as rice and wheat have
none. Boiled, it has more protein than
maize, and nearly twice the calcium.
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• Potatoes can be harvested in the tropics
within 50 days of planting – a third of the
time it takes in colder climates. In highland
areas of southern China and Vietnam, the
potato is emerging as an off-season crop;
planted in rotation with potato and maize, it
brings relatively high prices at the market.
Similarly, in the lowlands of Bangladesh and
eastern India the potato's importance as a
winter cash crop is rising dramatically
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• Potatoes contribute to health by providing
calories and providing nutrients. Potatoes are a
valuable source of nutrition in many
developing countries, contributing
carbohydrates, vitamins and minerals to the
diet. Research is underway to increase the
vitamin content of modern potato varieties,
using biotechnology to boost the micronutrient
level in the tubers
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 Potato products and ingredients

• French Fries and Potato Specialties

• Chips and Snacks
• Dehydrated Potato Products
• Potato Starch
• Other Potato Products

Read more:
http://www.potatopro.com/Lists/News/Other%20
Potato%20Products.aspx#ixzz00u1V1Sks

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• The potatoes can be processed for preservation
and value addition in the form of wafers/
chips, powder, flakes, granules, canned slices
• A potato crisp is a thin slice of potato, either
flat or wavy, fried in vegetable oil and salted or
seasoned to taste.
• Potato granules are used for the preparation of
various recipes, to add to vegetable and non-
vegetable recipes and to enhance the quantity
as well as to enrich the food value
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• There is a huge potential for processed potato
products such as potato flakes, potato powder,
frozen potatoes, frozen french fries
• Potato chips/wafers are one of the most
popular snack items consumed throughout
world. It is by far the largest product category
within snacks, with 85% of the total market
revenue
• India is one of the largest snack markets in the
Asia-Pacific region contributing three percent
to the total Asia-Pacific snack market revenue.

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• There is an increased opportunity for the players in
Potato chips to act as contract manufacturers for the
leading global brands entering the Indian market
• The range of potato chip production includes high
technology lines having a production capacity from
80 up to 2,000 kg/h of finished product.
• The range of French Fry production includes high
technology lines having a production capacity from
300 up to 6,000 kg/h of finished product.
• Turnkey Project Execution companies are there with
attractive offers

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 Potato Starch

• Potato Starch manufacturer Avebe is expecting a

substantial lower crop
• Netherlands, October 18, 2010
• AVEBE recognizes this year’s Western European
weather conditions of a cold spring, hot and dry early
summer and wet late summer, being unfavorable for
starch crops to grow, inevitably leading to lower
yields.
• The general indications of the current harvest, which
has started recently, shows that the European potato
starch crop will be 15 - 20 % lower than average
crops.

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• Global supply of wheat and corn are in a
similar situation due to abnormal weather
conditions.
• The market prices are high and very volatile.
• Tapioca supply is very low due to mealy bug
infestation in Thailand.
• Due to these circumstances starch prices are
rapidly rising worldwide.
Read more:
http://www.potatopro.com/Lists/News/Potato
%20Starch.aspx#ixzz15x7DZel6

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 French fry

• Whether it's straight cut fries, crinkle cut fries,

curly fries, or potato wedges,
• Heat and Control's french fry and formed potato
products frying systems are the workhorses of
the industry.
• Our fryers, heat exchangers, oil filtration,
pumping and control systems can produce up to
50,000 pounds per hour of finished product.
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 French fry processing
• Potatoes arriving at a french fry processing plant
are the end product of several integrated production
systems, all aimed at producing high quality potato
tubers.
• Once the appropriate cultivar has been chosen,
disease-free seed stock is produced and multiplied.
• The seed tubers are then planted on a commercial
farm to produce the crop destined for processing.
• At each level of production, the tubers must be stored
under the proper conditions to ensure the processing
plant receives high-quality potatoes.

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 Potato Cultivars

• Commercial french fries in North America are

produced from predominantly two potato
cultivars, Russet Burbank and Shepody.
• Both have
➢high specific gravity (a measure of dry matter),
➢low sugar content and are
➢oblong to long in shape.

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• These characteristics result in a high yield of long,
light-coloured french fries.
• Russet Burbank is the mainstay of the industry and
the cultivar most in demand by quick service
restaurants.
• Shepody is used because it matures earlier in the
growing season than Russet Burbank and gives a high
recovery of finished product.
• A good potato crop begins with high quality seed
tubers.
• Potatoes are propagated vegetatively. A small whole
tuber or piece of a larger tuber is planted in the field
to produce the crop.

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• Consequently, there is a risk of disease carry-
over from one growing season to the next and
precautions must be taken to reduce the
possible infection of the crop in the field
during the growing season.
• In Canada, to assure a high level of uniform
quality seed, tubers are grown under a national
seed certification system.
• Seed production begins by establishing
plantlets in test tubes thus providing a disease-
free environment for their growth.
• The process starts with sprouts removed from
a tuber and placed on nutrient medium.
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• It can take up to 16 weeks for these sprouts to
grow into a plantlet.
• Once plantlets are determined to be free of
viral, viroid, fungal and bacterial pathogens,
they are multiplied by nodal cutting.
• The plantlets are divided into pieces and
grown on a nutrient medium.
• After 6 months of repeated cutting in culture, a
single plantlet can yield 18,125 new plantlets.
• These plantlets are then used as a disease free
source for subsequent seed production.

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• The process starts by using these plantlets to produce
Nuclear Stock seed tubers (minitubers) in an enclosed
environment, a greenhouse or screenhouse.
• The minitubers are then planted the following season
to produce the first field generation of seed potatoes.
• The potatoes are multiplied in the field for several
years on specialized seed farms to produce enough
seed tubers to plant the commercial acreage needed
by a processing plant.
• With each successive field generation, the risk of
disease and the level of disease may increase.

41
• To minimize the risk, growers rogue all unhealthy
plants, follow a proactive pest management program
and top kill the vines 80-90 days after planting.
• Seed potatoes are also inspected in the field and
storage by Canadian Food Inspection Agency officers
to meet certification standards aimed at minimizing
diseases present in a seed crop.
• The presence of disease in seed tubers reduces yield
and impacts processing value of the crop.
• Potato Leafroll Virus, for example, is carefully
monitored because it may result in stem end necrosis
in the tubers of some cultivars rendering them
unusable for processing, notably Russet Burbank.
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• Each autumn seed tubers are held in dedicated
• environmentally controlled storage facilities
until spring planting.
• To maintain varietal purity, each seed lot and
cultivar is stored separately.
• Seed tubers are stored at high relative humidity
and a constant 4°C to maintain quality and
minimize sprout growth before planting.
• No chemical sprout inhibitors are used in the
seed storage.

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 Producing the commercial crop

• When producing a crop of potatoes destined for

the fry plant, certified seed tubers are planted in
the spring.
• It is recommended that growers follow a three-year
crop rotation that includes cereals.
• At the time of planting, fertilizer is incorporated into
the soil.
• The crop is managed to produce potatoes with
desirable processing characteristics: large size, high
dry matter content and lack of internal disorders.

44
• Rigorous pest and disease management
programs are followed so a healthy crop is
harvested and stored.
• Growers scout each field regularly for signs of
insect pests and diseases, and apply the
appropriate control measure when necessary.
• Crop growth is monitored closely to ensure vigorous
growth, proper plant nutrition and give an indication
of crop maturity status.

45
• Above-ground green leaves and stems are often
removed with chemicals (called topkilling)
approximately three weeks prior to harvest.
• Topkilling prevents the tubers from getting too
large, sets the tuber skin, and allows for timing of
harvest to avoid inclement weather (frost) during
harvest or supply the fry plant at a desired time.
• In New Brunswick, tubers are harvested
approximately 110-120 days after planting.
• A small portion of the potato crop is processed into
french fries directly from the field. The remaining
harvested tubers are held in storage.

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 Storing the crop
• Storing processing potatoes is a specialized art.
• Freshly harvested tubers are first cured at 13°C
for several weeks to heal wounds and set the
skin.
• The temperature is then lowered to 8° - 10°C
for long term storage.
• Humidity, ventilation and temperature are
carefully controlled to maintain tuber quality.
• Storage temperatures are kept constant and
above 7°C to prevent the accumulation of
sugars which result in dark processed products.
47
• Sprout inhibitors are applied either as a spray in the
field or through the storage ventilation system in the
late fall to stop the tubers from sprouting.
• Developing sprouts dehydrate tubers and reduce
quality.
• Tubers must be stored up to 8 months to ensure a
constant supply of raw product for the plant.
• The potatoes that originated from a tiny piece of
sprout in the laboratory over five years ago are now
ready to be processed into french fries.
• Prepared by: Dr. Loretta Mikitzel, New Brunswick
Department of Agriculture, Fisheries and
Aquaculture, Potato Development Centre, Wicklow,
NB E7L 3S4
48
 French fry processing
• French fries (American English, sometimes
capitalized,
• fries, or French-fried potatoes are thin strips of
deep-fried potato.
• Americans often refer to any elongated pieces of fried
potatoes as fries, while in other parts of the world,
most notably the United Kingdom, Australia, Canada,
Ireland and New Zealand, long, thinly cut slices of
fried potatoes are called fries to distinguish them
from the thickly cut strips called chips.
• French fries are known as frites or pommes frites in
French, a name which is also used in many non-
French-speaking areas, and have names that mean
"fried potatoes" or "French potatoes" in others.
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 French Fry Processing:Contents

• France and French speaking Canada

• Spain
• Spreading popularity
• Variants
• Accompaniments
• Health aspects
• Legal issues
• See also
• References A dish of French fries
• External links
•
•

50
 Oven baked fries

• The French term 'frite' denotes deep frying, unlike the English
'fried', which may also refer to sautéing or pan-frying, so
'French fried' may simply mean 'deep-fried'.
• Thomas Jefferson at a White House dinner in 1802 served
"potatoes served in the French manner".
• In the early 20th century, the term "French fried" was being
used for foods such as onion rings or chicken, apart from
potatoes.

51
• It is unlikely that 'French fried' refers to
'frenching' in the sense of "julienning" and is
not attested until after 'French fried potatoes';
previously, Frenching referred only to
trimming the meat off the shanks of chops.

52
 Culinary origin: Belgium

• The Belgian journalist Jo Gérard recounts that

potatoes were fried in 1680 in the Spanish
Netherlands, in the area of "the Meuse valley
between Dinant and Liège, Belgium.
• The poor inhabitants of this region allegedly
had the custom of accompanying their meals
with small fried fish, but when the river was
frozen and they were unable to fish, they cut
potatoes lengthwise and fried them in oil to
accompany their meals.“

53
• Many Belgians[who?] believe that the
term "French" was introduced when
American soldiers arrived in Belgium
during World War I, and consequently
tasted Belgian fries.
• They supposedly called them "French",
as it was the official language of the
Belgian Army at that time.
• "Les frites" (French) or "Frieten" (Dutch)
became the national snack and a
substantial part of several national dishes.
54
 Great Britain:Chips

• Fish and chips.

• The first chips fried in Britain were apparently on the site of

Oldham's Tommyfield Market in 1860.
• In Scotland, chips were first sold in Dundee, "...in the 1870s,
that glory of British gastronomy – the chip – was first sold by
Belgian immigrant Edward De Gernier in the city’s
Greenmarket.
• Traditional "chips" in the United Kingdom and Ireland are
usually cut much thicker, typically between 9.5–13 mm (⅜ - ½
inches) square in cross-section and cooked twice (although
double frying is less commonly practiced today), making them
more crunchy on the outside and fluffier on the inside. 55
• Since the surface-to-volume ratio is lower, they have
a lower fat content.
• Thick-cut British chips are occasionally made from
unpeeled potatoes to enhance their flavor and
nutrional content, and are not necessarily served as
crisp as the European French fry due to their higher
relative water content.
• Chips are part of the popular take-out dish fish and
chips.
• In the United Kingdom, Australia, Ireland, and New
Zealand, few towns are without a fish and chip shop.
• In these countries, the term "French fries" refers to
the narrow-cut (shoestring) fries that are served by
American-based fast food franchises.
56
 France and French speaking Canada

• In France and French speaking Canada, fried

potatoes are called "pommes de terres frites" ,
"pommes frites" or more simply (and
commonly) "frites".
• Pomme frites are somewhat different than
American French fries in that they are often
fried twice, use different oils to fry them, and
also different types of potatoes are used.
• Eating potatoes was promoted in France by
Parmentier, but he did not mention fried
potatoes in particular.

57
• Many Americans attribute the dish to France and
offer as evidence a notation by U.S. President
Thomas Jefferson.
• ("Potatoes deep-fried while raw, in small cuttings") in
a manuscript in Thomas Jefferson's hand (circa 1801-
1809) and the recipe almost certainly comes from his
French chef, Honoré Julien.
• In addition, from 1813 on, recipes for what can be
described as French fries, occur in popular American
cookbooks.
• By the late 1850s, one of these mentions the term
"French fried potatoes"..

58
 Spain
• In Spain, fried potatoes are called "patatas fritas".
• Another common form in which the potatoes are cut into
irregular shapes and seasoned with a spicy tomato sauce, are
called "patatas bravas".
• Some claim that the dish was invented in Spain, the first
European country in which the potato appeared via the New
World colonies, and assumes the first appearance to have been
as an accompaniment to fish dishes in Galicia, from which it
spread to the rest of the country and further to the Spanish
Netherlands, which became Belgium more than a century later.
• Professor Paul Ilegems, curator of the Friet-museum in
Antwerp, Belgium, believes that Saint Teresa of Ávila fried the
first chips, referring also to the tradition of frying in
Mediterranean cuisine

59
Spreading popularity and United States influence

• French fry production at a restaurant with

thermostatic temperature control.

• Although the thicker cut European style of

fried potato (known as chips) was already a
popular dish in most Commonwealth
countries, the thin style of French fries has
been popularized worldwide in part by U.S.-
based fast food chains such as McDonald's.
60
• Pre-made French fries have been available for home
cooking since the 1960s, usually having been pre-
fried (or sometimes baked), frozen and placed in a
sealed plastic bag.
• Later varieties of French fries include those which
have been battered and breaded, and many U.S. fast
food and casual-food chains have turned to dusting
with kashi, dextrin, and flavors coating for crispier
fries with particular tastes.
• Results with batterings and breadings, followed by
microwaving, have not achieved widespread critical
acceptance.
• Oven frying delivers a dish different from its
traditionally fried counterpart.

61
 Variants

• Animal fries (covered with cheese,

• grilled onions, and spread) from In-N-Out Burger's
secret menu.
• There are variants such as "thick-cut fries", "steak
fries", "shoestring fries", "jojo fries", "crinkle fries",
and "curly fries".
• Fries cut thickly with the skin left on are called potato
wedges, and fries without the potato skin are called
"steak fries", essentially the American equivalent of
the British "chip".
62
• They can also be coated with breading, spices, or other
ingredients, which include garlic powder, onion powder, black
pepper, paprika, and salt to create "seasoned fries", or cheese
to create cheese fries, or chili to create chili fries.
• Sometimes, French fries are cooked in the oven as a final step
in the preparation (having been coated with oil during
preparation at the factory): these are often sold frozen and are
called "oven fries" or "oven chips".
• Some restaurants in the southern and
northeastern United States, particularly
New Jersey, New York, Massachusetts,
and Louisiana, offer French fries made from
sweet potatoes instead of traditional potatoes.

63
 Chili cheese fries

• In France, the thick-cut fries are called "Pommes

Pont-Neuf" or simply "pommes frites", about 10 mm;
thinner variants are "pommes allumettes" (matchstick
potatoes), ±7 mm, and "pommes pailles" (potato
straws), 3–4 mm (roughly ⅜, ¼ and ⅛ inch
respectively).
• The two-bath technique is standard (Bocuse).
"Pommes gaufrettes" or "waffle fries" are not typical
French fried potatoes, but actually crisps obtained by
quarter turning the potato before each next slide over
a grater and deep-frying just once.

64
• Sweet potato fries served in a restaurant in Harvard
Square.
• Jean Ceustermans, a Belgian chef patented
"steppegras" ("prairie grass"), his variety of
extremely thin-cut French fried potatoes developed in
1968 while working in Germany. The name refers to
a dish including its particular sauce, and to his
restaurant.
• In an interview, Burger King president Donald Smith
said that his chain's fries are sprayed with a sugar
solution shortly before being packaged and shipped to
individual outlets.
65
• The sugar caramelizes in the cooking fat,
producing the golden color customers expect.
• Without it, the fries would be nearly the same
color outside as inside: pasty yellow.
• Smith believes that McDonald's also sugar-
coats its fries.
• McDonalds was assumed to fry their fries for a
total time of about 15 to 20 minutes, and with
fries fried at least twice.
• The fries appear to contain beef tallow, or
shortening.
66
 Curly fries
• Curly fries are a kind of French
fry characterized by their unique
spring-like shape.
• They are generally made from whole potatoes that are
cut using a specialised spiral slicer.
• They are also typically characterized by the presence
of additional seasonings (which give the fries a more
orange appearance when compared to the more
yellow appearance of standard fries), although this is
not always the case.

67
• Sometimes they are packaged for preparation
at home, often in frozen packs.
• In the US they can also be found at a number
of restaurants and fast food outlets like Arby's
and Hardee's, where they are served with
condiments such as ketchup, cheese, fry sauce,
or sweet chili sauce and sour cream.

68
 list of accompaniments with french fries

• French fries are almost always salted just after

cooking.
• They are then served with a variety of condiments,
notably vinegar (especially malt vinegar), salt,
ketchup, curry, curry ketchup (mildly hot mix of the
former), hot or chili sauce, mustard, mayonnaise,
bearnaise sauce, tartar sauce, tzatziki, feta cheese,
garlic sauce, fry sauce, ranch dressing, barbecue
sauce, gravy, aioli, brown sauce, lemon, piccalilli,
pickled cucumber, gherkins, very small pickled
onions, honey or hot sauce
69
 Health aspects
• Fries cooking in oil.
• French fries can contain a large
amount of fat from frying.
• A 13 year long observation
performed by the University of Maastricht, Holland,
on 120.000 subjects between 55 and 70, has shown
that increased intake of acrylamide (formed when
potatoes are baked or fried) raises the chance of
kidney cancer by 60%..
• In the United States about ¼ of vegetables consumed
are prepared as French fries and are proposed to
contribute to widespread obesity.

70
• Frying French fries in beef tallow, lard, or other
animal fats adds saturated fat to the diet.
• Replacing animal fats with tropical oils such as palm
oil simply substitutes one saturated fat for another.
• Replacing animal fats with partially hydrogenated oil
reduces cholesterol but adds trans fat, which has been
shown to both raise LDL cholesterol and lower HDL
cholesterol.
• Canola oil could also be used, but beef lard is
generally more popular, especially amongst fast food
outlets that use communal oil baths.
• Many restaurants now advertise their use of
unsaturated oils. Five Guys, for example, advertises
their fries are prepared in peanut oil.

71
 Legal issues

• In 1994 Peter Stringfellow, the owner of

Stringfellows nightclub in London, took exception to
McCain Foods' use of the name "Stringfellows" for a
brand of long thin French fries and took them to
court.
• He lost the case (Stringfellows v McCain Food (GB)
Ltd (1994)) on the basis that there was no connection
in the public mind between the two uses of the name,
and therefore McCain's product would not have
caused the nightclub to lose any sales.

72
• In New Zealand in 1995 some branches of the local
fast food chain Georgie Pie took to calling their
French fries "Kiwi Fries", in opposition to the French
resumption of nuclear testing in the South Pacific.
• In early 2003 some members of the United States
Congress caused French fries to be renamed "freedom
fries" in the restaurant of the House of
Representatives in response to France's opposition to
the proposed invasion of Iraq.
• By 2006 the menu at the House restaurant had
reverted to calling them French fries.

73
• In June 2004, the United States Department of
Agriculture, with the advisement of a federal
district judge from Beaumont, Texas, classified
batter-coated French fries as a vegetable under
the Perishable Agricultural Commodities Act.
• Although this was primarily done for trade
reasons – French fries do not meet the standard
to be listed as a "processed food" – it received
significant media attention partially due to the
documentary Super Size Me

74
 Fast Food Fast Facts

• Americans consume, on average, thirty pounds of

french fries per person, per year.
• Just three companies control 80% of the french-fry
market.
• Half of Idaho’s potato farmers have been put out of
business by corporate potato farms.

75
 The Farm

• We often think of farming, and especially

something as wholesome as potato farming, as the
domain of hardworking, rugged individual farmers.
• This is far from the case, in the highly centralized,
corporate world of potato farming that yields the
billions of french fries Americans eat each year.
• In the past twenty-five years, Idaho has lost half of
its potato farmers, while the amount of land
devoted to potato farming has increased by one-
third.

76
• Thousands of acres of corporate farms are split into
smaller shares that are sometimes managed by
displaced farmers, but even those farmers see only
one to two cents of every $1.50 spent on a large order
of fries made from their potatoes, despite the
enormous profits made on potato products.
• Just three companies, Simplot, Lamb-Weston, and
McCain, control 80% of the french fry market.
• Considering that about thirty pounds of french fries
are eaten per American every year, this is an
enormous business, both in wealth and scope.
• An industry with so few buyers between the farmer
and consumer drives down the price of potatoes so
much that small farmers cannot compete.

77
 Factory Processing
• French fry processing is a massive operation.
• Each day at just one Lamb-Weston plant, about a
dozen railway cars and two dozen tractor trailers are
filled with McDonalds fries alone.
• The processing of french fries is almost entirely
mechanized for consistency and cost control.
• Potatoes are loaded into a processing plant, and
dumped into a giant water tank, which allows the
potatoes to float to the top and rocks to sink to the
bottom.

78
• By agitating the water, the potatoes are separated by
size, and sent to a machine that blasts them with
steam for twelve seconds, causing the skins to
explode from the potato.
• They are then shot through a “water gun knife” which
shoots the potatoes at 117 feet per second through
steel blades, which produce uniformly cut shoestring
fries.
• Video cameras scrutinize the process and optical
sorters remove any blemished fries.
• The blemished fries are then moved to a machine that
precisely removes the blemish.

79
• From there, sprays of hot water blanch the fries, hot
air dries them, and they fry to a light crisp in 25,000
pounds of boiling oil.
• They are air cooled and quickly frozen by
compressed ammonia gas, then a computerized sorter
divides them into six-pound batches.
• The fries are spun in a giant centrifuge so that they all
point in the same direction, sealed in brown bags
which are loaded by robots into cardboard boxes,
stacked by robots onto pallets, then, finally moved by
human-driven forklifts to a freezer for storage.

80
 Additives & Flavoring
• Once a batch of french fries reaches a McDonalds it
is fried in soybean oil or corn oil and heavily salted.
• For decades McDonald's cooked its french fries in a
mixture largely comprised of beef tallow.
• The mixture gave the fries their flavor, and more
saturated fat per ounce than a hamburger.
• Amid pressure from consumer groups over the
amount of cholesterol in its fries, McDonalds
switched to vegetable oil.
• Fried products take much of their flavor from the oil
in which they are fried, so McDonalds was forced to
find a way to make their fries taste like beef without
frying them in beef tallow.

81
• The solution was the “natural flavors” listed in
the ingredients.
• According to federal regulations, natural
flavors are:
➢"the essential oil,
➢oleoresin,
➢essence or extractive,
➢protein hydrolysate,
➢distillate,

82
• or any product of roasting, heating or enzymolysis,
which contains the flavoring constituents derived
from
➢ a spice,
➢ fruit or fruit juice,
➢ vegetable or vegetable juice,
➢ edible yeast,
➢ herb,
➢ bark,
➢ bud,
➢ root,

83
➢leaf or similar plant material,
➢ meat,
➢seafood,
➢poultry,
➢eggs,
➢dairy products,
• or fermentation products thereof, whose
significant function in food is flavoring rather
than nutritional."
84
• Essentially, natural flavors are any processed
form of something edible used to add flavor.
• The umbrella term “natural flavors” allows
companies to keep their formulas secret.
• For McDonalds fries, “natural flavors” in the
form of a beef extract are added during the par-
frying stage of processing.

85
 Potato chip

• A potato chip or crisp is a thin slice of potato,

deep fried or baked until crisp.
• Potato chips serve as an appetizer, side dish, or
snack.
• Commercial varieties are packaged for sale,
usually in bags.
• The simplest chips of this kind are just cooked
and salted, but manufacturers can add a wide
variety of flavoring (mostly made using herbs,
spices, cheese, artificial additives or MSG).
86
• Chips are an important part of the snack food
market in English-speaking countries and
many other Western nations.
• There is little consistency in the English
speaking world for names of fried potato
cuttings.
• American and Canadian-English uses 'chips'
for the above mentioned dish
• - this term is also used in continental Europe --
and sometimes 'crisps' for the same made from
batter, and 'French fries' for the hot crispy
batons with a soft core.

87
• In the United Kingdom and Ireland, 'crisps' are the
brittle slices eaten at room temperature and 'chips'
refer to the hot dish (as in 'fish and chips').
• In Australia, New Zealand and some parts of South
Africa, both forms of potato product are simply
known as 'chips', as are the larger "home-style" potato
chips.
• Sometimes the distinction is made between 'hot chips'
(French fried potatoes) and 'packet chips'.
• Non-potato based chips also exist. Kumara (sweet
potato) chips are eaten in New Zealand and Japan;
parsnip, beetroot and carrot crisps are available in the
United Kingdom.

88
• India is famous for a large number of localized
'chips shops', selling not only potato chips but
also other varieties such as plantain chips, yam
chips and even carrot chips.
• In Australia, a new variety of Pringles made
from rice have been released and marketed as
lower in fat than their potato counterparts.
• Recently, the Australian company Absolute
Organic has also released chips made from
beetroot.
• Since potatoes are 75% water it takes
approximately four pounds of potatoes to make
one pound of potato chips.
89
 Origins
• Some believe that the original potato chip recipe was
created by chef George Crum, who is from Native
American and African American descent, at Moon's
Lake House near Saratoga Springs, New York, on
August 24, 1853.
• Fed up with a customer who continued to send his
fried potatoes back complaining that they were too
thick and soggy, Crum decided to slice the potatoes
so thin that they couldn't be eaten with a fork.
• As they couldn't be fried normally in a pan, he
decided to stir-fry the potato slices.

90
• Against Crum's expectation, the guest was
ecstatic about the new chips and they soon
became a regular item on the lodge's menu,
under the name "Saratoga Chips."
• They eventually became popular throughout
New York and New England.
• One version of this story credits John Harvey
Kellogg (the brother of the Dr. Kellogg who
founded the company which bears the family
name) as the customer who wanted them
thinner; another wrongly identifies him as
Cornelius Vanderbilt.

91
• The owners of the restaurant Schweizerhaus in
Wurstelprater, Vienna's largest permanent amusement
park, claim that their site is where what they call
Rohscheiben (raw slices) was invented.fact date=July
2008
• An earlier reference to what are now known as potato
chips is Alexis Soyer's recipe in "Shilling Cookery for
People" (1845).
• Here raw potatoes, "almost shavings" are fried.
• Earlier still, Mary Randolph's book "The Virginia
House-wife" (1824) has a part titled "To fry Sliced
Potatoes" here raw potatoes are cut into slices or thin
shavings and fried "till they are crisp."

92
• In the 20th century, potato chips spread beyond
chef-cooked restaurant fare and began to be
mass produced for home consumption;
• Dayton, Ohio-based Mike-sell's Potato Chip
Company, founded in 1910, calls itself the
"oldest potato chip company in the United
States".
• Before the airtight sealed bag was developed,
chips were stored in barrels or tins which
allowed them to go stale and damp.

93
• Then Laura Scudder invented the potato chip
bag by ironing together two pieces of waxed
paper, thereby creating an airtight seal and
keeping the chips fresh until opened.
• In 1934 Akron, Ohio, potato chip maker K.T.
Salem was the first to distribute chips in
glassine waxed paper bags.
• Today, chips are packaged in plastic bags, with
nitrogen gas blown in prior to sealing in order
to lengthen shelf life and provide protection
against crushing.

94
 Economy
• The global potato chips market generated
total revenues of 16.4 billion dollars in
2005.
• This accounted for 35.5% of the total
savory snacks market in that year (46.1
billion dollars).
[http://www.potatopro.com/Pr/E-
shot/Savory%20Snacks%20Global%20In
dustry%20Guide.aspx
PotatoPro/Datamonitor] ]

95
 Seasoned chips
• Initially, chips went unseasoned until a twist of
salt was placed inside the bag, to be added
when required.
• This idea was originated by the Smiths Potato
Crisps Company Ltd formed in 1920.
• Frank Smith originally packaged them in
greaseproof paper bags which were then sold
around London.
• To give them some flavor, he would also
include a twist of salt.

96
• The potato chip remained otherwise
unseasoned until an innovation by Joe "Spud"
Murphy (1923 – 2001), the owner of an Irish
crisp company called Tayto, who developed a
technology to add seasoning during
manufacture in the 1950s.
• Though he had a small company, consisting
almost entirely of his immediate family who
prepared the crisps, the owner had long proved
himself an innovator.
• After some trial and error, he produced the
world's first seasoned crisps, Cheese & Onion
and Salt & Vinegar.
97
• The innovation became an overnight sensation
in the food industry, with the heads of some of
the biggest potato chip companies in the
United States heading to the small Tayto
company to examine the product and to
negotiate the rights to use the new technology.
• When eventually the Tayto company was sold,
it made the owner and the small family group
who had changed the face of potato chip
manufacturing very wealthy.
• Companies worldwide sought to buy the rights
to Tayto's technique.

98
• The Tayto innovation changed the whole
nature of the potato chip, and led to the end of
Smith's twist of salt (Walkers revived the idea
of 'salt in a bag', following their take over of
Smith's (UK) in 1979, with their Salt 'n' Shake
potato crisps.
• Later chip manufacturers added natural and
artificial seasonings to potato chips, with
varying degrees of success.
• A product that had had a large appeal to a
limited market on the basis of one seasoning
now had a degree of market penetration
through vast numbers of seasonings.
99
• Various other seasonings of chips are sold in
different locales, including the original
"Cheese and Onion", produced by Tayto,
which remains by far Ireland's biggest
manufacturer of crisps.
• Perhaps the most extreme version of seasoned
chips were the fruit flavored chips that were
(very) briefly sold in Canada in the late
seventies (in orange, cherry and grape flavors).
• These were not a success, and they were
rapidly discontinued.

100
 Examples of regional varieties
• * South Africa has one of the largest varieties of
potato chip flavors in the world, including "fruit
chutney," "biltong" (beef jerky), "sausage,"
"worcestershire sauce," and "tomato sauce" (ketchup
flavor) among many others.
• * In the US, the most popular forms of seasoned
potato chips include "sour cream and onion",
"barbecue", "ranch", Salt & Vinegar, and cheese-
seasoned chips, including "nacho flavor" and
"cheddar" (usually with sour cream).
• In the Chesapeake Bay area, Utz distributes "crab
chips", flavored with an Old Bay analogue seasoning,
though Herr's has a similar "Old Bay" variety.
101
• * In Canada, seasonings include dill pickle, ketchup,
poutine, salt and vinegar, barbecue, salt and pepper,
bacon and even curry.
• In Toronto and Vancouver, Lay's offers wasabi chips.
• * The market in United Kingdom is dominated by
Walkers which is known for its wide variety of crisps.
• Typical examples include ready salted, salt & vinegar,
cheese & onion, prawn cocktail, worcester sauce,
roast chicken, steak & onion, smoky bacon, lamb &
mint, ham & mustard, barbecue, BBQ rib, tomato
ketchup, sausage & ketchup, pickled onion, Branston

102
• Pickle, Marmite and more exotic seasonings such as
Thai sweet chilli, roast pork & creamy mustard sauce,
lime and thai spices, lamb with Moroccan spices, sea
salt and cracked black pepper, turkey & bacon,
caramelized onion & sweet balsamic vinegar, stilton
& cranberry and mango chilli.
• Kettle Foods Ltd's range of thick-cut crunchy crisps
include gourmet flavors: Mexican Limes with a hint
of Chilli, Salsa with Mesquite, Buffalo Mozzarella
Tomato and Basil, Mature Cheddar with Adnams
Broadside Beer, Soulmate Cheeses and Onion, and
other previously listed flavors.
• Most seasonings contain only vegetarian-friendly
ingredients, although some recent seasonings such as
lamb & mint sauce contain meat extracts.
103
• In the early 1980s, there even existed 'Hedgehog
flavoured crisps', these were widely on sale and
received large publicity.
• McCoys Crisps are also popular in the UK. In
Northern Ireland Tayto (NI) Ltd. dominate the
market. This company is entirely unrelated to the
Tayto company in the Republic of Ireland.
• Tastees which are exactly the same snack as Twistees
in other countries are now sale in the UK.
• In the north of England Seabrook Potato Crisps are
also popular, but they are much less common in the
south.

104
• * In Ireland, the common varieties of crisps are
mostly the same or similar to the ones sold in
the UK.
• However in Ireland, "Tayto" are synonymous
with crisps after the Tayto brand.
• Walkers crisps were launched there several
years ago, but have failed to dominate the
market.
• Hunky Dorys and King crisps are other
popular irish brands.
• In Irish, crisps are known as "criospaí" or
"brioscáin (phrátaí)".

105
• * Japan also has a vast range of seasonings;
they include nori & salt, consommé, wasabi,
soy sauce & butter, takoyaki, kimchi, garlic,
chili, scallop with butter, ume, mayonnaise,
yakitori and ramen.
• Major manufacturers are Calbee.
• * In Hong Kong, the two prominent potato
chips are the spicy "Ethnican" variety by
Calbee and barbecue by Jack'n Jill.
• Lay's are also popular in Hong Kong. (With
the most popular being BBQ and sour cream
and onion.)

106
• * In mainland China, Lay's has introduced
potato chips flavored in different Chinese
cuisine, world cuisine, and even unexpected
flavors such as cucumber.
• * On the other hand, in Germany and many
continental EU countries the vast majority of
chips sold are paprika flavor.
• * In Germany, beer flavored chips are
available.

107
• * In the Netherlands the market is dominated
by Lay's; they offer a large variety of flavors,
like:
➢'naturel' (salted),
➢bolognese (Italian herbs and tomato),
➢barbecued ham,
➢cheese & onion,
➢Mexican herbs,
➢Heinz tomato ketchup,

108
➢chilli,
➢spareribs,
➢Mediterranean herbs,
➢Thai sweet chili,
➢Oriental spices,
➢pepper & cream,
➢chicken & thyme and
➢spices & lime.

109
• In spite of all the flavors the old fashioned
naturel (salted) and paprika crisps are most
common and most popular.
• * In Norway, most chips are flavored with salt,
salt and pepper or paprika.
• Major brands include KiMs, Maarud and HOFF.
• * In Austria, garlic flavored potato chips are
available – and the restaurant Schweizerhaus
offers fresh and deep-fryer-hot potato slices.
• * In Greece, oregano flavored chips are very
popular.

110
• * In Mexico, many flavors feature spiciness.
Often, a consistent seasoning is lime mixed
with another flavor.
• * In New Zealand the most popular varieties of
potato chips are Ready Salted, Salt n' Vinegar
and Chicken.
• * In Colombia, the five main flavors of chips
are Natural (Ready Salted), BBQ, Chicken,
Mayonnaise and Lemon.

111
• * In Spain, the most popular flavors are plain (fried
with olive oil and salted), and ham flavor.
• * In the Philippines, local favorites include cheese,
barbecue, and sour cream and onion.

• In India, there are a number of flavored varieties both

in locally made and multi-national brands such as
Lay's.
• Some flavors are Tomato, Pudina (mint), Masala,
Coriander, Salt and Pepper, and Red Chili powder.
• Most popular chip varieties are potato, tapioca, and
plantain (yellow and green, each with its own distinct
taste).

112
 Similar foods
• Another type of potato chip, notably the Pringles and
Lay's Stax brands, is made by extruding or pressing a
dough made from ground potatoes into the patented
potato chip shape before frying.
• This makes chips that are very uniform in size and
shape, which allows them to be stacked and packaged
in rigid tubes.
• In America, the official term for Pringles is "crisps",
but they are rarely referred to as such.
• Conversely Pringles may be termed "potato chips" in
Britain, to distinguish them from traditional "crisps".

113
• In the United States, an additional variant of
potato chips exists in the form of "potato
sticks". These are made as extremely thin (2-
3mm) versions of the popular french fry but
are fried in the manner of regular salted potato
chips.
• Popular brands of this type include Durkee
Potato Stix and French's Potato Sticks, which
come in small cannisters or more rarely except
via vending machines, in small individual
serving bags.

114
• A larger variant (approximately 1cm thick) is
marketed as Andy Capp's Pub Fries, using the
theme of a long term, British themed American
comic strip which are baked and come in a
variety of flavors.
• Some companies have also marketed baked
potato chips as an alternative with lower fat
content.

115
• Additionally, some varieties of fat-free chips have
been made using artificial, and indigestible, fat
substitutes.
• These became well-known in the media when an
ingredient many contained, Olestra, was linked in
some individuals to abdominal discomfort and loose
stools.
• The success of crisp fried potato chips also gave
birth to fried corn chips, with such brands as Fritos,
CC's and Doritos dominating the market.
• "Swamp chips" are similarly made from a variety of
root vegetables such as parsnips, rutabagas and
carrots.

116
• Japanese-style variants include extruded chips, like
products made from rice or cassava.
• In South Indian snack cuisine, there is an item called
"vadam" which is a chip made of an extruded
rice/sago base.
• There has been some development recently where
Kettle-style chips are able to be produced by a
"continuous-style" process (like a long conveyor
belt), creating the same old-fashioned texture and
flavor of a real kettle-cooked chip.

117
• There are many other products which might be
called "crisps" in Britain, but would not be
classed as "potato chips" because they aren't
made with potato and/or aren't chipped (for
example, Wotsits).
• Kettle-style chips are traditionally made by the
"batch-style" process, where all chips are fried
all at once at a low temperature profile, and
continuously raked to prevent them from
sticking together.

118
 In recipes
• In American cuisine, a whole class of recipes exists
that use crushed potato chips, often as one would use
seasoned bread crumbs.
• Recipes include those for cookies, pies, breadings for
meatloaves and hamburgers, crumb toppings for
casseroles and soups, and in sauces or dips, among
others.
• Dipping chips in a sour cream based dip is popular.
• Putting hot sauce on top of potato chips is popular in
Mexico and parts of Texas.
• Putting potato chips inside of a hoagie is a popular
tradition in Philadelphia.

119
• In the American South, crushed potato chips
are sometimes used to bread chicken before
frying.
• A cheap recipe is the chip sandwich made from
a base of two slices of white sandwich bread
generously spread with spreadings such as
butter, mayonnaise or ketchup.
• Potato chips are heaped on one of the slices,
then the second slice is placed on top and
pushed down hard until all the potato chips are
crushed (this is a quick snack version of the
traditional "chip butty", made with sliced,
buttered bread and freshly made French fries).
120
• "Crisp sandwiches" are also popular in the UK and
Ireland, usually made with white bread and butter or
margarine.
• Potato chips are also a popular addition to sandwiches
with more common fillings, for example salt and
vinegar complements well a tuna salad sandwich,
while cheese and onion goes well with cheddar.
• In New Zealand, potato chips are added to bread with
thinly spread Marmite to make a "Marmite and Chip
Sandwich".
• The Australian version of the sandwich uses Vegemite
instead of Marmite.

121
• Not strictly a recipe, but another method of preparing
crisps is to keep the crisps in the refrigerator, prior to
serving.
• Commonly called ‘cold crisps’, they have a mixed level
of acceptance, with some finding them abhorrent, and
others seeing ‘cold crisps’ as the correct method of
preparation.
• A common fault in vending machines often results in
‘cold crisps’ being issued, even if crisps at room
temperature were desired.
• References
• * [http://www.taquitos.net Taquitos.net (more than 900 reviews of potato chips)]
• *[http://www.potatopro.com/Lists/News/Chips%20and%20Snacks.aspx News
on Chips and Potato Processing

122
Potato Storage: Proper storage techniques can reduce
disease pressure
• United States, September 29, 2010
• Storage conditions can be ripe for diseases to develop
and devastate potato crops, leading many universities
to seek ways to control or prevent diseases before
they become a problem.
• At the University of Maine (UM) a fungicide testing
program looks at new chemicals and their potential
for preventing potato diseases, as well as new uses for
current chemicals.
• "There are no postharvest diseases, so the problem
begins in the field or delivery into storage," said
Steve Johnson, a potato specialist with the UM
Cooperative Extension, Presque Isle.
123
• "As you store potatoes longer, it certainly does get to
be a problem. Whether it's fresh cut or processed, any
amount (of disease) you can lower is a good thing,"
Johnson said.
• Multiple diseases such as late blight, pink rot, leak,
black dot and silver scurf impact Maine's potato
fields.
• Johnson is the leader of the UM testing program,
looking at the effectiveness of new products and new
uses for current chemicals.
• Two are scheduled for fall testing, but Johnson was
hesitant to name them because they currently aren't
labeled for potatoes.

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• Those potential potato fungicides may soon receive
labeling if they show success in battling disease.
• Agraquest's Serenade and Syngenta's Mertect are two
fungicides labeled for potatoes Johnson has studied,
each showing positive reductions in silver scurf, but
so far, Johnson has yet to see similar effects on black
dot.
• Even with the success of many fungicides, Johnson is
seeking alternatives that can provide adequate disease
reduction while limiting environmental impacts..

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• Phosphorous acid is one such alternative that is
already seeing use in Maine.
• Through phosphorous acid field trials, Johnson has
seen reductions in late blight, pink rot and leak.
• Compounds with similar structures to bleach have
shown mixed results.
Read more:
http://www.potatopro.com/Lists/News/DispForm.asp
x?ID=4264&Source=http%3A%2F%2Fwww%2Epot
atopro%2Ecom%2FLists%2FNews%2FPotato%2520
Storage%2Easpx#ixzz15x4Q5bN3

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