USPB National Fry Processing Trials Has Additional Selection Criteria

USPB National Fry Processing Trials Has Additional Selection Criteria

The United States Potato Board’s National Fry Processing Trials have been testing new varieties now for the past four years for the potato industry. An additional selection criteria for new varieties is consumer attribute testing as AIS Consulting owner David Parish explains
Parish: “We found that over the last three or four years, the highest hurdle for a variety is to make an acceptable fry. So a lot of emphasis has been placed on trying to identify those varieties that have the agronomic attributes that you are looking for in a variety — they yield well, they have specific gravities, they have nice shape, basically they work well for the farmer. But they also need to work well for the processor and the consumer. The QSR restaurant fry you would get is a very specific product and the requirements for making that are quite difficult. So we are doing consumer attribute test to determine of the varieties that we have in in the trial which one of those has the possibility of potentially making the best tasting, most delicious product for the consumers; because at the end of the day it is the consumer that makes the purchase.”

 

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