National Fry Processing Trial Collaboration Pushes Beyond Scope

National Fry Processing Trial Collaboration Pushes Beyond Scope

I’m KayDee Gilkey with the U.S. Potato Update.

The United States Potato Board has conducted National Fry Processing Trials on new-yet-to-be-named potato varieties to determine which new varieties will match or exceed the high standards set by industry stakeholders. Now from this unique industry collaboration of the NFPT, the program is pushing beyond the original project commitments and scope to the next step which will be to determine if some of the top performing new varieties have what it takes to become fries.

David Parish, owner and CEO of AIS Consulting and manager of the National Fry Processing Trials, credits the NFPT participants’ leadership in setting aside competition in accomplishing projects that will move the entire industry ahead at a much quicker pace like the Quick Serve Restaurant tests to see which varieties have the potential to become commercially viable.

Parish: “So what the industry has come to realize is that by working together we’re are going to find a solution much quicker because we have a lot more people, working on the exact same thing at the exact same time and we can consolidate our resources, we can consolidate our money. At the end of the day, what we are doing is we are making our entire industry better and then we will compete within that, we will compete within a better industry.”

This was the U.S. Potato Update brought to you by the United States Potato Board, maximizing return on grower investment. I’m KayDee Gilkey on the Ag Information Network.