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This page provides you with easy access to a booklet "on the Road to
Processing" offered by the NIVAP. In a distant past, I have contributed to
this booklet myself! NIVAP offers access to all seed potato suppliers in the
Netherlands, one of world's most important suppliers of seed potato
varieties.
Potato properties are key for processing
Not all potatoes are suitable for processing. Also, different products
require different potato properties. The link below provides an initial
overview:
Tuber characteristics determining quality
How can you measure the important potato
properties?
Below you find a brief description of how the most important quality
aspects of the potato can be measured:
Methods of quality assessment of potatoes
In most cases, a small lab will have to be set up to measure these
properties. We offer a number of
tools to measure the quality of potatoes for processing. Feel free to
contact us if you plan to set up facilities for measuring the potato quality
and we can help you tailor the set up to your needs.
How can you influence the properties of the
potatoes?
The properties of the potato are influenced by factors such as variety,
climatological conditions, fertilization and many more. Some can be
influenced. Therefore, many processing companies educate the farmers that
supply their potatoes, to make sure they receive the best potatoes possible.
Here is a synopsis of what can be done to get the right quality of potatoes
for processing:
These are the strategic factors, that can not always be influenced, such
as climatological conditions. However, the most suitable varieties can be
selected.
External factors influencing quality
Below you find the factors that can be influenced by the farmer: plant
density, fertilization, irrigation,
External factors - crop management
Even if a product was OK at the point of harvest, it still can be messed
up during harvest, storage or transportation. Storage is of course not
always applicable. Here is what to look for:
External factors - product handling
In our Equipment for Potato Quality section, we offer a number of
tools that can help you reduce the
damage as a result of product handling.
Food Safety
Last, but not least: Food safety. Microbial aspects are in particular
important for products that are not stored frozen and even more important
for products that do not include a heating step such as frying. Requirements
apply to the building, the equipment, staff, operational procedures that
stretch the entire potato chain. A brief introduction:
A brief introduction to some food safety aspects
Conclusion
This should give you a taste of what will come up "on the road to
processing". Don't get scared. Keep going!
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