PW-ACTUA biggest variety for the fresh market, the Agria, the spread of dry-matter could still be improved and, in years of stress, they could have fewer sugar points. In the QSR market, the Innovator variety is the most important. This variety regularly shows brown discolouration in sandy soils and has problems with its frying colour at the end of the season. The yield could also be a bit higher. For our biggest market, the mainstream chips market, the Fontane is by far the most important variety. Breeders can improve on the dry-matter spread and cooked quality, Meijer explains. The agronomist further emphasises that it’s important that a new variety holds a wide range of resistances. ‘It’s also important that a variety has sufficient tolerance. This is an issue that I’m passing on to the breeding stations much more frequently’, Meijer emphasises. In short, he tells his Audience that the totality of characteristics determines the variety’s suitability in the field, storage or factory. ‘This means that the first time we use a variety in the factory good chips can be produced. The first impression is the most important. I’ll Smokes Poutinerie aims for ‘World Domination’ Knowledge, passion and experience are the words on which Ryan Smolkin has built his successful business Smokes Poutinerie, with which he aims to conquer the world. During the recentlyheld American PotatoExpo trade show, he convincingly introduced his visitors to the world of Poutine, a big bag of chips to which consumers can add various ingredients and which he sells for around 9 dollars. It’s a lot like the Dutch ‘Patatje Oorlog’, which is chips, mayonnaise, peanut sauce and chopped onions, but then even more varied. Very loud music, ‘Nothing but a good time’ from the band Poison makes the North-American potato growers and traders jump up from their chairs during the PotatoExpo in San Francisco. Full of energy, dressed in a Canadian fur hat, shiny sunglasses and a striking T-shirt in the corporate design of his company, businessman Ryan Smolkin enters the hall. He immediately has the attention of all those present. Smolkin lashes out straight away. ‘Who knows what Poutinerie rience which we want to roll out worldwide. World domination! shouts Smolkin into the hall. ‘World domination’, is Ryan Smolkin’s aim. is?’ His question crashes into the hall. A few fingers enthusiastically go up in the air. ‘Smokes Poutinerie is a restaurant which has chips with the most special toppings on the menu, but it’s more than that. It’s a brand and an expeWell-oiled machine It’s not all blah, blah what Smolkin’s presenting here. Behind this energetic and loud presentation is a welloiled sales machine. ‘To put a new brand in a new category successfully onto the market, you need good people with common sense who are able to collaborate well in marketing the brand throughout the world’, Smolkin explains. In 2009, he set up his company, as he puts it, to introduce the world to a unique Canadian food experience. He opened his first restaurant, where he only served the Poutine, in Toronto. After the usual logistical problems with the opening of his first outlet – he didn’t receive the ingredients fast enough – things went quickly. In 2010, there were already ten restaurants, which continued to expand in 2016 from Canada to the US with a current total of 133 restaurants. In the year 2020, Smolkin wants to have 1300 branches all over the world. Europe is also part of the then have a reason to start testing them in the factory on a larger scale. However, the most important thing is that if a variety isn’t better than already existing ones, I don’t need it because it won’t contribute to the desired result namely lower chain costs’, Meyer says bluntly. ● Potato World 2017 • number 2 13 Pagina 12
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