TRADE AND MARKETING 18 promising French fries varieties for the entire world It is quite logical that, when asked ‘What is the most promising French fries variety for the future?’, all Dutch breeders came up with the most fantastic varieties, at least that is what we saw at the annual variety presentation. The most important characteristics for the French fries varieties are: kilograms per hectare, big tubers and a healthy crop. So you don’t expect to see that the French fries varieties of the future are so very different from each other. But this is, of course, necessary because the various markets are also so very different. Today, potato varieties are transported all over the world. The fact that it is nevertheless difficult to find a processor for a new variety is not so strange. Replacing an existing variety involves specific changes and costs. For instance, the factory has a completely aligned chips production procedure for each variety, which means that a variety must score so much better in every respect than its predecessor if it is to replace it. It is also important that such a newcomer must continue to perform well for many years to come. Virtually no waste with Lady Anna The Meijer Potato breeding station in Rilland has worked on the optimisation of its own French fries varieties line for many years now. ‘We are searching for a potato from which you can cut chips without any leftovers’, sales manager Johan van der Stee explains. ‘If we had such a potato, we would hardly have any waste, which optimises the process in the factory. It saves on energy and means it is subsequently sustainable.’ The variety that currently fits that bill is the Lady Anna. ‘This is a variety with length, high yield, good underwater weight and excellent resistance to diseases. The Lady Anna yields over 60 tons per hectare. There are no undersized tubers, and each potato gives many fries per tuber. This was already apparent when the Lady Anna was tested in the factory. At the first trial at Farm Frites in Oudenhoorn, the oil flowed over and the temperature of the oil plummeted from 180 to 150 degrees, the reason being that the production line was adjusted to the average French fries potato that comes in. The Lady Anna leaves virtually no waste, which means that too many chips went into the fryer. Other characteristics of this Lady are a good nematode ABCD resistance, stable growth and strong haulm. The beautiful smooth skin and long oval shape mean that the potato can be easily cleaned and is suitable for clay and loam soils. The colour of the flesh is pale yellow, which makes it a multi-purpose variety, especially for the food-service and retail trade in the European French fries market.’ Potato World 2012 • number 2 11 Pagina 10
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