TRADE AND MARKETING 18 promising French fries varieties for the entire world Triplo for Italian fries At Stet Holland in Emmeloord, they are looking for varieties that fit the early, far and fresh segment. Not the place to discuss the French fries theme, you would initially think. And yet, Stet Holland also has varieties to meet that need. The Triplo is such a variety. It is a strong variety with resistance to Phytophthora and much liked by the export countries around the Mediterranean. Henk Holtslag and agronomist Mauro Mezzei of the Stet Holland branch in Italy see excellent opportunities to process the Triplo variety in that country. Holtslag tells us that this is a fine variety for the early potato market. Mezzei emphasises that this characteristic will give the variety in Italy extra credit. It is clear that the versatility of export varieties is becoming increasingly important for Dutch breeders. Ivory Russet aims to dethrone Shepody ‘French fries are a differentiated market for us’, manager Martin Janssen Klomp clarifies. In order to supply this market well, HZPC has even set up a special department. To do this well, the company not only follows the development of new varieties, but also that of the market. If necessary, the company even goes to meet the end user. ‘By using this strategy, we know exactly which varieties we must grow for the retail, food-service and the Quick Service Restaurants markets (QSR). Examples of QSR are McDonald’s, KCF and Burger King. If we look at the last segment, we have high expectations of the white-fleshed Ivory Russet variety.’ Otherwise you would expect when you hear that name, this is a variety that aims to dethrone Shepody in the long run. Externally, the variety catches the eye through its characteristic Russet skin, which you also see in a variety like the Innovator. The ivory-white colour of the flesh sparkles when you have cut the tuber. As the strongest points of the Ivory Russet Jansen Klomp mentions the absence of interior defects. In addition, the variety has a high yield at a relatively early stage. After 100 days, there is already 50 tons. ‘The worldwide expectations are that the variety is going to do very well, because it is suitable for many climate areas. Moreover, the variety has a high resistance to scab and a very high dry matter content percentage (22.5). This is important for the QSR market because it will provide very crispy chips and a tasty texture. In brief: the Ivory Russet is a variety which has its yield and specifications in balance.’ ● Jaap Delleman and Leo Hanse Potato World 2012 • number 2 21 Pagina 20
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