P ot a t o w o r l d CONTENT: Journal for the Potato sector • number 2 • 2017 ‘There are no boundaries for us where growth is concerned’ > page 5 9 PW-Actua 25 Does climate change also have an influence on variety development 41 Potato delivery to hospitals thanks to fertile soil 47 Smart blast freezer receives higher hygiene ranking 50 Prepare for two years of Brexit uncertainty 53 The World of PotatoResearch 54 PotatoWorld dish 54 PW Agenda PotatoEurope 2017: From precision data to practical recommendations page 17 > Customised food Five Guys, the American fast food chain, opened an enormous three-storey restaurant at Avenue des Champs-Élysées in Paris last year. It now has over 1400 branches all over the world, is active in eight countries and wants to expand to 28 countries in the coming years. After a visit to the dazzlingly red-and-white decked-out restaurant, I know why. It’s fast food, yes, but the chain offers the client customised food and quality. To the tune of 11 euros, you can put your own hamburger together from a choice of at least 35 ingredients. Your hamburger is then prepared in an open kitchen which makes you, the customer, part of the process. The potato also has a prominent place. For 5 euros, you can order a medium portion of chips, regular or Cajun flavour, freshly prepared from the Innovator variety. These potatoes come from the Netherlands, and the name of the grower is written with a black marker on a big red-and-white board. When I was there, the potatoes had come from grower Michiel Stehouwer who farms in the village of Swifterbant. Nice to know: the potatoes that will be harvested at the PotatoEurope event in Emmeloord this year, will also go to Five Guys. Supplying such excellent potatoes requires customised production, and that’s what visitors to PotatoEurope can expect on the demonstration fields. The organisation promises that the event will offer a great deal of extra information this year. In addition to the stands in the tent pavilion and the trial fields, the field will be divided into three different programmes. In addition to the usual working methods, one part is planted through precision farming whereby the planting distance depends on the resistance of the soil. With the help of a drone and with software, tailored crop advice will be provided. The third section will be planted wide, whereby the planting distance will also vary. It would be really interesting to see whether there will be differences among the various plots in cultivation as well as financial results and whether precision farming can live up to its high expectations. Jaap Delleman Potato World 2017 • number 2 3 Pagina 2
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