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Potatoes are used for a variety of purposes, and not only as a vegetable for cooking at home. In

fact, it is likely that less than 50 percent of potatoes grown worldwide are consumed fresh. The

rest are processed into potato food products and food ingredients; fed to cattle, pigs, andchickens; processed into starch for industry; and re-used as seed tubers for growing the next

seasons potato crop.

Food Uses: Fresh, Frozen, Dehydrated

Fresh potatoes are baked, boiled, or fried and used in a staggering range of recipes: mashed

potatoes, potato pancakes, potato dumplings, twice-baked potatoes, potato soup, potato salad andpotatoes au gratin, to name a few.

But global consumption of potato as food is shifting from fresh potatoes to added-value,processed food products. One of the main items in that category is frozen potatoes, which

includes most of the french fries (chips in the UK) served in restaurants and fast-food chains

worldwide. The worlds appetite for factory-made french fries has been put at more than 7

million tons a year. Another processed product, the potato crisp (chips in the US) is the long-standing king of snack foods in many developed countries.

Dehydrated potato flakes are used in retail mashed potato products, as ingredients in snacks, and

even as food aid. Potato flour, another dehydrated product, is used by the food industry to bind

meat mixtures and thicken gravies and soups.

A fine, tasteless powder with excellent mouth-feel, potato starch provides higher viscositythan

wheat and maize starches, and delivers a more tasty product. It is used as a thickener for sauces

and stews, and as a binding agent in cake mixes, dough, biscuits, and ice-cream.

In eastern Europe and Scandinavia, crushed potatoes are heated to convert their starch tofermentable sugars that are used in the distillation of alcoholic beverages, such as vodka and

akvavit.

Non-Food Uses: Glue, Animal Feed, and Fuel-Grade

Ethanol

Potato starch is widely used by the pharmaceutical, textile, wood, and paper industries as an

adhesive, binder, texture agent, and filler, and by oil drilling firms to wash boreholes. Potato

starch is a 100% biodegradable substitute for polystyrene and other plastics and used, for

example, in disposable plates, dishes, and knives.

Potato peel and other zero value wastes from potato processing are rich in starch that can beliquefied and fermented to produce fuel-grade ethanol. A study in Canadas potato-growing

province of New Brunswick estimated that 44,000 tons of processing waste could produce 4-5

million liters of ethanol.

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In the Russian Federation and other east European countries, as much as half of the potato

harvest is used as farm animal feed. Cattle can be fed up to 20 kg of raw potatoes a day, while

pigs fatten quickly on a daily diet of 6 kg of boiled potatoes. Chopped up and added to silage, thetubers cook in the heat of fermentation.

Potato Starch

Potatoes have been used as a source of raw material for high-quality starch for over 150 years. In

addition to product quality, the consumption of fresh water and energy are now playing an ever

more important role in potato starch factories. For this reason, GEA Westfalia Separator Groupdeveloped process lines which also convince users from these economic points of view.

Integrated process line for obtaining potato starch

Integrated process line from GEA Westfalia Separator Group for obtaining potato starch

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Once the potatoes have been broken up and the sand removed, the fruit water is separated by a

decanter. The starch is then extracted followed by washing. The washing line consists of 3-phasenozzle separators in three stages working on the counter-current principle, fresh water only

having to be supplied to the last stage. The separators separate the starch milk into the fractions

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starch, fine fibers and water. In this process, use of 3-phase technology ensures a high starch

yield in top-class quality.

After the last washing stage, the starch arrives for dewatering via a buffer tank. The fine fibersleave washing in the first stage for fine fiber screening. The washed and concentrated starch milk

is dewatered and then dried by decanters. The fine fibers and the pulp from the extraction screens

are dewatered by a decanter. The dewatered pulp can either be dried or extracted from theprocess and used as a feed immediately downstream of the decanter.

About Potatoes

Whether mashed, baked or roasted, people often consider potatoes as comfort food. It is animportant food staple and the number one vegetable crop in the world. Potatoes are availableyear-round as they are harvested somewhere every month of the year.

The potato belongs to the Solanaceae or nightshade family whose other members include

tomatoes, eggplants, peppers, and tomatillos. They are the swollen portion of the underground

stem which is called a tuber and is designed to provide food for the green leafy portion of the

plant. If allowed to flower and fruit, the potato plant will bear an inedible fruit resembling atomato.

Potatoes, baked

1.00 medium

(173.00 grams)

Calories: 161

GI:high

NutrientDRI/DV

vitamin B631.7%

potassium26.4%

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copper22.2%

vitamin C22.1%

manganese19%

phosphorus17.3%

vitamin B315.2%

fiber15.2%

pantothenic acid13%

This chart graphically details the %DV that a serving of Potatoes provides for each of the nutrients of

which it is a good, very good, or excellent source according to our Food Rating System. Additionalinformation about the amount of these nutrients provided by Potatoes can be found in theFood Rating

System Chart.A link that takes you to the In-Depth Nutritional Profile for Potatoes, featuring

information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits

Description

History

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How to Select and Store

Tips for Preparing and Cooking

How to Enjoy

Individual Concerns

Nutritional Profile

References

Health Benefits

Potatoes are a very popular food source. Unfortunately, most people eat potatoes in the form ofgreasy French fries or potato chips, and even baked potatoes are typically loaded down with fats

such as butter, sour cream, melted cheese and bacon bits. Such treatment can make even baked

potatoes a potential contributor to a heart attack. But take away the extra fat and deep frying, and

a baked potato is an exceptionally healthful low calorie, high fiber food that offers significantprotection against cardiovascular disease and cancer.

Our food ranking system qualified potatoes as a very good source of vitamin B6 and a goodsource of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and

pantothenic acid.

Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these

important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as

unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.

Blood-Pressure Lowering Potential

UK scientists at the Institute for Food Research have identified blood pressure-lowering

compounds called kukoamines in potatoes. Previously only found inLycium chinense, an exoticherbal plant whose bark is used to make an infusion in Chinese herbal medicine, kukoamineswere found in potatoes using a new type of research called metabolomics.

Until now, when analyzing a plant's composition, scientists had to know what they were seekingand could typically look for 30 or so known compounds. Now, metabolomic techniques enable

researchers to find the unexpected by analyzing the 100s or even 1000s of small molecules

produced by an organism.

"Potatoes have been cultivated for thousands of years, and we thought traditional crops were

pretty well understood," said IFR food scientist Dr Fred Mellon, "but this surprise finding shows

that even the most familiar of foods might conceal a hoard of health-promoting chemicals."Another good reason to center your diet around the World's Healthiest Foods!

In addition to potatoes, researchers looked at tomatoes since they belong to the same plant

familySolanaceaeasLycium chinense. Metabolomic assays also detected kukoamine

compounds in tomatoes.

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The IFR scientists found higher levels of kukoamines and related compounds than some of the

other compounds in potatoes that have a long history of scientific investigation. However,

because they were previously only noted inLycium chinense, kukoamines have been littlestudied. Researchers are now determining their stability during cooking and dose response (how

much of these compounds are needed to impact health).

Vitamin B6Building Your Cells

If only for its high concentration of vitamin B61 medium potato contains over one-half of amilligram of this important nutrientthe potato earns high marks as a health-promoting food.

Vitamin B6 is involved in more than 100 enzymatic reactions. Enzymes are proteins that help

chemical reactions take place, so vitamin B6 is active virtually everywhere in the body. Many ofthe building blocks of protein, amino acids, require B6 for their synthesis, as do the nucleic acids

used in the creation of our DNA. Because amino and nucleic acids are such critical parts of new

cell formation, vitamin B6 is essential for the formation of virtually all new cells in the body.

Heme(the protein center of our red blood cells) andphospholipids(cell membrane componentsthat enable messaging between cells) also depend on vitamin B6 for their creation.

Vitamin B6Brain Cell and Nervous System Activity

Vitamin B6 plays numerous roles in our nervous system, many of which involve neurological(brain cell) activity. B6 is necessary for the creation of amines, a type of messaging molecule or

neurotransmitter that the nervous system relies on to transmit messages from one nerve to thenext. Some of the amine-derived neurotransmitters that require vitamin B6 for their production

areserotonin, a lack of which is linked to depression; melatonin, the hormone needed for a good

night's sleep; epinephrineand norepinephrine, hormones that help us respond to stress; and

GABA, which is needed for normal brain function.

Vitamin B6Cardiovascular Protection

Vitamin B6 plays another critically important role in methylation, a chemical process in whichmethyl groups are transferred from one molecule to another. Many essential chemical events inthe body are made possible by methylation, for example, genes can be switched on and turned

off in this way. This is particularly important in cancer prevention since one of the genes that can

be switched on and off is the tumor suppressor gene, p53. Another way that methylation helps

prevent cancer is by attaching methyl groups to toxic substances to make them less toxic andencourage their elimination from the body.

Methylation is also important to cardiovascular health. Methylation changes a potentiallydangerous molecule called homocysteineinto other, benign substances. Since homocysteine can

directly damage blood vessel walls greatly increasing the progression of atherosclerosis, high

homocysteine levels are associated with a significantly increased risk for heart attack and stroke.Eating foods rich in vitamin B6 can help keep homocysteine levels low. In addition, diets high in

vitamin B6-rich foods are associated with overall lower rates of heart disease, even when

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homocysteine levels are normal, most likely because of all the other beneficial activities of this

energetic B vitamin.

A single baked potato will also provide you with over 3 grams of fiber, but remember the fiber in

potatoes is mostly in their skin. If you want the cholesterol-lowering, colon cancer preventing,

and bowel supportive effects of fiber, be sure to eat the potato's flavorful skin as well as itscreamy center.

Vitamin B6Athletic Performance

Vitamin B6 is also necessary for the breakdown of glycogen, the form in which sugar is stored inour muscle cells and liver, so this vitamin is a key player in athletic performance and endurance.

Description

Whether it is mashed, baked or made into French fries, many people often think of the potato as

a comfort food. This sentiment probably inspired the potato's scientific name, Solanumtuberosum, sincesolanumis derived from a Latin word meaning "soothing". The potato's name

also reflects that it belongs to the Solanaceaefamily whose other members include tomatoes,eggplants, peppers, and tomatillos.

There are about about 100 varieties of edible potatoes. They range in size, shape, color, starch

content and flavor. They are often classified as either mature potatoes (the large potatoes that we

are generally familiar with) and new potatoes (those that are harvested before maturity and are of

a much smaller size). Some of the popular varieties of mature potatoes include the RussetBurbank, the White Rose and the Katahdin, while the Red LeSoda and Red Pontiac are two types

of new potatoes. There are also delicate fingerling varieties available which, as their name

suggests, are finger-shaped.

The skin of potatoes is generally brown, red or yellow, and may be smooth or rough, while the

flesh is yellow or white. There are also other varieties available that feature purple-grey skin anda beautiful deep violet flesh.

As potatoes have a neutral starchy flavor, they serve as a good complement to many meals. Theirtexture varies slightly depending upon their preparation, but it can be generally described as rich

and creamy.

HistoryPotatoes originated in the Andean mountain region of South America. Researchers estimate that

potatoes have been cultivated by the Indians living in these areas for between 4,000 and 7,000years. Unlike many other foods, potatoes were able to be grown at the high altitudes typical of

this area and therefore became a staple food for these hardy people.

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Potatoes were brought to Europe by Spanish explorers who "discovered" them in South America

in the early 16th century. Since potatoes are good sources of vitamin C, they were subsequently

used on Spanish ships to prevent scurvy. They were introduced into Europe via Spain, and whilethey were consumed by some people in Italy and Germany, they were not widely consumed

throughout Europe, even though many governments actively promoted this nutritious foodstuff

that was relatively inexpensive to produce. The reason for this is that since people knew that thepotato is related to the nightshade family, many felt that it was poisonous like some othermembers of this family. In addition, many judged potatoes with suspicion since they were not

mentioned in the Bible. In fact, potatoes initially had such a poor reputation in Europe that many

people thought eating them would cause leprosy.

Some of the credit for the rise in potatoes' popularity is given to two individuals who creatively

engineered plans to create demand for the potato. In the 18th century, a French agronomistnamed Parmentier created a scheme whereby peasants could "steal" potatoes from the King's

"guarded" gardens. He also developed and popularized the mashed potato that became popular

probably because he made this suspicious vegetable unrecognizable. Another person who was

instrumental to the acceptance of potatoes was Count Rumford. A member of the Britishscientific group, the Royal Society, Rumford created a mush soup made of potatoes, barley, peas

and vinegar, which the German peasants adopted as a satisfying and inexpensive dish.

It is thought that the potato was first brought to the United States in the early 18th century by

Irish immigrants who settled in New England. People in this country were slow to adopt the

"Irish potato" and large scale cultivation of potatoes did not occur in the U.S. until the 19thcentury.

There are not that many foods that can claim that a pivotal historical event centered around them.But the potato can. By the early 19th century, potatoes were being grown extensively throughout

Northern Europe, and potatoes were almost solely relied upon as a foodstuff in Ireland owing tothis vegetable's inexpensive production and the poor economy of this country. Yet, in 1845 and1846, a blight ruined most of the potato crop in Ireland and caused major devastation: this event

is known as the Irish Potato Famine. Almost three-quarters of a million people died, and

hundreds of thousands emigrated to other countries, including the United States, in search ofsustenance.

Today, this once-infamous vegetable is one of the most popular throughout the world and the onethat Americans consume more of pound for pound than any other. Currently, the main producers

of potatoes include the Russian Federation, Poland, India, China and the United States.

How to Select and StoreWhile potatoes are often conveniently packaged in a plastic bag, it is usually better to buy them

individually from a bulk display. Not only will this allow you to better inspect the potatoes forsigns of decay or damage, but many times, the plastic bags are not perforated and cause a build

up of moisture that can negatively affect the potatoes.

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Potatoes should be firm, well shaped and relatively smooth, and should be free of decay that

often manifests as wet or dry rot. In addition, they should not be sprouting or have green

coloration since this indicates that they may contain the toxic alkaloidsolaninethat has beenfound to not only impart an undesirable taste, but can also cause a host of different health

conditions such as circulatory and respiratory depression, headaches and diarrhea.

Sometimes stores will offer already cleaned potatoes. These should be avoided since when their

protective coating is removed by washing, potatoes are more vulnerable to bacteria. In addition,

already cleaned potatoes are also more expensive, and since you will have to wash them againbefore cooking, you will be paying an unnecessary additional cost.

Since new potatoes are harvested before they are fully mature, they are much more susceptible todamage. Be especially careful when purchasing these to buy ones that are free from discoloration

and injury.

The ideal way to store potatoes is in a dark, dry place between 45F to 50F (between 7-10C) as

higher temperatures, even room temperature, will cause the potatoes to sprout and dehydrateprematurely. While most people do not have root cellars that provide this type of environment, to

maximize the potato's quality and storage, you should aim to find a place as close as possible tothese conditions. Storing them in a cool, dark closet or basement may be suitable alternatives.

Potatoes should definitely not be exposed to sunlight as this can cause the development of the

toxic alkaloidsolanineto form.

Potatoes should not be stored in the refrigerator, as their starch content will turn to sugar giving

them an undesirable taste. In addition, do not store potatoes near onions, as the gases that theyeach emit will cause the degradation of one another. Wherever you store them, they should be

kept in a burlap or paper bag.

Mature potatoes stored properly can keep up to two months. Check on the potatoes frequently,

removing any that have sprouted or shriveled as spoiled ones can quickly affect the quality of the

others. New potatoes are much more perishable and will only keep for one week.

Cooked potatoes will keep fresh in the refrigerator for several days. Potatoes do not freeze well.

Tips for Preparing and Cooking

Tips for Preparing Potatoes

The potato skin is a concentrated source of dietary fiber, so to get the most nutritional value fromthis vegetable, don't peel it and consume both the flesh and the skin. Just scrub the potato undercold running water right before cooking and then remove any deep eyes or bruises with a paring

knife. If you must peel it, do so carefully with a vegetable peeler, only removing a thin layer of

the skin and therefore retaining the nutrients that lie just below the skin.

Potatoes should be cleaned and cut right before cooking in order to avoid the discoloration that

occurs with exposure to air. If you cannot cook them immediately after cutting, place them in a

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bowl of cold water to which you have added a little bit of lemon juice, as this will prevent their

flesh from darkening and will also help to maintain their shape during cooking. As potatoes are

also sensitive to certain metals that may cause them to discolor, avoid cooking them in iron oraluminum pots or using a carbon steel knife to cut them.

How to Enjoy

A Few Quick Serving Ideas

Pure roasted garlic, cooked potatoes and olive oil together to make delicious garlic mashed

potatoes. Season to taste.

Potatoes are a featured ingredient in the classic dish, Salad Nicoise, that pairs new potatoes

with chunks of tuna fish and steamed green beans dressed lightly with oil and vinegar.

Toss steamed, diced potato with olive oil and fresh herbs of your choice.

For some of our favorite recipes, clickRecipes.

Individual Concerns

Potatoes and Pesticide Residues

Virtually all municipal drinking water in the United States contains pesticide residues, and withthe exception of organic foods, so do the majority of foods in the U.S. food supply. Even though

pesticides are present in food at very small trace levels, their negative impact on health is well

documented. The liver's ability to process other toxins, the cells' ability to produce energy, andthe nerves' ability to send messages can all be compromised by pesticide exposure. According to

the Environmental Working Group's 2014 report "Shopper's Guide to Pesticides," conventionallygrown potatoes are among the top 12 fruits and vegetables on which pesticide residues have beenmost frequently found. Therefore, individuals wanting to avoid pesticide-associated health risks

may want to avoid consumption of potatoes unless they are grown organically.

Potatoes Belong to the Nightshade Family

Potatoes are one of the vegetables in the nightshade (Solanaceae) family, which includes eggplant,

tomatoes and bell peppers. Anecdotal case histories link improvement in arthritis symptoms with

removal of these foods;however, no case-controlled scientific studies confirm these observations. For

more on nightshades, please see our article"What are nightshades and in which foods are they found?"

Processed Potato Products and Acrylamides

Regularly cooked potatoes are not a concern when it comes to acrylamide, a potentially toxic and

potentially cancer-causing substance. Yet, fried, processed foods made with potatoessuch as

potato chips and french friesare considered among the highest risk of foods when it comes toacrylamide exposure. This is yet another reason to avoid or minimize your intake of these foods.

For more on acrylamides, see ourdetailed write-upon the subject.

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Nutritional Profile

Potatoes are a very good source of vitamin B6 and a good source of potassium, copper, vitamin

C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

For an in-depth nutritional profile click here:Potato.

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile forPotatoesis

also available. This profile includes information on a full array of nutrients, including carbohydrates,

sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart

In order to better help you identify foods that feature a high concentration of nutrients for the calories

they contain, we created a Food Rating System. This system allows us to highlight the foods that are

especially rich in particular nutrients. The following chart shows the nutrients for which this food is

either an excellent, very good, or good source (below the chart you will find a table that explains these

qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't

contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to

meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens

of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the

chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find

the name of the food and the serving size we used to calculate the food's nutrient composition. This

serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found

in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find

the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient

density that we calculated for this food and nutrient, and the rating we established in our rating system.

For most of our nutrient ratings, we adopted the government standards for food labeling that are found

in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling."Read more

background information and details of our rating system.

Potatoes, baked

1.00 medium

173.00 grams

Calories: 161

GI:high

Nutrient AmountDRI/DV Nutrient World's Healthiest

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(%) Density Foods Rating

vitamin B6 0.54 mg 31.8 3.6 very good

potassium 925.55 mg 26.4 3.0 good

copper 0.20 mg 22.2 2.5 good

vitamin C 16.61 mg 22.1 2.5 good

manganese 0.38 mg 19.0 2.1 good

phosphorus 121.10 mg 17.3 1.9 good

vitamin B3 2.44 mg 15.2 1.7 good

fiber

3.81 g 15.2 1.7 good

pantothenic acid 0.65 mg 13.0 1.5 good

World's Healthiest

Foods Rating Rule

excellentDRI/DV>=75% OR

Density>=7.6 AND DRI/DV>=10%

very goodDRI/DV>=50% OR

Density>=3.4 AND DRI/DV>=5%

goodDRI/DV>=25% OR

Density>=1.5 AND DRI/DV>=2.5%

In-Depth Nutritional Profile forPotatoes

References

Agricultural Research Service. "Phytochemical Profilers Investigate Potato Benefits,".

,"Agricultural Research, September 2007.2007.

Breithaupt DE, Bamedi A. Carotenoids and carotenoid esters in potatoes (Solanum tuberosum

L.): new insights into an ancient vegetable. J Agric Food Chem. 2002 Nov 20;50(24):7175-81.

2002.

Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton Encyclopedia. Pegus

Press, Clovis, California. 1983.

Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis,

California: Pegus Press; 1986. 1986. PMID:15210.

http://www.whfoods.com/genpage.php?tname=nutrient&dbid=108http://www.whfoods.com/genpage.php?tname=nutrient&dbid=90http://www.whfoods.com/genpage.php?tname=nutrient&dbid=53http://www.whfoods.com/genpage.php?tname=nutrient&dbid=109http://www.whfoods.com/genpage.php?tname=nutrient&dbid=77http://www.whfoods.com/genpage.php?tname=nutrient&dbid=83http://www.whfoods.com/genpage.php?tname=nutrient&dbid=59http://www.whfoods.com/genpage.php?tname=nutrient&dbid=59http://www.whfoods.com/genpage.php?tname=nutrient&dbid=87http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=101http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=101http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=101http://www.ars.usda.gov/is/AR/archive/sep07/potato0907.htmhttp://www.ars.usda.gov/is/AR/archive/sep07/potato0907.htmhttp://www.ars.usda.gov/is/AR/archive/sep07/potato0907.htmhttp://www.ars.usda.gov/is/AR/archive/sep07/potato0907.htmhttp://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=101http://www.whfoods.com/genpage.php?tname=nutrient&dbid=87http://www.whfoods.com/genpage.php?tname=nutrient&dbid=59http://www.whfoods.com/genpage.php?tname=nutrient&dbid=83http://www.whfoods.com/genpage.php?tname=nutrient&dbid=77http://www.whfoods.com/genpage.php?tname=nutrient&dbid=109http://www.whfoods.com/genpage.php?tname=nutrient&dbid=53http://www.whfoods.com/genpage.php?tname=nutrient&dbid=90http://www.whfoods.com/genpage.php?tname=nutrient&dbid=108

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Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York. 1996.

Liu YW, Han CH, Lee MH et al. Patatin, the Tuber Storage Protein of Potato (Solanum tuberosum

L.), Exhibits Antioxidant Activity in Vitro. J Agric Food Chem. 2003 Jul 16;51(15):4389-93. 2003.

Parr A, Mellon F, Colquhoun I, Davies H. Dihydrocaffeoyl Polyamines (Kukoamine and Allies) in

Potato (Solanum tuberosum) Tubers Detected during Metabolite Profiling.J Agric. Food Chem,

53 (13), 5461 -5466, 2005. 2005.

Tudela JA, Cantos E, Espin JC et al. Induction of antioxidant flavonol biosynthesis in fresh-cut

potatoes. Effect of domestic cooking. J Agric Food Chem. 2002 Oct 9;50(21):5925-31. 2002.

Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988. 1988.

PMID:15220.

Background

Potato chips are thin slices of potato, fried quickly in oil and then salted.

According to snack food folklore, the potato chip was invented in 1853 by a chef named George

Crum at a restaurant called Moon's Lake House in Saratoga Spring, New York. Angered when acustomer, some sources say it was none other than Cornelius Vanderbilt, returned his french

fried potatoes to the kitchen for being too thick, Crum sarcastically shaved them paper thin andsent the plate back out. The customer, whoever he was, and others around him, loved the thin

potatoes. Crum soon opened his own restaurant across the lake and his policy of not taking

reservations did not keep the customers from standing in line to taste his potato chips.

The popularity of potato chips quickly spread across the country, particularly in speakeasies,spawning a flurry of home-based companies. Van de Camp's Saratoga Chips opened in Los

Angeles on January 6, 1915. In 1921, Earl Wise, a grocer, was stuck with an overstock of

potatoes. He peeled them, sliced them with acabbagecutter and then fried them according to his

mother's recipe and packaged them in brown paper bags. Leonard Japp and George GavorastartedJays Foodsin the early 1920s, selling potato chips, nuts, and pretzels to speakeasies from

the back of a dilapidated truck.

The chips were commonly prepared in someone's kitchen and then delivered immediately to

stores and restaurants, or sold on the street. Shelf-life was virtually nil. Two innovations paved

the way for mass production. In 1925, the automatic potato-peeling machine was invented. Ayear later, several employees atLaura Scudder's potato chip company ironed sheets of waxed

paper into bags. The chips were hand-packed into the bags, which were then ironed shut.

Potato chips received a further boost when the U.S. government declared them an essential food

in 1942, allowing factories to remain open during World War II. In many cases, potato chipswere the only ready-to-eat vegetables available. After the war, it was commonplace to serve

chips with dips; French onion soup mix stirred into sour cream was a perennial favorite.Television also contributed to the chip's popularity as Americans brought snacks with them when

they settled before their television sets each night.

In 1969, General Mills and Proctor & Gamble introduced fabricated potato chips, Chipos and

Pringles, respectively. They were made from potatoes that had been cooked, mashed,

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dehydrated, reconstituted into dough, and cut into uniform pieces. They further differed from

previous chips in that they were packaged into breakproof, oxygen-free canisters. The Potato

Chip Institute (now the Snack Food Association) filed suit to prevent General Mills and Proctor& Gamble from calling their products chips. Although the suit was dismissed, the USDA did

stipulate that the new variety must be labeled as "potato chips made from dried potatoes."

Although still on the market, fabricated chips have never achieved the popularity of the original.

Today, potato chips are the most popular snack in the United States. According to the Snack

Food Association, potato chips constitute 40% of snack food consumption, beating out pretzelsand popcorn in spite of the fact that hardly anyone thinks potato chips are nutritious.

Nonetheless, the major challenge faced by manufacturers in the 1990s was to develop a tasty

low-fat potato chip.

Raw Materials

Even though Earl Wise started his business with old potatoes, today's product is made from

farm-fresh potatoes delivered daily to manufacturing plants. The sources vary from season toseason. In April and May, potatoes come from Florida; June, July and August bring potatoes

from North Carolina and Virginia; in the autumn months, the Dakotas supply the majority of

potatoes; during the winter, potato chip manufacturers depend on their stored supplies ofpotatoes. Stored potatoes are kept at a constant temperature, between 40-45F (4.4-7.2C), until

several weeks before they are to be used. They are then moved to a reconditioning room that is

heated to 70-75F (21.1-23.9C). Size and type are important in potato selection. White potatoesthat are larger than a golf ball, but smaller than a baseball, are the best. It takes 100 lb (45.4 kg)

of raw potatoes to produce 25 lb (11.3 kg) of chips.

The potatoes are fried in either corn oil, cottonseed oil, or a blend of vegetable oils. An

antioxidizing agent is added to the oil to prevent rancidity. To furtherinsurepurification, the oilis passed through afiltrationsystem daily. Salt and other flavoring ingredients, such as powdered

sour cream and onion and barbecue flavor, are purchased from outside sources. Flake salt is usedrather thancrystal salt.Some manufacturers treat the potatoes with chemicals such as phosphoric

acid, citric acid, hydrochloric acid, or calcium chloride to reduce the sugar level, and thus

improve the product's color. The bags are designed and printed by the individual potato chipmanufacturer. They are stored on rolls and brought to the assembly line as necessary.

The Manufacturing

Process

1 When the potatoes arrive at the plant, they are examined and tasted for quality. A half dozen

or so buckets are randomly filled. Some are punched with holes in their cores so that they can

be tracked through the cooking process. The potatoes are examined for green edges and

blemishes. The pile of defective potatoes is weighed; if the weight exceeds a company's preset

allowance, the entire truckload can be rejected.

2 The potatoes move along aconveyer beltto the various stages of manufacturing. The

conveyer belts are powered by gentle vibrations to keep breakage to a minimum.

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Destoning and peeling

3 The potatoes are loaded into a vertical helical screw conveyer which allows stones to fall to

the bottom and pushes the potatoes up to a conveyer belt to the automatic peeling machine.

After they have been peeled, the potatoes are washed with cold water.

Slicing

4 The potatoes pass through a revolving impaler/presser that cuts them into paper-thin slices,

between 0.066-0.072 in (1.7-1.85 mm) in thickness. Straight blades produce regular chips while

rippled blades produce ridged potato chips.

5 The slices fall into a second cold-water wash that removes thestarchreleased when the

potatoes are cut. Some manufacturers, who market their chips as natural, do not wash the

starch off the potatoes.

Color treatment

6 If the potatoes need to be chemically treated to enhance their color, it is done at this stage.

The potato slices are immersed in a solution that has been adjusted for pH, hardness, and

mineral content.

Frying and salting

7 The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-23 m)

troughs filled with oil. The oil temperature is kept at 350-375F (176.6-190.5C). Paddles gently

push the slices along. As the slices tumble, salt is sprinkled from receptacles positioned above

the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips.

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Potatoes arrive daily at manufacturing plants. After they are checked for quality, they are stored

at a constant temperature unfil they are processed into potato chips. Some manufacturers treat

the potatoes with chemicals to improve the color of the final product. To make the chips,

potatoes are fried in either corn oil, cottonseed oil, or a blend of vegetable oils. Flake salt rather

than crystal salt is used to season the chips.

8 Potato chips that are to be flavored pass through a drum filled with the desired powdered

seasonings.

Cooling and sorting

9 At the end of the trough, a wire mesh belt pulls out the hot chips. As the chips move along the

mesh conveyer belt, excess oil is drained off and the chips begin to cool. They then move underan optical sorter that picks out any burnt slices and removes them with puffs of air.

Packaging

10 The chips are conveyed to a packaging machine with a scale. As the pre-set weight of chips is

measured, a metal detector checks the chips once more for any foreign matter such as metal

pieces that could have come with the potatoes or been picked up in the frying process.

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11 The bags flow down from a roll. A central processing unit (CPU) code on the bag tells the

machine how many chips should be released into the bag. As the bag forms, (heat seals the top

of the filled bag and seals the bottom of the next bag simultaneously) gates open and allow the

proper amount of chips to fall into the bag.

12 The filling process must be accomplished without letting anoverabundanceof air into the

bag, while also preventing the chips from breaking. Many manufacturers usenitrogento fill the

space in the bags. The sealed bags are conveyed to a collator and hand-packed into cartons.

13 Some companies pack potato chips in I O cans of various sizes. The chips flow down a chute

into the cans. Workers weigh each can, make any necessary adjustments, and attach a top to

the can.

Quality Control

Taste samples are made from each batch throughout the manufacturing process, usually at a rate

of once per hour. The tasters check the chips for salt, seasoning, moisture, color, and overall

flavor. Color is compared to charts that show acceptable chip colors.

Preventing breakage is a primary goal for potato chip manufacturers. Companies have installed

safeguards at various points in the manufacturing process to decrease the chances for breakage.The heights that chips fall from conveyer belts to fryers have been decreased. Plastic conveyer

belts have been replaced with wide mesh stainless steel belts. These allow only the larger chips

to travel to the fryers and the smaller potato slivers to fall through the mesh.

Byproducts/Waste

Rejected potatoes and peelings are sent to farms to be used as animal feed. The starch that isremoved in the rinsing process is sold to a starch processor.

The Future

Potato chips show no sign of declining in popularity. However, the public's increased demand for

low-fat foods has put manufacturers on a fast track to produce a reduced-calorie chip that pleasesthe palate as well. In the late 1990s, Proctor and Gamble introduced olestra, a fat substitute that

was being test-marketed in a variety of products, including potato chips.

Food technicians are using computer programs to design a crunchier chip. Upper- and lower-

wave forms are fed into the computer at varying amplitudes, frequencies, and phases. The

computer then spits out the corresponding models. Researchers are also working on geneticallyengineered potatoes with less sugar content since it is the sugar that produces brown spots on

chips.

Potato flour production

(Kartoffelmel produktion)

Denmark2002-2003

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Potato flour is produced is frompotatoes.The product is composed of potato starch and water and is also referred to

as potato starch.

Process description

The present data refer to potato flour production inKarup Kartoffelmelfabrik.The mainprocesses are following: 1) potatoes from local farmers are transported to the factory by

trucks, 2) the potatoes are washed and rasped into fine particles in a rotating grater, 3)fruit juice and solid matter are separated into two streams in a rotating decanter, 4) fresh

water is added to the stream of solid matter and pulp is separated from the starch bycentrifugation 5) starch is refined in hydro cyclones and vacuum filters, 6) the concentrated

slurry is dried in a warm air stream until a final water content of 20% 7) the starch is storedand packed for final distribution to the market and sold as potato flour or potato starch.

Pulp is used for animal feed. Washing water and fruit juice is distributed on farmland whereit displaces artificial fertilizer according to specific nutrient contents (see below).

Transportation of potatoes from field to factory (average 30 km) is performed by trucks

(about 70%) and tractors (about 30%). Pulp is transported by trucks (average 25 km).Washing water and fruit juice is distributed on 200 respectively 7500 ha farmland through anetwork of pipelines. Soil and stones washed off the potatoes is returned to farmland.

Nutrient content of washing water: N: 130 g/m3, P: 29 g/m3and K: 250 g/m3Nutrient content of fruit juice: N: 1.4 kg/m3, P: 0.16 kg/m3, K: 1.8 kg/m3and Mg: 0.10kg/m3.Composition of pulp: 14% dry matter of which 10% is protein.

Data collection and treatment

Data have been derived fromKarup Kartoffelmelfabriksgreen account (2002/2003) and

from the factory's homepage.

Technical scope

All production processes as well as administration and product storage are included.

Packaging and a number of chemicals have been ignored. Transportation processes to andfrom the factory have not been included.

Representativity

The considered factory is the largest producer of potato flour in Denmark with a marketshare of about 35%. Some factories refine protein from fruit juice. This has not beenconsidered here.

Validation

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Data fromKarup Kartoffelmelfabrik's have been compared with data fromEcoinvent

database. Some differences in potato consumption, energy and water consumption per tonof product have been observed but data are generally in the same order of magnitude.

Inputs and outputs

Inputs and outputs associated with potato flour production are shown in the table below.Data are provided per ton of potato flour (80% potato starch and 20% water) at the gate of

the factory.

Unit Quantity

Inputs Potatoes1) ton 4.5

Water m3 5.7

Electricity kWh 164

Natural gas (heating) m3 23.7

Sulphuric acid kg 9.8

Outputs

Potato flour

ton

1.00

Potato pulp ton 0.73

Fruit juice m3 6.6

Washing water m3 1.21) dirty potatoes directly from the field. Quantity of clean potatoes is 4.4 ton/kg potato flour Location in database: Material/Food from indudtry/from other industries/Potato starch / potato flour

References

Karup Kartoffelmelsfabrik'sgreen accounts (2002/2003).

Administrative information

Data URL:http://www.lcafood.dk/processes/industry/potatoflourproduction.htmVersion no.: 1.00Author: Per H. Nielsen,The Institute for Product development.

Data entry: data have been entered in this format by Per H. Nielsen.Data completed: February 2004.

Potato may help feed Ethiopia in era of climate change

By

Blaine Friedlander

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ProvidedSemagn-Asredie Kolech, left-center, doctoral candidate in horticulture, poses with a group of

Ethiopian farmers after surveying their practices.

With unpredictable annual rainfall and drought once every five years, climate change presentschallenges to feeding Ethiopia. Adapting to a warming world, the potato is becoming a more

important crop therewith the potential to feed much of Africa.

Semagn-Asredie Kolech, a Cornell doctoral candidate in the field of horticulture, studies the

potato and bridges the tradition of Ethiopian farming with the modernity of agricultural science.

He shuttles between Ethiopia and Ithaca to examine and research efficient agricultural practicesin the shadow of climate change. The potato is a good strategy crop for global warming. It has ashort growing season, it offers higher yields, its less susceptible to hail damage, and you can

grow 40 tons per hectare. With wheat and corn, you dont get more than 10 tons a hectare,

Kolech says.

Ethiopia sits on the brink of thriving financial and gross domestic product forecasts, as its

government formally merges green economics with climate-change resilient policies. But thecountrys agricultural economy suffers from poor cultivation practices and frequent drought.

However, new effortsincluding Kolechs research are beginning to fortify the countrys

agricultural resilience, reducing the threat of starvation and bringing on the rising possibility of

exporting potatoes to other African countries.

Annually, Ethiopian farmers plant potatoes in the spring and late summer. Yet, they still searchfor optimum planting dates and vie for vibrant drought-tolerant varieties if planted in the short-

rain season, and sidestepping late blight, if planted in the longer rainy season.

At an Atkinson Center for a Sustainable Future forum in March, Kolech presented preliminary

research gathered last summer. He surveyed Ethiopian farmers in potato-growing regions to

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understand their varietal inventory and crop practices. Farmers tried new varieties, but they often

reverted back to using their traditional cultivars, he said. For example, in the Shashemene district

(southern Ethiopia) about 47 percent of farmers used new varieties before 2012. That percentagedropped to 17 percent willing to use new varieties in 2012. Further, he found that in the Yilmana

district, the use of new varieties dropped to 15 percent last season, down from 35 percent prior to

2012.

Kolech said that he found that the usage drop-off is due mostly to poor storage quality. New

varieties have good attributes, such as high yield and late blight resistance, but in northwesternEthiopia where more than 40 percent of potatoes are grown, the potato color and taste changes in

storage earlier than the local varieties.

To hedge bets on drought or late blight, Kolech found the farmers revert to traditional varieties in

the Shashemene district to alleviate food shortage. This summer, he will continue to survey

farmers and collect the local cultivars for genetic diversity analysis, and then test these varieties

for drought-stress tolerance.

In 1970 Ethiopian farmers planted less than 30,000 hectares of potatoes. Today, more than

160,000 hectares are planted. With a population of 93 million and a land size almost double thatof Texas, Ethiopia can accommodate growing 3 million hectares of potatoes, Kolech says.

The environmental and economic prospects for Ethiopia are so intriguing, this June five Cornellfaculty membersDavid Wolfe, horticulture; Donald Halseth, horticulture; Walter DeJong,

plant breeding and genetics; Fouad Makki, development sociology; and Tammo Steenhuis,

biological and environmental engineering, will travel with Kolech to Ethiopia to meet withpotential government and nongovernmental collaborators. Their travel will be funded by

Cornells Atkinson Center for a Sustainable Future and a collaborative CARE-Cornell Impact

through Innovation Fund.

The group will meet with officials from CARE; the U.S. Agency for International Development;

the Ethiopian Agriculture Research Institute and National Meteorology Authority; the SoilHealth and Fertility Management division at the Ethiopian Agriculture Transformation Agency;

the Blue Nile Water Institute; and researchers at Amhara Agriculture Research Institute.