Review of Research on Potato Varieties for French Fries and Chips Processing Industry

International Journal of Agriculture & Environmental Science

© 2021 by SSRG - IJAES Journal

Volume 8 Issue 1

Year of Publication : 2021

Authors : Dr. Ibrahim Naser, Tewfik Al-Hamad, Fahad Kasimie, Emiliano Olbinado, Conrado Angeles , Jaimy Agliam

10.14445/23942568/IJAES-V8I1P111

How to Cite?

Dr. Ibrahim Naser, Tewfik Al-Hamad, Fahad Kasimie, Emiliano Olbinado, Conrado Angeles , Jaimy Agliam, "Review of Research on Potato Varieties for French Fries and Chips Processing Industry," SSRG International Journal of Agriculture & Environmental Science, vol. 8,  no. 1, pp. 66-85, 2021. Crossref, https://doi.org/10.14445/23942568/IJAES-V8I1P111

Abstract:

Field trials were conducted at TADCO during the period 2006 – 2012 on potato varieties mainly for processing chips and French fries. Field Tests and Lab analysis tests in the spring and autumn 2006 trials showed three varieties of promising results: Markies variety was a medium day variety with average productivity 50.58 M.T./Ha, %dry matter 21.07, %reduced sugar 0.04, round, oval shape; Fontane variety was a medium day crop with average productivity 43.47 M.T./Ha, %dry matter 20.92, %reduced sugar 0.03 oval shape; Mustang variety was a red skin variety with productivity 41.18 M.T./Ha, %dry matter 20.80, %reduced sugar 0.02, round shape. Results in spring 2008 showed an early potato, Donald variety with high %dry matter 21.60, and low %reduced sugar 0.01 with good frying color which was accepted by all chips factories. Results in the autumn of 2009 confirmed Fontaine top quality and productivity over other varieties with 46.47 M.T. /Ha, %dry matter 20.8, %reduced sugar 0.02. Results in autumn 2011 and spring 2012 showed two French processing varieties Oceania and Fridor. Both were with top processing qualities, but productivity was low for Fridor and medium for Oceania. Oceania was with yellow skin and flesh, short oval to an oval shape, productivity in spring season reached 36.51, %dry matter 22.20, and % reduced sugar 0.01 with good frying color grade # 1 to 2. Arnova table potato variety was observed with high productivity 63.89 M.T. /Ha in the 2006 spring season; it was an early-medium day variety, big tubers size, oval long, light yellow flesh. Over the years, successful potato varieties were adopted by the company for crop production like Markies, Mustang, Donald, and Hermes; or abandoned due to technical reasons like Agria and Lady Olympia.

Keywords:

Potato Variety, Productivity, %Dry Matter, %Reduced Sugar, French fries.

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