New Canadian Reds on display at Fredericton Potato Research Centre

On February 17, at the Potato Research Centre in Fredericton, experimental potato selections were unveiled, including a number of red skins.

Red skinned potatoes are hot thanks in part to a consumer and restaurant industry trend toward potatoes that can be eaten with their skins on.

The potato industry is looking for red-skinned varieties that can do a better job keeping their colour bright when they are boiled or steamed.

Agriculture and Agri-Food Canada researchers are responding with a handful of experimental “red skinned” potato varieties for the potato industry to test and see if they can tap into this consumer demand.

The list includes two potatoes suitable for the french fry market and two others aimed at the potato chip market. This year's roster includes selections developed in both western and eastern Canada.

After several years of further testing by industry, the potatoes on display could result in improvements in yield, disease resistance and storage quality some that could translate into greater profitability for farmers.

The well attended event also highlighted various aspects of the biopotato network.

In 2008, Canadian farmers produced 4.7 million tonnes or nearly 10.4 billion pounds of potatoes for domestic and international markets.

Potatoes are Canada’s top vegetable crop, generating $987.2 million in sales in 2008, with exports to over 80 countries.