McDonald's accepts two new potato varieties for its fries: Blazer Russet and Clearwater Russet

Washington State University (WSU) scientist Mark Pavek and two Tri-State potato research colleagues check out new potato varieties in a WSU research field.

November 29, 2016

Source

Washington State University / PVMI

When it comes to potatoes, french fries are the big outlet for Columbia Basin farmers. And when it comes to selling french fries, McDonald’s is the holy grail.

So for Washington State University (WSU) potato researchers Rick Knowles and Mark Pavek, having a new variety chosen by McDonald’s is a big deal. In September, the worldwide fast-food chain chose two relatively new varieties developed in part by WSU researchers.

Rick Knowles, horticulture professor at Washington State University:

“McDonald’s has expert tasters, kind of like with fine wine.”

“Their gold standard potato for french fries is a Russet Burbank, which makes a great fry but is really inefficient from a production standpoint.”

To develop varieties that are more efficient, stress tolerant and sustainable, WSU researchers work with colleagues from the U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS), Oregon State University and the University of Idaho through the Northwest Potato Variety Development Program, commonly called the Tri-State Program.

WSU in on four of seven accepted varieties

Mark Pavek, an associate professor and potato specialist in the Department of Horticulture at Washington State University:

“Burbank has disease issues and requires high soil fertility and water.”

“And it has a lower yield of the highest-grade tubers because it’s susceptible to so many stress-related disorders.”

“We need something to replace it that still makes fries McDonald’s will accept.”

A new variety can take 10-15 years to come to market from the time plants are first cross-pollinated, making it difficult to quickly replace a reliable yet inefficient potato.

So when McDonald’s officially accepted the Clearwater Russet and Blazer Russet, everyone in the Tri-State Program rejoiced.

Rick Knowles:

“These are the first two varieties McDonald’s has added from our program since 2000.”

“And they only have seven varieties on their list now, four of which were developed by the Tri-State Program. They’re very selective.”

Blazer Russet

Released in 2005, Blazer Russet (A8893-1) is an early-maturing, dual-purpose variety that has found a niche within the processing industry as a replacement for Shepody. Its attractive appearance and excellent culinary qualities also make it a good candidate for fresh pack. Blazer Russet is resistant to tuber external defects, sugar ends, common and powdery scab of the tuber, and PVX. It is moderately resistant to blackspot bruise and tuber late blight. Blazer Russet has moderate susceptibility to hollow heart.

Blazer Russet with its early maturity is considered to be a strong replacement possibility for Shepody. It has oblong, medium to large tubers that average 8 ounces with excellent culinary qualities. The characteristic light russeting means the tubers have tan to light brown skins with firm, creamy white flesh. Blazer provides higher yields of No. 1 and has excellent specific gravity making it a good dual purpose type.

Blazer is resistant to scab and moderately resistant to net necrosis, dry rot and soft rot. It is susceptible to Verticillium wilt and moderately susceptible to PVY. Blazer Russet weaknesses are that it has short dormancy and is prone to hollow heart.

Source: PVMI

Clearwater Russet: 33 percent higher protein content

Since the announcement, Knowles said, the potato industry has ramped up production of seed for the two new russets because demand always increases when McDonald’s, the largest buyer of potatoes in the world, accepts a new variety.

The increase in production will help the Tri-State breeding program, which earns royalties on varieties it develop.

Knowles:

“Those royalties, split among the three universities and the USDA-ARS, will allow us to keep developing newer and even more efficient and nutritious varieties.”

Clearwater Russet

Clearwater Russet known as AOA95154-1 prior to release, is medium-late maturing, with oblong-long tubers that have medium-russet skin. Tubers exhibit excellent fry color out of storage and their attractiveness make this variety suitable for both processing and fresh market usage.

Clearwater Russet has high specific gravity and is resistant to sugar ends as well as most internal and external tuber defects. Clearwater Russet also is notable for having a higher protein content than those of standard potato varieties, with 38% greater concentration than Russet Burbank. Has moderate resistance to Verticillium.

Source: PVMI

And the Clearwater Russet comes with an unexpected, though nutritious, side effect: 33 percent higher protein concentration than Burbank.

Mark Pavek:

“Potatoes are already very nutritious, with high levels of vitamin C and a good balance of amino acids.”

“But Clearwater Russets are even better. It’s a nice little add-on to an already great potato.”