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The vibratory technology of FoodeQ is the ideal way to transport food products, but sensitive products require the FoodeQ H-Flow that ensures a far more gentle horizontal handling and conveying.

The market price of potatoes in Gansu recently showed a rising trend. Relevant data shows that the price of potatoes in Gansu increased by 16.67% in comparison with the same time last year.

The FAO Food Price Index (FFPI) rose in April 2019 to around 170 points, 1.5 percent (2.5 points) higher than in March and marking its highest value since June 2018.

Potatoes in Slovakia have become more than 50% more expensive than last year, reports Eva Sadovská, analyst at the Slovak Farmers Association (SFD).

El Ministerio de Industrias e Innovación de Islandia informa de que los aranceles aduaneros sobre las patatas importadas probablemente se suspenderán desde el 3 de mayo hasta el 11 de agosto.

El Día Nacional de la Papa (que se celebra el 30 de mayo y se instauró a partir de 2005) ha servido para rescatar a nuestras papas nativas de la extinción, destacó la directora ejecutiva del CITE Papa, Celfia Obregón Ramírez.

El director general de Patatas Meléndez, Francisco Javier Meléndez, habla de cómo se plantea el año para uno de los sectores tradicionalmente más 'agitado' de la agricultura española.

Las imágenes son sorprendentes. La súper papa tiene el tamaño de una bolsa de 20 kilos. Sin embargo, su peso fue de 3,8 kilos ya que gran parte de este ejemplar era totalmente hueco.

According to a recent Market Research Report, the global potato starch market reached a volume of 3.7 Million Tons in 2018 and is expected to grow to 4.4 Million tons by 2024.

EuroBlight is continuously examining the ongoing evolution of the European population of the potato late blight pathogen and now reports on the 2018 results. Approximately 1000 samples were genotyped from 22 countries.

Industrial Freezer Specialist FPS Food Process Solutions Opens Manufacturing & Service Centre in the Netherlands.

Potatoes have typically been used in the home as a humble side to accompany a steak or roast chicken, but have you ever tried potato ice-cream? Chef Russell Blaikie says the texture of potatoes is like velvet.