News on Potato Storage from the Americas

Kevin MacIsaac says the easy part is over for Island potato producers - the harvesting.Now comes the tough part. Waiting for signs of rot to appear among the millions of pounds of spuds moved into storage."They're going into the building checking ...

The amount of reducing sugars in the potato are responsible for the colour formation of fried products. So if potatoes are too high in reducing sugars, they are not suitable for processing.