News on Frying colour from Canada

Some farmers on P.E.I. are dealing with the problem of potatoes rotting in storage this winter and growers in the western part of the province are especially hard hit.

As potatoes began rolling into the two processing plants in Price Edward Island this fall, it became relatively easy to determine when they were harvested. Maybe not the exact date, but at least whether they hit the warehouse before the first of a ...

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.