New AHDB Potato Store Managers Guide

The latest data on in-store airflow, tuber respiration and sprout suppression is included in the 3rd edition of Sutton Bridge Crop Storage Research’s (SBCSR) Potato Store Managers’ Guide.

The guide is written by Adrian Cunnington, Head of Crop Storage Research at AHDB and is the latest publication from the world-leading SBCSR research team.

Adrian Cunnington, Head of Crop Storage Research at AHDB:

“Potato storage is a key element of modern-day potato production, looking to fulfil the demands of many markets.”

“It can be practised successfully, but it must also be acknowledged that storage poses a risk. Its success depends on how well that risk is managed and, ultimately, whether the customer for the crop in question is delivered the quality for which they are prepared to pay.”

“Since the original publication 17 years ago, the knowledge required by a store manager has increased with pressure on managing energy costs, contributing to supply chain waste and sustainability programmes, working with newer varieties and greater emphasis on health and safety.”

The team at SBCSR was established in the 1960s and is there for all AHDB levy payers to consult for store management advice on the Storage Advice Line. AHDB levy payers can call 0800 02 82 111, free of charge.

There is also a range of assessments and evaluations that can be offered, to assess whether storage is performing well enough.

The new iteration of the guide is designed to act as a practical friend to the store manager, but also links together a number of AHDB tools and services.

Adrian Cunnington:

“We have included a new disease identification section as well as updating best practice guidance on condensation control, storage temperatures and pull down rates.”

“Ultimately, efficient store management is an integrated part of running a successful potato business.”

“The guide contains links to our storage cost calculator and AHDB’s benchmarking tool Farmbench to allow store managers a firm grip of how the decisions they make in store affect the bottom line – and allow them deliver a quality crop to their customers.”