United States Potato Board - Chip-Stock Potatoes

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Chip-Stock Potatoes

The US is the world leader in potato chip manufacturing. The high quality of US potato chips is due to the high quality of US chipping potatoes. It is now possible for companies around the world to access these same high quality chipping potatoes for processing in their facilities. The wide range of varieties and different growing regions in the US means that there is chip-stock available for export 12 months out of the year.

The wide variety of chipping potatoes grown in the US allows production in varying conditions throughout the year. These different varieties have different storage, shipping and chipping characteristics, so it is important to analyze the information provided to ensure you get the very best potato for your needs.

The major chipping varieties grown in the United States include: Alturas, Andover, Atlantic, Chipeta, Dakota Pearl, Ivory Crisp, Kennebec, LaChipper, Marcy, Megachip, NorValley, Norwis, Pike, Reba and Snowden. This wide variety of chipping potatoes grown in the US allows production in varying conditions throughout the year. These different varieties have different storage, shipping and chipping characteristics, so it is important to analyze the information provided to ensure you get the very best potato for your needs.

SUMMARY OF US CHIP-STOCK VARIATIES

Variety	Gravity	Maturity	Storability	Tuber Shape	Skin Color	Flesh Color
ALTURAS	High	Late	Short	Oblong	Tan	White
ANDOVER	Medium	Early to Mid	Medium	Short Oval	White	White
ATLANTIC	High	Midseason	Medium	Short Oval	Buff	White
CHIPETA	High	Mid to Late	Medium	Short Oval	White to Tan	White
DAKOTA PEARL	Med to High	Midseason	Long	Round	White	White
IVORY CRISP	High	Midseason	Medium	Round	White	White
KENNEBEC	Med to High	Midseason	Medium	Short Oval	Buff	White
LACHIPPER	Medium	Midseason	Short	Short Oval	White	White
MARCY	Medium-High	Midseason	Long	Round to Oval	White	White
MEGACHIP	Medium-high	Late	Long	Round to Oval	White	White
NORVALLEY	Medium	Midseason	Medium	Round to Oblong	White	Cream-white
NORWIS	Medium	Midseason	Short	Oval	White to Tan	Pale Yellow
PIKE	High	Midseason	Medium	Short Oval	Buff	White
REBA	Medium	Mid to Late	Long	Short Oval	White	White
SNOWDEN	High	Late	Short	Round	Tan	White

Growing & Harvesting
United States’ potato growers have optimal climate and soil, modern equipment and technologies to produce high quality chipping potatoes. Harvesting, proper handling, equipment and storage facilities are vital to maintaining high quality chipping potatoes throughout the process from the field to the manufacturing plant. Harvesting and handling equipment is managed to minimize tuber damage by operating at designed capacity based on identified optimal operating rates. To minimize tuber damage, soil is conditioned by light irrigation. Harvest for storage potatoes occurs when tuber temperatures are between 50 and 60 degrees Fahrenheit (10 and 15.5 degrees Celsius) and the potatoes are mature.

Storage
Freshly harvested potatoes are allowed to suberize for approximately two to four weeks at 58F (14.4C). During this period, excess sugars are pre-conditioned out of the tuber before the temperature is dropped to a holding temperature range between 48 and 52F (8.9 - 11.1C). A sprout inhibitor is applied early in storage to prevent breaking of tuber dormancy. Potatoes are stored in specially designed potato storages where the temperature, relative humidity, oxygen and carbon dioxide can be monitored and controlled to specific conditions, depending on the chipping variety, to maximize the storage life span of the potatoes. Potato storages in the United States are modern facilities using the latest technologies to minimize sugar content. A temperature of 48 - 52F (8.9 - 11.1C) is used to maintain a low concentration of free sugars during storage. Ventilation is controlled to permit approximately 18 to 21 cubic feet per minute (cfm) of air per ton of potatoes. Relative humidity is maintained at 90 to 95% to reduce shrinkage, pressure bruising, and loss of tuber texture.

A chemical maturity monitoring technique to monitor and control sugar levels in potatoes during growth and storage is employed. Both the concentrations of sucrose and glucose are monitored to ensure a stress-free storage environment. Chip color and sugars are monitored bimonthly to verify that the potatoes shipped are of the highest quality.

Shipping
Shipping fresh US potatoes internationally through US ports will be managed with high quality efficiency and competitive rates. The basic requirements for conditions during transportation are similar to those needed for storage, including proper control of temperature, humidity and ventilation. Using proper shipping containers to control these conditions reduces the risks associated with exporting US potatoes.

Receiving
When the container arrives check the inside temperature to determine if it was too hot or cold during shipping. Tuber temperature in containers should be elevated to 55 - 60F (12.8 to 15.5C) before unloading to reduce bruising. Proper storage upon receipt of the potatoes at the plant and prompt processing will assure that the high quality potatoes received are still in that condition when they are processed. The USPB is poised to provide technical assistance and guidance for this crucial last step of the process.

Finally, it is very important to remember that the only way to ensure you receive the very best potatoes for your operation is to contract with US growers and shippers before planting for delivery when you need them!

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