Chip-Stock Potatoes

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!

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.

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.

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.

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.

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.

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

SUMMARY OF US CHIP-STOCK VARIATIES

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.

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 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 US is the world leader in potato chip manufacturing