Potato Review

56 POTATO REVIEW MARCH/APRIL 2021 INTERNATIONAL NEWS Consumers urged to up their intake AMERICANS are being urged to eat more potatoes to get their daily intake of potassium and vitamin C. Chief Marketing Ocer of Potatoes USA John Toaspern has highlighted that The US Dietary Guidelines for Americans for 2020 to 2025 stresses the importance of eating more vegetables with potassium and vitamin C, and points out that potatoes meet the mark. “The 2020-2025 Dietary Guidelines for Americans recommendations focus on increased nutrient-dense vegetable consumption. Americans can take simple steps toward eating healthier by choosing potatoes,” he said in a recent interview, adding: “Many Americans are struggling with food insecurity and are not meeting recommendations for fruit and vegetable intake,” John said. “Research suggests that potatoes are an aordable, nutrient-dense vegetable that provides more nutrients per penny than most other vegetables.” New research appointment WASHINGTON State University has appointed Jake Blauer as its new post-harvest potato physiologist. Jake grew up on a farm and has a wealth of experience in variety development. Having formerly worked in the potato processing sector, he said this, combined with a knowledge of global hunger challenges, and a desire to improve potato storage, distribution, and quality measures, prompted him to pursue a doctoral degree in Molecular Plant Science at WSU, with potato physiologist Rick Knowles as his mentor. Rick retired last year and Jake has now stepped into his shoes. With a background in variety development, Jake intends to continue to clarify the genetic mechanisms associated with postharvest physiology and storability. At WSU, Jake will conduct both in-field and postharvest studies to understand the full picture and to explain how choices during crop production will have significant impacts months later in storage. He will work closely with the Northwest Potato Variety Development team, a multi-institution group of researchers that strive to develop new varieties for both processing (French fries, hash browns, and more) as well as fresh pack varieties best for baking. Product recall by distributor DISTRIBUTOR Frito-Lay has issued a voluntary recall of 13 1/2-ounce “Party Size” bags of Rues Original Potato Chips because they could possibly contain undeclared milk, the US Food and Drug Administration has announced. The bags were distributed to retail grocery stores in Iowa, Kansas, Missouri, Nebraska, Oklahoma, and Arkansas. No other Rues products, sizes, or flavors are included in the recall, including variety packs, the notice says. They have a UP code of 0 28400 03400 5 and a “Guaranteed Fresh” date of 23 MAR 2021. The recall was sparked by the discovery of bags with a Rues Original label but a dierent flavor that contains milk inside. In total, 50 bags are being recalled. No injuries or allergic reactions have been reported. “People who have an allergy or severe sensitivity to milk run the risk of a serious or life-threatening allergic reaction if they consume the product contained inside the recalled bags,” the notice warns. “Consumers with the product noted above can return the product to a retailer for a refund or contact Frito-Lay Consumer Relations at 1-800-352-4477.” USDA funding for potato quality technology HAZEL Technologies Inc has received new USDA-funding for a packaging technology which protects the quality of potatoes. The technology, dubbed Hazel Root™, is a packaging insert placed in a bulk box or bin of potatoes or onions during storage following harvest. This prevents the sprouting process from starting prematurely. According to the USDA (The United States Department of Agriculture), sprouting exceeding 10% of the total surface area of the potato qualifies a potato as “damaged” and not only reduces the commercial value of a potato but also contributes to food waste, as the potato is less likely to be consumed. Furthermore, consumers frequently confuse sprouting with decay and throw away produce that has grown sprouts. The Hazel Root™ technology will work by slowly releasing an active ingredient which slows the growth of sprouts using natural biological processes. Hazel Root™ will be usable on both conventional and organic potatoes. The USDA grant funding was made possible through the Small Business Innovation and Research (SBIR) program. This fund helps support new technologies that may substantially benefit the future of US agriculture and requires a USDA technical review as well as recommendations from stakeholders in the produce industry.