USING RAW POTATO PEEL IN THE PRODUCTION OF EXTRUDED FEED ADDITIVE

The paper is concerned with some aspects of processing raw potato peelings. It presents the dynamics of potato production in the world and in Ukraine, and analyses the figures on yields of this crop. Methods of processing potatoes at Ukrainian enterprises have been considered. It has been found that the bulk of the waste (15–60%) is formed during peeling raw potatoes. Methods of utilisation of potato peelings have been analysed. Problems of using fresh potato peel in the diet of farm livestock have been analysed. The technological operations of potato waste processing have been considered, and it has been substantiated how practical the method of extrusion is. The advantages of manufacturing an extruded feed additive with the use of potato peel have been shown. The physical properties, chemical composition, and term of storage of fresh potato peel have been determined. It has been found that fresh potato peel is poorly storable and hardly flowable, so it must be processed within 48 hours. To produce an extruded feed additive including crushed wheat grain and fresh potato peel in the ratio 9:1, a step-by-step scheme has been developed. The physical properties, the content of individual nutrients and minerals, and the shelf life of the extruded additive have been determined. It has been established that manufacturing the feed additive by the method suggested allows increasing the product’s nutritional value, prolonging its shelf life, improving its sanitary quality, technological properties, and conditions of feeding potato peel to livestock. It has been found that when the amount of potato peel introduced is 10% and that of crushed wheat grain is 90%, the optimal moisture content is 16.5%. Besides, this ratio results in the minimum energy consumption and in a coefficient of expansion high enough. During extrusion, the physical properties change: the moisture content, angle of repose, and bulk density decrease, while the flowability increases, which makes the feed additive suitable for use in the feed products technology. Besides, extrusion of the feed additive is accompanied by reduction in crude protein, crude fibre, and crude fat. It has been established that the shelf life of the additive is 4 months

Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.

University of Florida Potato Variety Trials Spotlight: ‘Fabula’

‘Fabula’ is a potato variety that is commonly grown for the fresh potato market. The variety was selected from progeny of a cross between ‘Monalisa’ and ‘Hudson’. It was released in 2005 by D. Biedmond B.V. of the HZPC in the Netherlands. In Florida, ‘Fabula’ demonstrates good tuber characteristics and high yield superior to its commercial standard ‘LaChipper’. Tuber production and quality results are summarized from various trials conducted by the UF/IFAS Hastings Agricultural and Extension Center from 2001 to 2016.This is a minor revision with a new author added. Originally published 5/2017.https://edis.ifas.ufl.edu/hs1294

University of Florida Potato Variety Trials Spotlight: ‘French Fingerling’

‘French Fingerling’ is a fresh potato variety that is commonly grown for the specialty potato market. Formerly known as ‘Roseval’. The cultivar was selected from a progeny of a cross between ‘Vale’ and ‘Rosa’. It was released in 1950 by SICA Bretagne Plants, a member of the National Federation of Producers of Potato Plants in France. ‘French Fingerling’ demonstrated adaptability to Florida growing conditions by producing high yield and good tuber characteristics. Tuber production and quality results provided in this spotlight are from the Florida Potato Variety Trials conducted at UF/ IFAS Hastings Agricultural Extension Center between 2010 and 2018.

Consumers' assessment of labelled and packaged fresh potato: Evidence from Experimental Auctions

Worldwide, the potato is the third more important crop, coming after wheat and rice. In Argentina, it is the horticultural product with the highest consumption in fresh state, but Argentine consumers know little to nothing about potatoes attributes.The objective of this research is to identify the attributes that influence the assessment that consumers make of a potato with differentiated quality. Due to this, a Vickrey Second Price Experimental Auction took place in April 2017. The experiment involved 155 participants, who were students and employees of the School of Economic and Social Sciences of the National University of Mar del Plata. A Multiple Correspondence Analysis was applied based on the data of the bids and the survey carried out at the Auction.The main results showed that the participants, after receiving information about the culinary aptitude of the differentiated potato and its production method – its lower content of agrochemicals –, were willing to pay a higher price for the product. Additionally, participants opted for a higher price of potato when it was presented in a labelled package. Likewise, an identify group of participants were shown to be willing to pay more for this differentiated food.

industrialization of potatoes and the socioeconomic development of family farming in Lima, Peru

Objectives: To analyze the factors that influence the industrialization of the potato and its role as an innovation for the socioeconomic development of small family farming in Lima, Peru. Methodology: This study is based on different information sources from public organizations in Peru to show that the industrialization of potatoes in Lima, Peru contributes to the socioeconomic development of family farming. On this basis, recommendations are made for a business model through cooperatives oriented mainly to family farming. Results: The determining factors that influence the industrialization of potatoes in Lima are, the use of certified seed and varieties suitable for processing, compliance with good agricultural practices in potato farms and the permissible limits of presence of agrochemicals in the tuber, the adaptation to the normative framework of DL 1062 Food Safety Law, allowing to enter a market that demands food with sanitary guarantee, which can be achieved through a cooperative organization of farmers. Conclusions: The industrialization of potatoes constitutes a business opportunity to increase the supply of processed potatoes through cooperatives, generating added value for small fresh potato producers in Lima.

Investigating the price volatility transmission mechanisms of selected fresh vegetable chains in Greece

PurposeThis paper attempts to model the transmission of volatility between producer and consumer prices in the fresh potato, tomato, and cucumber markets in Greece.Design/methodology/approachThe transmission mechanism of the price volatility is modeled using the most popular multivariate GARCH models while taking into consideration possible asymmetries in the transmission process. The models utilized are the DVECH and the BEKK models from the VECH family, as well as the CCC model and the DCC model from the family of conditional correlation models. The possible asymmetric effects are evaluated using asymmetric GARCH models, as well as estimating volatility impulse responses for independent shocks.FindingsThe results reveal that, in the tomato and cucumber markets, which are regulated by the Common Market Organization of fruits and vegetables, producers are less vulnerable to volatility shocks transmitted from consumers. In contrast, in the non-regulated potato market, producers are affected by spillover effects from consumers.Research limitations/implicationsThis study is limited to a few commodities (i.e. potatoes, tomatoes, and cucumbers); however, it could be extended to additional commodities.Practical implicationsThe results of this study show that, if producers are organized on a cooperative basis within the regulative framework of the CAP, like the tomato and cucumber producers, their place in the food supply chain is strengthened, although the CAP targets more market-oriented agricultural markets that are more exposed to world prices.Originality/valueThe present study attempts to understand the transmission of volatility between producer and consumer prices in the fresh potato, tomato, and cucumber markets in Greece, which is not apparent from previous studies. Furthermore, the volatility clusters that are identified in the present study are associated with certain CAP reforms.

Detection of Macro and Micro Nutrients in Potatoes using Elemental Analysis Techniques

The elemental technique used for the detection of macro and micro nutrients in dry potato and fresh potato has been carried out in this research. Two techniques, namely Laser Induced Breakdown Spectroscopy (LIBS) and Scanning Electron Microscope (SEM) with Energy Dispersive Analysis of X-rays (EDAX) have been employed. LIBS provides the spatial distribution of elements in the considered sample, while SEM with EDAX provide a quantitative percentage of elements in the sample. In the first technique, plasma is created in the sample (dry and fresh potato )when photons emitted from the laser source are impinged on the sample. The elemental distribution in plasma is captured using a spectrometer. Then, with the aid of NIST database, the relationship between wavelength and the intensity of the element is determined and the following observations are made by using origin pro tool. The major macro nutrients detected in the sample are nitrogen, calcium, potassium, phosphorus, and magnesium. The micro nutrients, namely sodium and iron are also detected. In the second technique, the samples are pulverized and placed in the sputtering instrument and scanned by SEM. From the scanned image,the macro and micro nutrient present in the sample are determined. The quantity of the element along with atomic percentage is determined. The investigation was extended to potato based food products, namely lays and potato chips. From the experiment, in addition to the macro and micro nutrient, toxic elements, namely lead and indium present in the sample have also determined. The fundamental point of this examination is to serve the cultivation plants to know the elements of the specific plants.