Question: Who is the current world leader for producing frozen fries?
About the article "French fries", section "Frozen fries".

Candidate passages:
Variants of French fries include "thick-cut fries", "steak fries", "shoestring fries", "jojos", "crinkle fries", "curly fries", "hand-cut fries" and "tornado fries".
Fries cut into rough cubes instead of sticks are called "home fries".
Fries cut thickly with the skin left on are called "potato wedges", and fries without the skin are called "steak fries", essentially the American equivalent of the British "chip".
They can also be coated with breading, spices, or other ingredients, which include garlic powder, onion powder, black pepper, paprika, and salt to create "seasoned fries", cheese to create "cheese fries", or chili to create "chili fries".
Sometimes, French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called "oven fries" or "oven chips".
Some restaurants and groceries in North America offer French fries made from sweet potatoes instead of traditional white potatoes.
In France, the thick-cut fries are called "Pommes Pont-Neuf" or simply "pommes frites", about 10 mm; thinner variants are "pommes allumettes" (matchstick potatoes), ±7 mm, and "pommes paille" (potato straws), 3–4 mm (roughly ⅜, ¼ and ⅛ inch respectively).
The two-bath technique is standard (Bocuse).
"Pommes gaufrettes" or "waffle fries" are not typical French fried potatoes, but actually crisps obtained by quarter-turning the potato before each next slide over a grater and deep-frying just once.
This results in large flat fries with two layers, each of which consists of parallel strips of potato.
In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets.
The sugar caramelizes in the cooking fat, producing the golden color customers expect.
McDonald's was assumed to fry their fries for a total time of about 15 to 20 minutes, and with fries fried at least twice. 
Spreading popularity.
Frozen fries.
The J. R. Simplot Company is credited with successfully commercializing French fries in frozen form during the 1940s.
Subsequently, in 1967, Ray Kroc of McDonald's contracted the Simplot company to supply them with frozen fries, replacing fresh-cut potatoes.
In 2004, 29% of the United States' potato crop were used to make frozen fries – 90% consumed by the food services sector and 10% by retail.
It is estimated that 80% of households in the UK buy frozen fries each year.
Canada's McCain Foods is the world's leading producer of frozen fries.
After emerging from the Lazarus Pit, Nora Fries becomes Lazara.
Lazara is a supervillainess who can summon fire and raise the dead.
She blames her husband, Victor Fries, for her transformation. 
Additionally, Bernardin worked as McDonald's Vice President of product development during his career with the company.
Though he was most famous for introducing the Quarter Pounder, Bernardin felt that his most important contribution to McDonald's and the larger fast food industry was the development of frozen french fries.
Until 1967, all McDonald's french fries had to be cut on-site from stored potatoes and fried.
Bernardin's frozen fries allowed for easier transport of the product and cleared storage space which was previously used for storing potatoes.
He explained the benefits of frozen fries saying, "Before that, the (restaurants) had to store potatoes in the basement.
It was a real pain.
"As Vice President, Bernardin also shepherded the development of the McDonald's Filet-O-Fish, as well the company's fried apple and cherry pies.
Not all of Bernadin's suggestions were included on McDonald's menus.
McDonald's turned down his idea for a ground turkey meat burger called the McGobbler.
The company also dismissed his The Lite Mac sandwich, which would have consisted of a one fifth-pound burger patty containing 15% less beef fat than a normal Big Mac.
Bernardin spent approximately two years developing a prototype for buttered corn-on-the-cob, according to his son, Mark Bernardin, who is also a McDonald's franchise owner. 
A collaboration between The Disco Fries and NY producer Tommie Sunshine.
Between producing and touring, the duo concocts a 3-hour podcast for Scion Radio, appropriately named "Fries & Shine".