Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1920-04-07
INDUSTRIAL USES
OF THE POTATO

They Are the Source Of Six
Products Beside Starch
ArO0sto0k Men Co-0perated
with Experiment Station in
Working Out Potato Prob
lens.
Orono. Me-. April 6-The following
was issued this afternoon from the
office Of Charles d. Woods, director
of the Maine Agricultural Experiment
Station at the University of Maine:
The Maine Agricultural Expert
ment Station in operation with
the William a. Martin of Houlton,
Thomas Phair of Pressure Isle and
John Watson Of Houlton. all de-
ceased, has during the past 20 years
given considerable attention to find
ing industrial uses, other than starch
manufacture, for the surplus potato
crop of Maine.
Potatoes contain from rs to so
parts by weight of water. From Is
to occasionally as much as % parts
by weight is starch. The other in
gradients while having food value
are not industrially utilized In Maine.
Whether used as a food or for indus
trial Purposes it is the starch con-
tent that gives economic value to the
potato. Methods of potato culture,
fertilization, and potato breeding
have for their ultimate goal the pre-
duction of moro starch per acre. 1t
is unimportant from either the food
or Industrial point OF view whether
the increased yield Of starch per
acre is accomplished by larger Yields
or by Increased starch content Of the
tubers.
Other than being used in their
fresh condition as food for man or
stock there are Z distinct industrial
uses Though most Of them are more
important in Europe than with us)
to which the potato Is adapted. In a
later paper in this series it is pro-
posed to discuss potatoes as a source
Of starch and of dextrine and glu-
cose derived from potato starch. The
present article discusses briefly the
four other ways in which potatoes
enter into industrial use.
Two Of, these, potato flour and
dried (dehydrated) potatoes became
prominent during the war. Potato
-four consists Of the entire dried and
ground potato with the exception of
the skin. A bushel eco pounds) OF
potatoes will make IL pounds of
flour. Only sound stock can be used
for flour making but the potatoes do
not need to be Of the No. 1 Federal
grade. 1t contains all OF the proteids
and mineral matters OF the raw po-
tato, and hence is a very different
product from dried potato starch.
Potato flour is used, particularly In
Europe, for mixing with other fiours
in bread making. It is also used In
making cake. soups and similar
preparations. The addition Of per
cent of potato -four to wheat is
claimed to improve the flavor Of
bread and make it retain it's fresh
ness longer. AS potato flour has
p 1890 ""sSi AiOiNiHS capacity liIGH
wheat -four its addition makes it
possible for bakers to obtain larger
rumber Of loaves from a given
weight of the mixed fiours. There
was, however, only a limited demand
for potato -four under war conditions
and still less since the arInietiee.
During the war large quantities of
dried or dehydrated potatoes we're
used by the army. Theix preparation
began in Aroostook County for
sale to the British army before
America entered the war. And whNs
we were actively engaged in the war
our army used large amounts Of
dried potatoes. The elimination of
loss from decay and frost, the
marked reduction in bulk and weight
making transportation and storage
easier, as well as ease OF preparation
for-the table. are among the advan-
tages of dehydration. The manufac-
turing process is more expensive
than that involved In making hour.
The fresh potatoes are run through
washing and peeli1g machine and