Potato Profile | Agricultural Marketing Resource Center By Alena Bosse and Michael Boland, Kansas State University. Revised April 2014 by Shannon Hoyle, AgMRC, Iowa State University. Overview Potatoes (Solanum tuberosum) are the fourth most important food crop in the world and the leading vegetable crop in the United States. Together, Idaho and Washington produce more than half of the annual supply, which totaled 463 million cwt in 2012, up 8 percent from the previous year, and was valued at $3.73 billion. The average price for all potatoes decreased in 2012, while yield per acre increased. (NASS 2013). Nearly 60 percent of potato sales are to processors for French fries, chips, dehydrated potatoes and other potato products. The remainder goes to the fresh market, is fed to farm animals or re-used as seed tubers for growing the next season’s crop. (NASS 2013). History Potatoes were first cultivated around 200 B.C. by the Inca Indians in Peru.

At that time, potatoes served a wide variety of uses, such as healing broken bones and measuring time. Nearly 4,000 varieties can be found in the Andes. The Spanish brought potatoes to Europe in the 16th century. European consumers were reluctant to adopt the potato. However, due to the sheer practicality of the potato—adaptability, generally plentiful crops and relatively long shelf life, combined with the nutritional value—it was soon widely accepted and consumed. Potatoes were introduced to North America in 1691, and they are thought to have been first planted in New Hampshire in 1719. The first French fries were served some 80 years later at the White House during the presidency of Thomas Jefferson. Production Potatoes remain the top vegetable crop in the United States. They are grown commercially in 30 states, but Idaho grows more potatoes than any other state, followed by Washington. Wisconsin, Colorado and North Dakota are also leading producers of potatoes. In 2012 a total of 1.13 million acres of potatoes were harvested in the United States, up 5 percent from 2011.

The average yield increased to 409 cwt per acre, up 10 cwt from 2011. The average price of potatoes decreased by $.76 to $8.65 per cwt. The total value of the potato crop was $3.73 billion (NASS 2013). China is now the world's top potato producer, followed by India, Russia, and Ukraine. The United States is the fifth largest producer of potatoes in the world (FAO). Processing A specific breakdown of U.S. potato use in 2012 is as follows: 166 million cwt were used in frozen potato products, including frozen fries, tater tots, spiral fries, homefries, wedges and frozen whole potatoes (up 4 percent from 2011). 283 million cwt were used for fresh potatoes, which includes baked, boiled or mashed (up 4 percent from 2011). 56.3 million cwt were used in chips, including shoestrings (down 4 percent from 2011).

50.6 million cwt were dehydrated, including products for potato chips, mashed potatoes, potato pancake mix and some canned stews (up 11 percent from 2001). 23.7 million cwt went to seed (up 8 percent from 2011). 2.46 million cwt were canned, which would be used for small whole potatoes, corned beef hash, various stews, soups, chowders and commercial potato salad (up slightly from 2011). 4.08 million cwt went to livestock feed (increased significantly from 2011) (NASS 2012). In 2010, 81 plants processed potatoes into potato chips, a decline from the previous year. However, the total volume increased from 42.5 million cwt to 54.7 million cwt. The largest number of processing plants are located in the eastern United States, and they prepare the most potato chips (NASS 2011).

The Economic Research Service 2012 forecast estimated that per person consumption of potatoes during 2010 would total 112.9 pounds, a slight decrease from 2009. Per person consumption can be broken down into 49.8 pounds of frozen potatoes, 35.5 pounds of fresh potatoes, 16.8 pounds of potato chips, 14 pounds of dehydrated potatoes and less than 1 pound of canned potatoes. Exports In 2010, the United States exported 1.6 billion pounds of potatoes and potato products with a total value of $3.8 billion, up 8 percent from the previous year. Of that volume, the United States exported 1.5 billion pounds of frozen fries that were valued at $775.7 million. The leading buyer of U.S. frozen potatoes was Japan, followed by Canada, China and Mexico. The United States also exported 808.4 million pounds of fresh potatoes, valued at $165.9 million, primarily to Canada and Mexico (FAS 2010).

Imports A total of 2.8 billion pounds of potatoes and potato products valued at $2.7 billion were imported in 2010, relatively unchanged from 2009. Frozen fries accounted for 1.4 billion pounds, the bulk of potato imports, and were valued at $631.9 million. Fresh potatoes accounted for 762.9 million pounds of potato imports valued at $132.1 million. Canada remained the main source of both fresh and frozen potatoes (FAS 2010). Outlook In March 2009, Mexican officials imposed an average 20-percent tariff on various U.S. products exported to Mexico, including frozen potatoes. On August 18, 2010, the Mexican government released a revised set of targeted products and the tariff on U.S. frozen-potato products dropped to 5 percent. The reduction should help U.S. fryers regain market share lost to Canada, as Mexican importers compare higher transportation costs for Canadian potato products with the cost of the tariff on U.S. potato products (ERS). Partially Funded by USDA Rural Development ...and justice for all. The U.S.

Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status. (Not all prohibited bases apply to all programs.) Many materials can be made available in alternative formats for ADA clients. To file a complaint of discrimination, write USDA, Office of Civil Rights, Room 326-W, Whitten Building, 14th and Independence Avenue, SW, Washington, DC 20250-9410 or call 202-720-5964. The names, words, symbols, and graphics representing Iowa State University are trademarks and copyrights of the university, protected by trademark and copyright laws of the U.S. and other countries. WEB DEVELOPMENT BY USDA ERS - Potatoes Potatoes Trade Potatoes are the leading vegetable crop in the United States (not including sweet potatoes), contributing about 15 percent of farm sales receipts for vegetables. Over 50 percent of potato sales are to processors for french fries, chips, dehydrated potatoes, and other potato products; the remainder goes to the fresh market.

Although potatoes are grown year round, the fall crop comprises roughly 90 percent of potato production. Potatoes are a tuberous crop grown from the perennial plant Solanum tuberosum. Potato tubers are specialized stems of the potato plant that form just under the soil surface. Potato plants sprout from cut portions of whole potatoes (usually certified seed potatoes) commonly referred to as seed pieces or potato seed. The crop grows in various climates and soil types, is storable, and provides consumers with a relatively inexpensive source of calories. Potatoes are the fourth-most-consumed food crop in the world, after rice, wheat, and corn. History The potato originates from the Lake Titicaca region of the Andean Mountains, located near modern-day Peru and Bolivia. It was domesticated between 10,000 and 7,000 years ago, providing a stable high-altitude food source for many cultures. The Incan people (13th-16th century A.D.) regarded the potato as key to their food security since the crop could easily be stored in dehydrated, freeze-dried, and fresh form for consumption during times when other crops failed.

Between 1532 and 1572, Incans introduced the potato to Spanish explorers. Reaching Europe around 1570, potatoes were first considered a novelty shared between royal courts, but quickly became popular with sailors as a cheap and nutritious food source that prevented scurvy, a common ailment caused by vitamin C deficiency. In the late 1700s, when much of Europe was engulfed in crop failures and famine, the potato was accepted as a stable, high-calorie food source that could be grown in a variety of climates, producing high yields for feeding both livestock and people. Ireland became particularly dependent on the crop by the mid-1800s. After three consecutive crop failures between 1845-1848 because of late blight infections (a fungal disease), more than 1.5 million people died from starvation or emigrated from Ireland. Many Irish immigrants fleeing the Irish potato famine immigrated to the United States, bringing the potato with them. However, the potato was already an American crop; documentation of its cultivation dates back to early colonists. The importance of potatoes in U.S.

agriculture has been documented since 1866 when USDA first included them in crop production statistics. Today, the United States ranks fourth in the world for potato production, behind China, Russia, and India. Geographic Production Historically, Maine, New York, and Pennsylvania were the main potato-producing regions. As settlement expanded west in the late 19th century, the invention of adequate irrigation systems and the development of refrigerated rail transport spurred States like Idaho, Washington, and Colorado to take the lead in U.S. potato production. Western States produce almost two-thirds of fall potatoes, with Idaho and Washington accounting for over half of the U.S. total. Between 1866 and the early 1920s, production increased with expanding acreage, which reached a peak of 3.9 million planted acres in 1922. Acreage slowly declined thereafter, to around 1.0 million acres today, yet production continued to rise as yields trended upward.

By the 1940s, yields had increased because of advancements such as: Introduction of improved varieties such as the Russet Burbank potato, which was first bred in the 1920s by Luther Burbank and known for its large uniform size and complementary sugar content needed for french fry production; Increased use of chemical inputs such as fertilizers and pesticides; Use of irrigation systems; Innovations in transportation infrastructures, particularly the introduction of refrigerated rail cars and trucks; and Shift in production from Eastern to Western States, which have higher concentrations of nutrient-rich volcanic soils optimal for potato production. Over the past decade, the potato industry has significantly consolidated growing operations. The Census of Agriculture reported 15,014 farms that produced potatoes in 2007, down from 51,500 farms reported in 1974. Because of large capital investments in equipment and storage facilities, farmers have sought to maximize production through larger operations. Seasonal Production Roughly 90 percent of U.S. potatoes are planted in the spring and harvested in the fall. The marketing season for fall potatoes begins in August (for areas of early harvest) and may continue through the following August.

Unlike most produce crops, which are perishable, potatoes are well-suited for long-term storage in climate-controlled rooms or containers. Because of their physical characteristics and storage advantages, many major fall-season potato varieties can be sold in fresh or processing markets throughout September-August marketing year. Potatoes for fresh use are sold mostly on the open market (rather than sold under production contracts negotiated prior to the growing season), so prices are subject to market conditions. Shippers' ability to store potatoes allows them greater flexibility when marketing potatoes on the open market. Processing potatoes that are used for making french fries are typically contracted to commercial fryers before planting time. The contracts specify the potato variety, volume, and price based on previously negotiated quality requirements. Grower contracts with processors are negotiated and signed before spring plantings, enabling growers to procure and plant exact amounts of processing varieties. Potatoes harvested in the winter, spring, and summer account for less than 10 percent of U.S. potato production. However, these potatoes meet specific market needs and generally fetch higher prices than fall potatoes.

For example, some consumers like "new" or "freshly dug" potatoes, such as round red, white, yellow, and purple varieties that are smaller in size and are normally not stored before sale. Specialty varieties, such as the round white, are also in demand for their chipping qualities. Moreover, winter, spring, and summer potatoes help fill any supply gaps that may arise because of shortages of the preceding fall crop in the fresh market or for processing use. Sales per acre are normally highest for the winter crop and lowest for fall potatoes, but vary widely among producing States. Prices for fresh potatoes are usually higher than prices for processing potatoes because of crop-quality standards. Domestic potato prices may vary not only in response to changes in weather, yield, or demand, but also changes in supply from imported potatoes and potato products. If a large quantity of frozen french fries enters the country, U.S. potato processors may cut back on contracts for processing potatoes, which would then be diverted to the fresh market. Fresh-market prices would likely fall as a result.

Fresh and Processed Potatoes Potatoes are usually grouped into two categories: fresh Within the processing category, there are four general classifications: frozen (mostly french fries) dehydrated canned Historically, fresh potatoes were the primary form of potato consumption in the United States. But because of the increased popularity of french fries and other processed potato products since the 1950s, use of fresh potatoes has decreased from a high of 81 pounds per person in 1960 to an average of 42 pounds per person in the 2000s. Prices for fresh potatoes are usually higher than those for contract-based processing potatoes. Because farmers can sell fresh potatoes on the open market, they can store harvests until prices are favorable for sale. Since 2000, the average price for fresh potatoes has ranged from a low of $7.34 per hundredweight (cwt) for the 2003 crop to a high of $14.44 for the 2008 crop. Since 1970, use of processed potatoes has surpassed fresh use in the United States.

Spurred by the innovation of frozen-french-fry processing techniques in the 1950s and the increasing popularity of fast food chains, processed potatoes composed 64 percent of total U.S. potato use during the 2000s (compared to 35 percent in 1960s). During the 2000s, U.S. per capita use of frozen potatoes has averaged 55 pounds per year, compared to 42 pounds for fresh potatoes, 17 pounds for potato chips, and 14 pounds for dehydrated products. Trade Since 2005, the U.S. potato industry has enjoyed a trade surplus in potatoes and potato products. Net export value (U.S. exports minus imports) of potatoes and potato products in 2009 totaled $180 million. Japan, Canada, and Mexico are the top three export markets; together, they account for about two-thirds of total U.S. potato exports. Most exports consist of processed potatoes, such as frozen french fries, potato chips, and dehydrated potato products (e.g., potato flakes, granules, and flour). Frozen french fries are the top U.S.

potato product export, accounting for more than half of total potato export volume. In 2009, exports of frozen french fries totaled 3.0 billion pounds (fresh-weight-equivalent basis), valued at $635 million. Although 2009's volume and value were down from 2008, french fry exports trended upward over the decade. Potato chips and dehydrated potato products are also important export products. From 2005 to 2009, chip exports averaged 543 million pounds (fresh-weight equivalent) with an average value of $178 million. During this same period, exports of dehydrated potato products (flakes, granules, flour, meal, and dried potatoes) averaged 966 million pounds (fresh-weight equivalent) with an average value of $82 million. Few fresh potatoes are exported from the United States, partly because of restrictive phytosanitary import regulations imposed by some foreign countries. Given close proximity to U.S. growing regions, Canada is the leading importer of U.S. fresh table stock and seed potatoes. Mexico, the second-leading foreign market, imports limited amounts of both fresh and seed potatoes.

Most fresh potatoes exported to Mexico are reportedly used for processing. Over the past 5 years, Canadian imports of fresh and seed potatoes averaged $79 million, while Mexico's imports averaged $24 million. Exports to Canada are expected to remain about the same, while Mexico has limited potential because of restrictive phytosanitary regulations regarding U.S. fresh and seed potatoes. Between 2005 and 2009, the United States imported an average of $886 million in potatoes and potato products. Canada is the largest supplier, followed distantly by Mexico, the Netherlands, and Germany. Canada's exports to the United States consist mostly of frozen french fries and other frozen potato products. Mexico mainly supplies chips and prepared/preserved (canned) products, while the bulk of imports from Germany and the Netherlands are starches and other dehydrated products. Vegetables & Pulses Idaho Farm Bureau Idaho Potatoes Potatoes are one of the most important crops to Idaho's economy. Every spring Idaho farmers plant over 320,000 acres of potatoes. Idaho farmers produce potatoes for several different markets ranging from seed to fresh to processing.

About 60 percent of Idaho's potato crop is processed into french fries, tater tots and other fried products, or dehydrated into flakes and various other forms. The crop is grown almost entirely in the southern portion of the state in the Snake River Plain. Idaho growers spend approximately $1,650 to produce one acre of potatoes. Statewide, the crop is valued at between $550 million and $700 million per year. Idaho produces about 30 percent of the russet type potatoes grown in the U.S. Potatoes are the leading crop commodity in Idaho. Southern Idaho is an excellent region for potato production because of warm days and cool nights during the growing season. Rich volcanic soils, ample irrigation water, and progressive farmers using the latest available technology have kept Idaho's potato industry at the forefront. Potatoes are one of the most important vegetables in the American diet. A typical American consumes nearly 140 pounds of potatoes each year in fresh or processed form Ð 50 pounds more than tomatoes, the nearest vegetable competitor. On an individual crop basis (excluding livestock) only wheat flour exceeds potatoes in importance in the American diet. Idaho farmers begin planting potatoes in mid April.

The crop is harvested in September and October. Farmers store the crop in large potato cellars that maintain over 95 percent humidity at around 42 degrees Fahrenheit. Consumers should note that storing potatoes in a cool, dark place will help maintain consistency and keep the tubers from turning green. Idaho is the only state that requires origin and variety labeling. It is also the only state governed by a federal marketing order to ensure quality and consistency. Always look for the "Grown in Idaho" seal. In 2011 Idaho farmers planted 320,000 acres of potatoes. The average yield was 398 hundredweight per acre. The average price paid to growers was $7.70 per hundredweight and the total value of production was $978.4 million. How to Bake An Idaho Potato Aluminum foil is a useful kitchen product but it should never be used to bake a potato. Foil will not let steam escape and will therefore result in a steamed rather than baked potato. A baked Idaho potato should be dry and fluffy when it comes out of the oven. After piercing with a fork the spud should "bloom" when you open it.

The trick to getting it right is as follows: Preheat oven to 450 degrees Pierce potatoes several times with a fork Rub down with olive or canola oil and salt (optional) Bake 45 minutes or until a fork penetrates easily Potatoes can also be microwaved until partially cooked and finished in the oven to save time. Aluminum foil can be used to hold potatoes but should not be used during cooking. © 2016 Idaho Farm Bureau Federation®. All Rights Reserved. | Legal Notice and Privacy Statement Farm Bureau and FB are registered service marks owned by American Farm Bureau Federation. More information about American Farm Bureau Federation can be found at . The Pennsylvania Center for the Book - Potato Chips By Cara Cianfichi, Fall 2009; supplemented by Lauren Wheeler, Spring 2010. bamalibrarylady/flickr.com Most of Pennsylvania's potato chip companies had their start with homemade chips like these. Idaho is famous for growing potatoes that are healthy—“they’re fat-free, cholesterol-free and have only 110 calories”—and Maine is known for cultivating high quality potatoes for seed. So how does Pennsylvania fall into place with these states?

They all have farming conditions that are suitable for growing potatoes, but Pennsylvania is certainly different from Idaho and Maine. The Keystone State stands out as the leader in producing the type of potato used in one of America’s favorite snack foods—potato chips. Potato chips are enjoyed by Americans as appetizers at parties, side dishes to complement favorite sandwiches, and to snack on while watching a movie. Even though Pennsylvania’s potato chip production has been successful for almost 100 years, it remains a secret to many. With Pennsylvania being known for its agricultural successes—mushrooms, grapes, and pumpkins—it’s a surprise that its chipping potatoes do not receive as much fame. Home to 24 manufacturing plants, 16 of those being independent companies, Pennsylvania has more chip companies than any state in the nation; their production of potatoes accounts for about one quarter of the nation’s supply. Together, these companies gross over $57 million in annual sales and as a result, this potato chip heartland is ranked as the number one source of chipping potatoes in the United States. One of Pennsylvania’s Agriculture Department members notes, “a lot of chip companies originated in Pennsylvania.

There were many one-room, mom-and-pop chip companies.” Most of these independent companies began their businesses in their own kitchens, expanding into factories with an increase in demand and sales volume. Through time, more entrepreneurs saw the availability of success in the potato chip market and the number of companies skyrocketed. They spread throughout the state, growing specifically in the northeastern side of the state and into the condensed south-central Potato Chip Belt of Pennsylvania—York and Lancaster counties. jimrohan/flickr.com York and Lancaster Counties have hundreds of acres of potato plants each year. The essential ingredient in producing Pennsylvania’s high quality potato chips is the potato itself. When harvesting, Pennsylvania’s farmers look for the ideal chipping potato—low moisture content, round in shape, bruise-resistant and low sugar content. Once harvested, the potatoes are stored over the winter in temperature- and humidity-controlled facilities. The potatoes are then sold to local chipping companies and processed in the customary fashion, by means of deep-frying and seasoning thinly sliced chipping potatoes. In Pennsylvania, potato chips are often fried for a longer than average period of time, yielding a stronger-flavored, darker chip. Factors that grant Pennsylvania an advantage in the production of chipping potatoes are its soil and climate.

Most of the state’s soils are fertile, yielding proper conditions for the cultivation of crops like chipping potatoes. Pennsylvania’s land is not overly moist and its soil maintains cooler temperatures because of its diverse climate. Although these factors are considered benefits, Pennsylvania’s climate also has the potential to be detrimental to potato crops. Winters in Pennsylvania, especially in the northern part of the state, can be harsh and can cause damage to potatoes. Also, Pennsylvania’s summers bring hot and humid conditions, which create ideal conditions for both insect infestations and the spread of crop diseases. In potato crops, such climate-related foliar diseases and insect problems unfortunately increase the cost of production. Barbara Christ, head of the plant pathology department at Pennsylvania State University, also notes that the soils can create difficulties—“Our soil types are so variable that quality out of a single field can fluctuate.” Christ is also in charge of researching diseases that grow in Pennsylvania’s chipping potato crops. She notes that, “potatoes produced [in Pennsylvania] suffer more climate-related foliar diseases and more insect problems, so the cost of production is higher.” As a result, potato production in Pennsylvania has decreased marginally. But the state still remains the nation’s number one source of chipping potatoes.

While Pennsylvania’s agriculture may have a few setbacks, farmers still manage to find loopholes and produce the most chipping potatoes in the nation. Penn State Agriculture Magazine Penn State Professor Barbara Christ harvests potatoes for research. In addition to having successful growing conditions, Pennsylvania is also home to renowned scientific resources that study the harvesting of potatoes and the production of potato chips. The Pennsylvania State University has been advancing potato research and testing for years. Not only is the university known for its cross-breeding programs and genetic research of potatoes, but it is also recognized for researching methods of making potato chips as well. One of the techniques in which the researchers analyze the potatoes is by rating appearance and color; four potatoes are fried simultaneously, but for different lengths of time. An additional cause for Pennsylvania’s success is potato chip production is the simple concept that potato chips are one of America’s favorite snacks—people love potato chips. More importantly, Pennsylvanians enjoy the chips that they can purchase locally. Greg Hake, owner of Hake’s Grocery in York County, PA says that “we’re in the potato chip area; we love our chips around here.” Perhaps this is because of the unique home-made feeling that a person gets when opening a bag of local chips.

Another Pennsylvanian, grocery manager Terry Groff of Weaver Markets in Adamstown expresses the importance of local chips over nation-wide companies: “People in the rest of the U.S.—they have the Wise and the Lays—but they’ve never had a good chip.” Finding a chipping potato farm or a local potato chip company in Pennsylvania is but a short drive from most towns within the state. As the number one source of chipping potatoes, over seventy percent of the state’s 11,000 acres devoted to potatoes is devoted to growing chipping potatoes. Pennsylvania’s independent potato chip companies have also been marking their place as leaders in the industry since the early 1900’s. Through years of struggles and accomplishments, these potato chip companies have created a history of potato chip production that is treasured by the state of Pennsylvania. This industry will likely continue to discover great success and local businesses will carry on their prosperous businesses. Such success is dependent on many aspects, but the future of Pennsylvania’s potato chip industry will be based on history and any outlooks of change. Like a potato chip, the industry is well-seasoned by its past and hopes for the future—crunch! Sources: Abdullah, Gary.

“Let The Chips Fall.” Penn State Agriculture June 2008: 4. Burhans, Dirk. Crunch! A History of the Great American Potato Chip. Madison, WI: Terrace Books, 2008. 97-117. Hernes Silverman, Sharon. Pennsylvania Snacks: A Guide to Food Factory Tours. Mechanicsburg, PA: Stackpole Books, 2001. 1-26. “Maine Potatoes.” Maine Potato Board N.p., 2008. 9 Dec. 2009. < potatoes.com/>. Mulhollem, Jeff. “Green Genes.” Penn State Agriculture 11 Jan. 2006: 14-21. “Nutrition.” Idaho Potato Commission N.p., 2009. Web. 9 Dec. 2009. < com/nutrition_education>. Specialty Potatoes - UC Small Farm Program Specialty Potatoes Cooperative State Research Service Office for Small-Scale Agriculture The potato. one of the most important food crops, came under cultivation by South American "Indians" more than 2.000 years ago.

Potatoes, of which there are hundreds of varieties in every shape, size, and color, were carried to Europe around 1500. From Europe they were introduced into the British Colonies in North America. In 1992, the potato is one of several food crops featured in the Smithsonian Institution's National Museum of Natural History's exhibition "Seeds of Change," commemorating the 500th anniversary of Columbus' first voyage. For many years, the potato had its own Potato Museum, in Washington, D.C. (Also see The Incredible Potato, National Geographic Magazine, May 1982.) Interest is increasing in the yellow-fleshed and other uncommon varieties-specialty potatoes. Yellow-fleshed potatoes are the rule rather than the exception in most countries. Some specialty potatoes available in the United States for many years were long considered of little commercial value. Now, however, with increased consumer demand, domestic potato breeders have begun to release some excellent yellow-fleshed varieties. In Washington State, nearly 200 specially potato varieties and clones have been tested; some varieties appear with pink or purple flesh and skin colors ranging from buff to red.

Many have given yields greater than 'Russet Burbank.' Erik J. Sorensen, Washington State University Cooperative Extension, Franklin County Courthouse, Pasco WA 99301, has results from test trials. With per capita fresh potato consumption static or declining, the variety offered by specialty potatoes can add to sales. Despite hurdles, they have a bright future but will never completely replace the traditional white-fleshed, russet type. Climate, Soils, and Water Although classified as a cool-season crop, commercial acreage can be found in alt 50 States, with Idaho, Washington, Oregon, Maine. Wisconsin, California, and North Dakota leading. Soil temperatures should be between 45 and 70 degrees F at planting time. Planting into cold soils delays emergence and increases the risk of seed piece decay. Although rainfall often suffices, irrigation may produce highest yields. Potatoes need 18 to 30 inches of water to mature. Potatoes are shallow rooted, with most roots being in the upper foot of soil. Potatoes are sensitive to water stress. Well-drained, light textured soils, such as sandy loams or loamy sands, generally produce the highest quality potatoes.

Good-Quality Seed Potatoes are vulnerable to several diseases, including blackleg, bacterial ring rot, and viruses, which can be transmitted in infected seed. To avoid such problems, certified potato seed is recommended. Not guaranteed to be disease free, potatoes certified by State agencies have shown no more than an allowable tolerance level for disease symptoms. For certain diseases, such as ring rot, the tolerance level is zero. To be certified, seed lots must be inspected in the field during the growing season AND in storage or at shipment. Addresses of State and Provincial certification offices which list certified growers may be obtained from the publisher of this factsheet. A number of mail order companies also offer limited quantities of specialty potato seed. Among these are some run by innovative potato growers: Will Bonsall, Scatterseed Project, Box 1167. Farmington, ME 04938: David Ronninger, Ronninger's Seed Potatoes, Star Route 1, Moyie Springs, ID 83845 (both curators for Seed Savers). Planting and Cultivation In much of this country, potato seed pieces are planted 3 to 4 inches deep. But where soil moisture may be limited, seed pieces are planted an inch deeper.

The amount of seed required varies according to seed piece size and plant spacing. A spacing of 9 to 12 inches between plants is common. Wider spacings often result in oversized tubers. Cut seed is widely used, but whole seed is less sensitive to tuber decay. Cut seed pieces should be 2 to 2 1/2 ounces in weight, firm, and with at least one eye. After planting, potatoes may be cultivated to help control weeds and to reshape beds. It is common to hill potato plants when they are 8 to 12 inches tall: Soil is mounded to a height of 2 to 3 inches around the plant base Some varieties, such as 'Yukon Gold,' set tubers high in the bed. Hilling helps maintain suitable soil cover to prevent greening or sunburning of tubers. Pest Control The potato is vulnerable to pests. In addition to using certified seed, growers need many strategies to minimize insect and disease problems. Strategies include proper soil fertility and water management, crop rotation, sanitation, and the use of resistant varieties. Harvesting and Storage Time of harvest varies according to variety and intended market.

Potatoes may be harvested with vines still green and tubers comparatively immature. Such potatoes are generally intended for immediate use as "new potatoes." Most potatoes, however, are harvested at full maturity. Indicators of maturity are tuber size, skin set, and death of the vine. Mature tubers store better than immature tubers and resist bruising better. Many varieties of specialty potatoes, such as 'Michigold,' 'Donna,' and 'Yukon Gold,' produce a high percentage of A-size tubers-generally the most desirable size. 'Yellow Finn,' however, is an exception. The market prefers smaller sized tubers of this particular variety. With red-skinned varieties, the small C size demands the highest price. Many restaurants also prefer small potatoes. Potatoes store best at 40 to 50 degrees F, with adequate ventilation and relative humidity at 90 percent. It is important to exclude light to prevent greening. Only sound potatoes should be put into storage. Varieties The dark-yellow flesh of 'Yellow Finn' has become something of a standard. By comparison. 'Yukon Gold' flesh is relatively light-yellow. Many European varieties also have light-yellow flesh.

'All Blue' is oblong with purple skin and purple flesh. Sometimes called 'Purple Marker,' its striking appearance led to its use as a marker for the ends of potato plots. It can be baked or boiled and retains the purple flesh color even after cooking. 'Purple Viking' has purple skin with red stripes. Varieties with commercial potential: Yellow-fleshed with buff or yellow skin: 'Delta Gold,' 'Donna,' 'Michigoid,' and 'Saginaw Gold.' Yellow-fleshed with red or pink skin: 'Desiree,' 'Iditaried,' 'Red Gold,' and 'Rose Gold.' Yellow-fleshed with purple skin: 'Brigus.' And small sized or fingering potatoes: 'Banana' and 'Ruby Crescent.' Good descriptions of potato varieties are in two out-of-print books often found in university libraries: "Description of and Key to American Potato Varieties," C.F. Clark and P.M. Lombard, USDA Circular No.741, Issued April 1946 (Revised November 1951) and "North American Potato Varieties," H.M. Darling.

1959 Potato Handbook, Potato Varieties Issue, Potato Association of America (PAA). Marketing Marketing presents a challenge but the potato is a familiar crop and most consumers are willing to try colorful varieties. To successfully market specialty potatoes, farmers need to work with those who sell and promote vegetables. Specialty potatoes have received national attention through articles in produce trade journals and the popular press. Supermarket chains have featured yellow- fleshed potatoes. At Larry's Supermarket in Seattle, a 4th of July promotion featured red, white, and blue potatoes. Without such efforts it is difficult to move specialty items beyond local markets and into the produce mainstream. Quality is of paramount importance to market acceptance. For the fresh market, appearance strongly influences sales. Color. size, shape, and defects shape consumers' first impression of quality. Texture, flavor, and nutritive value are less obvious. but still important quality components, affecting first sales little but greatly influencing subsequent sales. Many restaurants feature specialty potatoes. Often customers who first tried them in a restaurant purchased them later in supermarkets. Some brokers and others who pack and ship fresh produce concentrate on specialty potatoes. Marketing specialty potatoes is complicated by the fact that most potatoes are not sold by variety name.

Some specialty potatoes have characteristics that lend themselves to product differentiation. 'Yellow Finn' has a characteristic flattened shape and deep eyes.' 'Yukon Gold' is distinguished by the pink coloration around its eyes. Packaging can also be important to market success. Bags that display the variety name along with cooking or nutritional information are useful. Yellow-fleshed varieties have already been bred that can be used for either fresh market or processing. 'Saginaw Gold' produces a chip with good color and taste. Purple or pink potato chips and yellow french fries are among possibilities for processed specialty potatoes. Looking beyond local markets, specialty potatoes and potato products may also have potential for export. The market for specialty potatoes is limited and overproduction is a real danger. Growers are advised to develop a market before trying new crops-and then only on a limited acreage. Cooking Quality and Nutrition Fresh potatoes contain about 80 percent water. Solids, or dry matter. is highly correlated with texture. A mealy texture is associated with high solids. a waxy texture with low solids. Although individual tastes vary. varieties such as 'Michigold' have a mealy texture usually considered best for baking or french-frying.

Varieties such as 'Red Gold.' with a waxy texture. are more often used for boiling or in salads. Potatoes are an excellent source of carbohydrates and contain valuable amounts of protein, minerals, and vitamins. Nutrient levels vary not only by variety but also according to the maturity of the crop and storage time. Nutritive content can be used to market specialty potatoes. It appears that the darker the yellow flesh color, the higher the level of vitamin A. For More Information In addition to the U.S. Department of Agriculture, State universities and county Cooperative Extension personnel can provide useful information on local production methods and marketing practices. PAA (Dr. David Curwen, Secretary, University of Wisconsin, Hancock Ag Research Station, Hancock WI 54943) publishes a Potato Extension Specialists Directory that lists University faculty members in 46 States and the District of Columbia. PAA also has an annual meeting and publishes "The American Potato Journal," a monthly. (Contact Linda Best, Membership Secretary, PAA, 8 Holmes Hall, University of Maine. Orono ME 04469-0163.) Many potato production educational programs are sponsored by the Cooperative Extension System.

In Washington, the Washington State Potato Conference and Trade Fair is held each year. Similar programs exist in Idaho, Maine, Michigan, Nebraska, and Oregon. Potatoes are included in numerous other conferences. Other Information Sources There are many excellent publications: Delta Golds... Consumer Response to Yellow Fleshed Potatoes, Applied Market Research Report #2." Agriculture and Resource Economics, 206 Winslow Hall, Univerisity of Maine, Orono, ME 04469. "Potato Handbook." Agricultural Communications Center. 111 Ag Sciences Building, University of Idaho. Moscow, ID 83843. "Potato Growers Handbook." Washington State Potato Commission. 108 East Interlake Road, Moses Lake, WA 98823. "Potato Varieties - An introduction to variety characteristics, management and performance in the Klamath Basin." University of California Tulelake Field Station. P.O. Box 447. Tulelake. CA 96134. "North American Potato Varieties." Potato Association of America. 8 Holmes Hall. University of Maine. Orono, ME 04469-0132.

"Selecting Potato Varieties for Michigan." Michigan State University. Bulletin Office. P.O. Box 231, East Lansing, Ml 48823-0231. "Integrated Pest Management for Potatoes in the Western United States." Publication 3316. Agricultural Sciences Publications. Division of Agricultural Sciences, University of California, Berkeley. CA 94720. "Compendium of Potato Diseases," American Phytopathological Society. 3340 Pilot Knob Road. St. Paul, MN 55121. "A Guide to Monitoring Potato Pests in New York State, 102 IPM 107." Cornell Cooperative Extension, Research Center, 7 Business and Technology Park, Ithaca, NY 14850. "Potato Diseases, Agriculture Handbook No.474," Superintendent of Documents, U.S. Government Printing Office. Washington, DC 20402. A computer software program, Potato Crop Management, is available from the University of Wisconsin, WISPLAN Computing, 302 Hiram Smith Hall, 1545 Observatory Drive, Madison, WI 53706.

Prepared by Erik J. Sorensen of the Washington State University Cooperative Extension and George B. Holcomb of the Office of Public Affairs, U.S. Department of Agriculture, for USDA's Office for Small-Scale Agriculture (OSSA); Howard W. "Bud" Kerr, Jr., Program Director. OSSA's address: Cooperative State Research Service, USDA, Room 342-D, Aerospace Building. Telephone: 202-401-4640 Fax: 202-401-5179 Mention of commercial enterprises or brand names does not constitute endorsement or imply preference by the U.S. Department of Agriculture. January 1992

Question: Which American state produces the most potatoes?
Answer: IDAHO