The potato plays a massive part in Irish history and is to this day an important part of our diet. There are many different varieties grown in this country, all of which can be used for different purposes.
Ever wonder which potato makes the perfect crisp? Well for this month’s edition of Irish Tractor & Agri, we took a look at exactly which ‘spud’ does that.
To help us get a better insight into what makes the perfect crisp, we speak to agronomist and Potato Supply Marketing Group Ltd Director Chris Brownlow.
First let us explain what an agronomist does. Agronomy is the science and technology of producing and using plants for food, fuel, fibre, and land reclamation. Agronomy encompasses work in the areas of plant genetics, plant physiology, meteorology, and soil science. Agronomy is the application of a combination of sciences like biology, chemistry, economics, ecology, earth science, and genetics. Agronomists today are involved with many issues including producing food, creating healthier food, managing environmental impact of agriculture, and extracting energy from plants. Agronomists often specialize in areas such as crop rotation, irrigation and drainage, plant breeding, plant physiology, soil classification, soil fertility, weed control, and insect and pest control.
Chris is head of a group of potato growers, the Potato Supply Marketing Group that specialise in growing a number of specialist crisping varieties of potatoes for renowned Largo Foods, which is based in Ashbourne, Co Meath.
The Potato Supply Marketing Group is a potato growing and storage enterprise dedicated to providing high quality crisping potatoes for Largo Foods using best agricultural practise. PSMG comprises of 7 growers, some of whom have been supplying Largo Foods since the company was founded by Raymond Coyle in the early 80’s.
The Co. Meath factory produces potato based products and sources close to 30,000 tonnes of potatoes from Irish farmers annually, equating to approximately 10% of the nation’s annual potato crop. Most of these potatoes are sourced from Irish farmers in counties Meath, Dublin, Louth and Wexford. All crisps are cooked in 100% pure Sunflower oil.
Largo Foods, of course are the producers of our favourite crisps, Tayto, King, Hunky Dorys and Perri.
There are seven growers involved in the Potato Supply Marketing Group Ltd, all of who provide potatoes for Largo Foods. It takes a special type of potato to make the perfect crisp and the Lady Rosetta is one of the ideal varieties for it.
“They are small and round and have a low sugar content, which is perfect for producing crisps as a higher sugar content would see the crisp burn more easily.”
“Both the processing efficiency and the quality of the finished product benefit from a high dry matter content. If the dry matter content is too low, the crisps will be too soft or too wet. In addition, more energy will be required, since more water must be evaporated. A high dry matter concentration results in a lower fat content. This lowers the processing costs and is better for the health of consumers. However, if the dry matter content is too high, the crisps will be too brittle. The dry matter content also partly determines the texture of both the fresh and the processed potato.”
Chris revealed that as a supplier there are many challenges to be met when producing the quality of potato that Largo expect. There are many factors to producing a good quality potato and it can be difficult in this country especially with the unpredictable weather that we have.
“If the ground temperature drops, when potatoes are planted, the quality of the potato will drop. The quality needs to be there, otherwise Largo will go elsewhere.
“The starch content has to be right also, so that the crisp has a higher oil intake. There are so many different aspects to the process and it is a lot more scientific than in the past. The soil has to be rich and fertile also, so this means that all the suppliers have to go in search of good land to meet the quality requirements needed.”
There is a four-year rotation process needed when potatoes are harvesting so this sees potato growers always on the lookout for new land to rent.
“The potato industry in Ireland is in danger of becoming (if it hasn’t already) a twilight industry in that grower numbers have been in steep decline, consumption of fresh potatoes is falling, 16 to 25 age group have a low opinion of potatoes and the increasing imports of processed potatoes (frozen chips and food service industry) and the poor health perception of potatoes in various diet recommendations contrary to scientific facts.
“Allied to this is the ever increasing input costs (land, seed, fertilizer and machinery) along with tightening potato specifications which are adding to the already high risk environment that exists with being involved in the potato business.
“However there are limited opportunities for the remaining few to band together in order to provide quality products at competitive values thereby protecting our national food acres from being exported abroad.
“Our mission as suppliers is to build on Largo Food’s leading market position in the Irish snack-food market and to help them grow stronger exports to primarily the UK market, by producing and selling the best quality products at competitive prices and by developing new products offerings that satisfy the needs of their customers.”
Largo Foods requires all of its plants to operate in an environmentally responsible manner. The resources and processes that have been put in place are focused on achieving industry best practice standards at all of the Largo Foods locations.
Chris Brownlow
Potato Supply Marketing Group Ltd,
Kilbrew,
Ashbourne,
Co Meath
Tel: 01-8350611
Taken from Irish Tractor & Agri magazine Vol 3 No 7, August 2015
