New potato varieties have no easy path

The potato category continues to diversify, from the ever-popular Russets and reds to whites, yellows, and darker hues like blue and purple.

Some growers are cultivating new flavor on the inside, while emphasizing unique coloring on the outside.

Adirondack Blues have deep blue-purple coloring on both the inside and out, while Huckleberry Golds have purple skin and yellow flesh. Red Sunsets spuds have a deep shiny red skin that contrast with white flesh.

“We’ve been trying for years to find new varieties,” says Bryan Folson, president of Folson Farm Corporation, East Grand Forks, MN.

And while the quest has had some success, like in new red potato varieties, it’s still a long, drawn out process.

In addition to skin and flesh coloring, growers are experimenting with size and shape, as well of a wealth of value-added offerings. There are sliced, diced, seasoned and creamer varieties in all manner of packaging. These grab-and-go dishes have become fixtures in grocery stores and become increasingly popular with shoppers looking for an easy, delicious addition to meals.

This is an excerpt from the most recent Produce Blueprints quarterly journal. Click here to read the full article.