Producers innovate

If due to the limitation of European starch production, the starch factory

France has seen its production stabilize around 1,400,000 tons of apples.
land, the food processing sector for human consumption continues its
steady growth.

The transformation for food today represents 1,200,000 tons of

processed potatoes. The supply of potatoes intended for the
the production of fries, chips, flakes, and ready-to-use potatoes is
essentially of national origin. Imports now account for only 5 to 8
% of supplies by year, compared to 15 to 20 % ten years ago. The
transformers are therefore satisfied with the quality of French potatoes. The
producers have been able to adapt to the requirements of industrialists and have made remarkable
quality efforts in a short time. They even achieved, thanks to the quality of this
production, export markets for industries located in the Netherlands, in
Belgium, the United Kingdom, and even in Italy or Portugal.

The specifications

The potato processing industries all have requirements.

different depending on the type of finished product. They mainly demand bulk.
calibers because they allow for better yields: the percentage of loss at
the fur is lesser and the cutting gaps are reduced. Besides the size, the shape has
its importance. For fries, it is preferable to have long tubers and
regular. For whole vacuum-packed potatoes, processors
are looking for small shot. As for the chips, the potatoes
must be large enough and quite round. For the dehydrated puree, a size
greater than 35 mm and a high dry matter are desirable.

The moisture content in dried potatoes is an important criterion of the

transformation process. It should be between 21 and 22% for the puree. In this
regarding frozen fries and chips, it is desirable to have a rate of
high dry matter, close to 23%, because the higher the content, the less the tuber
lets the oil penetrate, thus making the final product less greasy. Furthermore, it allows
to obtain crispier fries. However, the tubers are more sensitive.
to the shocks.

The content of reducing sugars is also important for the products.

intended to be cooked at high temperatures (fries, chips). Indeed, the higher the content of
the stronger the sugars, the more pronounced the Maillard reaction (browning during cooking) is.
However, manufacturers are looking to obtain blonde fries and chips rather than brown.
They are looking for a rate of 0.25% and refuse batches of potatoes beyond
0.50 %.

Manufacturers focus on other aspects regarding the intrinsic quality of

tubers, such as the ability to store (potatoes must keep
their qualities for 8 months), resistance to mechanical shocks, the color and
the taste qualities.

Transformers still use the Bintje variety a lot. But this old
variety is starting to wane. Some customers demand specific varieties
in order to stand out from the competition (fast-foods). Other varieties than Bintje
provide an added value to the finished products (Saturna for the chips).
new varieties require a technical adaptation of producers, which
always incurs an additional cost.

Producers at the forefront of quality

In order to meet the specifications of the various transformers, the

potato producers had to equip themselves with harvesting equipment
of irrigation, storage, to inform and train in production techniques the
more appropriate, adapting to the varieties. Thus, producers supplying to the industry
were in France the pioneers of potato quality and an example
today followed by everyone.

The producers of starchy potatoes also had to adapt to

the increasing demand for quality required by starches. Whiteness is the
main quality criterion of potato starch compared to others
starches. In order for it to remain competitive in its main sector of use
What is the stationery, so it was necessary to ensure more potato deliveries.
cleaner.
Producers have been encouraged by 'bonus-malus' systems at the level
receipts, to unearth their lots and to deliver more and more potatoes
not shocked, free from rot. They also made a significant effort
of potato storage, either by investing in buildings, or in
showing ingenuity to set up low-cost storage.

All these innovations that have improved yields and quality of

potatoes, and consequently the French industry, were made possible thanks to
the engagement of producers in research and development.
Through the UNPT, farmers participate, in partnership with industries,
for many years in funding the Technical Institute of Apple
Earth. They thus participate in the implementation of research programs in
the fields of agronomy, conservation, mechanization and knowledge of
new varieties.

Varietal creation: a hope for the near future

Industrial potato producers also finance, in

partnership with the transformers and plant producers in the North region, the
Bretteville-du-Grand Caux variety creation station. This station, located in
Upper Normandy specifically works on the research of varieties adapted to
needs of the starch industry and food processing, in light of the criteria
sought by industrialists (high dry matter content, shape, content in
weak reducing sugars, productivity, resistance to shocks and diseases, vigor.
It will also allow them to free themselves from French dependence.
 to foreign breeders. The creation of a new variety requires a good
ten years. The first results are starting to arrive today. It
will also allow for limiting the imports of foreign-origin seedlings and therefore
also to limit the health risks related to these imports.

The new constraints related to the environment

quality and productivity, now face environmental issues. The

Production more respectful of the environment: irrigation techniques allowing
limiting phytosanitary treatments (micro-irrigation), and in accordance with the specifications.
nitrogen input, in order to achieve optimal use by the plant and thus limit
and nitrogen under irrigation).

Industrial transformation

The potato processing industry for human consumption has

developed in the 70s. This sector constitutes a real industry where the concentration
and the integration is particularly strong.

The ongoing consultation of the various stakeholders is materialized by the conclusion of agreements.
national interprofessionals and cultural contracts between producers and industries. These
contracts define the choice of varieties, production volumes, and periods of
delivery as well as the quality criteria upon receipt.

The contractual scheme on which the interprofessional relationship is based normally places its partners at
the shelter from skyrocketing or collapsing prices and insufficient, excessive, or poorly produced goods
distributed.

Quality tests

Before being processed, the potatoes undergo a series of tests and analyses that
will allow to decide which final product the batch will be intended for.

First, we measure the percentage of soil, stones, and rotten potatoes. We identify
the green tubers, cut, deformed and the waste. Finally, we proceed to grading. The tests
the following allow to isolate the glassy or damaged potatoes and control the rate
of glucose from tubers. The sugar content indeed has a direct influence on the color.
of the final product. The machine settings are thus continuously adjusted according to the quality
of lots.

The starch

The term starch refers to the starch extracted from the potato. To make it, one uses
starchy potatoes: washed, grated, crushed. We then extract a starch milk from it.
The water is removed by spinning and drying. The starch thus obtained is a white powder that
resembles flour.
Originally reserved for food uses: soups, sauces, cold cuts,
preserves...starch and its derivatives have found new outlets in the
manufacturing of paper and cardboard as well as glues, lipstick, diapers
culottes, packets of medicine...

Fries and Chips

Potatoes are cut into sticks (fries), thin slices (chips), or into
cubes (sautéed potatoes). They are blanched in boiling water, then drained,
dried, fried, and finally dehydrated on a vibrating mat. The fries and pre-fried cubes
are then frozen.

The chips are packaged in cellophane bags filled with air so that the petals do not
don't break. Everyone can find their happiness: chips flavored with paprika, with bacon,
with shrimp, in the old-fashioned way, with Indian flavor... They are wavy, flat, or waffle-shaped.
The French consume 700g of it per year, mainly in the summer during picnics.
unlike our English neighbor who eats 4 times more of it all year round.

Mc Cain Alimentaire is the French leader in fries with 58% of the market value. It is
also the main supplier of McDonald's who absorbs 20% of its volumes. Vico is number 1
French chips in front of Flodor and Croky, but also number 2 of the mashed potatoes behind Mousseline.

The flakes of puree

After washing and peeling, the potatoes are sliced and blanched in water.
trembling, cooked and reduced to a puree, and finally dehydrated and transformed into flakes in
a flake maker. It takes about 7kg of potatoes to make 1kg of puree flakes.

The French hold the European record for consuming dehydrated puree with 570 g.
per year, far ahead of the Germans who only eat half of it.

The nutritional profile of the potato

Delicious to taste, it is also good for health. It is an excellent source of

slow and complex carbohydrates. It is easily digested and balances a diet.
Today too high in lipids, proteins, and soluble sugars. As for the acids
Amines, the biological value of the potato is close to that of the egg.

Preconceptions and the fear of gaining weight mean that, in general, we do not
does not consume enough starchy foods. Bread has made a comeback in France in recent years, and rightly so.
a respectable recovery. Pasta and rice are starting to diverge from the trend. The apple
On the contrary, our earth is not always perceived at the height of its merits.
The collective unconscious still readily associates overweight with potatoes.
The manufacturing processes of the food industry
 Industrial transformation

The potato processing industry for human consumption has

developed in the 1970s. This sector constitutes a real industry where the concentration
and the integration is particularly strong.

The ongoing consultation of the different stakeholders is materialized by the conclusion of agreements.
national inter-professionals and culture contracts between producers and industrials. These
contracts define the choice of varieties, production volumes, and periods of
delivery as well as the quality criteria upon receipt.

The contractual framework on which the interprofessional structure relies normally places its partners at
the shelter from prices that soar or collapse and from insufficient, excessive, or poorly managed productions
divided.

Quality tests

Before being processed, the potatoes undergo a series of tests and analyses that
will allow to decide which final product the batch will be intended for.

First, we measure the percentage of soil, pebbles, and rotten potatoes. We identify
the green tubers, cut, misshapen and the waste. Finally, we proceed to the calibration. The tests
the following allow for isolating glassy or damaged potatoes and controlling the rate
of glucose from tubers. The sugar content does indeed have a direct influence on the color.
of the final product. The machine settings are continuously adjusted according to quality
of lots.

The starch

The term starch refers to the starch extracted from the potato. To make it, one uses
starchy potatoes: washed, grated, crushed. We then extract a starch milk from it, which
the water is removed by centrifugation and drying. The starch thus obtained is a white powder which
looks like flour.

Originally reserved for food uses: soups, sauces, charcuterie,

canned goods...starch and derived products have found new outlets in the
manufacturing of paper and cardboard as well as glues, lipstick, diapers
culottes, some medication pills...

Fries and Chips

Potatoes are cut into sticks (fries), thin slices (chips), or into
cubes (sautéed potatoes). They are blanched in simmering water, then drained,
dried, fried, and finally degreased on a vibrating conveyor. The fries and pre-fried cubes
are then frozen.

The chips are packaged in cellophane bags filled with air so that the petals do not
do not break. Everyone can find their happiness: chips flavored with paprika, with bacon,
with shrimp, old style, with Indian flavor... They are wavy, flat, or wafer-shaped.
The French consume 700g per year, but mainly in summer during picnics.
unlike our English neighbor who eats 4 times more and all year round.

Mc Cain Alimentaire is the French leader in fries with 58% of the market in value. It is
also the main supplier of McDonald's which absorbs 20% of its volumes. Vico is number 1
French chips in front of Flodor and Croky, but also number 2 of the puree behind Mousseline.

The flakes of puree

After washing and peeling, the potatoes are sliced and blanched in water.
quivering, cooked and reduced to a puree, and finally dehydrated and turned into flakes in
a fluffy potato. It takes about 7kg of potatoes to make 1kg of flakes for mashed potatoes.

The French hold the European record for dehydrated mashed potato consumption with 570 g.
per year, far ahead of the Germans who only eat half of it.

The nutritional profile of the potato

Delicious to taste, it is also good for health. It is an excellent source of

slow and complex carbohydrates. It is easily digested and balances a diet.
today too high in lipids, proteins, and soluble sugars. As for acids
Amines, the biological value of the potato is close to that of the egg.

Preconceived ideas and the fear of gaining weight lead to a general reluctance to
does not consume enough starchy foods. Bread has made a comeback in recent years in France and rightly so.
a respectable rebound. Pasta and rice are starting to escape the trend. The apple
However, the earth is not always perceived at the height of its merits. On the contrary, our
The collective unconscious still readily associates overweight with potato.

We are currently witnessing an evolution in culinary habits. After having confined themselves to
fries and mashed potatoes, the French rediscover other uses, such as potatoes
in the oven that are making a comeback in restaurant chains like Courtepaille or
Buffalo Grill. This 'potatomania' has even inspired a new restaurant concept.
fast: the Pataterie in Amiens or A friend