Chapters 8.36

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Suggested citation for this chapter.

Shea,OK. (2022) Potato (Irish) Value Addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org

Brief background of crop

White potato (Solanum tuberosum) is a tuberous annual, native to South America (Jansky, 2006). The potato is the world’s most important non-grain crop, and one of the most nutritious (Consortium, 2011). Although it originates in South America, the potato was introduced globally by European explorers (Pappas, 2017). Eighty percent of farmland in sub-Saharan Africa and Asia is managed by smallholder farmers, and of the 2.5 billion people who live in poor countries 1.5 billion people live on smallholder farms (FAO, 2018). The potato is an important crop to subsistence farmers because the developing world’s potato production now exceeds levels the level of production in the developed world (FAOSTAT, 2018). The objective of this chapter is to provide value addition methods to potato harvests produced on smallholder farms. The added value of these products will enable farmers to be more competitive while selling their products and provide added income,

Value addition ideas

Potato Chip

Potato chip production can be achieved at a small scale as it does not require any advanced or expensive technology. The process of making potato chips is fairly simple: (1) Peel and thinly slice the tuber. (2) Wash slices in cold water. (3) Fill a deep-frying pan with oil and heat. (4) To test the heat, place 2 slices in oil, and if they burn then reduce heat; if they take longer than 4-5 minutes, increase the heat. (5) Cook tuber slices in small amounts at a time, removing when golden and crispy. (6) Place chips in a sieve and shake. (7) Cool and sprinkle with salt and any other local seasonings (FAO,1994). The equipment needed for the production process is low cost and easy to attain: a sharp knife, slicer, bowl, sieve, and deep-frying pan (FAO, 1994). Ingredients needed include fresh tubers, oil, and salt (FAO, 1994). The process requires low levels of labour as the tubers take a few minutes to cook (FAO, 1994). Other capital costs include a source of heat; rural villages do not always have access to gas cookers and a clean water source. By working through cooperatives, farmers can gain better access to new information, technologies, and innovations (FAO, 2011). In countries such as those in the Pacific, where only 10% of crop production is marketed locally due to high prices (FAO, 1994), a cooperative is extremely beneficial. A cooperative would allow a smallholder farmer to negotiate better terms of sale and fairer prices, making them competitive in the market (FAO, 2011).

The target market for the potato chip would be a farmer’s local market such as a roadside stand, as many developing countries lack developed markets (Fay Bell, 2009). Unlike the raw tuber crop, which perishes quickly, the potato chip is sealed and stored, allowing it to be sold at a later date. Potato chips will keep for up to 2 weeks (Guest, 2012), but must be stored so that moisture cannot enter the bag (FAO, 1994). To seal the bags properly, heat must be applied (FAO, 1994), which can be done using a plastic sealer or a candle and hacksaw (FAO, 1994). As the target market for this product is a local one, transportation is fairly easy. The bags are lightweight and easy to carry to a village market. To improve the value via packaging, the product must be clearly labelled. Labels should include the date the product was produced on and the name of the producer. The quality of a product depends of the quality of the ingredients used. The raw tubers should be checked so to ensure they are white in colour and the oil used for frying should be fresh and replaced regularly (FAO, 1994). A key element to safety when preparing food is cleanliness in the work area. All surfaces should be sanitized regularly as well as any equipment used. Waste should be kept far away from food preparation and each product must be properly labeled and dated. Production of potato chips is relatively low cost aside from the purchase of the initial equipment. As chips are far less perishable than raw tubers (FAO, 1994), they generate less waste allowing more product to be sold. Due to the decrease in perishability and the ease of transportation, marketing this product locally would be successful. Selling the product locally would allow a farmer to increase her price higher than the initial price of a root tuber, creating profit. One tonne of fresh potatoes is valued at $33 US whereas only one kilogram of fried potato chips is valued at $1 US (Alibaba, 2018), which indicates the value of processing raw potatoes into chips.

Potato Starch

Production of potato starch can be achieved at a small scale as it requires no advanced or expensive technology, and the process can be completed by one individual. The production of potato starch is a lengthy process: (1) Peel and wash tubers, place into bucket of clean water. (2) Grate tubers into fine pulp, place pulp in basket, cover pulp with water, stir and let stand for 10 minutes. (3) Filter pulp through cloth, keeping water in separate bucket. Squeeze out as much water from pulp as possible. (4) Repeat step 3 until water is clear. (5) Discard pulp and leave water to stand overnight. (6) Syphon off filtered water using plastic tubing, then discard water. (7) Starch will appear at the bottom of bucket, then rinse surface of starch. Cover with more water and allow to sit for 1-3 hours. (8) Syphon off the top layer of water. (9) Scrape starch from bucket, then place on tray lined with plastic and sundry. (10) Break up starch frequently while drying. (11) Dry until starch becomes a powder. (12) Grind and package in dry, clean, sealed bags (FAO, 1994). The equipment needed is relatively extensive but low cost. The process requires: sharp knives, buckets, a grater, fine mesh cloths, plastic tubing, drying tray, and a grinder (FAO, 1994). The two ingredients needed for this process are fresh potato tubers and clean water (FAO, 1994). The production of potato starch is labour intensive and is a long process. There are few other capital costs as this process can be completed without access to heat or electricity.

Potato starch has a variety of uses in the food, textile, pharmaceutical, and paper sectors (IMARC, 2017). Growth in these industries has increased demand for potato starch (IMARC, 2017), providing the opportunity for the use of cooperatives. Cooperatives would enable farmers to secure better market opportunities (FAO, 2011). When demand for potato starch is high, being able to connect with larger urban markets and negotiate a fair price is essential. The target market for potato starch produced by subsistence farmers would be local urban markets or grocery stores. These markets provide the farmers with a larger, more diverse customer base where starch is bought for various uses, whereas in a local market it might be bought solely for food preparation. The use of cooperatives would aid in connecting smallholders with these urban markets (FAO, 2011). The World Bank also helps smallholder farmers reach consumers beyond their local markets through support to producer organizations and market linkages (World bank, 2017).

Potato starch can last for months if kept in a cool, dry place (FAO, 1994. Prior to storage the product must be packed so that all moisture is kept from entering (FAO, 1994). As starch can be quite heavy, a bag made of a strong plastic should be used so it is able to withstand transportation. The starch flour must then be sealed using heat, which can be achieved using a plastic sealer or a candle and a hacksaw (FAO, 1994). The product is heavy so a method of transportation is required to carry the good such as a donkey. If the farmer does not already have a mode of transportation, this too would be included in the capital costs. Starch can be kept in individually sealed bags when brought to market. The product must be clearly labelled including the date of production and the name of the manufacturer. To improve the value through packaging, a farmer might include uses for starch in order to attract new customers. If packaging is handwritten it must be clear and concise. The raw tubers must be checked to ensure they are white in colour (FAO, 1994). All work surfaces and equipment used must be regularly sanitized. Ensure all products are dated and labelled correctly and clearly. Farmers should ensure they meet food quality and safety standards, which will allow them to sell in different markets (World bank, 2017). If one metric tonne of fresh potato crop is valued at $33 US, a 25kg bag of potato starch can be sold for $30 US (Alibaba, 2018). This indicates that once the crop has been processed into flour it gains much more value.

Critical Analysis

Potato Chips

The potato chip is a very fragile product and can be easily damaged during transportation. Another problem that might arise is the lack of a heating element to heat the oil. If the oil does not get hot enough it becomes impossible to produce potato chips. Cooking oil is also required in abundance. Some rural farmers may not have access to any heating elements or affordable cooking oil which would make this an unrealistic value addition option.

Potato Starch

Although potato starch is the preferred starch due to its binding power and firm formation (Mitch, 1984), it is more expensive. Alternatives like corn starch are less expensive, which might make them more popular especially in developing countries were people cannot afford the higher price. The process of making potato starch is a labour intensive one, with small amounts of output. This high amount of labour might take away from other tasks a subsistence farmer needs to accomplish.

Helpful hints to get started

References

1. Alibaba. (2018). High quality 100% pure sweet potato starch - buy high quality pure sweet potato starch, pure starch,100% pure starch product on Alibaba. Com. Retrieved December 1, 2018, from //www.alibaba.com/product-detail/High-Quality-100-Pure-Sweet-Potato_60813539205.html

2. Alibaba. (2018). Low temperature vacuum fried flavor snack potato chips - buy potato chips,flavor potato chips,vacuum fried flavor potato chips product on Alibaba. Com. Retrieved December 1, 2018, from //www.alibaba.com/product-detail/Low-temperature-Vacuum-Fried-Flavor-Snack_60736297889.html

3. Alibaba. (2018). Premium quality fresh potato / fresh potato / potato supplier in india - buy price of fresh potatoes,fresh potato in india,fresh potato in dubai product on Alibaba. Com. Retrieved December 1, 2018, from //www.alibaba.com/product-detail/Premium-Quality-Fresh-Potato-Fresh-Potato_50039496435.html

4. World Bank. (2017, April 13). Agribusiness. Retrieved November 10, 2018, from http://www.worldbank.org/en/topic/agriculture/brief/help-farmers-reach-markets

5. Consortium, T. P. G. S. (2011). Genome sequence and analysis of the tuber crop potato. Nature, 475(7355), 189–195. https://doi.org/10.1038/nature10158

6. FAO. (1994). Utilizing root crops - Foreword. FAO, Rome. Retrieved November 10, 2018, from http://www.fao.org/docrep/x5049E/x5049E01.htm#Foreword

7. FAO - News Article: Agricultural cooperatives are key to reducing hunger and poverty. (2011, October 31). FAO, Rome. Retrieved November 10, 2018, from http://www.fao.org/news/story/en/item/93816/icode/

8. FAO (2018). Smallholder and Family Farmers. Retrieved from http://www.fao.org/fileadmin/templates/nr/sustainability_pathways/docs/Factsheet_SMALLHOLDERS.pdf

9. FAOSTAT (2018). Retrieved December 1, 2018, from http://www.fao.org/faostat/en/#search/potatoes

10. Fay Bell, W. (2009). Organic Agriculture and Fair Trade in Pacific Island Countries (p. 51). Natural Resources Management and Environment Department. FAO, Rome. Retrieved from http://www.fao.org/3/a-ak356e.pdf

11. Guest. (2012, February 15). Are homemade potato chips worth the effort? Retrieved November 10, 2018, from https://www.bonappetit.com/test-kitchen/cooking-tips/article/are-homemade-potato-chips-worth-the-effort

12. Jansky, S. (2006). Overcoming hybridization barriers in potato. Plant Breeding, 125(1). Missing page numbers. Retrieved from https://onlinelibrary.wiley.com/doi/full/10.1111/j.1439-0523.2006.01178.x

13. Mitch, E. L. (1984). Chapter xiv - potato starch: production and uses. In R. L. Whistler, J. N. Bemiller, & E. F. Paschall (Eds.), Starch: Chemistry and Technology (Second Edition)(pp. 479–490). San Diego: Academic Press. https://doi.org/10.1016/B978-0-12-746270-7.50020-3

14. Monoculture and the Irish Potato Famine: cases of missing genetic variation. (n.d.). University of California, Berkeley. Retrieved November 14, 2018, from https://evolution.berkeley.edu/evolibrary/article/agriculture_02

15. Pappas, S. (2017, January 3). Irish potato blight originated in South America. Retrieved November 14, 2018, from https://www.livescience.com/57363-irish-potato-blight-originated-in-south-america.html

16. Stearns, L., Petry, T., & Krause, M. (1994). Potential Food and Nonfood Utilization of Potatoes and Related Byproducts in North Dakota (Agricultural Economics Report No. 322) (p. 42). Fargo, ND: North Dakota State University. Retrieved from https://ageconsearch.umn.edu/bitstream/23364/1/aer322.pdf

17. FAO. (2008). The potato: utilization - international year of the potato 2008. FAO, Rome. Retrieved November 9, 2018, from http://www.fao.org/potato-2008/en/potato/utilization.html

18. IMARC Group. (2017). Potato Starch Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2018-2023(p. 125). IMARC. Retrieved from https://www.prnewswire.com/news-releases/global-potato-starch-market-2017-2022-demand-from-pharma-paper-textiles--food-industries-driving-market-growth-300577633.html

19. FAO (1994). Utilising root crops - Foreword. FAO, Rome. Retrieved November 14, 2018, from http://www.fao.org/docrep/x5049E/x5049E01.htm#Foreword

20. FAO (1994). Utilising root crops - Section 1: General information (Cont.). Retrieved November 10, 2018, from http://www.fao.org/docrep/x5049E/x5049E03.htm#Quality%20control%20procedures%20and%20equipment.

21. FAO (1994). Utilising root crops - Section 3: Root crop starch and recipes utilising root crop starch. Retrieved November 10, 2018, from http://www.fao.org/docrep/x5049E/x5049E05.htm#Root%20crop%20starch

22. FAO (1994). Utilising root crops - Section 5: Recipes utilising fresh root crops. Retrieved November 10, 2018, from http://www.fao.org/docrep/x5049E/x5049E07.htm#Chips