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October 27, 2011

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Potato Nutrition: a Hot Potato?

potatoes as part of a “carbohydrate” group (Netherlands)In the United States the potato is classified as a vegetable.

This is different from the nutritional classification in many other countries, where the potato is in a “carbohydrate group” together with grain products such as bread, cereals, pasta and rice.

In many ways, the classification as a vegetable is preferred, since it highlights nutritional properties such as the presence of valuable vitamins (vitamin C), minerals (potassium) and valuable components such as polyphenols, while the carbohydrate category mainly emphasizes “starch and calories”

In the United Kingdom - where the potatoes are in the carbohydrate group - potato organisations concluded that the potato had so much nutritional benefits over the “regular” carbohydrates that an action was launched to create a separate group for the potato -  “supercarbs” -  highlighting the fact that the potato not only contains carbohydrates, but also all the goodness of vegetables.

However, this so envied nutritional qualification as a vegetable got the potato in trouble in recent plans for modifications to the school meal programs in the United States. Since the USDA sets regulation and backs many meal programs financially, there is a strong federal control over what is served in schools

Reviewing the school meal programs it was concluded that children should eat more and a wider range of vegetables. Let’s be clear: that is a recommendation I fully support and that  likely would improve nutritional quality of meals in any school, anywhere.  

But here is where things went wrong: In order to achieve a higher consumption of a wider range of vegetables, a strict limit of one cup per week was imposed for starchy vegetables (potatoes, corn, peas) and they were banned from breakfast alltogether.

In many ways, the potato became a victim of its success: since it is an inexpensive vegetable (potatoes are the most affordable source of potassium in the US diet! ) the potato is not only a favourite of kids but also of cash-strapped schools. And yes, maybe in the past some schools went overboard with serving french fries, but that has already been corrected.

But it does not make sense to impose a very rigid rule to limit the GOOD in order to stimulate the BETTER,  while if you left some flexibility, solutions can be created that leave room for the GOOD and the BETTER. 

It gets even weirder, once you realise that for the carbohydrate group there is a MINIMUM requirement. Each meal MUST HAVE a portion of the carbohydrate group.

So basically you LIMIT the supercarbs, while you ENFORCE consumption of regular carbs.

The proposed limits to potatoes generated a sustained effort on many fronts. Remember Chris Voigts 20-potatoes-a-day action? Finally,  Susan Collins, senator of Maine threaded the needle and proposed and amendment in the US Senate that prohibits the USDA from setting such limits on healthy starchy vegetables. This amendment got approved unanimously in the Senate (How often do they do that?). Still not all is done as both parts of the Congress (House and Senate) now approved different types of legislation that need to be “reconciled”.

The amendment approved in the Senate leaves it up to the schools how they compose the meals in order to meet the  improved nutritional standards.

This fight against the potato limits in school meals has been portrayed in some media as a fight of the potato industry against the interests of kids. This is factually incorrect, as the “endpoint” of the improved nutrition that needs to be served to kids never changed. Only there is now more flexibility in how schools can reach that defined endpoint. If you insist on seeing a fight, I would argue it is between the grain and the potato industry.  

Finally, here is my consideration for countries where the potato is (still) in the carbohydrate group: Could the potato be better off as the STAR in the carbohydrate group (carbs with benefits) than a good second in the vegetable group?


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Potatoes, Supply Chain

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French Fries

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Chips and Snacks

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Potato Starch, Potato Dehy, Ingredients for Potato Processing

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Events

November 2011
Process Expo 2011
Tuesday, November 01, 2011
Chicago , Illinnois,United States
SFA Acrylamide Webinar
Tuesday, November 01, 2011
,
The NPD Group’s 2011 Foodservice Summit
Wednesday, November 02, 2011
Chicago, Illinois,United States
SCRI 2011 Zebra Chip Annual Reporting Session
Sunday, November 06, 2011
San Antonio, Texas,United States
Agritechnica 2011
Tuesday, November 15, 2011
Hanover, Germany
British Potato 2011 (BP2011)
Wednesday, November 23, 2011
Harrogate, United Kingdom
Food Ingredients Europe and Natural Ingredients 2011
Tuesday, November 29, 2011
Paris, France
January 2012
Potato Expo 2012
Wednesday, January 04, 2012
Orlando, Florida,United States
LAMMA show 2012
Wednesday, January 18, 2012
, United Kingdom
Washington Oregon Potato Conference
Tuesday, January 24, 2012
Kennewick, Washington,United States

World Potato Congress, 27-30 May 2012
Companies

Hilbrands Laboratory - HLB
Hilbrands Laboratory - HLB
Hilbrands Laboratory (HLB) acts as the link between research and practice in the areas of plant- and soilhealth in agriculture.
Wijster, Netherlands
Real Potatoes Ltd
Real Potatoes
Real Potatoes Ltd. is a potato variety development and export company built on experience gained through years of successful domestic and international seed production and potato variety development.
Cornwall, PEI,Canada
Wachusett potato chip Co.
Wachusett potato chip company in Fitchburg, Massachusetts has been acquired by Utz Snack Food Co.
Fitchburg, Massachusetts,United States