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Don Odiorne Receives 2013 Foodservice Achievement Award
Julio 29, 2013
Don Odiorne Receives 2013 Foodservice Achievement Award
For the past 25 years, Don Odiorne, Vice President-Foodservice for the Idaho Potato Commission (IPC), has focused his considerable energies on creating national awareness and customer preference for Idaho® Potatoes in the foodservice sector.
From the archive
Prince Edward Island Potato Board supports new oil seed research
Julio 29, 2013
Prince Edward Island Potato Board supports new oil seed research
The Prince Edward Island Potato Board is hoping a new investment in oil seed research will help farmers make the most of a growing oilseed industry.
From the archive
Julio 29, 2013
Potato Industry in South Australia receives government support for training
The State Government of South Australia has awarded AU$43,500 to the Potato Industry for initiatives to make sure workers have skills to meet increasing production demands.
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Ugandan scientists to start trials on GM potato for resistance against blight
Julio 28, 2013
Ugandan scientists to start trials on GM potato for resistance against blight
Scientists in Uganda will soon start confined trials of genetically modified strains of Irish potato designed to be resistant to Phytophthora infestans, the fungus that causes potato blight, now devastating the crop in the west of the country.
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Argentinian scientists develop GM potato resistant to PVY
Julio 28, 2013
Argentinian scientists develop GM potato resistant to PVY
A team of Argentinian scientists led by Fernando Bravo Almonacid, independent researcher of CONICET at the Institute for Research on Genetic Engineering and Molecular Biology (INGEBI, CONICET-UBA), developed potato plants resistant to Potato Virus Y (P...
From the archive
Lays do-us-a-flavour Canada
Julio 28, 2013
Lays 'Do Us a Flavour' Canada finalists announced
Following Canada's overwhelming response to the Lay's 'Do Us a Flavour' contest, Canadian comedic legend and campaign spokesperson Martin Short announces the four finalist potato chip flavour candidates.
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Julio 27, 2013
David Thompson Leads World Potato Congress Inc.
David Thompson has recently been appointed President and CEO of World Potato Congress Inc, (WPC Inc) an organization headquartered in Charlottetown, PEI, Canada and dedicated to promoting the potato industry world-wide.
From the archive
Using the Potato to Develop China-Peru Relations
Julio 27, 2013
Using the Potato to Develop China-Peru Relations
For over 30 years, the International Potato Center (CIP) has played a significant role in developing Sino-Peruvian relations through the introduction and promotion of various varieties of drought and disease resistant potato and sweet potato to China.
From the archive
¿En qué consiste la degeneración de la semilla y cuáles son las estrategias para enfrentarla?
Julio 27, 2013
¿En qué consiste la degeneración de la semilla y cuáles son las estrategias para enfrentarla?
La Red Electrónica de la Papa, Redepapa, ha publicado recientemente tres materiales con información sobre este tema: un archivo de audio, una guía interactiva y un resumen de conferencia.
From the archive
 World Potato Congress 2015
Julio 27, 2013
9th World Potato Congress to be hosted by Yanqing County of Beijing City, China
David Thompson, President of World Potato Congress Inc., recently announced that Yanqing County, Beijing City, China, has been selected as the site of the 9th International World Potato Congress to be held July 28-30th, 2015.
From the archive
Ron Offutt wants potato price-fixing lawsuit dismissed
Julio 27, 2013
Ron Offutt wants potato price-fixing lawsuit dismissed
Business magnate Ron Offutt formally has denied wrongdoing in a potato price-fixing lawsuit, asking that the case be dismissed or that it go to jury trial.
From the archive
El calor infrarrojo ayuda a reducir los niveles de aceite en las papas fritas
Julio 26, 2013
El calor infrarrojo ayuda a reducir los niveles de aceite en las papas fritas
Científicos del Servicio de Investigación Agrícola de los EUA han demostrado que calentar las papas crudas por tres minutos con el calor infrarrojo, puede reducir la absorción del aceite por casi el 33 por ciento.
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