Researchers in South Africa have completed a classification system for potatoes based on the textural attributes of the most popular varieties grown and consumed in that country. Prof Hettie Schönfeldt and Nicolette Gibson at the University of Pretoria's Faculty of Agricultural and Food Sciences, and Christine Leighton, a sensory food consultant, were assisted by an experienced sensory panel at the sensory laboratory of the Agricultural Research Council (ARC) in Pretoria during the research project. The project was funded by the national potato organization, Potatoes South Africa.
"This classification system for South African potatoes, based on scientific research, will provide consumers with accurate and practical information regarding the culinary uses of different potato cultivars,"says team lead, Prof Schönfeldt.
"For the very first time in South Africa we are assisting consumers to select an appropriate potato cultivar for a specific use."
The aim of the project was to develop a classification system for potatoes with the purpose to guide consumer choice and understanding of potatoes.
The system identifies 3 basic types of potatoes with distinct uses for each: waxy;waxy/floury;and floury. The types will be identified on bags of table potatoes and distinguished with colour codes which are easy-to-understand by consumers.
New classification system for table potatoes in South Africa
