Onderzoek en ontwikkeling (R&D)

Martin Lishman - Zeal Manual Hydrometer is a traditional industry tool for fast intake sampling and measurement of dry matter and specific gravity (density).

The best and most convenient way to measure dry matter content of your potatoes.

Martin Lishman - Potato Sizing Squares is a traditional industry tool for assessing and classifying samples according to square mesh size. 17 stainless steel measuring squares; 5mm intervals (20-90mm) plus 42mm (salad)

The Potato Hot Box is an economic bruise testing device that assists with crop assessment on-farm before the potatoes go into store or for processing

Photovolt's American-made model 577 (5G) stainless steel unit is the newest addition to our line of colorimeters. The 5G stainless steel unit is designed to simplify the determination of appearance characteristics.

The RoboFry by RMA-Techniek analyzes strip by strip the frying colour of potato samples, fully automated. The RoboFry is part of the extensive range of RMA equipment for inspection and sampling of potatoes, either manually or fully automated.

The AlphaLab is a bench-top leak tester dedicated to flexible packaging testing for the food, pet care and cosmetic Industries. It has been specially designed for laboratories in Factories that have to follow stringent Quality Inspection procedures and processes like ISO 22000 & HACCP.

The Virtual Quality Assistant aims to automate in-line quality measurements. It uses AI models to measure quality characteristics such as dimensions, color, number of defects, type of defects, and dry matter content, all in-line.

Smart Grader Reader: extremely fast and accurate sampling!  The Smart Grader READER is a compact, optical reader that analyzes potato or onion samples.

Patat'up aims to achieve an effective reduction of inputs in potato crop by studying alternative, ecologically intensive and resilient systems for both the fresh market and industrial processing.

RMA-Techniek's hyperspectral analyzer can be used to determine the dry matter content and its dispersion in a potato. To do this, the potato must pass through the machine cut into slices.

This book gives an overview of the history of the potato in Belgium, from the Inca period in Peru over the Belgian 'frites shop' culture.