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oktober 18, 2021
Warnez Potato, una envasadora de patatas belga propone platos preparados veganos
Una envasadora de patatas belga propone platos preparados veganos. La cosecha de las patatas belgas presenta una serie de desafíos en términos de calidad, de acuerdo con Geoffrey Delbaere, gerente de ventas de Warnez Potatoes.
oktober 07, 2021
Vegetable and Potato Processing Research center VEG-i-TEC opens its doors
A lot of water, energy and nutrition is lost during the processing of vegetables and potatoes. Scientists from Ghent University, together with partners Flanders' FOOD, Howest, VITO and Vlakwa, are therefore reviewing the processing process from A to Z in the VEG-i-TEC research center. Sponsored Content
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juli 18, 2021
Aardappeloogst 2021 in Noordwest Europa hangt meer af van opbrengst per hectare dan van areaal
Het totale aardappelareaal in de NEPG-zone (EU-4) is met 4,7% gedaald 522.300 ha tot 497.700 ha (-24.600 ha). In België en Nederland, waar de areaaltoename de laatste jaren het hoogste was, ligt het areaal dit seizoen lager dan het 5-jaarsgemiddelde.
juli 15, 2021
ADAPT project: farmer’s survey’s points out climate change as the biggest threat to potato production in Europe
Europatat is part of an international consortium involved in the research project ADAPT (“Accelerated Development of multiple-stress tolerAnt PoTato”), which aims at developing new strategies to make potatoes fit for the challenging growth conditions of the future.
juli 01, 2021
Mathijs Peters New President of The European Snacks Association
Mathijs Peters, responsible for EU Corporate Affairs at PepsiCo was elected President of the European Snacks Association asbl (ESA) for a two-year term. He succeeds Dr. Rolf Nilges, Intersnack’s Director of Research & Development and External Affairs.
juni 12, 2021
Belgian retail Chain Colruyt evaluates hyperspectral imaging to detect bruising in unpeeled potatoes
It's easy to see a bruise on a person. Not so, on a potato. The bruises are under the product's skin and so not easily detected during processing. Science, however, has found a solution that gives the Belgian Colruyt Group a peek under potatoes' skins.











