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October 18, 2018
En busca de la mejor receta para cocinar papa en Marte
Es un concurso organizado por el INTA-España junto con la Fundación Albireo. El reto va dirigido a los profesionales culinarios: conseguir una receta con papa, “sencilla, energética que genere pocos residuos” y que sea posible cocinar en Marte.
August 04, 2018
De cómo la papa 'apaciguó' a Europa y la salvó del hambre
La creían venenosa, desconfiaban de su aspecto y de algunos incómodos efectos digestivos. Pero un hombre, Antoine Parmentier, se consagró a propagandizar sus virtudes. Finalmente popular, este producto americano, exótico, se convirtió en la base de la dieta. Sponsored Content
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May 07, 2018
Fokeon Gaia: a new Greek Potato and Onion brand launches this year
After supplying potatoes for processing for 20 years, Yiannis Stavrou said that his company started to think about entering into the table potato market. From this, a new fresh potato and onion brand was born: Fokeon Gaia
March 22, 2018
Ireland selected to host World Potato Congress in 2021
The Irish Potato Federation – with the support of the Department of Agriculture, Food and the Marine, Bord Bia, Failte Ireland and Teagasc – has won its bid to host the World Potato Congress (WPC) in 2021 in Dublin.From the archive

February 22, 2018
Potatoes in Retail: Albert Heyn's total overhaul of its potato display
Dutch grocery chain Albert Heyn is introducing a total overhaul of its potato display. At first glance, it may not look that different, but look closer - and you will notice that it is bold and in some aspects truly revolutionary...From the archive

February 06, 2018
Potato grower and packer Country Crest extends contract with Tesco Ireland in €60 million deal
Country Crest, the north Dublin based family owned agri-business, and Tesco Ireland have confirmed a further extension of its almost 20 year relationship until 2020 in a deal worth over €60 million.From the archive

January 17, 2018
Dear Britain, you are cutting your roast potatoes all wrong...
In October chef Heston Blumenthal revealed his top tips for achieving roasties that are crispy on the outside, fluffy on the inside, every time. However, according to students from Edge Hotel School at the University of Essex, Blumenthal has been cutting his spuds all wrong.From the archive












