Skip to main content
Link to Grants Program section
->Home > grantspgm > projects > proj08 > veg

A Potato Variety Evaluation for Culinary Performance 2008

Download the entire report in pdf format, 85k

Project Leader: J. Mishanec, Vegetable IPM Program, Cornell University

Cooperators: D. Halseth, W. DeJung, Cornell University

Abstract: The purpose of this project is to promote the NY potato industry.  Think of Apples.  Apple varieties and their various culinary uses are well known to everyone.  Potato varieties vary in their sugar and starch content.  Without knowing what each potato does when cooked gives potatoes a distinct disadvantage to the grower.  We started out working with various cooking schools to evaluate the different potato varieties.  Once we had a handle on the culinary characteristics, we started promoting and educating chefs, culinary schools and the public.