A Potato Variety Evaluation for Culinary Performance 2008
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.