A Potato Variety Evaluation for Culinary Performance 2009
Project Leader: J. Mishanec, NYS IPM
Cooperators: D. Halseth, W. DeJung, Cornell University
Abstract: The purpose of this project is to promote NY developed and grown potatoes. People buy apples knowing what each variety is good for weather it is fresh, cooking or storage. Potato varieties vary in their sugar and starch content. Without knowing the cooking characteristics of each variety, growers are at a disadvantage when they market their potatoes. The project started out evaluating potato varieties for resistance to the potato leafhopper insect. It developed into an evaluation of culinary characteristics of the various NY potato varieties. With the emergence of the local food movement, the time for NY potatoes is right. We have worked with various cooking schools to evaluate the different potato varieties and the “Potato Culinary Use Guide” was developed. Once we had a handle on the culinary characteristics, we started promoting and educating chefs, culinary schools (at the high school and college level) and the public. The highlight of the year was an article in the NY Times newspaper about NY potatoes.