News and Stories

UPDATE: Idaho Potatoes

September 07, 2016

New crop Norkotah potato harvest is underway in Idaho. New crop Burbank production will begin in late September. Fresh-run Norkotahs are on the market, while fresh-run Burbanks will start shipping first week of October. Prices are easing and will remain low through harvest until growers close storage cellar doors in late October.   


2016-2017 New Crop Norkotahs and Burbanks

  • Markon First Crop (MFC) Norkotah Potatoes are available
  • Fresh-run, new crop Norkotahs are the sole variety on the market at this time
  • Norkotahs that have gone through the sweat process will be available the first week of October
  • Limited quantities of fresh-run, packer label Burbanks will be on the market during the first week of October; the bulk of new crop Burbanks will be placed in storage for the upcoming season
  • The Burbank stocks that are placed in storage will undergo the sweat process to shed excess moisture after being harvested
  • The sweat process lasts approximately three to four weeks or until the outer skin is cured sufficiently
  • After the sweat process is complete, skins will have a smooth, net-like appearance
  • MFC Burbank Potatoes will be available for shipment the first week of November 

2016-2017 New Crop White Russets

  • Temperatures have been ideal during the White Russet growth phase; very good quality and high yields are forecast
  • New crop White Russet harvesting will begin in mid- to late September
  • White Russet potatoes will go through the sweat process before shipment
  • Growers will start shipping in late October and continue through early September 2017 or until supplies are depleted (whichever comes first)
  • Storage supplies were depleted by mid-July this year
  • Growers increased acreage for the 2016-2017 season by 30% to extend the storage season
  • The White Russet possesses unique characteristics
  • Internal tissues remain white when cut or peeled, while conventional Russet potatoes begin to darken once exposed to air/oxygen
  • These qualities enable efficiencies in the kitchen:
  • Chefs do not have to soak potatoes in citric acid or sulphates
  • Kitchen shrink is reduced
  • Black spots and bruising caused by handling is reduced up to 45%
  • Acrylamide is reduced 50% to 80% when baked or fried at high temperatures; studies show that acrylamide has caused cancer in animals when exposed at very high doses

Please contact your Markon customer service representative for more information.

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