News and Stories

UPDATE: White Russet Idaho Potatoes

October 19, 2016

2016-2017 New Crop White Russets

  • New crop White Russet harvesting is complete; potatoes are currently undergoing the sweat process before shipment
    • 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
  • Temperatures were ideal through the White Russet growth phase
    • Quality is excellent
    • High yields are forecast
  • White Russets will be available for shipment October 27 through early September 2017 or until supplies are depleted (whichever comes first)
    • Storage stocks were depleted by mid-July this past year
    • Growers increased acreage for the 2016-2017 season to extend the storage crop to early September
  • The White Russet variety possesses unique characteristics
    • Internal tissue remains 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 are 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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