Product Intelligence

Potato

Similar Names
Solanum tuberosum
Top Producer
China
0116 Potatoes
Top Exporter
Belgium
071010 Potatoes, frozen, uncooked steamed or boiled
Germany
110520 Potato flakes, granules and pellets
France
070190 Potatoes, fresh or chilled except seed
Top Importer
United Kingdom
071010 Potatoes, frozen, uncooked steamed or boiled
Malaysia
110520 Potato flakes, granules and pellets
Belgium
070190 Potatoes, fresh or chilled except seed
Wholesale Prices
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$ 0.60 per kg
+3.7%
Jul, 2019
Mar 4
Jul 15
Product Intelligence of Potato

Definitive Guide to Potato

Everything you need to know about the basics, production, export and import of Potato.
Product Description
General Information

-Flowring plant only the starchy tuber are edible, planted essentially in South America (Southern Peru & North Western Bolivia) in the Andes mountain.

-Potatoes tuber remains have been found in Peru show that it was due to 2500 BC.

-There are close to 4,000 varieties of potato including common commercial varieties, each of which has specific agricultural or culinary attributes or in the final appearance.

-Potatoes dividing into 2 main production categories ( Industrial Potatoes & Table Potatoes).

-Industrial Potatoes like (Hermes & Lady Rosetta) they are higher in Dry matter and contain low sugar %.

-Table potateos like (Nicola, Spunta, Diamont, Bernadett, Mondial & Draga) they are lower in Dry matter and higher in sugar %.

-Potatoes are one of the most important crop grown worldwide, Potatoes planted in moderately cool weather (7 to 13°C) and well-drained, loose soil that is about). In warmer climates, potatoes can be grown as a winter crop, The whole or cut tubers are planted 15- 20 cm apart on the center of the ridge at a depth of 5-7 cm and covered with soil. 

-There are many purposes of Using potatoes , and not only as a vegetable for cooking at home, less than 50 % of potatoes grown worldwide are consumed fresh. The rest are processed into potato food products and food ingredients; fed to cattle, pigs, and chickens; processed into starch for industry; and re-used as seed tubers for growing the next season’s potato crop.


General Information

- Solanum tuberosum L.

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Shady Abdullah Mohamed
General Information

*20041000

-Potatoes prepared or preserved otherwise than by vinger or Acetic Acid, other than product of heading


*07019000

-Potatoes , fresh or chilled.


*21069099

-Food preparation not elsewhere or included.


-rounded, small, hard feeling, outer skin is red , inner is light yellow.

- Dry Matter 20-22 %.

-Total Sugar: 1%.


-Elongated Oval, outer & inner flesh color is yellow.

-Dry matter : 19 - 20 %

-Starch: 7.5 %

-Protein: 3 - 4 %

-Total sugar 3.5 - 4 %


-Large, elongated, little curved,Somewhat pointed from its top, soft and outer color is yellow, inner flesh is light yellow.

-Dry matter : 18 - 20 %

-Starch: 7 - 7.5 %

-Protein: 3 - 4 %

-Total sugar 3.5 - 4 %

-Elongated oval, soft, midium to larg, outer color is yellow, inner flesh is light yellow.

-Dry matter : 18 - 20 %

-Starch: 7 - 7.5 %

-Protein: 3 - 4 %

-Total sugar 3.5 - 4.5 %

-Rounded to oval, soft, short, outer color is yellow, inner flesh is white.

-Dry matter : 18 - 20 %

-Starch: 7 - 7.5 %

-Protein: 3 - 4 %

-Total sugar 3.5 - 4.5 %


General Information

cooking potatoes for multi uses, boiling, roasting, grilling, sautés, stews, salads, grilling & steaming.


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Shady Abdullah Mohamed
General Information

-Fresh exporting 

-Class I :High quality product

1. Similar varietal characteristics;

2. Moderately firm; and,

3. Fairly well shaped.

4. Freezing or freezing injury;

5. Blackheart;

6. Late Blight Tuber Rot;

7. Southern Bacterial Wilt;

8. Bacterial Ring Rot;

9. Insects, worms or larvae;

10. Soft rot and wet breakdown; and,

11. Loose sprouts, dirt and foreign material.

Class II : Not qualify for inclusion in Class I but satisfy the minimum requirements specified above. 



General Information

-Fresh exporting.

-Fresh potatoes--> are baked, boiled, or fried and used in a staggering range of recipes: mashed potatoes, potato pancakes, potato dumplings, twice-baked potatoes, potato soup, potato salad and potatoes au gratin, to name a few.

-Frozen potatoes -->which includes most of the french fries (“chips” in the UK) served in restaurants and fast-food chains worldwide. The world’s appetite for factory-made french fries has been put at more than 7 million tons a year. Another processed product, the potato crisp (“chips” in the US) is the long-standing king of snack foods in many developed countries.

- Dehydrated potato-->  are used in retail mashed potato products, as ingredients in snacks, and even as food aid. Potato flour, another dehydrated product, is used by the food industry to bind meat mixtures and thicken gravies and soups.

-Potato starch--> provides higher viscosity than wheat and maize starches, and delivers a more tasty product. It is used as a thickener for sauces and stews, and as a binding agent in cake mixes, dough, biscuits, and ice-cream., widely used by the pharmaceutical, textile, wood, and paper industries as an adhesive, binder, texture agent, and filler, and by oil drilling firms to wash boreholes. Potato starch is a 100% biodegradable substitute for polystyrene and other plastics and used, for example, in disposable plates, dishes, and knives.

- Animal feed--> Cattle can be fed up to 20 kg of raw potatoes a day, while pigs fatten quickly on a daily diet of 6 kg of boiled potatoes. Chopped up and added to silage, the tubers cook in the heat of fermentation.


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Shady Abdullah Mohamed
General Information

-Harvesting, sorting & grading.

-Transportation & Cool chain, to maintain the optimum condition to deliver high quality products.

-pesticide traces, the whole plantation and production cycle have to be control to make sure that the final product is safe.

-plantation location.


General Information

-Handling cost

-Refrigerated storage cost

-Shipping cost

-Labor cost and packing materials

-Input costs: labor, mechanization, fertilizer, insecticides, pesticides, herbicides, fuel and electricity

-Yield quantity

-Yield quality.

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Contributed By
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Shady Abdullah Mohamed
Production
Intelligence on global production published on Tridge are based on the statistical data provided by UN FAO: Food and Agriculture Organization. We follow the FAO Code scheme of our data source and assign each page with its most closely associated FAO Codes.
This page is associated with the following HS Codes:
- 0116 Potatoes
FAO Code 0116 Potatoes
Export
Intelligence on global imports and imports published on Tridge are based on the statistical data provided by UN Comtrade: International Trade Statistics Database. We follow the HS Code scheme of our data source and assign each page with its most closely associated HS Codes.
This page is associated with the following HS Codes:
HS Code 071010 Vegetables; potatoes, uncooked or cooked by steaming or boiling in water, frozen
HS Code 110520 Flakes; of potatoes
HS Code 070190 Vegetables; potatoes (other than seed), fresh or chilled
Import
Intelligence on global imports and imports published on Tridge are based on the statistical data provided by UN Comtrade: International Trade Statistics Database. We follow the HS Code scheme of our data source and assign each page with its most closely associated HS Codes.
This page is associated with the following HS Codes:
HS Code 071010 Vegetables; potatoes, uncooked or cooked by steaming or boiling in water, frozen
HS Code 110520 Flakes; of potatoes
HS Code 070190 Vegetables; potatoes (other than seed), fresh or chilled

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