Potatoes Business

The potato is the world’s fourth largest food crop, following rice, wheat, and corn/maize. The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 BC. They first came to the US in 1621.

Did you know there is a National Potato Council, Potato Association of America, World Potato Congress, US Potato Board, US Potato Promotion Board, among others. In addition, Michigan has Mich. Potato Industry Commission, Mich. Seed Potato Assoc., and Potato Growers of Mich. There are more than 100 varieties of potatoes in the US. There are many more types of potato chips from around the world. Next week I will list a few of them.

Michigan supplies over a third of all potato chips in the US. Its annual Winter Potato Conference is one of the biggest in the country. It is overshadowed by the  Potato Expo, the largest conference and trade show for the potato industry held in North America.

Potatoes contain many of the essential nutrients that the dietary guidelines recommend Americans increase in their diet. Potatoes eaten with the skin provide nearly half of the Daily Value for vitamin C and are one of the best sources of potassium (more than a banana), iodine, iron, other trace minerals, and fiber. One medium-sized potato has 100 calories and provides complex carbohydrates needed to fuel our brains. Potatoes contain no fat.

Researchers at Queen Mary, University of London noted that a small "bag of ready-salted crisps" contains less salt than a serving of "Special K, All-Bran, Golden Grahams, Cheerios, Shreddies, and every brand of cornflakes on sale in the UK."

French Fry Facts

The origin of French fries is Belgium. According to some historians, potatoes were being fried by 1680 in the Meuse Valley of Belgium. Locals often ate small fried fish, when the river was frozen they used potatoes as a substitute. They used to cut potatoes lengthwise and fry them in oil to use them as a fish substitute.

Thomas Jefferson gets the credit for introducing French fries to America when he served them at a White House dinner in 1802 after reportedly requesting, "Potatoes, fried in the French manner.

The average American eats thirty pounds of French fries per year.

The earliest known reference to fries in English literature is in A Tale of Two Cities. Charles Dickens refers to, “Husky chips of potato, fried with some reluctant drops of oil”.

In general, potatoes cooked with the skin on are healthier, as most of the nutrients in a potato come from the skin

French fries are eaten all over the world and every culture has its own preferred condiment. Americans dunk them in ketchup, Brits eat their chips with salt and malt vinegar, mayonnaise is a popular accompaniment in Belgium and they look forward to steamed mussels and fries, in Vietnam they serve fries with soft butter and a sprinkling of sugar. "Clams and chips" is a very popular dish in Halifax, Nova Scotia, Canada. French fries served with hot mustard is very popular in Ireland

There is a museum in Belgium entirely devoted to the classic fast-food snack frites.

French Fries in France are known as frites, patates frites, or pommes frites in French. These names are also used in many non-French areas.

About seven per cent of the potatoes grown in the US are sold by McDonald’s. It sells more than one third of all the French fries sold in restaurants in the U.S. each year.

According to the Agricultural Research Service in Navarre, potato skins are packed with 60 phyto-chemicals, many of these are flavonoids which help lower bad cholesterol and keep arteries clear.

Belgians may or may not have invented the French fry, today, they do consume the most French fries per capita of any country in Europe.

Belgians, who are the world’s connoisseurs when it comes to French fries, occasionally will serve French fries with egg as a topping. The raw egg is cracked over the French fries immediately after the fries have been pulled from the fryer. This tends to mostly cook the egg, but leaves the yoke somewhat runny for dipping the fries in.

Google Compare

Here is another great feature of Google that might help improve your health and decrease your waistline. Google has a nutrition comparison feature that allows you to compare two types of food for nutritional values.

If you want to compare the calories, nutrients, and other values of apples and oranges, type in "compare apples oranges" without the quotes. You will see photos and a chart revealing calories, sodium, vitamins, minerals, etc. It also lists other normal results, like web sites, etc. I also tried "compare banana potato" and found there is only twelve calories difference between them. Very interesting and useful tool.

Potato Facts

China grows the most potatoes of any nation on earth, followed by Russia, India, and US in fourth place. China consumes almost half of all potatoes produced and the Europeans, per capita consume the most potatoes annually. Potatoes rank as the world's fourth most important food crop, after corn, wheat, and rice.

A fresh potato contains about 80 percent water and 20 percent dry matter. About 60 to 80 percent of the dry matter is starch. On a dry weight basis, the protein content of potato is similar to that of cereals and is very high in comparison with other roots and tubers. In addition, the potato is low in fat. Potatoes are rich in several micronutrients, especially vitamin C, if eaten with its skin. A single medium sized potato provides nearly half the daily adult requirement. The potato is a moderate source of iron, and its high vitamin C content promotes iron absorption. It is a good source of vitamins B1, B3 and B6 and minerals such as potassium, phosphorus, and magnesium, and contains folate, pantothenic acid and riboflavin. Potatoes also contain dietary antioxidants and dietary fiber.

Boiling potatoes in their skins prevents loss of nutrients. Baking causes slightly higher losses of vitamin C than boiling due to the higher oven temperatures, but losses of other vitamins and minerals during baking are lower.

More than 5 000 native varieties are still grown in the Andes. While the Incas called it papa (as do modern-day Latin Americans), Spaniards called the potato patata, apparently confusing it with another New World crop, the sweet potato, known as batata. In 1797, the English herbalist Gerard referred to the sweet potato as "common potato", and for many years S. tuberosum was known as the "Virginia potato" or "Irish potato" before finally displacing batata as the potato.

Potato Facts

One of the ingredients of almost all Thanksgiving and other holiday meals is the potato. The starchy, edible tuber was introduced to the world around 400 years ago from regions around the Andes. Originally they were grown almost 10,000 years ago in Peru and Bolivia and are now found growing in most countries around the world, although the Andes continues have major production.

Currently potatoes are the fourth largest food crop in the world and there are more than a thousand different types. They are versatile and can be enjoyed baked, boiled, or fried. They can be mashed, sliced, chopped, diced or eaten whole. They can be eaten cold or hot, raw or cooked. I will need some chips to hold me over until next Thursday and mashed potatoes with cheese and bacon. Mmm!
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Boiling Tips

Here is an easy way to remember what to put in boiling water vs. room temperature water. Whatever grows below ground, like potatoes, should be placed in room-temperature water and brought to a boil. Whatever is grown above ground, like Brussels sprouts, should be placed in boiling water and then cooked until done.

Cinnamon and Potatoes

Potatoes were once reviled for their high carbohydrate content, but are now being appreciated for their many health benefits, including their ability to lower blood pressure. A 2010 report by the American Dietetic Association found that potatoes' high potassium levels can lower blood pressure by prompting the kidneys to excrete excess sodium from the body. Other potassium-rich foods include white beans, orange juice and plain yogurt.

High blood pressure significantly increases the risk of having a heart attack or stroke.

Cinnamon is sweet spice, used most often with pancakes, toast, oatmeal, or buns and has a long history that includes being used in the ancient Egyptians' embalming process.

Now we find that it may also do more than make our food taste better. A study posted in the journal Diabetes Care of five dozen people with Type 2 diabetes showed that the daily addition of cinnamon to their diet lowered blood sugar, cholesterol and triglyceride levels after 40 days. Good news for us as the State Fair approaches with plenty of each to enjoy.