The first load of organic potatoes for storage has just been unloaded. The yields are disappointingly low, because the blight came so early this year.
Today we planted our trial field. There are 16 varieties in the trial. Now it will be interesting to follow the potatoes during the summer, and get them harvested, weighed and measured. Then we will store them, and during the winter and spring we will test their storage characteristics and frying color.
Since Wednesday. September 30. we have been recieving potatoes around the clock here in the company. It is the latest harvest of potatoes we have ever experienced. We have received the potatoes both night and day, so the farmers and drivers as far as possible can exploit the good weather conditions. Unfortunately, the rain came again this week and put a stop to the good conditions. We have approximately 70% of the warehouse filled, and now we only need some potatoes from field storage and most of the Verdi. The hope is now that the temperature does not get too low because the chips quality is destroyed by soil temperatures below 7 degrees.
From Wednesday the 5th to Friday the 7th November, Erik, Jesper and I were in Holland to the variety exhibition. This is an annual event where almost all the breeder companies and breeders are involved, it also means that there are many people from the whole industry present these days.
We should first and foremost around to the breeder companies, which we feel makes the most in the crisps segment. It is also those who have had varieties in our trials. We could tell about our experiences during the season about how the different varieties had behaved under the Danish conditions, and of course on yields and quality. We also looked at possible new varieties to our trial for next year. There was not some revolutionary news in the crisps segment, but we saw some that we hope have the potential for future breeding.
Above, you can see how Meijer profiles Lady Britta as a potato suitable for sandy soils. Below is a picture from Agrico’s exhibition, there is always many people here at lunch time, because they serve potatoes prepared in different ways with gravy and meatballs.
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