On Processing Potato. 5. Survey of Societal Benefits, Stewardship and Surroundings

A.J. Haverkort*, A.R. Linnemann, P.C. Struik, J.S.C. Wiskerke

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


Wheat, the most important food crop, can be stored for a much longer time than potato. It is ground and made into flour or pasta that can be turned into bread or a dish at any time. Potato is only storable for a limited period, so it floods the market at harvest. Major benefits of processing for growers include regulating the availability of markets and price through contracts, and the decrease in the number of consumers buying fresh tubers is compensated by processors buying raw material. Processors add value and employment and consumers are offered a wide array of affordable and convenient products. Large potato processing companies produce annual sustainability reports advocating measures for growers to spare the habitat, more efficient processes in factories, newer and healthier products and supporting communities. These are recorded and viewed in a theoretical triangulation from the angles of processors, and those trying to bend the rules. The industry, especially when expanding to new (developing) markets, faces political, economic, social, technological, environmental and legal (PESTEL) issues that fluctuate according to the presence of a raw material base, competition and buying power and culture of the consumers.
Original languageEnglish
Pages (from-to)469-505
Number of pages37
JournalPotato Research
Issue number2
Early online date12 Aug 2022
Publication statusPublished - Jun 2023


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