Processed potatoes are special potato varieties that are grown specifically for industrial processing. They are used as a raw material for products such as French fries, potato chips, mashed potatoes or potato salad. In contrast to table potatoes, which are intended directly for fresh consumption, processing potatoes must meet certain quality characteristics in order to meet the requirements of the food industry. These include a uniform tuber size, a smooth skin, a low sugar content and a high starch content, which is crucial for the desired consistency and color of the end products.
Grafting potatoes are grown under controlled conditions, often as part of contract farming with fixed purchase agreements. The choice of variety plays a central role here, as only certain potato varieties have the desired characteristics for processing. Examples of this are varieties such as Agria, Markies or Lady Rosetta, which are characterized by their good storability and suitability for processing. Harvested processing potatoes are usually stored at temperatures between four and eight degrees Celsius to prevent sprouting and loss of quality.
In the agricultural industry and especially in agricultural trade, processing potatoes are an important market sector. They are traded as standardized contracts on commodity futures exchanges such as the EEX in Leipzig, which makes it possible to hedge against price fluctuations. Pricing is based on supply and demand as well as quality parameters such as starch content and visual characteristics. Strict quality and testing regulations apply to processing in the food industry, for example as part of the "Tested Quality - Bavaria" label, which places additional requirements on origin, storage and processing.
