APPENDIX – A:

1. COST OF PLANT ECONOMICS
2. LAND & BUILDING
3. PLANT AND MACHINERY
4. FIXED CAPITAL INVESTMENT
5. RAW MATERIAL
6. SALARY AND WAGES
7. UTILITIES AND OVERHEADS
8. TOTAL WORKING CAPITAL
9. COST OF PRODUCTION
10. PROFITABILITY ANALYSIS
11. BREAK EVEN POINT
12. RESOURCES OF FINANCE
13. INTEREST CHART
14. DEPRECIATION CHART
15. CASH FLOW STATEMENT
16. PROJECTED BALANCE SHEET

The post POTATO POWDER MANUFACTURING appeared first on EIRI - eBooks and Project Reports.

Native Potato Starch is basically a carbohydrate, consisting of amylose and amylopectin. The quality and consistency of native Potato Starch produced by Siddharth Starch has made it a role model among Potato Starch users in India. In spite of being sole manufacturer of native Potato Starch in India, Siddharth Starch is supplying native Potato Starch to Indian customers at most competitive price. (there are other manufacturer of potato starch in INDIA such as Crystal agro product and Purthvi foods Gujarat) Siddharth Starch is also very responsive to needs of its clients and uses its laboratory and R&D facilities to tailor make modifications as required by Potato Starch users. Presently Siddharth Starch is manufacturing Potato Starch from recovery system installed in Potato processing companies

Potato  is  widely consumed as food all over the  world.  It contains  the  starch as a major carbohydrate. Surplus  and  cull potatoes are used as feed for live stock and also as raw material for  the  manufacture of starch, ethyl-alcohal and   a  few  other industrial products like, dextrose, liquid Glucose etc.

The potato contains approximately 18-21% of carbohydrates. The major carbohydrate is starch. This starch is comprising  65-80%  of  the dry weight of the tuber, is calorifically  the  most important nutritional component. In the raw tuber , it is present as  microscopic granules in levcoplasts lining the interior  cell walls of parenchyma tissue. The granule is ellipsoidal in shape, 100N*60N,  with striations like an oyster shell. Under  polarized light,  the  granule  shows an irregular  black  cross.

Electron micrographs reveal  a surprising smooth surface  structure.  The ratio  of amylase to amylopectine in potato starch is  24:76  and the  gelatinization  temperature ranges from 56oC to 69oC  with water  this starch forms a translucent paste of  high  viscosity. Freshly harvested  mature tubers contain more  sugars  than  the large ones. A slight rise in total sugars is observed when tubers are stored at 20-30oC. However when the storage temperature is 4o or less., the total reducing sugars increase, the rate and extent of increase being greater when lower the temperature down to  the freezing  point.  The maximum sugar concentration (3 to 10%)  is reached after 4-8 weeks.

Potato starch is produced from varieties selected and  grown for their high starch, low protein and low fibre contains. In USA and  else where, only surplus potatoes and tubes  unsuitable  for table use are used for starch production.

For starch manufacture, potatoes are washed and milled in a rasp  or  hammer  mill to disintegrate  the  cells  and  liberate starch.  Sulphur  dioxide  is  added to  inhibit  the  action  of oxidizing  enzymes and the slurry is passed  through  centrifugal separator  to remove ‘protein water’. The residual cake is  mixed with  water and the suspension pumped on to starch tables,  where starch settles and major part of the fibre and soluble salts  pass off. The cake is scrap off the table, mixed with water and passed through rotary vacuum filters. The cake obtained is  the  pure starch.

The raw material required for the manufacture potato starch is selected varieties of potato having high  starch  and  low protein and low fibre contents.
•    Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts).
•    To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
•    Potato starch contains typical large oval spherical granules; their size ranges between 5 and 100 μm.
•    Potatoes contain around 20% starch, 2% fibres and 1% protein.
•    Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white colour.
•    Potato starch absorbs and retains moisture to a far greater degree than wheat flour.
•    The cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.
•    Potato starch and potato starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes.
•    Potato starch is also used in technical applications as wallpaper adhesive, for textile finishing and textile sizing, in paper coating and sizing and as an adhesive in paper sacks and gummed tape.
•    Potato starch was also used in one of the earlier color photography processes.
•    Potato starch also lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage.
•    Potato starch is gluten free, it is very useful for people with gluten intolerance or wheat sensitivity. It is also a good source of energy.
•    The granule size of potato starch is definitely larger than other starches.
•    Compared to other starches, potato starch has a higher phosphorus content. Due to higher phosphorus content, potato starch exhibits extremely high viscosity.
ESTIMATED FUTURE DEMAND IN 10 YEARS

The future demand for potato starch depend upon the projected  growth, estimated penetration and quantity consumption in various types/sizes of products. Based on the present demand for potato starch having been estimated at 150,000 tons for 2014, the estimated demand for potato starch in the next 10 years has been derived by supplementing the demand with the assumed growth rates on  the  present  estimated  consumption  in  specified  product/categories.  The annual growth rates for future demand assessment by product category have been taken approximately as 5% .

Why to Buy this Report:
•    This detailed research report helps you get a detailed picture of the POTATO STARCH industry by providing overview of the industry along with the market structure, classification and technology details with complete latest cost economics and profitability analysis.
•    The report provides market analysis covering major growth driving factors for the industry and latest market trends in the industry
•    This report helps to understand the present status of the allow wheels industry by elucidating a comprehensive market with future demand and supply analysis and scrutiny of the demand supply situation with technology details to start and setup the industry.
•    The report provides forecasts of key parameters which helps to anticipate the industry performance
Our Approach:
•    Our research reports broadly cover Indian markets, present analysis, outlook and forecast for a period of five years.
•    The market forecasts are developed on the basis of secondary research and are cross-validated through interactions with the industry players
•    We use reliable sources of information and databases. And information from such sources  is processed by us and included in the report
•    EIRI have experienced technologists with its team to provide you the all genuine data.

POTATO STARCH

CONTENTS

INTRODUCTION
PROPERTIES
Chemical Formula- (C6H10O5)n
Potato starch in food applications
PRESENT CONSUMPTION PATTERN
Category wise estimated consumption Pattern of potato
USES OF STARCH:
B.I.S. SPECIFICATION
MARKET SURVEY
WORLD WIDE PRODUCTION OF STARCH FROM DIFFERENT SOURCE
PRODUCTION OF STARCH IN VARIOUS GEOGRAPHIC AREAS
ESTIMATED FUTURE DEMAND IN 10 YEARS
POTATO STARCH PRODUCTION IN MT. FROM 2008 TO 2017
IMPORT STATICS  OF POTATO STARCH from 1991 to 2012
EXPORT  STATICS OF POTATO STARCH from 1995 to 2012
Growth in processed food industry vis-a-vis starch industry
Starch Industry in India;
Present status:
Present status of Potato Starch in china till 2014
Consumption:
Imports Potato Starch 2014
Synthesis of raw material specificities and uses
USES OF STARCH PRODUCTS
The different uses of the starch products are presented in the table below
PRESENT CONSUMPTION PATTERN
Category‐wise estimated consumption Pattern of potato
World market for starch by raw materials, 2008
Overall organisation of the potato starch supply chain
Starch production in the EU – 2011
Based on figures obtained from EU Commission and USDA a different estimate     for starch production 2000 by starch origin is:
STARCH INDUSTRY: AN OVERVIEW
Global starch market by 2015
Indian starch industry
Polymeric Used of Starch in: Starch Industry in India
State-wise List of Starch Industries in India
Major End – Users of Starch and Starch based Products
Global starch market to reach 133.5 million metric tons by 2018
Potato starch packaged for shipping
Promising Future
Future Beholds for Modified Starch Market
Modified Starch Market
Segmentation and Forecasting
Food: Brewery, bakery, confectionary and processed foods from 2012 to 2017
Non-Food: Detergent, paper, chemicals and pharmaceuticals from 2012 to 2017
Import data of Potato starch from 2004 to 2013
Export data of ‘Potato Starch’ in 2013
MANUFACTURERS/EXPORTERS/SUPPLIERS OF POTATO STARCH
RAW MATERIALS
Indian Production of Potato in 2012-13
MARKET SURVEY
Scenario of Potato Sector from 2007-09
Fig. 1. Potato production growth (%) over continents during TE 1998 and TE 2009
Potato in Agricultural Economy in 2008
PROCESS OF MANUFACTURE
Potato Starch –
IS this Company Can provide machine (GELGOOG)
PROCESS FLOW SHEET FOR MANUFACTURE
OCCURRENCE OF STARCH
THE BASIS FOR STARCH QUALITY IS LAID IN THE POTATO CLAMP.
REFINING BEGINS ALREADY DURING RAW MATERIAL INTAKE.
EFFICIENT WASHING MAKES REFINING EASIER.
RASPING.
USE OF SULPHUR.
EXTRACTION.
Operating Principle of a Starch Extractor.
CONCENTRATING THE CRUDE STARCH SLURRY.
REFINING
HYDROCYCLONES.
COOLING
CIP – CLEANING IN PLACE.
DRYING AND SIFTING.
Composition of potato starch
Size distribution.
PROPERTIES OF STARCH
STARCH CONTENT OF POTATOES VERSUS DENSITY ACCORDING TO
EU-DIRECTION
SPECIFICATIONS OF POTATO STARCH
MANUFACTURING PROCESS OF POTATO STARCH
STARCH PROCESSING PLANT LAYOUT
EFFLUENT TREATMENT AND DISPOSAL
Effluent treatment plant specification and norms
STANDARDS
Tolerance Limits for Industrial Effluent Discharge
WASTE TREATMENT
Primary Treatment
Secondary Treatment
Tertiary Treatment
Solids Concentration
Typical Waste Solids Characteristics
EQUIPMENT REQUIREMENTS
MANPOWER
GENERAL
BASIS OF ESTIMATION
General plant layout
GMP/GHP Criteria for Starch
2.       Design and Facilities
2.1     Location
2.2     Premises and rooms
Design and layout
Internal Structures & Fittings
2.3     Equipment
2.4      Containers for waste and inedible substances
2.5     Facilities
Water supply
Drainage and waste disposal
Cleaning
Personnel hygiene facilities and toilets
Temperature control
Air quality and ventilation
Lighting
Storage
3.       Control of operation
3.1     Time and temperature control
3.2     Control of other Specific process steps
3.3     Specifications
3.4     Microbiological cross contamination
3.5     Physical and chemical contamination
3.6     Incoming materials requirements
3.7     Packaging
3.8     Water
Water, Ice and steam in contact with food
Water, Ice and steam not in contact with food
3.9     Management and supervision
3.10 Documentation and records
3.11    Product Recall & Traceability
3.12    Storage
4        Maintenance and sanitation
4.2     Pest Control
4.3     Waste management
5        Personal hygiene
6.       Quality Control
7.       Transportation
8.        Product information and consumer awareness
9.        Competence & Training
10.   Temporary / mobile premises; vending machines

Turnkey Consultant For Setting-Up Starch Processing Unit
List Of Some Starch Processing Industries
Suppliers Of Complete Plant
And Machinery For Potato Starch
Suppliers Of Raw Materials
Hydrochloric Acid
Sulphuric Acid
Soda Ash
Caustic Soda
Activated Carbon
Other Plant And Equipments Suppliers
Boiler
Tanks
Tray Drier
Disintegrators
Pulveriser/Grinder
Industrial Etp Plant Manufacture/Supplier
Mixer
Reactor
Weighing Machines
List Of Food And Agro Processing Consultants
Implementation Schedule
Project Implementation Will Take A Period Of 12 Months.
Details Of Plant & Machinery
Potato Starch  Factory
Section : 1.00
Potato Steeping
Section : 2.00
Section : 3.00
Washing
Section : 4.00
Fibre Milling And Washing
Section : 5.00
Starch Separation And Refining
To Filter Out Particles That Could Block Separator Nozzles.
Section : 6.00
Juice Concentration
Section : 7.00
Dewatering And Drying
Section : 8.00
Steeping Water Concentration
Section : 9.00
Section : 10.00
Animal Feed Dewatering And Drying
Section : 11.00
Starch Dewatering And Drying
1 Buffer Tank With Ventilator
For  Sifted Starch.
Section : 12.00
Handling/Holding & Storage Equipments

Along with financial details as under:

Summary of Capital Cost of Project
Land & Side Development Exp.
Buildings
Plant & Machineries
Misc. Fixed Assets
Technical Know how Fees & Exp.
Preliminary Expenses
Pre-operative Expenses
Provision for Contingencies

below mentioned financial statements (Annexure) will be  for 5 to 10 Years
Annexure  ::         Cost of Project and Means of Finance
Annexure  ::         Output, Profitability and Cash Flow Chart
Annexure  ::         Assessment of Working Capital requirements
Annexure  ::         Sources of Finance
Annexure  ::         Balance Sheets
Annexure  ::         Break-Even Analysis and profitability analysis.
Annexure  ::         Quantitative Details-Output/Sales/Stocks
Annexure  ::         Sales Realisation
Annexure  ::         Raw Material Cost
Annexure  ::         Other Raw Material Cost
Annexure  ::         Packing Material Cost
Annexure  ::         Consumables, Store etc.,
Annexure  ::         Employees Expenses
Annexure  ::         Fuel Expenses
Annexure  ::         Power/Electricity Expenses
Annexure  ::         Repairs & Maintenance Exp.
Annexure  ::         Other Mfg. Expenses
Annexure  ::         Administration Expenses
Annexure  ::         Selling Expenses
Annexure  ::         Depreciation Charges – Profitability
Annexure  ::         Depreciation Charges
Annexure  ::         Interest and Repayment – Term Loans
Annexure  ::         Tax on Profit
Annexure  ::         Assumptions for Profitability workings
Annexure  ::         Assessment of Working Capital

Total No. of Pages : 169
ISBN: 9789380772523

The post Practical Project Execution Know-How Report on POTATO STARCH (Present and Future Prospects, Market Size, Statistics, Trends, SWOT analysis and Foecasts upto 2019) appeared first on EIRI - eBooks and Project Reports.

• Cytology
• Ploidy
• Breeding
• Introduction and Germplasm Collection
• Selection
• Clonal selection
• Method of Clonal Selection
• Merits of clonal selection
• Demerits of clonal selection
• Demerits of clonal selection
• Hybridization
• Size of Breeding Population
• Heterosis in Potato
• Mutation
• Plant Ideotype

NUTRITIVE VALUE

• Energy Value
• Carbohydrates
• Protein
• Fat
• Dietary Fibre
• Vitamins
• Minerals

GROWTH AND DEVELOPMENT

• Germination/Sprouting of Tubers
• Root, Haulms and Sprout Growth
• Dry Matter Production
• Dry Matter Partitioning
• Tuber Initiation and Growth
• Growth Parameters
• Bud Dormancy of Potato Tubers
• Compounds Bud Dormancy
• hloroethanol (CICH2CH2OH)
• Thiourea (NH2CSNH2)
• Gibberellings
• Breaking of Dormancy Through Gene Activation
• Factors Affecting Growth and Development
• Environmental Factors
• Light
• Temperature
• Heat Stress
• Frost
• Mechanism of Freezing
• Cold Stress
• Frost Tolerance
• CO2 supply
• Water Availability
• Water Stress
• Soil
• Nutrient Availability
• Role of Growth Regulators
• Effect of Promoters
• Gibberellins
• Kinins
• Effect of the Inhibitors
• Cycocel(CCC) and B-Nine(B9)
• Abscisic Acid
• Morphactins

AGRO TECHNIQUES

• Climate
• Temperature
• Light
• CO2
• Soil and Soil Preparation
• Planting
• Planting time
• Early Crop
• Spring Crop
• Planting Time for Hill Crop
• Planting Time for Plateau Region Kharif crop
• Rabi crop
• Planting time
• Methods of Planting
• Planting Vis-A-Vis Row Orientation
• Depth of Planting
• Planting Spacing in Relation to seed Size
• Seed Rate
• Whole Tuber
• Cut Potato Tubers
• Seed Dormancy
• Methods of breaking dormancy
• Single Treatment with Thiourea
• Double Treatment
• Triple treatment
• Treatment of Non-dormant Potato seed
• Interculture Operations
• Harvesting and Yield
• Potato Cultivation Under Specific Situations
• Cropping System

MANAGEMENT OF NUTRIENTS

• Nitrogen
• Agro Climatic Zone Wise Recommendation of Nitrogen
• Factors Affecting Nitrogen Response of Potato
• Methods of Application
• Foliar application of Urea
• Phosphorus
• Soaking of seed tubers
• Phosphorus Needs of Potato Crop (Zone Wise)
• Potash
• Potassium needs of Potato Crop (Zone Wise) Response of NPK
• Method and Time of Fertilizer Application
• Organic Manuring
• Micro Nutrients
• Diagnosis of Micro Nutrient Deficiencies of Soils and Plants
• Deficiency Symptoms of Micro Nutrient
• Plant Analysis
• Soil Analysis
• Factors Affecting Response of Potato to Micro Nutrients
• Application of Micro nutrients

MANAGEMENT OF WATER

WEED MANAGEMENT

• Methods of Weed Management
• Non Chemical Methods
• Chemical Methods
• Efficient use of herbicides
• Calibration
• Calculation of herbicides for application
• Integrated Weed Management
• Effect of Herbicides on Quality of Potato

SEED PRODUCTION

• Seed Potatoes
• Seed Plot Technique
• Planting
• Impact of the technique
• True Potato Seed (Botanical seed)
• Production of hybrid TPS
• Hybridization
• Seed extraction and storage
• Crop production through TPS
• Nursery
• Channel
• Development of Virus free seed of Potato and Testing for Viruses
• Maintenance of virus tested foundations
• Potato Biotechnology
• Elimination of pathogen through meristerm culture
• Potato meristem culture
• Establishment of in vitro cultures
• Steps involved in potato meristem culture
• Meristem Tip culture
• Micro propagation of mericlones
• Micro tubuer production
• Production of micro tubers
• Production of normal tubers
• Synthetic (artificial) seed
• Seed Certification
• The aspects taken into consideration for inspecting the crop they are

HANDLING OF POST HARVEST POTATO

• Significance
• Post Harvest Losses
• Enhancement of Shelf Life of Potato Tuber
• Avoid Mechanical Tuber Damage Including Internal Bruising
• Sorting and Grading of Tubers
• Wound Healing and Curing
• Dormancy
• Storage Temperature
• Treatment of Tubers Against Diseases and Insect
• Use of Growth Regulators Against Sprouting
• Regulation of Sprouting in Stored Potato
• Pre Harvest Application for Sprout Suppression
• Post Harvest Application for Sprout Suppressions
• Mode of Application
• Storage
• Controlled and Modified Atmosphere Storage of Potato
• Other Storage Methods of Potato
• Improvised Country Storage
• Viability of Stored Potato Seed
• Gamma Irradiation
• Change in Composition During Storage
• Percentage Dry Matter
• Carbohydrates
• Phenolic Compounds
• Glycoalkaloids
• Vitamins
• Processing
• Morphological characters
• Chemical composition
• Dry matter
• Reducing sugar content
• Varieties for processing
• Practical Aspect of Potato Processing
• Popular Potato Products
• Potato Flakes and Granules
• Potato Dice
• Potato Chips
• French Fries
• Canned Potatoes

PROSPECTS FOR POTATO EXPORTS

• Scenario of potato exports from India
• Future prospects for potato exports from India
• SWOT analysis for potato exports

QUALITY PARAMETERS THAT INFLUENCE EXPORT QUALITY OF POTATOES

• Potato varieties
• Tuber shape
• Tuber size
• Tuber skin colour
• Chemical composition
• Diseases
• Pest
• Physiological disorders
• Storability of potatoes
• Recommended Pre-Harvest
• Practices for Potatoes
• Soil characteristics and soil management

AREAS SUITABLE FOR PRODUCING SEED POTATOES

AREAS SUITABLE FOR PRODUCING PROCESSING POTATOES

GRADING OF POTATOES

PACKING OF POTATOES

POTATO STORAGE

• Refrigerated storage of potatoes
• Storage of potatoes at 10-12 DoC

QUALITY REQUIREMENTS

• For ware potatoes
• For processing potatoes
• Morphological characters
• Dry matter content
• Reducing sugars content

POTATO PROCESSING

• Important considerations in Potato Processing
• (A) Specific gravity and dry matter content
• (B) Sugar content
• (C) Discolouration
• (i) Enzymatic discolouration
• (ii) After cooking discolouration
• (ACD)
• (iii) Discolouration of fried products and dehydrated potatoes
• (D) Peeling Potatoes for Processing
• (1) Potato chips/wafers
• (i) Slicing
• (ii) Drying
• (iii) Frying
• (iv) Salting and addition of flavouring materials
• (v) Packaging and storage
• (2) French Fries (Frozen Potato Chips)
• (3) Potato Drying/Dehydration
• (i) Sun Drying
• (ii) Solar Drying
• Solar dehydration of partially cooked potatoes
• (iii) Dehydrated Diced Potatoes
• -Flow Sheet for Processing of Dehydrated Diced Potatoes
• (4) Potato Flour
• (5) Canned Potatoes
• Flow Sheet for Processing of Canned Potatoes

DEHYDRATION OF VEGETABLES

• Dehydration of Various Vegetables
• Asparagus
• Beans, Baked
• Beans, Greek
• Beans, Lima
• Beets
• Broccoli
• Brussels Sprouts
• Cabbage
• Carrots
• Cauliflower
• Celery
• Corn, Sweet
• Garlic
• Greens
• Mushrooms
• Onions
• Peas
• Peppers and Pimientos
• Potatoes (Lrish or White)
• Potato Granules
• Potato Flakes
• White Potato Flour
• Sauerkraut
• Sweet Potatoes
• Tomatoes

POTATO BASED TEXTURED SNACKS

• Raw Materials
• Potato Flakes
• Methods of Manufacture
• Forming and Frying of Wet Dough
• High shear Dry Extrusion
• Low shear Pellet Extrusion
• Potato Chip Manufacture
• Similar Products Using a Basis Other Than Potatoes

POTATO CHIPS/WAFFERS

• Steps in the Process of Manufacture Employed as Follows
• Process of Manufacture
• Details of Machinery
• Operation
• Plant Economics
• Land & Building
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Total Capital Investment
• Turn Over/Annum

POTATO CHIPS (AUTOMATIC PLANT) WITH IMPORTED MACHINERY

• Packaging Requirements for Fried Potato Chips
• Physico chemical Changes during storage
• Transparent and Opaque Package
• Packaging Materials
• Packaging and Storage studies
• Manufacturing Process
• Treating with chemicals
• Chip Frying
• Batch Frying method
• Method of Batch processing
• Packaging
• Woring of Imported continuous Potato Producing Unit
• Imported Plant & Machinery
• Optional Equipment Available
• Packaging Section
• Investment
• Potato Chips (Imported Plant)

PACKAGING OF SNACK FOODS

• Introduction
• The Product Group
• Packaging Materials for Snack Foods
• Packaging Systems

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Sample Chapter

The potato is one of the most important food crops both in developed as well as in developing countries. Due to its diversified uses in developed countries as food, feed raw material for producing starch. The potato was generally regarded to be a crop suited for western world.
Developing countries today produce 37% of world’s total output of potatoes. This spectacular growth of potato in developing countries, affirms its increasing importance as a source of food for the ever growing populations, rural employment, and income. In order of importance for food production in comparison to 20 other major food crops on fresh weight basis, potato ranks 6th in the developing countries, 4th in developed countries, 4th in the world and 3rd in India.
Most European varieties, introduced earlier in India performed poorly because conditions in India are entirely different than those prevalent in temperate countries. A need was therefore, felt that potato cultivation in India can not depend on exotic varieties and technologies and the country must have its own research and development programme for potato. As  a result of organized potato research on developing indigenous varieties and agro-techniques, the increase in area, production and yield of potato during last 50 years has been almost phenomenal. This also resulted in development of 35 improved varieties that could give economical yield under different agro-climatic regions of the country and also fit well in intensive cropping systems.
“Seed Plot Technique” which made it possible to raise, evaluate and multiply breeding material in the North Western plains during low aphid periods was a major achievement. Tissue culture to conserve potato biodiversity, eliminate viruses by meristem culture, and micro-propagation of disease free potato seed, are being used extensively. Development of late blight forecasting system authorized plant pathologists to issue warning about appearance of late blight, 7 to 10 days in advance so that remedial measures can be taken to protect potato crop from this dreaded disease.
The above indigenous technological advances made it possible to extend potato cultivation in almost all parts of the country except warm plains of Tamil Nadu, Kerala and Andhra Pradesh. However, hybrids are 2 Potato and Potato Processing Technology Introduction 3 now available that can withstand the high temperatures in such areas and still give reasonably high yields and await release as soon as suitable agro-techniques will be standardized.
Potato is a nourishing and wholesome food. It’s low energy density is advantageous when eaten without much added fat. Potato protein is superior to that of cereals and rich in essential amino acid ‘lysine’. To a large portion of our population to whom citrus fruits are out of reach, potato remains a cheap and rich source of vitamin C. There is a misconception that potato causes obesity. In fact, being a low energy and low fat food it simply can not cause fattening. Because of its good
qualities like easy digestibility and the ability to blend well with almost all foods of plant and animal origin. Potato is readily accepted as a majorpart of a meal, and meal without potato is considered incomplete.
The conditions under which potatoes are grown in India are very different from those in Europe and North America. In the Western countries potato is grown in the summer (under long days) mostly as a rain-fed crop. It is a long duration crop of 120—180 days. Harvesting is followed by the cool season during which it is easy to store potatoes. In India, it
is mostly grown as a winter crop (under short days) under irrigated condition, in the plains. The short days suppress growth of the tops and hasten tuberization while rapidly rising temperatures hasten senescence.
It is a short duration crop of 70—100 days. The plants receive much less sunshine and are often exposed to water stress despite irrigation, because of the high evaporative demand of the dry season. After harvest, the temperatures rise rapidly making post harvest handling and storage very difficult. As such, the varieties and production technology developed for
long day rainfed conditions were inherently unsuitable for India.
The disease and pest spectrum is also very different. Thus, there was a need for extensive research on all aspects of the crops. The Indian scientists took up this challenge successfully and their hard work resulted in a revolution in potato production which is much more remarkable than that of any of the green revolution.
Potato is a staple food in European countries and North America, a vegetable in the developing countries and a delicacy in some other countries. As per estimate, an adult’s (male) total daily energy requirement of 2550 calories could be met by consuming about 3.3 kg of boiled potatoes. Potato has very high biological value next to egg and higher than soybean, maize, wheat flour, peas and beans.
There are some quality preferences of consumers for example, white skinned potatoes are preferred in India. The potato grown in the hills (pahari aaloo) fetches premium price in the market. Recently demand for fast foods have given a big boost to potato processing both in the developing countries and developed countries. It increased from 2% in 1961-63 to 6% in 1991-92 and 4% to 14% in developed countries in the corresponding years. The demand for starch in India is expected to increase from the current level of 25,000 t to around 1,00,000 t because of increased demand for paper and corrugated board.
Even though potato is a bulky and semi perishable commodity, international trade in potatoes takes place at a significant scale. The imports and exports of table and seed potatoes were about 1.2 per cent of total world output in 1950 but the volume of trade had increased by more than 100 per cent in 1997. The bulk of potato exports originate from developed countries which account for 80 per cent of global shipments.
During 1996, a total of 7265 thousand tonnes (2.4% of world output) was exported. The percentage shares of top ten countries in world exports were Netherlands 18.6, Germany 13.4, Belgium, France 9.6, Canada 7.7, Egypt 5.7, Italy 4.2, USA 3.9, Turkey 3.3 and Cyprus 2.5 as per FAO estimate. The imports also followed a some what similar trend. The Netherlands dominates the world seed potato exports viz. in 1998, she exported over 226 thousand tonnes of seed potatoes to 33 European, 16 African, 17 Asian and 12 American countries.
The potato crop has made successful strides over the last fifty years and improvement has taken place on account of improved varieties, having sound seed production systems, resource use efficiency, better input supply and utilization despite the fact that the role and potential of potatoes has not been fully appreciated so far as feeding the teeming millions is concerned. An estimate suggests that the world population would be close to 10 billion by 2050 and 95 per cent of the incremental population growth would take place in the developing world. Consequently the human
pressure on land would increase tremendously in the time to come. In order to avert malnutrition and hunger it is imperative to exploit our land resources in such a sustainable way that the increase in food stock not only keeps pace with the population growth but is rather on the higher side. The potato crop can alleviate the situation substantially in this regard.

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