By: Vijay Kumar Verma ( Editor-ICN Group )
SHIMLA: The current potato glut in the market as a result of the bumper crop of 67 million tonnes as compared to 48 million tonnes during the last corresponding period has lead to fall in prices to as low as Rs.5 per kg. Such a situation is not unprecedented as 80 percent of potato crop in the country hits the market during the winter months.With little facilities of food processing industries available the crop is set to worry the small farmers while the bigger ones can afford to cold store it. The small farmer finds it uneconomical to pack it transport it and sell it to wholesalers at rock bottom prices.
As per the information available with the Central Potato Research Institute (CPRI) at Shimla which is operating under the Indian Council for Agricultural Research Potato production in India has shown a steady increase in the last 50 years. Increase in production often resulting in gluts at harvest, has led to several post-harvest problems and the major one is that of storage.
A total of 90 per cent of potato crop of the country is harvested during January-February from the Indo-Gangetic plains, comprising the states of Punjab, Haryana, UP, Bihar, West Bengal, MP and Gujarat where the harvest is followed by rising temperatures of hot and dry summer and further by warm and humid rainy season. Since potato tubers contain about 80% water, under these conditions potato, a semi-perishable commodity can not be stored without refrigeration for more than 3-4 months due to very high losses as a result of shrinkage, sprouting and attack by microorganisms.
Therefore, potatoes are mostly stored in refrigerated cold stores maintained at 2-4oC and 90-95% relative humidity (RH). Low temperature storage has advantages of natural control of sprout growth, low evaporative loss, minimum risk of diseases and pests and reduction of senescent sweetening. These conditions are ideal for storage of seed but it causes cold-induced sweetening leading to excessive accumulation of sugars in most of the potato cultivars making potatoes unfit for processing due to browning in chips and these are less preferred for consumption because of sweet taste.
Hence, potatoes meant for processing are either stored under non-refrigerated conditions for short term or stored at 10-12oC with the use of CIPC (isopropyl N-(3-chlorophenyl) carbamate), where the accumulation of reducing sugars is minimum and chips produced are light in colour.
Potato is the fourth most important vegetable crop and is a wholesome food. In India, potatoes have been utilized largely for consumption as fresh potatoes and the major part of potato harvest (approx. 68.5%) goes to domestic table consumption. Whereas, in the developed countries, table potato utilization is merely 31%, rest being frozen French fries (30%), chips and shoestrings (12%) and dehydrated products (12%).
The processing of potatoes in the country was not in vogue till 90’s and with the openings of organized processing by multinationals and indigenous players, potato processing industry has grown manifolds. During 2007-2008 about 7% of potato production was used by processing industry and the sector is still increasing at a rapid rate. The pattern of Indian potato industry suggests that the demand for potatoes for processing purpose is expected to rise rapidly over next 40 years for French fries (11.6% ACGR) followed by potato flakes/ powder (7.6%) and potato chips (4.5%). The demand for processing quality potato is expected to rise to 25 million during the year 2050.
Potatoes can be processed into various forms such as chips, fries, dehydrated products (dehydrated chips, dice or cubes, waris, papads, flakes, granules and flour) potato starch, etc. Potato processing is carried out by organized and unorganized sectors. Organized sector mainly involves large manufactures with brand names. Whereas, small manufactures that are preparing processed potato products for local market without any brand name come under unorganized sector.
Organized sector mainly prepares French fries, Aloo Bhujia, potato flakes and flour. Potato chips are prepared by both organized and unorganized sectors. Along with potato chips, dehydrated potato products such as potato shreds and potato chips are also made by unorganized sector. For processing of potatoes, they have to have certain minimum attributes of quality.
