Potato
Potato


Irish Potato Recipes
The spuds are graded for size and defects

Packing and Processing Potatoes

In Britain over 6 million tonnes are consumed each year, on average 104kg of potatoes per person / year.

We eat fresh, processed and frozen potatoes.

These different processes have different varieties that are good for each specific task.

The Process...

1. Into the Packhouse

Either straight from the field or from the cold store.
2. Quality Control

This is done on incoming crops to assess both major and minor defects, temperatures and sizing of the crop.
3. Storage / Packing

The crop is then either stored until suitable for use or run through the packhouse. At the correct temperature (9-10C) it is graded for size, defects and then weighed into bags or trays for supermarket use.
4. Transit

The final product is then loaded onto lorries and distributed to supermarkets - the same day as it is packed so the product is fresh.

All fresh potatoes which go through ours & other similar pack houses go through a vigorous Quality Control system at every stage to ensure that only the best quality is put onto the supermarket shelves.

Some of the products that potatoes end up as...

Crisps Chips Frozen Potatoes Tinned Potatoes Baked Potatoes
Potato Wedges Croquettes Fresh Potatoes