Potatoes
may be on the no-no list for high protein diets, but a Univeristy
of Florida researcher says a new low-carb potato will help win back
die-hard carbohydrate counters.
“Consumers are going to love the flavor and appearance of this
potato and the fact that it has 30 percent fewer carbohydrates compared
to a standard russet baking potato,” says Chad Hutchinson, an
assistant professor of horticulture with UF’s Institute of Food
and Agricultural Sciences.
“The potato doesn’t look or taste like anything that’s
now on the market, and its not a genetically engineered crop,”
Hutchinson says. “When it comes to beautiful potatoes, this
one is a real winner for growers and consumers.”
Hutchinson, a potato expert, says five seasons of evaluation in his
research program at UF show the tuber can handle Florida weather extremes
and is ready to be marketed as a premium, gourmet potato.
UF is the first test site in the United States for the European import,
which was developed by HZPC, a seed company based in the Netherlands.
Available to consumers in January 2005, the new spud will be marketed
under a yet-to-be determined name, and its expected to be a boon for
Florida’s $120 million potato industry.
Hutchinson says 3 1/2 ounces of the new potato contain about 13 grams
of carbohydrates compared to about 19 grams in the same size serving
of a Russet Burbank potato.
“Although potatoes are not part of the Atkins diet, the fact
of the matter is that potatoes contain no fat, and they are a good
source of fiber, protein and viatmins,” Hutchinson says. “They
have vitamin C and B-6, and they are low in sodium and high in potassium.
And potato skins are an excellent source of fiber.”
Independent research in Canada confirmed the spud’s low carbohydrate
profile. Hutchinson says it is due in part to the lower specific gravity,
which relates to the amount of starch in the potato, compared to the
more widely recognized Russet Burbank baking potato.
“The smooth buff-colored skin and light yellow flesh will make
this potato an attractive and tasty alternative in many traditional
potato recipes,” he says.
To prepare for what they hope will be a surge in potato consumption
by consumers and food processors, Florida potato growers have formed
the SunFresh of Florida Marketing Cooperative.
Wayne Smith, president of the cooperative in Hastings, says commercial
growers will plant their first crop in september for a January harvest,
and the potato can be grown throughout Florida’s potato growing
areas.
Markets for the Florida tubers include the U.S. Northeast and Canada.
Don Northcott, marketing manager for HZCP America’s Corp. on
Prince Edward Island, Canada, says the new variety grows in a short
period of time.
The potato can be harvested in 65 to 75 days compared to more than
100 days for existing potato varieties grown in Florida.
The shorter growing period will allow spring and fall crops to be
produced for harvesting from January through June.
“The variety has high tolerance to environmental stresses like
temperatures or dry weather. In fact, under warm weather conditions,
this variety develops an extremely attractive appearance in terms
of brightness of skin and smooth appearance,” Northcott says.
He says the potato skin develops early, which enhances resistance
to mechanical damage so the potatoes can arrive on store shelves with
minimal defects. The variety has some resistance to tuber greening,
which increases store shelf life.
“The combination of good Florida soils, warm temperatures and
the experience of Florida producers sets the stage for delivery of
a fresh potato flavor treat for consumer in northern areas of the
U.S. as well as Canadian consumers,” Northcott says. “We
are looking forward to the first crop of fresh, low-carb potatoes
from Florida this coming January.”
