From Seed to Supply: Challenges and Opportunities in Potato Processing

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2 From Seed to Supply: Challenges and Opportunities in Potato Processing Dr Sharon Hall Director General, PPA Your logo here if desired

3 What is the PPA? Represents UK manufacturers of processed potato products. Currently 90% of potatoes processed frozen chips, potato crisps, potato based snack products and dehydrated potato. We work through an alliance of Trade Associations. Key objectives: Preserving the reputation of processed potato products Securing supply Assuring food safety

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5 Processing Sector Market Share 2013 consumer sales value, circa 4billion. 57% of UK consumption of potatoes in processed form. Over 7000 direct employees. With other dependent jobs the total more than doubles. 28% of planted area destined for processing.

6 The changing nature of how we eat. Single person homes are growing and so are single person meal occasions

7 The value of time Our desire to create is on the rise but the time taken to cook and prepare food and our degree of involvement has fallen in the long term time is valuable

8 Opportunities Growing population. Innovation. Funding. New product development. A drive for convenience.

9 Challenges Pests & Diseases Water availability Land Availability Climate change Improving marketable yields with reduced inputs. EU regulatory impact

10 What does the consumer want? Convenience Value Balanced diet Environmental concerns? Provenance? More information on pack?

11 Breeding for processing Uniformity- Quality, shape, etc. Freedom from defects Fry colour Flavour Texture Storage and sprouting Dry matter Reducing sugars/asparagine

12 Pests and diseases cause huge damage to potatoes

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14 Securing Supply Pests and Pathogens PCN Late blight Blackleg Spraing

15 Securing Supply Environment Stress tolerance Water and nutrient efficiency (N&P) Adaptability to climate change Gaps in the processing supply calendar?

16 Potato Genome published 2011

17 Potato Genome Disease Resistance (Late blight, PCN, PVY) Tubers (Shape/Skin Colour) Abiotic Stresses (Drought, Heat, Cold) Nutritional Qualities (Carotenoids, Sugar )

18 Securing Supply: Storage Crops for chipping / crisping are typically stored at 8-11 C. These higher temperatures minimise the build-up of reducing sugars (glucose and fructose), which cause potatoes to produce dark-coloured chips or crisps after frying. Crops stored at these temperatures for periods longer than a few weeks normally require chemical sprout suppression

19 Breeding for Storage Dormancy description No. varieties Very Poor 10 V. poor to Poor 31 Poor 74 Poor to Moderate 64 Moderate 139 Moderate to Good 80 Good 148 Good to Very Good 32 Very Good No. Varieties according to dormancy Series1

20 Breeding for Storage Dormancy period: GB Plantings by Variety 2013, top 10 UK varieties by area Variety Hectares 2013 Dormancy description Maris Piper 18,643 Medium [9] Medium to long [13] Markies 6,748 Good dormancy Maris Peer 6,638 Short to medium [13] Lady Rosetta 6,001 Medium to long [9] Long [13, 19] Estima 4,443 Medium to long [9] Long [13, 19] Melody 4,116 Medium to long Harmony 3,886 long natural dormancy Marfona 3,568 Medium to long Hermes 3,161 Long to very long [9] King Edward 3,011 Medium [13] Medium to long [9]

21 Fry Colour Clones Stirling 12601ab

22 Tuber shape analysis 2 genes found on chromosomes 2 and 10 Markers for these genes are available Candidate genes are being identified from the genome Prashar et al (2014) Theoretical & Applied Genetics 127:

23 Good Fries. Committed to mitigation Developed tools. Modified cooking recommendations on pack.

24 The Future? PwC project estimates value of CWRs at over 120billion. CIPs collection-3527 potato varieties in Latin America. Commonwealth potato collection accessions, 80+ species, 66% wild tuber-bearing species. 33% cultivated landraces. What is happening globally?

25 Acknowledgments Finlay Dale James Hutton Institute Potato Council Thank you