The better the peeling process, the better the potato and, possibly, the wastage can be reduced, too. But wastage is not everything, it’s the degree of cleanliness that is just as important. So which peeling method is best for you? We take a look at some developments.

In this day and age, many processors in our industry are focused on improving efficiency throughout their whole operation to ultimately improve their bottom line.
While there are many obvious areas too improve efficiency in a food production facility, one that is often overlooked, as it is not readily visible, is improved packaging efficiency through the use of a quality feed system to packaging.

The potato has had its ups and downs since it first came to Europe in the 16th century. The French aristocracy would seek its blossom flowers as the hottest fashion accessory, while Ireland suffered the most notorious famine in Europe's history due to an onslaught of disease. For astronauts, it was worthy enough to grow in space stations. And for the Food and Agriculture Agency of the United Nations, it is the vegetable of the year: 2008 is all about potatoes.

Foam is all around us - it can be in a bubble bath or the head of your freshly poured beer where it is fun; or it can be useful in mineral processing, waste water treatment, fire prevention or food processing.
But it can also be a nuisance and, for effective potato processing, foam control is vital.