Thursday, 19 April 2018

 

Although potato chips producers surprise us almost every day with innovation in terms of new flavors launched, the classic assortments always remain on the shelves.  

That strip of golden goodness, that salty and crisp fried chip of a potato that makes burgers better, steaks superb and, generally, a meal magnificent. That’s what many of us think and feel about the French fry, frites or Belgian frieten, writes Andre Erasmus. But is it so, particularly the ’golden goodness’ part?

 

Potato starch is an area covered editorially by Potato Processing International magazine and potatobusiness.com, which we intend to cover more frequently in future articles.

 

There is nothing quite like that delightful sound when the packet of potato chips (or crisps where I am) is opened and that first crunchy bite - perhaps salty, perhaps another flavour – makes your between-meal snack all the more satisfying, writes Andre Erasmus (packet of sea salt, kettle-cooked chips in hand).

 

Food is international and, hopefully, non-political, writes Andre Erasmus. After all, potatoes are grown in nations as far apart as Peru and China, South Africa and Germany, or India and the United States of America – countries with differing political ideals. French fries can be bought in Australia or Iceland, Norway or New Zealand, probably anywhere. 



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