In the potato industry, storage is more than a logistical necessity—it’s a critical step that influences product quality, shelf life, and profitability. Yet, as climate variability, energy costs, and regulatory pressures escalate, the operational sustainability of large-scale potato storages is under increasing scrutiny. 

Across research institutes, technology developers, and producer networks, a shared priority emerges: how to preserve crop quality while cutting energy input and cost.

What follows is a synthesis of recent advances and findings from various technical sources. Together, they paint a picture of an industry refining its storage strategies with precision tools, data, and design—not just to keep potatoes safe, but to do so smartly.

The Storage Dilemma: Energy Hungry and Highly Variable

Potato storage facilities are notorious energy consumers. Ventilation, refrigeration, and humidification all demand power, particularly when potatoes are held in long-term conditions. According to benchmarking work conducted by AHDB in the UK, energy use can range dramatically from 15 to over 140 kWh/t per year, depending on the efficiency of the store and its control systems. This vast difference underscores not only the opportunity for savings but also the pressing need for targeted interventions.

The AHDB benchmarking study, titled Reducing the Energy Cost of Potato Storage, systematically compared commercial stores and identified that up to 50% of total energy use could be attributed to just two processes: refrigeration and ventilation. Crucially, many stores were found to be operating inefficiently simply due to poor system integration or maintenance lapses. The report notes, “In some stores, ventilation systems were running when they had no useful effect, or refrigeration was operating simultaneously with heating.”

Smart Control Systems: Benchmarking and Behavior Change

One of the most significant factors influencing store performance is the quality of control and monitoring systems. AHDB’s report stresses that well-implemented automated control systems can slash energy use—provided they are understood and properly managed. The adoption of better controls not only enables operators to avoid unnecessary fan usage but also to fine-tune humidity and CO₂ levels to match the biological needs of the stored crop.

In this context, data literacy becomes just as important as hardware. As the AHDB team emphasized, “The best performing stores were not necessarily the newest or most expensive, but those where the store managers had the best understanding of their equipment and its settings.”

Design Matters: The Physics of Storage Architecture

Store design has a foundational impact on energy demand. A technical review by Singh et al. titled “Potato storage technology and store design aspects” dives into thermal behavior in bulk storage. The paper outlines how building insulation, air circulation design, and orientation contribute to internal temperature stability, which in turn affects the refrigeration load.

For example, improper insulation can lead to heat ingress of up to 25 W/m², necessitating additional cooling that compounds energy consumption. Similarly, uneven air distribution across bulked potatoes leads to localized hotspots and moisture accumulation, triggering spoilage and further energy use through reactive climate correction.

These risks are avoidable. Singh’s work highlights that uniform airflow, managed through careful duct design and fan placement, results in lower internal temperature gradients and reduced cooling time, particularly in stores exceeding 1,000 tonnes.

You can read the rest of this article in your complimentary e-copy of the May / June Issue of Potato Processing International, which you can access by clicking here.