Market Differentiation Project - Colorado Potatoes

Project Leader: Chris Voigt, Potato Administrative Committee, Monte Vista, CO Technical Advisor: Richard Zink, CSU Potato Res. Ctr., Center, CO Project Year: 2003

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Project Summary

The purpose of this project was to differentiate Colorado potatoes from others in the marketplace. This will lead to increased sales of Colorado potatoes and an overall increase in potato consumption by better meeting the needs of consumers. The focus of the research will be on taste and nutrition content of Colorado-grown potatoes.

The methods used for this project will be a taste test and a nutritional analysis of each of the varieties grown in Colorado . It is believed that because of Colorado 's unique growing conditions (climate, altitude, number of sunny days, soil, and cultural practices), the plant produces tubers with high nutrition content.

The taste test will be held either in a mid-west or east coast city. The potatoes will be tested by a number of people from age 18-75 with an emphasis on women and children, the heaviest potato eaters. The participants will taste either baked or mashed potatoes; eight in total, two at a time, with water between each type.

The nutritional analysis will initially screen thirteen Colorado potatoes. A sample of twelve tubers will be sent to a lab for testing. Each sample will be tested for various vitamin, mineral, and general nutritional values.

The information gathered from these two marketing studies will greatly enhance the capabilities of expanding overall potato consumption and greater market share for Colorado potato growers.

Results:

Taste Test

There were two taste tests performed. One was in Seattle , WA and one in Cincinnati , OH . In Seattle , consumers had no preference between the Idaho Russet Burbank and the Colorado Russet variety (Norkotah), which is good, since there is a perception that the Idaho Burbank is the best tasting potato. In Cincinnati , baked Colorado Russet varieties were preferred over the Idaho Burbanks. There was no preference in mashed potatoes.

Nutrient Analysis

This test was done by taking random samples from multiple farms and fields and storing it until May, when its nutritional value would be decreased by storage. The results of this analysis were then compared to potatoes harvested two months prior to testing, instead of seven (like the first tests done). The nutritional content was compared to the FDA nutrition label used for all potatoes. When compared to the standard FDA potato nutrition label, most Colorado potatoes were lower in vitamin C, slightly lower in thiamin content, but significantly higher in niacin, folate, iron, riboflavin, vitamin B6, and magnesium.

If you would like to know more about this project, please click here to contact the Specialty Crops Program.