EEUU: Washington potato supplies could be tight this marketing season

“There were no major delays, and the crop got into the barn much earlier than normal.”

He provided some additional insights about the crop. “The crop looks good, but yields are down due to the high heat we experienced this summer,” Voigt continued. “The USDA announced [the week of Nov. 8] that per acre yields were down about 4 percent in Washington state. I think that number surprised a lot of us. We were expecting the crop yield to be down maybe 7-9 percent. Even if the USDA numbers are correct, supplies will be tight this marketing season.”

Ryan Holterhoff, WSPC director of marketing and industry affairs, provided a profile of the state’s fresh crop. “More than 70 percent of the fresh market potatoes grown in Washington are Russet potatoes,” he stated. “Red potatoes are the second-most widely grown type at about 16 percent or so of the total fresh market crop. People love the consistency and quality Washington’s crop provides. We continue to see a lot of growth in the specialty potato varieties grown in Washington state. Fingerlings, purples, specialty yellows and reds are all growing markets as farmers who grow potatoes for the fresh market are looking to provide customers with options.”

Washington’s growers and shippers continue to provide the market with a good mix of conventional and organic potatoes. “You will find every type of potato grown in Washington and available through one of our fresh pack shippers,” Holterhoff continued.

Potatoes have great versatility in the kitchen, and Holterhoff said evaluation of consumer trends has been interesting. “The WSPC has been collaborating with other farm groups throughout the state in helping to highlight the amazing food scene and family farms found throughout Washington,” he noted. “The campaign is called ‘Washington Grown,’ and although the overarching theme of ‘Washington Grown’ is to help people throughout the state understand the importance of agriculture to our state, it has also provided the opportunity to help people reconnect with the great bounty of fresh local options found here.”

Looking at Washington’s potato industry, Holterhoff said the campaign not only highlights the state’s potato growers but also provides consumers with insights from top local chefs who are using Washington potatoes. “We provide their recipes so people then can make a variety of dishes at home with Washington potatoes,” he added.

During the past few years, WSPC has held a culinary student competition with student chefs studying at Washington schools accredited by the American Culinary Federation. “What we find is that these future chefs are truly enjoying their experience in working with potatoes and coming back with very creative recipes that are showing off the many wonderful attributes potatoes provide,” Holterhoff said. “Our panel of culinary professionals who serve as judges for the competition are always taken aback at how the students are using potatoes. We have seen a great variety of recipes from the culinary students using potato products in soups, salads, entrees, sides, appetizers, breads and even desserts. We include all of their recipes on our website, www.potatoes.com.”