EEUU: McDonald’s chooses new potato varieties for its fries

“McDonald’s has expert tasters, kind of like with fine wine,” said horticulture professor Rick Knowles. “Their gold standard potato for french fries is a Russet Burbank, which makes a great fry but is really inefficient from a production standpoint.”

To develop varieties that are more efficient, stress tolerant and sustainable, WSU researchers work with colleagues from the U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS), Oregon State University and the University of Idaho through the Northwest Potato Variety Development Program, commonly called the Tri-State Program.

“Burbank has disease issues and requires high soil fertility and water,” said Mark Pavek, an associate professor and potato specialist in the Department of Horticulture. “And it has a lower yield of the highest-grade tubers because it’s susceptible to so many stress-related disorders.

“We need something to replace it that still makes fries McDonald’s will accept,” he said.

A new variety can take 10-15 years to come to market from the time plants are first cross-pollinated, making it difficult to quickly replace a reliable yet inefficient potato. So when McDonald’s officially accepted the Clearwater Russet and Blazer Russet, everyone in the Tri-State Program rejoiced.

“These are the first two varieties McDonald’s has added from our program since 2000,” Knowles said. “And they only have seven varieties on their list now, four of which were developed by the Tri-State Program. They’re very selective.”

Since the announcement, Knowles said, the potato industry has ramped up production of seed for the two new russets because demand always increases when McDonald’s, the largest buyer of potatoes in the world, accepts a new variety.

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