Scientists at the Potato Research Institute (PRI) in Sahiwal have developed four new potato varieties. These varieties have high dry matter content and are ideal for making French fries and potato chips.
The new lines are called L 5-2, FD 74-30, FD 35-36 and FD 74-50. They contain more than 22 percent dry matter. Potatoes with high dry matter absorb less oil when fried. This produces crispier fries and chips that taste better and use less cooking oil.
PRI Director Dr Rana Aftab Iqbal said the institute has already created 12 table potato varieties. Three of them are Punjab, Sadaf and Ruby, which have dry matter between 20 and 22 percent. The four new ones go even higher.
Dr Ahmad Din, Assistant Professor at the National Institute of Food Science and Technology, Faisalabad, said that despite being one of the top 10 potato growers in the world and generating about 10 million tonnes of potatoes yearly, Pakistan has not yet reaped the full benefits of the growing worldwide market for processed potato products. He told Wealth Pakistan, “It is primarily caused by the cultivation of low-DMC potato varieties, which are unsuitable for processing into chips and French fries.”
At present, Pakistan’s potato processing industry depends heavily on imported varieties from countries like the Netherlands. These include Lady Rosetta, Hermes and others. The new local varieties are better suited to Pakistan’s climate, including frost, drought and heat.
This development will help the growing processed potato industry. It can reduce the need for expensive imported seeds and support farmers and food companies.
