Costs of Peeling Potatoes by Lye and Abrasive Methods

W. Smith Greig and Alden C. Manchester

No 310856, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpts from the report: Commercial peeling of potatoes for sale in fresh form became possible with the development of chemical treatments which control enzymatic discoloration and the finding that low temperatures will control spoilage. Hotels, restaurants, and institutions are the principal outlets for peeled potatoes, since spoilage can he controlled more closely in selling to these types of buyers. Several commercial plants have experimented with selling peeled potatoes in 1- or 2-pound packages through retail outlets. This study of the comparative costs of peeling potatoes by different methods is part of a broad program of research to reduce the costs of marketing farm products. The purpose of the report is to help operators of commercial potato peeling plants to decide which type of equipment is more economical for their particular plants.

Keywords: Crop Production/Industries; Marketing; Production Economics; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 50
Date: 1958-07
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:310856

DOI: 10.22004/ag.econ.310856

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