Potato processing scenario in India: Industrial constraints, future projections, challenges ahead and remedies — A review

Abstract

Indian potato (Solanum tuberosum L.) processing industry has emerged fast due to economic liberalization coupled with growing urbanization, expanding market options and development of indegenous processing varieties. India's first potato processing varieties 'Kufri Chipsona-1' and 'Kufri Chipsona-2' were developed in 1998, followed by an improved processing variety 'Kufri Chipsona-3' in 2005 for the Indian plains and first chipping variety 'Kufri Himsona' for the hills. These varieties have >21% tuber dry matter content, contain low reducing sugars (<0.1% on fresh wt) and are most suitable for producing chips, French fries and dehydrated products. The availability of these varieties and standardization of storage techniques for processing potatoes at 10-12°C with sprout suppressant isopropyl N-(3-chlorophenyl) carbamate have revolutionized the processing scenario within a short span of 10 years. Currently about 4% of total potato produce is being processed in organized and unorganized sector. Potato processing industry mainly comprises 4 segments: potato chips, French fries, potato flakes/powder and other processed products. However, potato chips still continue to be the most popular processed product. The major challenge facing the industries lies in arranging round the year supply of processing varieties at reasonable price for their uninterrupted operation, besides several others which have been discussed at length and addressed with concrete solutions.

Development and quality characteristics of nutritionally enhanced potato legume based wari- an Indian traditional savoury

“…1) which might be due to higher phenolic content in this cultivar. Besides providing antioxidant properties, phenolic compounds are also associated with enzymatic browning which occurs due to their oxidation by polyphenol oxidase enzyme (Marwaha and Pandey 2006;Marwaha et al 2010;Mehta et al 2011). …”

Development and evaluation of nutritionally enhanced potato rice papads (Indian cookie)

“…K.Pukhraj with its lower dry matter content can be expected to show higher oil uptake and lower yield while K.Chipsona-1 and K.Chandramukhi with higher dry matter content showed lower oil uptake and higher yield. Tuber dry matter content is known to be positively correlated with mealiness and higher yield (Ramezani and Aminlari, 2004) and negatively correlated with oil uptake in fried potato products (Kaur et al, 2009;Marwaha et al, 2010). Phytochemical attributes: Phytochemical attributes i.e.…”

Evaluation of Potato Varieties for Their Suitability under Northern Telangana Agro Climatic Conditions

“…Genetic makeup has great influence on yield and quality of potato tubers. Various varieties of potato having wide variation in their yield potential and quality attributes have been evolved (Marwaha et al, 2010). These varieties further show variation in their attributes under different agro climatic conditions.…”