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Bob Hoff Study confirms superior value of U.S. fries
by Bob Hoff, click here for bio

Program: Northwest Farm and Ranch Report
Date: September 14, 11

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Farm and Ranch Report September 14, 2011 A new study funded by the U.S. Potato Board and conducted by Oregon State University has confirmed the superior quality and value of U.S. French fries in head-to-head tests against the competition in export markets.

U.S. fries were compared to those of competitors like Canada, the E.U. and China. John Toaspern, Vice President of International Marketing for the Potato Board sums up the technical advantages U.S. fries have.

Toaspern: “When it comes to length, when it comes to solids levels, that being the amount potato versus water in the fry; that they have the least number of defects, they are the most uniform. More qualitative but we though they tasted better.”

The U.S. is the only country to have grading standards and that helps with consistency of product quality.

This study also had people out talking to the importers, distributors and overseas restaurants and Toaspern says they learned the services the USPB provides to purchasers are very highly valued. Services like training and joint promotions.

Toaspern: “That reconfirmed that what we have been doing in our program needs to be continued and it does have a bottom line impact.”

Toaspern says U.S. frozen product export volume was up another 11 percent this past marketing year and market share increased to 71 percent. And with this new study;

Toaspern: “We think we can continue to grow the market share and expand exports.”

That’s the U.S. Potato Update. Brought to you by the United States Potato Board, maximizing return on grower investment. I’m Bob Hoff for Northwest Aginfo Net.

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