Better Use of Potatoes for Consumers

Better Use of Potatoes for Consumers. I’m Greg Martin with today’s Line On Agriculture.

DUring the recent Potato Expo, Maeve Webster, the Director for Datassential, spent some time talking about consumer acceptance of new potato products like fingerlings and colored potatoes. But there is one kind of potato that is universally accepted.

WEBSTER: French Fries have been around for a very long time. They have an extremely high penetration. And they are suffering a bit right now because of the focus on sweet potato fries which have taken a little bit of the thunder and a number of other issues. But that doesn’t need to be the case. They remain incredibly appealing to consumers.

Ever since I was introduced to fries back in the 60’s, I have had a fondness like many others for fries.

WEBSTER: It doesn’t matter how much you talk about health, consumers only eat so healthy. And they still love to have French fries. Maybe not as often as they were before but they do love them. So how do you take an item that’s been around for so long that people love but operators are beginning to go away from because it’s not that next new thing?

As consumers, we tend to be a bit fickle.

WEBSTER: 50% more operators are currently using the term “hand cut” on their menu versus 2008. All of that nearly driven by French fries. 88% more operators now are using the term “hand cut” on on their French fries. It’s just one way to revive a category that’s been on the menu for a while and to create something that’s familiar but new again.

That’s today’s Line On Agriculture. I’m Greg Martin on the Ag Information Network.