LAHORE, July 28 (ABC): Scientists at the Potato Research Institute (PRI) Sahiwal have developed four new potato lines with high dry matter content (DMC) to support Pakistan’s growing processed potato industry, particularly the production of French fries and potato chips.
“We have recently developed four new potato lines with a dry matter content exceeding 22%,” Potato Research Institute Director Dr Rana Aftab Iqbal told Wealth Pakistan.
He identified the new lines as L 5-2, FD 74-30, FD 35-36 and FD 74-50.
High-DMC varieties for processing
Dr Aftab Iqbal said the Potato Research Institute, established in 2009, has developed 12 table potato varieties so far.
Three of them — Punjab, Sadaf and Ruby — have a dry matter content ranging from 20% to 22%.
He said high dry matter content is one of the most important characteristics for processed potato products because varieties with low DMC are unsuitable for producing quality French fries and potato chips.
“Table potato varieties with low dry matter content cannot be effectively processed into value-added products such as chips and French fries,” he said.
Locally adapted potato lines
According to Dr Aftab Iqbal, farmers in Punjab have traditionally preferred high-yielding table potato varieties because they produce better yields per acre. However, these varieties generally contain lower dry matter.
He said farmers have recently started cultivating imported high-DMC varieties, mostly of Dutch origin. These include Lady Rosetta, Hermes, Alverstone, Venus, Sante and Asterix.
“There is a need to develop more high-DMC varieties locally, as they are better adapted to Pakistan’s climatic conditions, including frost, drought and heat stress,” he said.
He added that farming practices, fertiliser management, particularly the type of potash applied, and harvesting time also influence the dry matter content of potatoes.
Value-added export potential
Dr Ahmad Din, Assistant Professor at the National Institute of Food Science and Technology, Faisalabad, said Pakistan produces around 10 million tonnes of potatoes annually and ranks among the world’s top 10 potato producers.
However, he said the country has yet to fully benefit from the expanding global market for processed potato products.
“It is mainly due to the cultivation of low-DMC potato varieties, which are unsuitable for processing into chips and French fries,” he told Wealth Pakistan.
Dr Ahmad said potato varieties with a dry matter content above 20% are preferred for French fries because they absorb less oil. This produces a crispier product and improves processing quality.
He said processors currently rely mainly on imported high-DMC potato varieties such as Sante, Lady Rosetta, Cardinal and Asterix for producing chips and French fries.
He added that expanding local production of high-DMC potato varieties would help utilise surplus potato output through value addition while increasing returns for growers and processors.
