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How Potatoes Are Graded
At Larsen Farms, our goal for fresh pack potatoes is to always pack one grade better than U.S. #1. Following are a few characteristics that differentiate one grade from another. Although many characteristics and defects are considered in each grade, we have listed just the most common to give you an idea of what to look out for in your potato products.
In most cases, these traits are related to appearance--they do not affect food safety or even flavor. As a result, potatoes that do not meet our high standards for fresh pack are still excellent for our dehydrated products.
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Silver Scurf
A silver-colored coating on the skin caused by a potato fungus harmless to humans. No more than 50% of a potato can be affected to qualify as a U.S. #1.
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Immaturity
Dark patches on the skin caused by a rapid loss of moisture and oxidation through the skin, seen primarily during the harvest period. No more than 25% of a potato can be affected to quality for U.S. #1.
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Wireworm
Looks like a "worm-hole" but impacts appearance only--not food safety. A hole must be no greater than 3/4" deep or 1-1/4" cumulative for multiple holes on a 6-ounce potato to be called U.S. #1.
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Growth Cracks
Cracks in the skin caused by stress during growth, such as wind, frost, hail, heat, or too much or not enough water. These affect appearance only. Cracks can be no more than 1/4" deep and 1/3 the length of the potato to qualify as a U.S. #1.
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Bruising
Dark patches on the flesh caused by a physical drop of pressure. They affect appearance only. Bruises are limited to 5% pare-away for U.S. #1s and 10% pare-away for U.S. #2s.
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Greening
Caused by too much exposure to light. Greening is limited to 5% pare-away for U.S. #1s and 10% pare-away for U.S. #2s.
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Hollow Heart
A cavity inside the potato caused by too-fast or irregular potato growth.
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Misshapen
The result of stress to the potato plant during growth. Acceptable limitations are wide.
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More Potato Links
United States Potato Board
www.potatohelp.com
Official Idaho Potato Website
Idaho Potato Commission
www.aboutproduce.com
www.pma.com
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