A corn protein extract is showing promise as a commercial solution to the browning of peeled potatoes.
Wellington Agribusiness Investments Ltd. of Guelph has already run through tests at the Richardson Institute of Food Technology at Conestoga College in Kitchener and says it is “in the last stage before full commercial testing of Potato Saver.”
They see it as an alternative to shipping peeled potatoes in buckets of water.
Their product keeps peeled potatoes from browning for 12 to 15 days when the potatoes are kept in a vacuum bag and refrigerated.
The company says in a news release that “the microbial levels in the vacuum bags were within acceptable industry standards throughout the storage life of the potatoes.”
The project has received funding support fro the federal agriculture department via its Agricultural Adaptation Program.
People who are interested in running a trial can contact Warren Libby at 519-841-6357 or Rick Andrews at 519-546-8540.