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.
