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Directory.Pdf Idaho Potato Commission EAGLE OFFICE Frank Muir, President/CEO IDAHO FALLS OFFICE PO Box 1670 3670 S. 25th E., Suite 3 Eagle, Idaho 83616 Pat Kole, Vice President, Idaho Falls, ID 83404 Tel 208 334-2350 Legal and Government Affairs Tel 208 514-4236 Fax 208 334-2274 Don Odiorne, Vice President, Mobile 208 360-9560 Foodservice Fax 208 514-4237 Director, Seth Pemsler, Vice President, Travis Blacker, Industry Relations Retail/International Julia Cole, Director, Finance Traci Hiebert, Director, International Marketing Jamie Bowen, Manager, Domestic Marketing wdx Welcomepostcards to Idaho! Enjoy this pictorialpotatoland Diary of The Idaho® potato harvest tour where bloggers, chefs, and food writers had the opportunity to visit our beautiful state for a little hands-on potato education. Our guests visited potato farms, sheds and processing facilities and sampled a lot of different (and delicious) potato preparations over the course of the three-day tour. While they learned what makes Idaho® potatoes the best—including the ideal climate (warm days and cool nights) and soil that is rich with volcanic materials—they also experienced the passion of folks in the industry first hand. It’s a passion that’s definitely contagious. Be sure to enjoy some post-tour chef, blogger and writer recipes included in this directory that were inspired by the tour. Table of Contents Idaho Potato Commission Fresh Idaho® Potato Brand Listing . 44 Retail Promotion Directors . 2 Potato Exporters . 45 Idaho Potato Commission Foodservice Promotion Directors . 3 Organic Potato Suppliers . 45 2016 Julian Dates . 45 Our Most Popular Varieties . 4–12 Shed ID Numbers . 46 Licensed Fresh Idaho® Potato Shippers . .16–41 Hints and Tips . 46 Major Potato Growing Area Map . 29 Idaho® Potato Processors . 48–52 This directory is published by the Idaho Potato Commission (IPC) and contains a listing of licensed fresh shippers and processors at the time of publication. IPC does not recommend individual shippers or processors, but the ones listed here use genuine Idaho® potatoes, and their packs and products reflect the superior quality of the raw materials they use. Customers who have unique requirements will find Idaho suppliers well equipped and eager to fill their needs. 2016 Edition Always look for these Grown in Idaho® seals for the best potatoes. www.idahopotato.com/directory Bookmark and visit this link for the most current directory listings Promotion Directors SETH PEMSLER VP-Retail/International KENT BEESLEY Office 208 334-2350 Retail Promotion Director Cell 208 830-8384 BILL SAVILONIS Fax 208-334-2274 Cell 208 631-9760 Retail Promotion Director [email protected] [email protected] KEN TUBMAN Office 904 384-8313 Retail Promotion Director WESTERN US: Cell 904 610-4475 Arizona, California, Colorado, [email protected] Cell 774 249-9475 Idaho, Iowa, Kansas, Minnesota, [email protected] SOUTHERN US: Montana, Nebraska, Nevada, NORTHEASTERN US & CANADA: Alabama, Arkansas, Florida, New Mexico, North Dakota, Connecticut, Delaware, District Oregon, South Dakota, Utah, Georgia, Louisiana, Mississippi, of Columbia, Illinois, Indiana, Washington, Wyoming Missouri, North Carolina, Kentucky, Maine, Maryland, Oklahoma, South Carolina, Massachusetts, Michigan, New Tennessee, Texas Hampshire, New Jersey, New York, Ohio, Pennsylvania, Rhode Island, Vermont, Virginia, West Virginia, Wisconsin, and Canada + C A N A D A 2 www.idahopotato.com Promotion Directors TOD SCHMIDT STANLEY TROUT Foodservice Promotion Director ARMAND LOBATO Foodservice Promotion Director Cell 330 592-7783 Foodservice Promotion [email protected] DON ODIORNE Cell 615 971-0505 Director NORTHEASTERN US: VP of Foodservice [email protected] Cell 303 588-4565 Connecticut, Delaware, Office 208 334-2350 [email protected] SOUTHEASTERN US: Illinois, Indiana, Iowa, Maine, Fax 208 334-2274 Alabama, Arkansas, Massachusetts, Michigan, [email protected] WESTERN US: District of Columbia, Florida, Minnesota, New Hampshire, Arizona, California, Colorado, Georgia, Kentucky, Louisiana, New Jersey, New York, Ohio, Idaho, Kansas, Montana, Maryland, Mississippi, Missouri, Pennsylvania, Rhode Island, Nebraska, Nevada, New North Carolina, Oklahoma, Vermont, Wisconsin Mexico, North Dakota, South Carolina, Tennessee, Oregon, South Dakota, Utah, Texas, Virginia, West Virginia Washington, Wyoming Idaho Potato Commission 3 ® Idaho Potatoes are unmatched in our MOst their exceptional quality, wholesome taste, and Popular extensive variety. From the go-to Russet Burbank to the delectable Yukon Gem, we’re proud to offer VARIETIES you the best potatoes from the best earth on Earth™. BaCkGrOuNd: Developed in 1914 by Lou Sweet, a previous president of the Potato Association of America. Scientist Luther Burbank is credited with the discovery of the original seeds. While Idaho growers have successfully produced many varieties over the years, the Russet Burbank is their greatest commercial success and has established a strong brand equity for the state. A late-maturing variety that requires a 140- to 150-day growing season. ApPeArAnCe: The exterior skin is relatively thin and light brown in color. The exterior shape is oval and slightly flattened, with few shallow eyes. The interior is off-white to ivory and moderately dense. FlAvOr PrOfIlE: A distinctive, earthy potato flavor. The high solid (starch) yields a grainy texture and slightly chewy skin. Bakes up dry and fluffy; fries crisp and golden brown. UsAgE: Fresh, frozen, or dehydrated, this variety is ideal to all RuSsEt BuRbAnK preparation styles. BaCkGrOuNd: Released in 1987 by North Dakota State University, this variety now ranks second in popularity for fresh- market use. Attractive type (refers to consistent oval shape); a high percentage of No. 1 potatoes is common with this early- maturing variety. ApPeArAnCe: Excellent conformation; attractive medium-brown color with a long to oblong shape. FlAvOr PrOfIlE: A mild potato flavor with a soft texture and moderate density. Tends to bake up creamy and moist, not grainy. Moderately chewy skin. White to pale yellow interior. Medium specific gravity for most; newer generations have higher starch content. UsAgE: Grown primarily for the fresh market. Because of the uniform appearance, has had good success in the retail grocery RuSsEt NorkotAh segment and foodservice. Well suited to all preparation types. 4 www.idahopotato.com AlTuRaS RuSsEt BaNnOcK RuSsEt BlazEr RuSsEt BaCkGrOuNd: A late-maturing, BaCkGrOuNd: Bannock Russet BaCkGrOuNd: Named a variety high-yielding russet potato cultivar was released in 1999 by the USDA in 2005, this is one of the newest with a high tuber specific gravity Agricultural Research Service and graduates of the potato-breeding that was released in 2002 by the the Agricultural Experiment Stations program of U.S. university research USDA/ARS and the Agricultural of Idaho, Oregon, and Washington. scientists in the Intermountain West Experiment Stations of Idaho, It is a late-maturing, oblong russet and Pacific. It is ready to harvest Oregon, and Washington. A high variety with excellent fresh-pack and earlier than other leading potatoes, percentage of No. 1 potatoes is processing qualities. meaning the Blazer Russet can common with this variety. ApPeArAnCe: It has an attractive replenish dwindling supplies of ApPeArAnCe: Excellent russeted skin and short tuber length. potatoes remaining in cold storage conformation and an attractive Excellent culinary qualities also from the previous harvest. medium-brown color with an oblong make it suitable for the fresh market. ApPeArAnCe: The oblong, shape. They tend to be short. Bannock Russet, in comparison with medium to large tubers average FlAvOr PrOfIlE: Culinary quality Russet Burbank, has consistently about 7 to 8 oz. each. They have is high, with larger tubers suitable for produced greater U.S. No. 1 yields. characteristic light russeting on their fresh market if heavily russeted skin is FlAvOr PrOfIlE: Similar to brown to tan skin, with firm, cream- not essential. Russet Burbank. white or white flesh inside. UsAgE: Grown primarily for the UsAgE: When stored at 45°F, the FlAvOr PrOfIlE: Similar to processed market. Its resistance to Bannock Russet produces a lighter Russet Burbank; yields dry and fluffy the accumulation of sugars during fry color and has a lower glucose baked potatoes and golden fries with long-term storage also makes it concentration compared to a Russet crisp outer flesh and dry mashed suitable for processing out of storage Burbank. Medium to high solids. flavor center. into french fries. Makes excellent UsAgE: Well suited for fresh-market mashed potatoes. sale or for potato processors to make into frozen potato products. Idaho Potato Commission 5 ClasSiC RuSsEt C lEaRwAtEr PrEmIeR RuSsEt BaCkGrOuNd: Released by the RuSsEt BaCkGrOuNd: A product of the Tri-State Breeding Program in 2009, cooperative USDA/ARS/University Released by the this early to medium variety is a BaCkGrOuNd: of Idaho breeding program in Tri-State Program in 2009, this is a possible replacement for the popular Aberdeen. From a 1993 cross medium to late variety for both fresh Norkotah. It has excellent fresh-merit between two varieties. It has been and processing markets. It has a high ratings and exceeds other leading evaluated for several years in public protein content, measuring potatoes in its overall score. and industry trials throughout the 38 percent greater than Russet western United States. ApPeArAnCe: Classic has excellent
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