IDAHO POTATO COMMISSION SHIPPERS AND2017 PROCESSORS DIRECTORY SHIPPERS EXPORTERS ORGANIC PROCESSORS SUPPLIERS VARIETIES FROZEN FRESH IDAHO POTATO COMMISSION TABLE OF CONTENTS Eagle Office Idaho Potato Commission PO Box 1670 Foodservice Promotion Directors . 1 661 S Rivershore Lane, Suite 230 Eagle, Idaho 83616 Idaho Potato Commission Tel (208) 334-2350 Retail Promotion Directors . 1 Fax (208) 334-2274 Frank Muir Our Most Popular Varieties . .2–5 President/CEO Other Niche Varieties. 8–10 Pat Kole Vice President, Legal and Government Affairs Licensed Fresh Idaho® Potato Shippers . 12–39 Don Odiorne Vice President, Foodservice/Website Map of Major Potato-Growing Seth Pemsler Areas in Idaho . .25 Vice President, Retail/International Julia Cole Fresh Idaho® Potato Brand Listing . .40 Director, Finance Traci Lofthus Potato Exporters . .41 Director, International Marketing Organic Potato Suppliers. .41 Jamie Bowen Manager, Domestic Marketing 2017 Julian Dates . .41 Idaho Falls Office Shed ID Numbers . .42 3670 S. 25th E., Suite 3 Idaho Falls, Idaho 83404 Tel (208) 514-4236 Hints and Tips . .42 Mobile (208) 360-9560 Fax (208) 514-4237 Idaho® Potato Processors . 44–48 Travis Blacker Director, Industry Relations Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous Grown in Idaho® seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, EXPORTERS® climate, and irrigation, differentiate Idaho potatoes from potatoes grown in other states. This directory is published by the Idaho Potato Commission 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 SHIPPERSmaterials they use. Customers who have unique requirements will find Idaho suppliers well equipped and eager to fill their needs. 2017 Edition ORGANIC PROCESSORS SUPPLIERSAlways look for these Grown in Idaho® seals for the best potatoes. www.idahopotato.com/directory Bookmark and visit this linkVARIETIES for the most current directory listings. FROZEN FRESH FOODSERVICE PROMOTION DIRECTORS DON ODIORNE VP of Foodservice/Website Office 208 334-2350 Cell 208 830-9887 ARMAND LOBATO Fax 208 334-2274 Foodservice Promotion Director [email protected] STANLEY TROUT Cell 303 588-4565 Foodservice [email protected] Promotion Director WESTERN U.S.: TOD SCHMIDT Cell 615 971-0505 Arizona, California, Colorado, Foodservice [email protected] Idaho, Kansas, Montana, Promotion Director SOUTHEASTERN U.S.: Nebraska, Nevada, New Cell 330 592-7783 Alabama, Arkansas, District Mexico, North Dakota, [email protected] Oregon, South Dakota, Utah, of Columbia, Florida, Washington, Wyoming Georgia, Kentucky, Louisiana, NORTHEASTERN U.S.: Maryland, Mississippi, Connecticut, Delaware, Missouri, North Carolina, Illinois, Indiana, Iowa, Maine, Oklahoma, South Carolina, Massachusetts, Michigan, Tennessee, Texas, Virginia, Minnesota, New Hampshire, West Virginia New Jersey, New York, Ohio, Pennsylvania, Rhode Island, Vermont, Wisconsin RETAIL PROMOTION DIRECTORS KEN TUBMAN Retail Promotion Director Cell 774 249-9475 BILL SAVILONIS [email protected] Retail Promotion Director NORTHEASTERN U.S. Cell 904 610-4475 & CANADA: KENT BEESLEY [email protected] Connecticut, Delaware, Retail Promotion Director SOUTHERN U.S.: District of Columbia, Illinois, Cell 208 631-9760 Alabama, Arkansas, Indiana, Kentucky, Maine, SETH PEMSLER [email protected] Florida, Georgia, Louisiana, Maryland, Massachusetts, Michigan, New Hampshire, VP of Retail/International WESTERN U.S.: Mississippi, Missouri, New Jersey, New York, Ohio, Office 208 334-2350 Arizona, California, Colorado, North Carolina, Oklahoma, Pennsylvania, Rhode Island, Cell 208 830-8384 Idaho, Iowa, Kansas, Minnesota, South Carolina, Vermont, Virginia, West Fax 208-334-2274 Montana, Nebraska, Nevada, Tennessee, Texas Virginia, Wisconsin, [email protected] New Mexico, North Dakota, and Canada Oregon, South Dakota, Utah, Washington, Wyoming Idaho Potato Commission 1 ® OUR MOST IDAHO POTATOES are unmatched in their exceptional quality, wholesome taste, and extensive variety. From the go-to POPULAR Russet Burbank to the delectable Yukon Gem, we’re proud to VARIETIES offer you the best potatoes from the best earth on Earth™. BACKGROUND: Developed in 1914 by Lou Sweet, a previous RUSSET BURBANK 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 for all preparation styles. BACKGROUND: Released in 1987 by North Dakota State RUSSET NORKOTAH 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 grown in Idaho have higher starch content. USAGE: Grown primarily for the fresh market. Because of the uniform appearance, has had good success in the retail grocery segment and foodservice. Well suited to all preparation types. 2 www.idahopotato.com ALTURAS RUSSET BANNOCK RUSSET BLAZER RUSSET BACKGROUND: A late-maturing, BACKGROUND: Bannock Russet was BACKGROUND: Named a variety in high-yielding russet potato released in 1999 by the USDA 2005, this is one of the newest cultivar with a high tuber Agricultural Research Service graduates of the potato-breeding specific gravity that was released and the Agricultural Experiment program of U.S. university in 2002 by the USDA/ARS and Stations of Idaho, Oregon, research scientists in the the Agricultural Experiment and Washington. It is a late- Intermountain West and Pacific. Stations of Idaho, Oregon, and maturing, oblong russet variety It is ready to harvest earlier than Washington. A high percentage with excellent fresh-pack and other leading potatoes, meaning of No. 1 potatoes is common processing qualities. the Blazer Russet can replenish with this variety. APPEARANCE: It has an attractive dwindling supplies of potatoes APPEARANCE: Excellent conformation russeted skin and short tuber remaining in cold storage from and an attractive medium-brown length. Excellent culinary qualities the previous harvest. color with an oblong shape. They also make it suitable for the APPEARANCE: The oblong, medium tend to be short. fresh market. Bannock Russet, in to large tubers average about FLAVOR PROFILE: Culinary quality is comparison with Russet Burbank, 7 to 8 oz. each. They have high, with larger tubers suitable has consistently produced greater characteristic light russeting on for fresh market if heavily U.S. No. 1 yields. their brown to tan skin, with firm, russeted skin is not essential. FLAVOR PROFILE: Similar to Russet cream-white, or white flesh inside. USAGE: Grown primarily for the Burbank. FLAVOR PROFILE: Similar to Russet processed market. Its resistance USAGE: When stored at 45°F, the Burbank; yields dry and fluffy to the accumulation of sugars Bannock Russet produces a lighter baked potatoes and golden fries during long-term storage also fry color and has a lower glucose with crisp outer flesh and dry makes it suitable for processing concentration than a Russet mashed flavor center. out of storage into french fries. Burbank. Medium to high solids. USAGE: Well suited for fresh-market Makes excellent mashed potatoes. sale or for potato processors to make into frozen potato products. Idaho Potato Commission 3 CLASSIC RUSSET CLEARWATER RUSSET PREMIER RUSSET BACKGROUND: Released by the BACKGROUND: Released by the BACKGROUND: A product of the Tri-State Breeding Program in Tri-State Program in 2009, this is cooperative USDA/ARS/University 2009, this early to medium variety a medium to late variety for both of Idaho breeding program in is a possible replacement for the fresh and processing markets. Aberdeen. From a 1993 cross popular Norkotah. It has excellent It has a high protein content, between two varieties. It has fresh-merit ratings and exceeds measuring 38 percent greater than been evaluated for several years other leading potatoes in its Russet Burbank. This variety has an in public and industry trials overall score. exceptionally high yield average, throughout the western United APPEARANCE: Classic Russet specific gravity,