Potato Biology and Biotechnology: Advances and Perspectives

857 Pages·2007·12.7 MB·English

by  Dick Vreugdenhil, John Bradshaw, Christiane Gebhardt, Francine Govers, Mark A. Taylor, Donald K.L. MacKerron, Heather A. Ross

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POTATO BIOLOGY AND BIOTECHNOLOGY
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Cover images:
The images are credited to the Scottish Crop Research Institute. We are grateful for the
use of the photographs they provided.
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POTATO BIOLOGY AND
BIOTECHNOLOGY
ADVANCES AND
PERSPECTIVES
Edited by
DICK VREUGDENHIL
Laboratory of Plant Physiology
Wageningen University and Research Centre
Wageningen,
The Netherlands
with
JOHN BRADSHAW
CHRISTIANE GEBHARDT
FRANCINE GOVERS
DONALD K.L. MACKERRON
MARK A. TAYLOR
HEATHER A. ROSS
Amsterdam – Boston – Heidelberg – London – New York – Oxford
Paris – San Diego – San Francisco – Singapore – Sydney – Tokyo
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Elsevier
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First edition 2007
Copyright © 2007 Elsevier Ltd. All rights reserved
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Preface
The potato is the fourth most important food crop in the world after wheat, maize and rice
with 311 million tonnes produced from 19 million hectares at an average fresh weight
yield of 16.4 t/ha in 2003 (FAO statistics), but with a huge range from 2 to 44 t/ha by
country. As well as being a staple food the potato is grown as a vegetable for table
use, is processed into French fries and chips (crisps) and is used for dried products and
starch production. Processing is the fastest growing sector of the world potato economy,
and today, processors are building factories in countries where the potato is primarily
grown as a staple food. In some countries, the potato is still fed to animals but this
use is decreasing. In many countries in Asia, Africa and Central and South America,
there is a need for increased and stable potato production to meet increasing demands for
food from human population growth during a period of environmental (including climate)
change. Potatoes with improved nutritional and health properties are desirable, but the
overriding need is for increased and stable yields to eradicate human hunger and poverty.
In those countries where food security has been achieved, the potato industries are trying
to increase potato usage in an economically and environmentally sustainable way. The
emphasis is on more yield of saleable product at less cost of production, reduced use
of pesticides and fungicides, better use of water and fertilizers and meeting consumer
demands for healthy convenience foods and novel products. These objectives will be met
only through new cultivars, better crop management and utilization of resources, better
post-harvest storage, better control of pests and diseases and a better understanding of the
social, economic and market factors that influence global production and distribution.
Today there is a tremendous opportunity to harness recent advances in potato biology
and biotechnology in these endeavours. We therefore considered it timely to ask a number
of experts to help us review the current state-of-knowledge in all aspects of the potato
crop, from basic science to production, processing and marketing. Therefore, this book
includes a wide variety of chapters, describing potato markets, genetics and genetic
resources, plant growth and development, response to the environment, tuber quality, pests
and diseases, biotechnology and crop management. We gave authors as much freedom
as possible over the content and style of their chapters, consistent with the subject matter
forming a comprehensive and coherent book without unnecessary duplication. We did
our best to help authors make their contributions as readable and free from errors as is
possible in a human enterprise. The idea to compile such a comprehensive volume was
put forward and initiated by our colleagues Howard Davies and Roberto Viola. We are
indebted to them and to many other colleagues for their support, especially Philip Smith
for his proof reading, and to the publishers for their advice and encouragement.
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vi Preface
We hope that the finished product will be of value not only to potato biologists but also
to all those people throughout the world interested in ensuring that the potato continues
to make a major contribution to the feeding of humankind.
Dick Vreugdenhil
John Bradshaw
Christiane Gebhardt
Francine Govers
Donald K.L. MacKerron
Mark A. Taylor
Heather A. Ross
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Acknowledgement
The editors are grateful for the funding of colour prints received from those listed below.
The British Potato Council
UK
SaKa-Ragis Pflanzenzucht GbR
Hamburg, Germany
Böhm-Nordkartoffel Agrarproduktion OHG
Lüneburg, Germany
Intersnack Knabber-Gebäck GmbH & Co. KG
Köln, Germany
Agrico Research BV
Emmeloord, The Netherlands
HZPC Holland BV
Metslawier, The Netherlands
C. Meijer BV
Rilland, The Netherlands
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Contents
Preface v
Acknowledgement vii
List of contributors xxvii
Part I The Markets 1
1 The Fresh Potato Market 3
Iain McGregor
1.1 Introduction and Overview 3
1.2 Production 3
1.3 Supply 7
1.4 Demand 7
1.5 Expenditure and Consumption 12
1.6 The Consumers’ Views 14
1.6.1 When potatoes are consumed 15
1.7 Prices Paid to Producers 18
1.8 Potatoes and the Health Issue 20
1.8.1 Glycaemic indices 22
1.9 Summary, Conclusions and Future Prospects 24
1.9.1 Key points 25
2 Global Markets for Processed Potato Products 27
Michael A. Kirkman
2.1 Introduction 27
2.2 Processed Potato Products 27
2.3 History of Potato Processing 28
2.4 Current Dimensions 29
2.4.1 Global production and consumption 29
2.4.2 Trends 30
2.4.3 Drivers 30
2.5 Potato-Processing Companies and Locations 32
2.6 Potato Supply 33
2.6.1 Supply chain 33
2.6.2 Variety requirements 34
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