"Consumers are going to love the flavor and appearance of this potato and the fact that it has 30 percent fewer carbohydrates compared to a standard Russet baking potato," said Chad Hutchinson, an assistant professor of horticulture with UF's Institute of Food and Agricultural Sciences.
"The potato doesn't look or taste like anything that's now on the market, and it's not a genetically engineered crop," Hutchinson said. "When it comes to beautiful potatoes, this one is a real winner for growers and consumers."
Hutchinson, a potato expert, said five seasons of evaluation in his research program at UF show the tuber can handle Florida weather extremes and is ready to be marketed as a premium, gourmet potato. UF is the first test site in the United States for the European import, which was developed by HZPC, a seed company based in the Netherlands.
Available to consumers in January 2005, the new spud will be marketed under a yet-to-be determined name, and it is expected to be a boon for Florida's $120 million potato industry.
Hutchinson said 3 ounces of the new potato contain about 13 grams of carbohydrate compared to around 19 grams in the same size serving of a Russet Burbank potato.
"Although potatoes are not part of the Atkins diet, the fact of the matter is that potatoes contain no fat, and they are a good source of fiber, protein and vitamins. They have vitamin C and B-6, and they are low in sodium and high in potassium. And, potato skins are an excellent source of fiber," Hutchinson said.
Independent research in Canada confirmed the spud's low-carbohydrate profile. Hutchinson said it is due in part to the lo
Contact: Chad Hutchinson
University of Florida