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  • The National Fish & Chip Awards’ From Field To Frier Finalists Revealed

    Three of the UK’s leading fish and chip businesses have today (Friday 14 October) been announced as finalists in the From Field to Frier Award for the 2017 National Fish & Chip Awards, organised by Seafish. The three finalists – Papa’s in Hull, East Yorkshire; Krispies in Exmouth, Devon and Towngate Fisheries in Bradford, West Yorkshire – have been recognised for their efforts in creating...

    14 October 2016

    Source: www.fishandchipawards.com by SeafishUK

  • Potato markets – Production ebb sees prices firm

    Potato prices are the highest they’ve been for this time of year since 2013, so what does the season ahead hold? CPM finds out. “In the longer term, I can’t see prices falling far.” By Olivia Cooper The new season potato campaign started on a high note this year, with strong old crop prices and tight stocks making for a bullish market. According to AHDB Potatoes, the GB planted area was 4% up on...

    11 October 2016

    Source: CPM Magazine

  • Potato varieties – Spraing to mind

    It may not have turned out to be a season with big spraing problems, but free-living nematodes haven’t gone away. CPM looks at managing the threat. “The challenge for breeders is to maintain all the end-user requirements in a variety while introducing traits for resistance to pests and diseases.” By Lucy de la Pasture As all potato growers know all too well, it’s a peculiar market where varieties...

    12 October 2016

    Source: CPM Magazine

  • Myzus warning for potato and brassica growers

    Brassica and potato growers have been warned to monitor their crops carefully this autumn after numbers of Myzus persicae aphids caught in Rothamsted monitoring stations were found to be seven times higher than the same time in 2015. Aphid numbers are also exceeding those counted in 2014, considered a ‘serious risk year’ according to Syngenta. Myzus is considered the key vector of TuYV in oilseed...

    10 October 2016

    Source: Horticulture Week

  • The potato re-brand - from spud to superfood

    Spuds, taters, tatties… whatever you call them, potatoes have been a constant in our kitchens for many a year; always there when you’re in need of comfort, a hearty meal, a familiar friend. And yet the potato has been having a bit of a hard time lately. Unceremoniously pushed out of the limelight by its new younger sibling, the sweet potato, the classic spud has been sadly neglected as the all-...

    10 October 2016

    Source: http://elephantscantjump.com/

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