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  • Cultivating better practice

    Most potato growers could afford to cultivate at least one inch shallower, according to NIAB research scientist, Mark Stalham, who outlined the benefits of reduced cultivation at the latest AHDB SPot Farm walk. The event, held at James Daw’s farm in Staffordshire, identified reduced erosion, better work speeds and reduced costs as just some of the advantages associated with limiting secondary...

    28 September 2016

    Source: FG Insight

  • Potato farmers reminded of new dose rate limit for stored potato crops

    Potato farmers and contractors are being reminded of a new dose rate limit for stored potato crops this season. This change is part of the gradual annual reduction in CIPC total dose permitted, and is a core component of the CIPC stewardship process. Chlorpropham (or CIPC) is isopropyl-N-(3-chlorophenyl) carbamate, and is widely used as an agrochemical applied to stored potatoes. It works by...

    23 August 2016

    Source: Farming UK

  • Hundreds attend Potatoes in Practice 2016

    Despite a soggy start to the day, more than 700 farmers, scientists, policymakers and potato industry representatives visited the James Hutton Institute’s Balruddery Farm to take part in Potatoes in Practice 2016 - the UK’s largest field-based event in the potato industry calendar. Organised and hosted by the James Hutton Institute in partnership with AHDB Potatoes, SRUC (Scotland's Rural College...

    12 August 2016

    Source: The James Hutton Institute

  • Push to make the humble potato a Chinese staple

    Scottish know-how could soon be helping potatoes push rice to one side of dinner bowls in China following the promise of greater collaboration between Asia’s largest commercial grower of the crop and a Dundee-based research institute. Hailing the James Hutton Institute as “number one” in terms of research into the crop, China’s self styled “King of Potato”, Liaing Xisen, said he was keen to build...

    12 August 2016

    Source: The Scotsman

  • The surprisingly complex chemistry of the humble spud

    Not all potatoes love the deep fat fryer, and not every variety will sing in a salad. BBC Future looks at the secret properties that make certain spuds the right one for the job. Baked, mashed, boiled, fried – in a general sense, it's hard to do potatoes wrong. There's something about the fluffiness of a well-baked potato, the crunch of a nice chip, the creaminess of mash (the best recipe I know...

    26 February 2016

    Source: BBC Future

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