Conclusion
The potato industry is fighting its way back into the hearts and onto the menus of Americans—introducing new varieties that add depth to the plate and palette, and reversing stereotypes by highlighting the root vegetable’s nutrition and endless culinary possibilities. Despite growth in kale and other vegetable consumption, spuds are still one of the top four players in the produce section along with lettuce, onions, and tomatoes.
The industry’s goals reflect famed Chef Rokusaburo Michiba’s adage of respecting the old, but seeking out the new. Potato grower-shippers will continue to stay true to their roots with hearty mainstays, but new options and culinary metamorphosis will have a great impact. “The opportunities ahead of us are tremendous,” says Cutler.
Image: ©iStock.com/Floortje
