Oregon’s 2012 potato harvest has gone well and is approaching completion. Bill Brewer, executive director of the Oregon Potato Commission, said he is pleased with results. “Quality is high,” he told The Produce News Oct. 29. “Size is a little larger than normal, product is available and Thanksgiving is almost here. People need to get their Thanksgiving dinner potatoes.”
Overall, he said, weather conditions were good in 2012 for potato production. According to Mr. Brewer, the state’s producers have 41,000 acres in production this season. “Fresh table stock is approximately 15 percent of the total,” he said this past summer. The majority of Oregon’s fresh potatoes is comprised of russets, with reds, yellows and specialty potatoes accounting for approximately 4 percent.
The commission continues to emphasize the ways in which taste differences are influenced by terroir, a French term meaning “of the soil.” Mr. Brewer said these influences include soil composition, microclimate, geographical location, native microbiology and local cultural practices.
“Remember, potatoes are as distinct as the soil they are grown in, and Oregon has great soil for potato flavor,” he said.