Current Situation of Potato Processing in Japan

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X

In Japan, about 36% of the total production is used for the starch industry, and 23% for food processing. From the l970s onward, the share of potato production for food processing use remarkably increased. Potato starch is used for traditional foods and thick malt conversion. Until 1986, the manufacture of potato chips accounted for the major part of the increase of food processing. Thereafter the processing of frozen fried potatoes became more important and in recent years the demand for products processed without oil has increased rapidly. Since the initiation of the national potato breeding program in 1902, continuous efforts have been made, and a large number of varieties for starch production were bred. In food processing, Toyoshiro which remain the leading variety was first bred for the manufacture of potato chips, and Hokkaikogane was released for the production of frozen fried potatoes. Although new varieties are being bred to meet new demands, there are major problems, namely, the competition in the starch and processing market with imported products.

作成者 Motoyuki MORI Yoshiki UMEMURA
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
開始ページ 157
終了ページ 164
言語 eng