Todo lo que sucede entre la cosecha de la papa y el momento en que esta es consumida.
Potatoes are one of the most nutritious foods in the world, rich in minerals, fiber, vitamins, starch, protein, and more. However, the nutritional composition changes with different processing techniques. French fries are one of the most popular products in the world, with their attractive yellow-gold color, good taste, aroma, and characteristic texture. Their sensory quality… Continue reading The science of producing the ‘perfect French fry’
Frontiers in Plant Science published in 2017 the article Assuring Potato Tuber Quality during Storage: A Future Perspective. Due to the importance of its content, I offer a more accessible version to the general public. You can read it at https://bit.ly/3n6M1JZ
Se acaba de actualizar el documento “Info Hortalizas Subterráneas” con información para productores de papa (o patata), cebolla, zanahoria, puerro y el resto de hortalizas subterráneas.
Dear Potato Friends, A brief note to let you know that I have launched a new web site dedicated to news and information about the international potato storage industry – Potato Storage Today. The site can be found at http://www.potatonewstoday.com or click on this link
Resumen de la ponencia titulada “Tratamiento de poscosecha para la eliminación de la Polilla Gutemalteca de la papa (Tecia solanivora)” que Domingo Rios, investigador del Servicio de Agricultura y Desarrollo Rural, Cabildo de Tenerife (España), presentó en el XXVI Congreso bienal de la Asociación Latinoamericana de la Papa (ALAP), celebrado recientemente en Bogotá.
Redepapa 