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Raw materials/Variety/Race
The Idaho® Potato "brand" is one of the most recognizable brands throughout the world as an association of the identification of the state of Idaho, its potato growers, and a high quality tuber. The "Grown in Idaho" seal certifies that the potato in its container, be it a bag, carton, box, etc., was actually grown in the state of Idaho in the country of the United States of America. While the Russet Burbank variety is the most well known potato coming out of Idaho, the growers harvest several different varieties of potatoes from brown to red, blue, fingerlings and yellow potatoes. All are called Idaho® potatoes provided that they are 100% grown within Idaho's borders.
Method of working/Cultivation/Breeding
Idaho® Potato grows in high desert area terrain. During the typical season from seed planting to harvest, approximately 120 days for the russet variety and a shorter time for specialty varieties, the ground receives very little rainfall - 10-12 inches total. Potato growers rely on winter snowpack and irrigation with carefully developed methods of bringing the water to the fields for moisture to produce a slightly drier potato with excellent cooking attributes. Potatoes grow from the planting of seed potatoes. Each potato "eye" can potentially sprout a potato plant so the potatoes are often cut into chunks before being planted into the soil. Initially the planting and harvesting was done by hand, and at harvest school children were often let out for a week to help bring in the crop. Today quite sophisticated methods enable growers to plant much larger acreage. Potatoes are harvested, and then stored in climate controlled storage facilities ready to sort for shipping as fresh or processed.
Aspect and Taste
Most Idaho® Potatoes (over 95%) are of the Russet variety. Two varieties standout - the Russet Burbank and the Russet Norkotah - as having a nice oval shape with fewer eyes that have a high yield when prepared or cooled. The outer peel is typically light to molted brown with a creamy white pulp. The flavor can be described as earthy, dry to moderately moist in texture and with a great potato taste.
Production Zone
Idaho® Potatoes are made in the state of Idaho in the USA. They are planted near the Snake River, which runs across the southern part from eastern to western Idaho.
History
The history of the Idaho® Potato is linked to 1837 by the Reverend Henry Spaulding, during a mission to bring Christianity to the American Indians of the Nez Perce Tribe. The Reverend taught the Indians that growing crops was a way to obtain food through field work rather than just hunting and gathering, thereby introducing the first potato cultivation in Idaho. While the first crop was meager, in the summer of 1838 the potato harvest was excellent. Pioneers, who in 1847 migrated to Idaho from Salt Lake City in the neighboring state of Utah, built the first irrigation systems. This allowed potatoes to be grown in parts of Idaho without much water or rain fall.
Gastronomy
In the United States, Idaho® Potatoes are not only an important food source, but they are closely tied to American culture. Initially beginning as sustenance for the Nez Perce American Indians, Idaho® Potato becames a popular side dish associated with steak based restaurants for large or oversize baked potatoes during the 1920s and 1930s.
Marketing
Idaho® Potato can be sold as fresh, refrigerated, frozen, or dehydrated, and is consumed almost 24/7 as breakfast, lunch, dinner, appetizers and late night snacks. The packaging of fresh Idaho® Potatoe ranges from plastic or mesh bags to the consumer, cardboard cartons to foodservice as well as paper or burlap bags. Frozen and dehydrated Idaho® Potato is sold in plastic, cardboard or canned containers.
Distinctive features
The Idaho® Potato varieties, whether brown, yellow, red or fingerlings tend to have a distinctive earthy flavor, dry and not sweet taste, and a pleasing texture that ranges from fluffy to slightly moist.