ABSTRACT

Bangladesh is climatically a very good country for potato production, and production is
increasing very fast, but excess production sometimes creates havoc due to a glut in the
market. The country is geographically not in a position for good export, nor can the nation
always consume the total national production, because Bangladeshi people are ethically rice
consumers. That is why good production is often bad luck to the farmers. In order to solve
this problem, processing was thought to be the most ideal means, but practically there remain
constraints and problems in the processing potato value chain. The climatic conditions of
Bangladesh do not permit easy access to processing as that of more temperate countries. The
cost of production becomes high due to low dry matter content of the tubers produced under
Bangladesh conditions; owing to short day length and short winter period. But Bangladesh
has great aspect for processing of potato. The demand for processed product of potato has
increased. Many new industries has entered into the production of potato products like, chips,
French fries, cubes, cookies, ethanol, flour etc. For processing of potato the self life has
increased and the value of potato has also increased. Though the processing of potato has
great prospect there are many limiting factors also that may hamper the processing activities
of potato.

INTRODUCTION
Potato (Solanum Tuberosum L.) is one of the most important vegetable crops and having a balanced
food containing about 75 to 80% water, 16 to 20% carbohydrates, 2.5 to 3.2% crude protein, 1.2 to
2.2% true protein, 0.8 to 1.2% mineral matter, 0.1 to 0.2% crude fats, 0.6% crude fiber and some
vitamins (Schoenemann,1977). It is a staple diet in European countries and its utilization both in
processed & fresh food form is increasing considerably in Asian countries (Brown, 2005). Moreover,
number of processing industries and potato products are increasing with the demand of specific
varieties. Besides culinary consumption, the use of potato has progressively increased as a raw
material by the processing industry (Iritani, 1981). Now a days, the most important features of potato
production is tuber quality (Brown, 2005). So quality attributes should take into account to fulfill the
customers and industry demand. Potato must meet a number of requirements including high dry
matter content and good color to fulfill the requirement of processing. Presently there is no variety for
processing purpose, developed locally, despite the increasing demand of acceptable yield and
processing quality. The yield and processing characteristics of available potato genotypes are largely
unidentified. Keeping in view the consumers requirement, it is important to identify varieties that
possess traits to meet the domestic demand and provide growers the opportunity to meet the
challenges of frequently changing market, production circumstances and improving their economic
condition (Connor et al., 2001).

Objectives
1. To determine the prospects of potato product.
2. To determine the limitation of potato products.
3. To know and discuss about the product of potato.

REVIEW OF LITERATURE
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Ghulam Abbas,et al (2012) observed that french fry color exhibited negative correlation with
reducing sugar (r = -0.7046), total sugars (r = -0.6659) and positive correlation with dry
matter (r = 0.5013).This screening is helpful to the ongoing efforts to select the best genotype
for the emerging processing industry of Pakistan.
Macrae & Robinson (1993) One hundred grams of cooked potato contribute 250 mg of
potassium and can supply 6% and 12% of the daily iron requirement for children and adults,
respectively .
Martens (1995) The use of vacuum packaging greatly inhibits the progress of oxidative
reactions and inhibits the growth of aerobic microorganisms, which generally lead to
deterioration of foodstuffs during storage.
Rommens et al.(2010) High dry matter content increases chip yield, crispy-consistency, and
reduces oil absorption during cooking.
Wang-Pruski & Nowak, 2004). Low reducing sugars and phenol contents are required to
avoid dark color and bitter taste of processed products, which negatively affect consumer
acceptance .
Wiltshire & Cobb (1996) Higher temperatures increase metabolism, respiration and
physiological aging of potato tubers, resulting in the observed earlier sprouting and higher
carbohydrate consumption .

Materials and methods

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The secondary data were collected from different scientific papers, journals and theses by
using internet.

DISCUSSION
General manufacturing process
Fully ripe and matured potatoes are selected and they are thoroughly washed in
either soak tanks or rotary washers to remove dust and dirt. Then they are
peeled and cut into cubes or slice or stick form. Then they are dewatered and
dried for a period of 3 to 4 hours to bring down the moisture level to around 10%.
Further drying is carried out in a bin dryer to bring down the moisture level to
around 5%. Then they are cooled and packed. To make potato powder, dehydrated
slices are pulverized to the required mesh size and during this process; a small
quantity of aluminum silicate is added to avoid formation of cake. CFTRI,
Mysore, has
Successfully developed the process know-how. Process Flow Chart is as under:

Figure 1: general flow chart of processing of potato

Processed products of potato

Potato chips
Potato chips are very thin pieces (1.271.78mmthick) of potatoes fried to a final oil and
moisture contents of 35% and 1.7%, respectively (Moreira et al., 1999). Potato chips contain
a significant amount of fat, reaching in many cases 1/3 of the total food product by weight
(Mellema, 2003). This ensures a high level of satiety, but can also pose a risk. Especially over
the last decade the desirability of the reducing fat content of deep fried products has been
recognized.
Peeling and washing technology
The first step in processing snack foods is preparation of the raw product. For potato chip
processing raw potatoes are pre-washed and stones removed to protect damage from the
processing equipment. The APS (Abrasive Peeling System) is the next step in preparing the
potatoes for slicing and frying. The peeler features adjustable peeling and brushing levels
improving product yield and the high speed virtually eliminates water consumption. The
innovative SWS (Slice Washing System) combine slicing with gentle washing. Featuring a
counter-flow wash system, fresh water consumption is reduced by 40% or more and lowers
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the content of starch and proteins in the oil. An optional CBS (Continuous Blanching System)
features a cross circulation water bath to ensure even blanching of each slice. By evenly
blanching each slice, lower sugar content is achieved creating a more uniform color chip after
frying. This offers greater flexibility in the style of potatoes use to process chips. The potato
slices are then rinsed one more time and conveyed for more effective removal of surface
water before entering the fryer.
Frying technology
The frying process is the most important operation in the processing of potato chips. The ZFS
(Zonal Frying System) ensures even frying by adding and extracting oil through several inlets
and outlets. This allows controllable and more uniform temperature profiles along fryer and
minimizes oil volume. To promote separation, potato slices are separated in the front end of
the fryer by our patented FIST (Flow Injection Side Turbulent) system. The FIST and Zonal
Flow systems combine to provide the lowest possible FFA (Free Fatty Acid) values. To
maintain high quality oil and to achieve even heat transfer, the fryer is equipped with an outer
frying oil circulation system. A continuous oil filter, circulation pump, and heat exchanger
combine to supply and maintain the freshest oil. Many processors are interested in providing
a lower fat, healthier product. With the LFS (Low Fat System) fat content can be reduced by
as much as 35% over typical levels. This innovative, proprietary high temperature steam
process reduces product fat content and preserves the recovered oil quality.
Storing technology
Once fried, the crispy potato chips are ready for inspection to ensure a quality packaged
product. The Guardian Sorter scans for defects and tonal variations such as green and black
spots on the finished product.
Flavoring technology
The potato chips are now ready for flavoring. From highly viscous oils to hydroscopic
coatings, PPM Technologies offers a variety of coating and seasoning solutions. Our broad
range of applicators includes Continuous Oil Applicators, Dry Ingredient Applicators, and
Slurry Coating Applicators ensuring the snack is flavored evenly. And, the Libra Technology
offers improved seasoning yield by controlling seasoning to real-time product flow.

Figure:2. Potato chips processing machine

Product handling technology

Once flavored, product is ready to be packaged. PPM Technologies offers a variety of product
handling solutions. The VF Advance product line offers processors a simple, reliable
electromagnetic option for conveying, virtually eliminating maintenance. And our Special
Delivery and eclipse conveyors provide a gentle horizontal motion alternative for your
delicate products.

Figure: 3 . Potato chips

Weighing technology
For weighing needs, PPM Technologies offers a series of Libra range of weighing
technology. We also work with various suppliers to offer complete, integrated lines. With
over 35 years in providing snack solutions, PPM Technologies has the knowledge and
experience to provide you with the complete solution for your processing needs.
French Fries
French fries are the main frozen products constituting 80-95% of the letters total volume.
Before being frozen, these are either finish-fries or are par-fried. Home prefer finish-fries
which can be serve after being heated in oven only. As per-fries, needed to be finish-fried in
deep oil or fat. French fries have high specific gravity and low reducing sugar content.

Figure 4 : French Fries

Process Description for French Fries

De-stoning, washing and peel removal
The line is assumed to be fed with raw material (fruits and vegetables) in bulk boxes, which
are emptied direct in feed hopper. The bulk boxes are tipped in the dosing hopper, which
brings the product into the line. The line has an elevator behind the dosing hopper.De-stoning
takes place in a flume de-stoner with a stone catching trap. In the trap is an upward water
flow to prevent potatoes from trapping. The flume de-stoner ends with a dewatering sieve or
a drum washer. In the cyclone de-stoner the product comes in spiral water movement, stones
and heavy particles will sink against the current in to the stone collecting chamber. The
potatoes are floating over the drum washer. From the drum washer, the product is collected in
a screw conveyor to bring the product to the peeler.Peeling is done through steam peeler, in
this method the peel loses are less than with abrasive peeling. In steam peeling method,
potatoes are brought under pressure by means of steam and by means of steam heat; the outer
layer of the product is heated above atmospheric boiling temperature. Then the pressure is
released rapidly, so the potato cell moisture starts boiling and rubs the cell wall. The skin will
hang loose around the tuber. In the dry brush machine this loose skin is brushed away. The
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dry removal gives relative dry peel waste, which is directly usable as cattle feed. To clean the
last starch dirt form potatoes, an after washer is used followed by an inspection belt for
manual inspection belt fro manual inspection.
Cutting sorting and blanching
The product is collected in a dosing screw with an increased receiving hopper. This hopper
has a buffer for at least 10 minutes to cope with fluctuations in the feed or even with small
cleaning breaks or coffee breaks of the inspectors. The product is brought to the in-feed of the
hydro cutting system. For cutting high quality product the demand to the product is that the
product should be square and straight. This can only be achieved by using a hydro cutting
system. In hydro cutting system knives to cut square or rectangular product or wedges can be
place. A pre-heater can be placed to soften the structure of the potato and give the advantage
that during cutting less cells will be damaged and less product breakage and oil take-up. In
hydro cutting system the flexible hose will be adapted to the size of the potatoes to be cut.
This leads to improve length specifications. Behind the cutter the thin side-pieces (silvers)
and the too short pieces (nubbins) aregrader. The sequence of these two machines depends
mostly on the combination with the cutting equipment. Over the silver remover a spray bar
for fresh water is mounted to remove free starch from the product, which has come free by
cutting through the potato cells. The last check of the product is done manually or through
optical sorters. An inclined belt elevator brings the product to the blancher. The most
common actual blanching process is to blanch short in hot water, followed by long time in
less hot water. The first blancher has a retention time up to 2 minutes, the water temperature
control is able to maintain the water temperature on approx. 90C. The product moves
directly over to the second blancher, which is calculated for a retention time of 40 minutes
and is commonly set on a temperature of approx. 70C. The second blancher is one with
pump discharge system to bring the product up to the chemical dip flume. The type of
blancher is adapted to the amount of product passing that blancher.
Drying
The high quality demands equal colour of the stick and prevention of after cooking
darkening. To achieve this product should be dipped for 45-60 seconds in hot (80C) solution.
The product is de-watered as much as possible and divided over the width of the dryer belt.
The dryer has to remove a certain amount of the water from the product to improve crispiness
of the stick and shorter frying times. The drying takes place on a two-belt system with as well
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as hot upward airflow as a downward airflow alternating. By a tipping over from one belt to
the other belt the equal; drying is achieved. The maximal weight removal is 20%.
Nevertheless, the product needs time to equilibrate (10 minutes) its internal moisture prior to
frying.
Frying
The product of the dryer is collected on a collecting belt or converging in-feed vibrator to
bring the product directly into the fryer. The fryer is a pan filled with oil, on the bottom a
wire link conveyor is present is present to transport the product. The oil is injected in the
bottom over the width of fryer. The fryer assembly includes an oil circulation system with
belt filter for the course of dirt remover, a thermal oil heat exchanger and a circulation pump.
To complete the system a removed from the product flow by means of a roller silver remover
and a vibratory nubbin grader. The sequence of these two machines depends mostly on the
combination with the cutting equipment. Over the silver remover a spray bar for fresh water
is mounted to remove free starch from the product, which has come free by cutting through
the potato cells. The last check of the product is done manually or through optical sorters. An
inclined belt elevator brings the product to the blancher. The most common actual blanching
process is to blanch short in hot water, followed by long time in less hot water. The first
blancher has a retention time up to 2 minutes, the water temperature control is able to
maintain the water temperature on approx. 90C. The product moves directly over to the
second blancher, which is calculated for a retention time of 40 minutes and is commonly set
on a temperature of approx. 70C. The second blancher is one with pump discharge system to
bring the product up to the chemical dip flume. The type of blancher is adapted to the amount
of product passing that blancher.
Cooling and freezing
The product is taken over from the de-fatting vibrator by the ambient air cooling tunnel.
The belt is moving through a cabinet where outside air is taken in by means of fans and
blown through the product and discharged again. The achieves a relatively easy temperature
drop from 90C incoming product temperature till 5C above ambient air temperature for the
out coming product. The belt of the ambient cooling tunnel is designed in such a way that the
product is directly dropped over to the freezer belt. This drop over point corresponds with the
solidification point of the fat. So, if product has stick together, the relatively week bonds are
easily broken apart. The retention time in the ambient air-cooling tunnel is approximately 4
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minutes. In the freezer the product is individually quick-frozen. This means that a high
capacity cold airflow is blowing upward through the product, fluidizing the product bed. The
first belt part brings the product on the general solidification point of water

( 1C).

The second belt of the freezer has a thicker has a thicker layer of product and the product
layer is cooled down further till -18C in average a retention time in a freezer is
approximately 9 minutes.
Dehydrated potato
Dehydrated potato products in different forms like cubes, slices, sticks or powder are in
vogue since long and they are considered to be tasty and easy to make. Since they are
dehydrated, their shelf-life is longer. Preparations made from these products are popular
during the days of religious fasting. There also exists a large institutional market. Hotels,
restaurants, clubs, railways and defence establishments are some of the major consumers.
Potato powder has ready market in inaccessible hilly/mountainous areas.
Manufacturing process
Fully ripe and matured potatoes are selected and they are thoroughly washed in either soak
tanks or rotary washers to remove dust and dirt. Then they are peeled and cut into cubes or
slice or stick form. Then they are dewatered and dried for a period of 3 to 4 hours to bring
down the moisture level to around 10%. Further drying is carried out in a bin dryer to bring
down the moisture level to around 5%. Then they are cooled and packed. To make potato
powder, dehydrated slices are pulverised to the required mesh size and during this process, a
small quantity of aluminium silicate is added to avoid formation of cake. CFTRI, Mysore, has
successfully developed the process know-how.
Flour
Fresh sweet potato roots are bulky and highly perishable therefore sweet potato roots can be
sliced, dried, and ground in order to produce flour that remains in good condition for a long
time. Sweet potato, either fresh, grated, cooked and mashed, or made into flour, could with
high potential for success, replace the expensive wheat flour in making buns, chapatis (flat
unleavened bread) and mandazis (doughnuts). The flour is used as a dough conditioner for
bread, biscuit, and cake processing (it may substitute for up to 20% of wheat flour), as well as
in gluten-free pancake preparation . Sweet potato flour can add natural sweetness, color, and
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flavor to processed food products. It can also serve as a source of energy and nutrients and
minerals and contributes to the daily nutrient needs for -carotene, thiamin, iron, vitamin C,
and protein. Sweet potato flour provides 14%-28% of the dietary reference intake (DRI) for
magnesium and 20-39% for potassium. The flour can be stored for 6 months or more in
sealed containers. It can be used as a substitute for wheat flour in the following amounts:
100% in white sauces, 25-50% in cookies, cakes and flat breads, and 15- 20% in breads. SP
flour would be marketed as a low cost alternative for imported wheat flour, especially for
snack food and noodle producers. Small flour production and use trials were made using local
varieties. Much technical research on SP flour carried out in developing country institutions
has focused on product formulation using SP flour rather than on efficient, low-cost, small
scale processes to produce the flour . Sweet potato based products are of high quality and
could compete with existing products in the market.

Cookies
The wheat flour (gluten free flours) can be replaced in cookies in order to increase the fiber
and other nutrients. The objective was to develop cookies with good taste texture and
appearance, which resembles as closely as possible to the wheat flour based product. The
textural property and sensory quality of cookies are taken into consideration to improve the
quality of cookies.

Fresh cut potato

Fresh-cut potatoes (peeled, sliced or diced, and packed) are considered to have commercial
interest in fresh-cut market as an alternative to pre-cooked or frozen potatoes.
One of the main causes of quality decay in fresh-cut potatoes is the enzymatic browning of
the cut surfaces; this oxidation reaction can compromise seriously the shelf-life of the
product. The rate of enzymatic browning in fruit and vegetables depends on the concentration
of active PPO (polyphenol oxidase) and phenolic compounds, and on the presence of
antioxidant compounds, such as ascorbic acid, that may control the PPO activity. In fresh-cut
potatoes, the enzymatic browning is positively correlated to the PPO activity and phenol
content.

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Bio-ethanol
Ethanol fermented from renewable sources for fuel or fuel additives are known as bioethanol. Additionally, the ethanol from biomass-based waste materials is considered as bioethanol. Currently, there is a growing interest for ecologically sustainable bio-fuels. The
target in the European Union is to increase bio-energy contributions in total energy
consumption from 3 to 12 % by the year 2010. In Finland bio-ethanol is already used as
additive in some gasoline products instead of toxic MTBE and TAME. Bio-ethanol
production from potatoes is based on the utilization of waste potatoes. Waste potatoes are
produced from 5-20 % of crops as by-products in potato cultivation. At present, waste
potatoes are used as feedstock only in one plant in Finland. Oyo Shaman Spirits Ltd in
Trinova (near Oulu) uses 1.5 million kilograms of waste potatoes per year. Because this
potato-based bio-ethanol production is just in embryo in Finland, there is a strong need for its
research and development. Therefore, the aim of this study was to develop different analytical
methods for bio-ethanol production from waste potatoes and to study the effect of potato
cultivar on bio-ethanol production. As well, the waste solution from the distillation
process was analyzed.
Prospects of potato processing in Bangladesh
Potato is a very prospective crop in Bangladesh. The soil and the climate both are suitable for
vertical and horizontal expansion. If the process of utilization and marketing of the fresh and
processed products are developed, the potato industry will boost up, the employment
opportunities, gender deployment, poverty alleviation, etc. at a significant rate. The
utilization of potato is being diversified day by day with value addition. New emerging areas
are poultry, animal, fish meal & feeds besides seed business, export, and industrial &
domestic processing. Farmers economy will be changed with social security, and service
oriented organization will develop (Cold storages & agro-processing centers). There are
several reasons for expecting so.
o Growing demand (both local and global market) for potato products (Chips,
French fries, Flakes, Powder, starch, rings, crakers, dehydrated potato
products, etc.).
o Possibility to produce high quality products which are competitive with
international brands.

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o Growing number of private sector market actors entering the market (six
medium type enterprises companies currently working and a few are expected
to come soon.
o Support to a few companies will lead to higher demand of fresh potatoes and
process product.
Some limiting factors of processing in Bangladesh
Location of production
The photoperiod, light intensity and temperature are not quite favorable in some areas for
high yield, good size and high dry matter content of tubers which are the important
requirements for processing. So it is very important to take into account the location of
production while producing a potato crop for processing purposes.
Variety
Desirable potato variety is the single most important event for processing. It is very hard to
get any variety with above 20% DM content because of the short life span induced by the
climatic factors. So high selection pressure is necessary while identifying a variety for
processing either from imported varieties or local hybrids.
Agro-techniques
Farmers are used to produce high yield ignoring all other qualities. They must be trained and
motivated in order to apply specified agro-techniques required for desirable processing
qualities in the tubers.
Short supply chain
Processing industries need uninterrupted supply of raw materials. Potatoes are harvested in
Bangladesh during hot and humid months. There is very little scope of storing potatoes at
ambient temperature after harvest. So, technologies must be developed so that potatoes can
be stored in rustic or cold storages without much loss of quality and cost involvement.
Lack of production plan

15

Each industry management must have a complete production plan before going into
operation. That must include variety, quality, quantity, marketing and economics.

CONCLUSION

Potato is an important food and cash crop that plays a major role in food security.French fries
and potato crisps are the most consumed industrially processed potato products in
Bangladesh, especially in the major urban centers. Processors have, however, complained of
inadequate supply and low quality of potatoes currently supplied in the market. The annual
diet of an average global citizen in the first decade of the 21st century included about 33 kg
(73 lb) of potato. However, the local importance of potato is extremely variable and rapidly
changing. It remains an essential crop in Europe (especially eastern and central Europe),
where per capita production is still the highest in the world, but the most rapid expansion
over the past few decades has occurred in southern and eastern Asia. China is now the world's
largest potato-producing country, and nearly a third of the world's potatoes are harvested in
China and India. The demand of potato products has increased , so the processors should
provide more concern on it.

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