How to Process Potato

Potato is a starchy, tuberous crop, were introduced to Europe in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world's food supply. Potato is rich in nutrition like vitamin C, vitamin B, potassium, calcium, magnesium, etc. Due to the rich content of nutrition, potato can help to reduce blood pressure, the lower amount of cholesterol thus reduce the risk of heart diseases.

HARVESTING

For winter storage, it’s best to let the plant and the weather tell you when to harvest potatoes. Mature tubers should not be harvested for at least two weeks after the foliage above ground has died. Due to the tenderness and fragile texture of a potato, it shall be harvest by the special farming fork.

STORAGE

To prolong its shelf life, the outer layer of potato shall be hydrated preventing the sprouting, which makes potato toxic and inedible. For restaurants and potato production plant, potato shall be clean up to remove dirt to meet the national food safety standard, so as to prevent infection caused by molds and insects. Therefore, here calls for professional potato cleaning and washing machine.

Brush peeling and washing machine invented and developed by Shuliy Machinery independently meeting national food hygiene standard is of good quality, low maintenance, well-functioning.

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