To develop a unique management tool for delivering improved freshness and reduced wastage in new potatoes

在英国，增加新鲜新土豆的销售和消费的潜力相当大。新种的小土豆准备和烹饪都很快，满足了人们对更方便产品的要求。然而，客户期望始终如一的表现：具有明亮嫩皮的小块茎，完整的˜Earthy？™口感和口感，以及与新鲜挖掘的土豆相关的柔软蜡质质地。然而，目前的供应链流程提供的产品不一致。新土豆是未成熟的，如果土豆管理不当，质量可能会迅速恶化。该项目旨在确定如何更有效地管理洗涤和冷链过程，以提供更好和更一致的产品，并减少因质量不佳而造成的浪费。通过在收获后尽快将土豆的洗涤和冷却联系起来，并确保产品到达客户时有最大的累积热量单位，将提供更一致的新鲜品尝产品。该项目将把累积热量管理工具与消费者对熟食产品的偏好测试联系起来，以表明这对消费者有显著的好处。这是验证清洗和冷却过程以及需要控制的累积热量单位数量的重要阶段。

There is considerable potential for increasing the sales and consumption of fresh new potatoes in the UK. Small new potatoes are quick to prepare and to cook, meeting the requirement for more convenient products. However, customers expect consistent performance; small tubers with bright tender skins, a full ‘earthy’ taste & flavour and a soft waxy texture associated with freshly dug potatoes.However, current supply chain processes deliver an inconsistent product. New potatoes are immature and quality can deteriorate quickly if potatoes are not managed appropriately.The project aims to identify how the washing and cold chain process can be managed more effectively to deliver both an improved and more consistent product and to reduce wastage due to poor quality.By linking the washing & cooling of potatoes as soon as possible after harvesting and ensuring there is maximum amount of accumulated heat units by the time the product reaches the customer will deliver a more consistent fresh tasting product.The project will link the accumulated heat management tool to consumer preference testing of cooked product to show that there is a significant consumer benefit. This is an important stage of validating the washing & cooling process and the number accumulated heat units that need to be controlled.