One potato, two potatoes ...

Agriculture and Agri-Food Canada has unveiled a new crop of experimental potato varieties, but it will be years before any find their way to your supper table.
Farmers and potato processors got their first look at the new varieties Wednesday at the department's Potato Research Centre in Fredericton.
“This year we have 15 varieties to offer that represent a range of end uses from french fry to fresh market, to specialty markets such as very small potatoes, and we have one selection that has purple flesh,” said research scientist, Agnes Murphy.
She said the new varieties have been bred to meet demands for taste, appearance and disease resistance.
The new varieties were actually created six years ago, but only now have they gone through enough testing by the department to include farmers and processors in the research.
Farmers will be able to evaluate the new varieties for two years, after which the highest bidder will be allowed to do further testing, and seek an exclusive licence agreement.
“It takes anywhere from 10 to 12 years to get from the very first initial cross to market,” said Ms. Murphy.
Jean Martel, director of supply for Propur, a company based in Saint-Ambroise, Que., carefully examined the new varieties, making notes on a number of them.
“The needs of consumers are not the same as they were 20 years ago so we have to be able to adapt to the new markets and develop new types of potatoes,” he said.
This is the 11th year that the department has produced new varieties for testing.
Jeremy Rood, a producer from Grand Bend, Ont., said companies like his are always looking for potatoes that have a nice appearance and a high yield.
“We look for a potato that has no marks on it and almost looks artificially manufactured,” Mr. Rood said.
Ms. Murphy said all of the new varieties were naturally cross-bred from existing varieties, and none were genetically modified.