Pakistan has developed four new potato varieties specifically suited for producing high-quality French fries and potato chips, marking a significant step toward strengthening the country’s local food-processing industry.
Scientists at the Potato Research Institute (PRI) in Sahiwal have developed four new potato lines named L 5-2, FD 74-30, FD 35-36 and FD 74-50. According to PRI Director Dr Rana Aftab Iqbal, all four varieties have a dry matter content of more than 22 percent, making them particularly suitable for processing.
High dry matter is an important characteristic for potatoes used in frying. Potatoes with more solid content and less water generally absorb less oil and produce crispier fries and chips, making them more attractive for commercial food processing.
Pakistan’s processing industry has traditionally depended heavily on imported potato varieties, including several Dutch-origin varieties. The development of locally produced alternatives could help reduce reliance on imported planting material while providing varieties better suited to local growing conditions.
Researchers also believe the new varieties could perform well against challenges such as heat, drought and frost. Their development may therefore benefit both farmers and processors by improving the supply of potatoes suitable for the expanding processed-food market.
Pakistan produces around 10 million tonnes of potatoes annually, but a large share consists of table varieties that are not ideal for industrial processing. The new high-dry-matter varieties could help the country make better use of its potato production and create new opportunities for the fries and chips industry.
