Irrigation and seed-type effects on tuber yield, culinary attributes, and economic performance of French fry, chipping, and fresh market potato under short growing conditions of the Canadian Prairies

Potato (French fry, chipping, and fresh market) production is a dominant horticultural crop on the Canadian Prairies, and currently valued at $ 480 million (40% of Canada's potato production). Suitable cultivars and production practices are required to optimize yield, quality, and economic returns under the prevailing cool and short growing environment. This project examined advanced breeding clones and recently released cultivars of French fry, chipping, and fresh market potato, planted using whole, longitudinal-cut, and transverse-cut seed grown under irrigated and dryland production in comparison to industry standards. The growing season experienced favourable rainfall and temperature that resulted in above average yields. The French fry cultivar 'AAC Alta Strong' produced the highest marketable yield of 61.6 t ha-1, out-yielding the industry standard 'Russet Burbank' by 56%. Chipping cultivar 'Vigor' produced the highest yield of 49.6 t ha-1 and out-yielded the industry standard 'Atlantic' by 17%, and 'Snowden' by 39%. Fresh market cultivars and breeding clones produced similar yields averaging 47.4 t ha-1. Irrigation produced higher yields of French fry potato, but had no effect on chipping or fresh market types. Cut seed-pieces produced higher marketable yields than whole seed for French fry and chipping potato, whereas, seed type had no effect on fresh market yields. 'AAC Alta Strong', 'Snowden', and 'Milva' produced higher quality French fries, chips, and fresh market potato respectively. Tuber quality attributes were similar between irrigated and dryland production for all three market classes. These improvements in agronomic and quality traits translate into significant economic value-chain impact at three levels: producers (lower production cost, increased yield, and contractual premiums for quality attributes demanded by processors relative to the industry standard); processors (higher quality raw material for value-added products - French fries, chips, dehydrated, and canned); and consumers (quality and price).