Potato farmers who sell directly to consumers could take advantage of a new marketing scheme to help customers better understand the types of potato.
The Potato Council has designed a new classification system based on taste and texture which should help consumers choose the right variety for their meals.
The three types identified are “fluffy”, best suited to roast, baked or chips, “smooth”, for mashed, boiled or wedges and “salad”, for boiled, steamed or roasted.
Farmers can print point-of-sale material, such as posters and leaflets, as well as recipes and display artwork.
Farmers Weekly Local Food Farmer of the Year Kevin Stokes has been using the new marketing campaign at Farndon Fields Farm Shop in Leicestershire.
“Customers are interested in varieties, but in supermarkets in the past the focus has always been on skin finish, rather than taste and texture,” he said.
“It’s a slow job trying to get customers to think differently and I think the scheme is definitely positive.”
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