An excellent potato is the starting point for Aviko. Before a potato is processed by us, it must meet very strict demands.

An excellent potato meets the following criteria:

• It must have a good tuber shape and length
• It must have good dry matter distribution
• It does not contain sugars that turn brown
• It is not susceptible to grey discoloration
• It does not have any diseases or faults

Various potato varieties

Aviko uses a range of potato varieties to ensure consistently high quality. Every potato species has its own qualities so Aviko considers taste, texture and preparation before deciding which is the most suitable for each product.  During the selection, we take into account your needs and desires as a customer, but also consider the 'local' taste, cutting size, flesh colour, texture and bake-off colour.

External influences

Aviko uses different types of potatoes to fulfill the needs of various market segments worldwide. For example, quick-service restaurants favour potatoes with a white flesh colour so for that market, and for countries that demand a white flesh, the Innovator and Markies varieties are most suitable.

Availability

Not all potatoes are available all year round; the new season begins, for example, with varieties such as the Première (the name says it all) and the Fontane, while the Agria and Victoria are well suited for long storage and can be kept until June/July of the following year.