By Damion Mitchell, Staff ReporterAGRICULTURE MINISTER, Roger Clarke, has promised that during the 2003/04 financial year, he intends to examine whether local fast food restaurants would opt to purchase Jamaican Irish potatoes to make French fries rather than to solely import the already processed product.
However, at least one fast food restaurant operator believes the Minister may be unsuccessful in his attempts, as it is more economical to purchase processed imported French fries, than to buy locally produced Irish potatoes to make the product. Additionally, it has been said that the available variety of potatoes on the local market is not suitable to make French fries.
Donald Baugh, director of operations at Restaurants of Jamaica, operators of Kentucky Fried Chicken (KFC), told The Gleaner that for the first five years of operation, KFC purchased locally produced Irish potatoes to make French fries. By 1980 the restaurant took a decision to import processed French fries for several reasons. Among them, he said, was an inadequate supply of Irish potatoes on the local market and the fact that "spunta", the most popular on the Jamaican market, had an average starch content of 16.5 per cent which was below the minimum 22 per cent average. The higher starch content is necessary to make "firm, tasty French fries," he explained.
SUPPORTING LOCAL FARMERS
Mr. Baugh was quick to point out that Restaurants of Jamaica supports local farmers by purchasing Irish potatoes to make salads.
Jerry Harrison, President of the Christiana Irish Potato Co-operative, concurs that spunta is not necessarily the best variety of potato for making French fries. At the same time, he says if tuber is allowed to remain in the ground for as much as 90 days, it could attain a higher starch content.
The recommended varieties to make French fries are Kennibeck, Rosset Burbank and Sheperdie. Their oblong shape and a high starch content makes processing much easier and results in only a small amount of the tuber being wasted.
Mr. Harrison said while these varieties can be produced locally, farmers chose not to cultivate them as their yields were lower compared to that of spunta. Also, he said "there was no real demand for them as they are chiefly for French fries purposes and there is no processing facility on the island.
McDonalds Restaurant also imports French fries. "We do not buy potatoes we buy French fries and that is not available here," said Marketing Manager Aston Cooke.
He pointed out that the establishment of a processing plant could see restaurants encountering less expense to access French fries. He warned that quality must be a priority.
