As harvest time approaches, our quality control team tests the potatoes extensively for sugar content. To ensure that harvest occurs with optimal timing and results, we use
Yellow Springs Instrument technology to measure sucrose and dextrose so ideal levels are achieved to ensure a white potato chip. The harvesting equipment is purchased from a local manufacturing dealer, and is designed to our particular specifications to mitigate drops throughout our harvest and ensures low potato bruising. We also use tools such as a “hot box” where sampled potatoes are placed into a room, stored for 24 hours at 100 degrees Fahrenheit. This process allows accelerated cell damage and helps us identify problematic harvesting issues sooner than ever before. All product is stored in temperature controlled, ventilated storage facilities. The storages are monitored on a daily basis to ensure proper oxygen, carbon dioxide and relative humidity levels. The more information we have relating to the quality of our product, the more power we have towards management and marketing decisions.