Document added 26 Jan. by Izabela Stacewicz, 2degrees
An evaluation of ways to reduce levels of fresh potato waste along the retail supply chain and in the household, including a consumer survey, storage trial, packaging trials and in-store training.
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Technical report templates version B FINAL
Final Report
Reducing supply chain and
consumer potato waste
An evaluation of ways to reduce levels of fresh potato waste along the
retail supply chain and in the household, including a consumer survey,
storage trial, packaging trials and in-store training.
Project code: RBC820-004
Research date: July 2009-May 2011 Date: January 2012
WRAP’s vision is a world without waste,
where resources are used sustainably.
We work with businesses and individuals
to help them reap the benefits of reducing
waste, develop sustainable products and
use resources in an efficient way.
Find out more at www.wrap.org.uk
Legacy research commissioned by the previous government.
Research by: S. Pritchard (Amcor Flexibles Europe & Americas) (project lead), J. Lee (Greenvale), C. W. Tao
(Albert Bartletts), P. Burgess, E Allchurch, A. Campbell and R. Gwinn (Campden BRI)
Written by: WRAP and J French-Brooks (Word to Dialogue)
Front cover photography: Fresh Potatoes
WRAP and the project team believe the content of this report to be correct as at the date of writing. However, factors such as prices, levels of recycled content and
regulatory requirements are subject to change and users of the report should check with their suppliers to confirm the current situation. In addition, care should be taken
in using any of the cost information provided as it is based upon numerous project-specific assumptions (such as scale, location, tender context, etc.).
The report does not claim to be exhaustive, nor does it claim to cover all relevant products and specifications available on the market. While steps have been taken to
ensure accuracy, WRAP cannot accept responsibility or be held liable to any person for any loss or damage arising out of or in connection with this information being
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not be used to endorse or used to suggest WRAP’s endorsement of a commercial product or service. For more detail, please refer to WRAP’s Terms & Conditions on its
web site: www.wrap.org.uk
Reducing supply chain and consumer potato waste 3
Executive summary
In 2009, WRAP identified that potatoes were one of the items most often wasted in the home1. Around 770,000
tonnes, comprising uncooked fresh potatoes, cooked leftover potatoes and potato peelings, are thrown away
each year. Avoidable fresh potato waste amounted to around 290,000 tonnes, valued at around £230 million. To
understand to what extent potatoes may also be wasted in the supply chain (growing, storage, packing and
retail) WRAP developed a series of resource maps, including one for potatoes2, designed to help reduce waste in
the supply chain. The resource map shows that the amount of waste in the supply chain is low compared to that
arising from households and generally the level of waste at any particular stage in the supply chain is around 1%
to 3%.
In response to an open tender, and in line with their commitment to responsible packaging, Amcor proposed a
project to reduce potato waste through the supply chain and in the home. The work built on WRAP’s waste
insights, by seeking to understand the reasons for potato wastage in greater detail, and to investigate methods of
reducing it. The project comprised several elements: a consumer survey, storage trials, packaging trials and in-
store training and communications activity, and the results are summarised below.
Consumer survey
The findings from the consumer survey can be summarised as follows:
The purchase penetration and purchase frequency of potatoes within UK households underpins the
importance of this product in prioritising waste reduction initiatives. While consumers do consider factors such
as meal plans and stock of potatoes at home, when it comes to purchasing, there was evidence of habitual
purchasing with implications for unnecessary food purchases and consequently food waste. However, people
were not unhappy with the size of pack they usually purchased, which suggests they accept potato waste as
part of their usual routine, or are not even aware of it.
It is significant that over 40% of respondents claimed to look at the food date on the pack at point of
purchase, that 7.5% would throw potatoes away because they have passed their food date, and that one in
six of those who use food dates in their purchase criteria would not buy the pack if a food date was not
shown.
It was encouraging that participants demonstrated awareness that the environmental characteristics of where
they store their potatoes at home will have an impact on the shelf life of the product. Indeed, almost two in
ten respondents actively chose their storage location because they felt it would keep the product fresher for
longer. However, given that potatoes can be stored for as long as one year within the supply chain, it is
surprising that 65% of respondents thought potatoes would only last a week or two, something that may be
influenced by where they are being stored at home (and, therefore, how quickly they deteriorate). There is
potential to improve in-home life through, for example, not storing potatoes in the fridge or light.
The high penetration of purchases being made in a pre-packed format, along with most potatoes being stored
in the original packaging, implies that enhancements in packaging technologies that inhibit undesirable
product characteristics (particularly rotting, which was found to be the most significant barrier to purchasing
or cooking potatoes) are highly relevant for this market.
In terms of the main ways in which potatoes are consumed, i.e. boiled and mashed, there is evidence that
consumers do make efforts to reuse the excess potatoes in some way if they have cooked too much, although
very few stated they would freeze leftover potatoes. (Perhaps because awareness that this is safe and does
not impact significantly on product quality is low – again something that could be more clearly communicated
on-pack or at point of sale.) Despite the numbers claiming to use leftover cooked potatoes (around half),
there were significant numbers of consumers who stated that they would usually throw excess cooked
potatoes away (around a quarter).
With regard to preparing the product, a high proportion of consumers stated that they usually peeled
potatoes, with the majority of these respondents disposing of the peelings in the general waste bin, and
around a fifth home composting their peelings. Generally, cooked potatoes, like peelings, were also disposed
of in the waste bin by nearly half of the consumers surveyed, although nearly a quarter stated that they
always ate all the cooked potatoes prepared.
1 Household Food and Drink Waste in the UK, WRAP November 2009; WRAP announced a reduction in total household food
waste of 1.1 million tonnes in October 2011 (www.wrap.org.uk/hhfwfacts). Avoidable food waste reduced by 950,000 tonnes,
and the associated value and environmental impact figures have been updated. Research to update our estimates for individual
food categories has not yet been carried out, and therefore all figures relating to the breakdown of avoidable food waste should
be regarded as approximate. These remain however the best estimates currently available.
2 Resource Map: Fruit and Vegetables, WRAP June 2011
Reducing supply chain and consumer potato waste 4
Most respondents disposed of uncooked potatoes in the general waste bin, although some were using the
kitchen waste collection service or home composting their potato waste. While just over one in ten
respondents claimed not to have thrown away uncooked potatoes, for many respondents, potato condition,
particularly rot (59%), mould (47%), sprouting (47%), greening (40%), soft (39%) and slimy (39%) were
cited as conditions under which they would throw uncooked potatoes away.
When presented with a series of images illustrating potatoes of varying conditions, a significant number of
consumers claimed that they would throw the potato away for all of the four conditions shown (greening,
sprouting, rotting and poor skin finish - silver scurf) even though sprouts, rots and poor skin finish do not
affect the eating quality if the ‘bad’ bit is removed.
In-store training
The in-store training element of the project sought to improve the handling and storage of loose and pre-packed
potatoes in the retail environment. A key aspect of the project was to identify good practice and disseminate
guidelines for storage and handling of potatoes to prevent waste in the supply chain, and indirectly, in the home.
With careless handling and poor storage conditions, potatoes can rapidly deteriorate. Furthermore, once one
potato is affected, the others around can also quickly spoil. Training to familiarise staff with approaches to
preventing damage, recognising deterioration and understanding how to deal with defects, can be highly
effective.
Improvements in potato handling were delivered by Albert Bartlett’s with the co-operation of Sainsbury’s and the
Potato Council. The initiative shows that there are opportunities for retailers to optimise the quality of fresh
potatoes sold to customers, through training and communication activities, which would then allow for a longer
shelf life at home. For example, the avoidance of bruising in the retail environment prevents the onset of defects
that may encourage premature disposal in the home. This can be achieved without the need for significant
investment, by engendering a culture of careful handling in-store through targeted communication using, for
example, staff training, posters and newsletters. All the training materials are available from WRAP for use by
packers and retailers.
Packaging trials
As shown above, aspects of potato appearance and feel, particularly the presence of rot or mould, sprouting and
greening were cited by respondents to the consumer survey as conditions under which they would throw
uncooked potatoes away. The high penetration of purchases being made in a pre-packed format, along with most
potatoes being stored in the original packaging, implies that enhancements in packaging technologies that inhibit
undesirable product characteristics (particularly rotting) could have a significant and positive impact on waste.
The aim of the nine packaging trials, undertaken by the project team, was to look at a number of different fresh
potato packaging films, to determine which had the greatest potential to extend the shelf life of specific varieties
of potato. From the work conducted, it appeared that the most suitable film for maincrop potatoes was Amcor
20BH microperforated film (120 and 190). This film delayed the greening and sprouting whilst not encouraging
the incidence of rots and moulds.
The shelf life extension seen on the trials was between three and four days, but it should be remembered that
this was under trial conditions. This would need to be confirmed in the commercial supply chain under practical
conditions. Although the 20BH material showed improvements compared to the conventional packaging, the
effects on black heart (a physiological condition) need to be fully understood as this condition was identified
during the trials. Black heart occurs primarily in storage when the tubers do not receive enough oxygen. The
tissue dies from the inside out and turns jet black. It’s not clear whether the black heart was a function of MAP or
the film moisture vapour properties. But the results would indicate the depletion of oxygen in the pack has the
overriding effect.
When a crop that is susceptible to rots and moulds is to be packed, the most suitable film choice would be the
20BH hole punched material, as this would allow moisture from within the pack to escape to the external
atmosphere more efficiently than any other packaging type tested. A 100% print coverage on the face of the
retail packaging would reduce greening and extend shelf life.
There is little information linking UV and greening. Therefore, a trial was undertaken to determine whether a PE
UV barrier film could more effectively inhibit greening compared to standard PE film. The results show that the
UV barrier film did not inhibit greening. Potatoes packed in UV barrier film deteriorated at the same rate as those
packed in standard PE film. Assessment scores for overall appearance, sprouting, rot / moulds and greening
showed no difference between the two packaging formats.
Reducing supply chain and consumer potato waste 5
The packaging trial results suggest the ideal solution, therefore, would be to print the Amcor 20BH and perforate
(either microperforated or hole punched), dependent on the crop to be packed. This would allow the optimised
film to be utilised throughout the year. Amcor is working with leading potato packers to progress the trials to the
commercial level, which could increase shelf life and reduce waste through the supply chain. The results suggest
several additional findings:
Storing potatoes in chilled conditions in the supply chain, increased shelf life by one to two days.
The process of covering potatoes at night delayed the level of greening occurring on the potatoes, and this
should be reinforced throughout the distribution chain.
The lighting used around the potato display in-store should be reduced as much as possible. Three stores were
tested for light intensity, where the readings ranged from 850 to 1250 lux, showing that there is potential for
lighting levels to be reduced.
Storage trials
65% of respondents to the consumer survey thought potatoes would only last a week or two, something that
may be influenced by where they are being stored at home. The Potato Council advises consumers3, that
potatoes should ideally be removed from the retail packaging once at home, and stored in a cloth bag. The
consumer survey found that just 6% of respondents were storing their potatoes in a cloth bag, with the majority
(42%) storing them in the original packaging.
The storage trial compared potato quality over two weeks when stored in two packaging conditions that
mimicked those found in home:
opened and kept in the original plastic packaging, which was polyethylene (PE) hole punched; and
opened and transferred to a cloth bag designed for storage of potatoes, with the draw-string pulled closed.
For the King Edwards variety the cloth bags offered a benefit by reducing the level of greening, and limiting the
level of sprouting compared to the PE hole punched bags. This resulted in a potential home life extension of three
days. For the Maris Piper variety the cloth bags reduced the level of moisture within the pack as compared to the
PE hole punched pack, which stopped any progression of bacterial breakdown and reduced the level of sprouting.
The results suggest that depending on how quickly potatoes are opened and used after purchase, and their
storage location in the home, storing potatoes in a cloth bag in the home could help extend the life of potatoes.
It is suggested that retailers stock suitable cloth bags beside the potato fixture in-store to encourage consumers
to optimise their in-home storage, together with improving their storage messaging. For example, ensuring they
always recommend storing potatoes in the dark, and in a cool place, not in the fridge (17% of respondents were
storing their potatoes in the fridge).
Recommendations
Raising awareness of the need to prevent food waste, and providing the tips that will help consumers avoid
wasting food are essential.
Several of the solutions to reducing potato waste will come from changing consumer behaviour through effective
communications. Love Food Hate Waste (www.lovefoodhatewaste) is working with partners like the Potato
Council and retailers to:
promote the skills to help consumers portion correctly when preparing potatoes;
raise awareness of the potential to freeze / use leftover cooked potatoes (25% respondents said they would
usually throw leftover cooked potatoes away);
raise awareness that greening, sprouts, rots and poor skin finish do not affect the eating quality if the ‘bad’ bit
is removed4;
help consumers understand what the ‘display until’ and ‘best before’ dates mean5, given some (44%)
consumers used the food date when shopping / deciding whether to eat the product; and
promote WRAP’s home composting initiative6 to encourage people to home compost their potato peelings,
given the high proportion of respondents that stated they always (42%) or sometimes (44%) peeled
potatoes.
3 http://www.lovepotatoes.co.uk/faq/#How%20should%20I%20store%20my%20potatoes
4 It's best to avoid eating any damaged, green or sprouted parts of potatoes. This is because they can contain high levels of
natural toxins called glycoalkaloids. Source:
http://webarchive.nationalarchives.gov.uk/20101224131941/http://eatwell.gov.uk/asksam/healthydiet/fruitandvegq/#A220073
5 http://www.lovefoodhatewaste.com/save_time_and_money/food_dates
6 http://www.recyclenow.com/home_composting
Reducing supply chain and consumer potato waste 6
Other recommendations from the project are to:
optimise storage guidance e.g. make sure all packs say ‘store in a cool, dark place’;
stock suitable cloth bags beside the potato fixture in-store to encourage consumers to optimise their in-home
storage
roll-out further in-store training to staff to improve handling and minimise waste; and
progress commercial trials of novel materials to enhance shelf-life.
Reducing supply chain and consumer potato waste 7
Contents
1.0 Introduction .............................................................................................................................. 10
1.1 Potato production and consumption .................................................................................... 10
1.2 Potato packaging .............................................................................................................. 11
1.3 Potato waste in the supply chain ........................................................................................ 11
1.4 Potato waste in the household ............................................................................................ 12
1.5 Project team ..................................................................................................................... 13
2.0 Consumer survey ...................................................................................................................... 14
2.1 Aims and objectives ........................................................................................................... 14
2.2 Survey design and methodology ......................................................................................... 14
2.3 Data analysis .................................................................................................................... 14
2.4 Scope ............................................................................................................................... 14
2.5 Limitations of the study ..................................................................................................... 15
2.6 Results ............................................................................................................................. 15
2.7 Recommendations ............................................................................................................. 24
3.0 Storage trial .............................................................................................................................. 26
3.1 Aims and objectives ........................................................................................................... 26
3.2 Methodology ..................................................................................................................... 26
3.3 Results ............................................................................................................................. 27
3.4 Conclusions ...................................................................................................................... 31
3.5 Recommendations ............................................................................................................. 31
4.0 Packaging trials ........................................................................................................................ 32
4.1 Aims and objectives ........................................................................................................... 32
4.2 Methodology ..................................................................................................................... 32
4.3 Summary of trials .............................................................................................................. 33
4.4 Conclusions and recommendations ..................................................................................... 37
5.0 An investigation into UV barrier films ...................................................................................... 38
5.1 Background ...................................................................................................................... 38
5.2 Methodology ..................................................................................................................... 38
5.3 Results ............................................................................................................................. 40
5.4 Conclusion ........................................................................................................................ 43
6.0 In-store training ....................................................................................................................... 44
6.1 Aims and objectives ........................................................................................................... 44
6.2 Recommendations ............................................................................................................. 46
Appendix A: Potato Resource Map ....................................................................................................... 47
Appendix B: Profile of Survey Population ............................................................................................ 48
Acronyms
CIPC – Chlorpropham
MA - Modified Atmosphere
MVTR - Moisture Vapour Transmission Rate
nm – Nanometre
PE – Polyethylene
PP – Polypropylene
RH - Relative Humidity
UV - Ultraviolet light
VFF - Vertical Form Fill
Reducing supply chain and consumer potato waste 8
Glossary
Amcor packaging film codes:
35EA Hole Punched Polyethylene film with punch holes
300x350mm external, 300x330mm internal, 7x8mm holes, 2.5kg produce per bag.
35EA 120 Polyethylene film with microperforations, MA
300x355mm external, 300x335mm internal, microperforated, 2.5kg produce per bag.
35EA 190 Polyethylene film with microperforations, MA
300x355mm external, 300x335mm internal, microperforated, 2.5kg produce per bag.
35DG Hole Punched Compostable film with punch holes
300x300mm external, 300x270mm internal, 9x8mm holes, 2kg produce per bag.
35DG 120 Compostable film with microperforations, MA
300x300mm external, 300x270mm internal, microperforated, 2kg produce per bag.
20BH Hole Punched High MVTR film with punch holes.
300x355mm external, 300x320mm internal, 8x8mm holes, 2kg produce per bag.
20BH 120 Nylon film with microperforations, high MVTR MA
300x355mm external, 300x320mm internal, microperforated, 2kg produce per bag.
20BH 190 High MVTR film with microperforations, high MVTR MA
300x355mm external, 300x320mm internal, microperforated, 2kg produce per bag.
Other terms used in the report
Black heart A physiological disease that occurs when tubers undergo periods of oxygen deprivation.
It can occur in the field or in storage. Tubers in transit or storage suffer from the
disease when they are poorly ventilated or exposed to freezing or excessively high
temperatures.
Chlorpropham A potato sprouting suppressant.
Fresh In the context of potatoes, used to mean raw, uncooked.
Glycoalkaloid A natural toxin found in potatoes at low levels. Can be found at higher concentrations
in green, damaged and sprouted parts.
High MVTR A description for packaging film that has been manufactured to allow higher levels of
moisture vapour to pass through than other films.
Hole punched A treatment for packaging film where punch holes are made at regular intervals to
allow the final packaging to ‘breathe’.
Limiting factor A variable that controls a process, such as organism growth. Typical limiting factors in
biology include water availability, temperature and light.
Lux A measure of light intensity.
Maincrop Varieties such as King Edward or Maris Piper that are harvested in late summer or early
autumn, when their skins are firm and set, and are known as ‘maincrop’. The majority
of potatoes sold in the UK are maincrop potatoes; they are usually available from
September to May.
Microperforated A treatment for packaging film where it is punctured with a series of tiny holes during
manufacture, to allow selective gaseous exchange between the interior and exterior
atmosphere when used as packaging.
Modified Atmosphere
(MA)
A term to describe when the gas mixture within food packaging has been changed so
that it is no longer the same as the earth's breathable atmosphere. Usually combined
with lowered temperatures, it is a highly effective method for extending the shelf life of
food. Modified atmospheres within packs may be added before closure or may be
allowed to 'self modify' via respiration.
Moisture Vapour
Transmission Rate
(MVTR)
A measure of the passage of water vapour through a substance.
Reducing supply chain and consumer potato waste 9
Nanometre A unit of length equal to one billionth of a metre, used to measure the wavelength of
light.
P+0 Pack date, the date that product is selected from bulk and packaged.
P+x Pack date plus the number of days after the pack date (e.g. P+3 = Pack date plus
three days).
Ultraviolet Light (UV) Electromagnetic radiation with a wavelength shorter than that of visible light, but
longer than X-rays, in the range 10 nm to 400 nm. Invisible to the human eye.
Vertical Form Fill (VFF) A type of automated assembly-line product packaging system, commonly used to
package food and a wide variety of other products. The machine constructs plastic
bags out of a flat roll of plastic film, while simultaneously filling the bags with product
and sealing the filled bags.
Acknowledgements
Thanks go to the project team responsible for the research behind this report, in particular Steve Pritchard
(Amcor Flexibles Europe & Americas), James Lee (Greenvale), Chee W Tao (Albert Bartletts), Stuart Lendrum
(Sainsbury’s) and Rachel Gwinn (Department of Food Manufacturing Technologies, Campden BRI).
Reducing supply chain and consumer potato waste 10
1.0 Introduction
1.1 Potato production and consumption
The potato market7 was valued at £1.6 billion in 2008, and grew by 23% between 2005 and 2008, slightly
outpacing the growth of the £10.5 billion market for other fruit and vegetables, which recorded growth of 21%.
Fresh potatoes account for 65% of the total potato market in value, and 77% in volume (with the remainder of
the market comprising chilled and frozen pre-prepared potatoes and potato products). Growth of this sector has
been driven by packaged potatoes rather than loose. Figure 1 shows data on supply between 2009-10.
Figure 1: Flowchart of potato supply, figures for June 2009 to May 2010 crop year, in thousands metric tons raw
equivalent
Source: Potato Council (www.potato.org.uk/media_files/MIS_reports/consumption&processingnov2010.pdf)
Potato production is centred in the East of England and Scotland, and is somewhat consolidated, with six
suppliers accounting for 60% of the market. The quantities of fresh potatoes purchased for household
consumption have steadily declined since 2003, and in 2009, stood at 537 grams per person per week (TNS data
purchased by WRAP). Consumption is relatively stable over the year, but can increase by 10% to 50% during
Christmas and Jersey Royal / new potato season. Typically, more salad-type potatoes are eaten during Easter and
the summer than during the winter months.
There are literally thousands of different varieties of potatoes grown around the world. In the UK around 80
varieties are grown commercially8. Potatoes are seasonal and are usually harvested from May to October,
depending on the variety and where in the country they are grown. Potatoes are often categorised according to
their season. For example, varieties such as Rocket or Maris Bard are described as ‘earlies’ or ‘new potatoes’ as
they are planted in the winter, ready for harvesting in the spring or early summer. Their skins are not firm and
‘set’. Varieties such as King Edward or Maris Piper are harvested in late summer or early autumn when their skins
are firm and set, and are known as ‘maincrop’. The majority of potatoes sold in the UK are maincrop potatoes;
they are usually available from September to May.
7 Potatoes, Market Intelligence, November 2009, Mintel
8 http://www.lovepotatoes.co.uk/potato-varieties
Reducing supply chain and consumer potato waste 11
The shelf life of potatoes (from harvest to retail sale / consumption) is a minimum of three days (new potatoes
without set skins), and up to 270 days for maincrop held in sophisticated long-term storage, ensuring year-round
availability. Post-harvest life is reliant not only on variety (innate dormancy and susceptibility to bruising), but
also on storage regime (e.g. curing, storage temperature and use of sprout suppressants (CIPC or ethylene
supplementation)).
1.2 Potato packaging
1.2.1 Primary packaging
Depending on the weight and variety being sold, potatoes are packaged in a number of formats. All can be
packaged loose with a polyethylene (PE) or a polypropylene (PP) liner in returnable trays. New potatoes and
salad potatoes are normally sold in PE / PP films with micro perforations to allow them to breathe, typically 30-70
microns. Baking potatoes are normally sold either in a PE or PP bag about 50 microns thick, or in a PS tray with a
film overwrap. Red potatoes and other normal cooking potatoes are sold in a variety of weight sizes, and can
come in PE or PP bags or nets. They can also be bought loose.
The range of packaging suitable for fresh potatoes is constantly being revised to reflect changing consumer
demand and technological developments. For example, modified atmosphere packaging (MA) is increasingly
being used for potatoes to extend shelf life, with shelf life potential increased by two days for Jersey Royals and
by five days for others. Packaging combining net and film is also now being used. The new packaging offers the
consumer a clearer view of the product whilst improving the ‘breathability’ of potatoes. At the same time there is
a reduction in packaging weight.
1.2.2 Secondary packaging
Depending on the weight and type of primary packaging, secondary packaging can take the form of corrugated
cases, plastic returnable trays with a liner, or stacked on a pallet with shrink wrap (the latter being for sacks).
The plastic returnable trays used by most retailers have a dual function, providing both a means to transport
product from packers to store, as well as a way to display fruit and vegetables in store. They also limit the need
for staff handling, which reduces the likelihood of product damage.
1.3 Potato waste in the supply chain
The main sources of product loss9 and waste in the fresh potato supply chain, and methods of treatment, are as
follows10:
Field loss and waste can be as much as 5% due to harvest damage (affected by the weather), grade-out,
blight, greening, slugs, skin disease and fungal diseases.
Product can be damaged during harvest through the use of new mechanical technologies.
Some varieties are more susceptible to deterioration and different seasons or climatic conditions can adversely
affect one variety more than another e.g. Maris Piper is prone to rot in wet conditions while Desiree is prone
to bruising in cold conditions.
Soil taken into stores with potatoes during the harvest period can damage them, affecting their grading and
acceptability.
In-store handling. Staff should be encouraged to cover potatoes at night to prevent greening, and loose
products can have more waste as they are picked over by customers, which can cause bruising.
This information is also summarised in Table 1. Further detail can also be found in the resource map for potatoes
in Appendix A.
Table 1: Main causes of fresh potato waste in the retail supply chain
Field loss
(Central range)
Grading loss Storage Loss Packing loss Retail waste
1-2% 3-13% 3-5% 20-25% 1.5-3%
Although it is not possible to develop an accurate benchmark that enables comparison across retailers and
suppliers, managing waste is about clear accountability and measurement as well as transparency.
9 Loss - product that is not used for its intended purpose and therefore has no (or very little) value. Losses can be incurred for a
variety of reasons and at different points in the chain.
10 Fruit and Vegetable Resource Maps, WRAP, June 2011
IGD Leading Edge Article on WRAP Fruit and Vegetable Resource Maps, Peter Whitehead, IGD, June 2011
Reducing supply chain and consumer potato waste 12
The following can help reduce waste in the supply chain:
As any crop grows and matures, good communication along the supply chain is essential. This is particularly
important if the crop is ahead of or behind schedule because of weather conditions
Crop planning that is linked to accurate forecasting of customer demands through monthly and weekly plans.
Poor forecasting is one of the most common issues identified as a cause of waste
Consumer expectations of quality are continually increasing, and it is inevitable that once they are offered
better quality, then they expect this quality as standard. Value lines help in this regard, but consumer
acceptance of produce is critical. Losses at grading are not sustainable and are usually based on aesthetic
appearance or rudimentary quality control measures which in some cases are not recognised by the scientific
community as appropriate
Finally, one of the main criticisms raised by suppliers is the inflexibility of some retailer specifications to take
into account natural variability. This is particularly the case at the transition between seasons and storage
regimes. If natural variability and differences in product quality at key periods in the calendar are not taken
into account then there will be greater waste and loss in both the field and at grading
1.4 Potato waste in the household
Fresh vegetables and salad products account for 1.9 million tonnes of total household food waste generated, and
are the largest contributor to food waste from a category perspective. Potatoes dominate this waste at 770,000
tonnes11, the equivalent of 40% of the category. A detailed breakdown of the ‘most wasted’ vegetables and salad
waste is given in Figure 2.
Figure 2: Weight of vegetables and salad wasted in the household by type, split by avoidability
The largest proportion of potato waste comprises potato peelings, which are deemed to be ‘possibly avoidable’
i.e. some people will peel potatoes while others do not. This equates to around 480,000 tonnes per year (three-
fifths of fresh potato waste). This is something that could be tackled, for example, by promoting the nutritional
benefits within the skin and developing recipes that are designed to include the skin e.g. baked potatoes or
potato wedges.
In addition to the possibly avoidable fraction, around 290,000 tonnes of ‘avoidable’ potato waste is also thrown
away, which costs £230 million per year. This avoidable waste includes cooked leftover potatoes (98,000 tonnes)
and uncooked fresh potatoes, thrown away before they have had any preparation at all (180,000 tonnes).
11 Household Food and Drink Waste in the UK, WRAP November 2009. Potato waste data includes fresh and processed potato.
t o n n e s p e r y e a r
0 2 0 0 , 0 0 0 4 0 0 , 0 0 0 6 0 0 , 0 0 0 8 0 0 , 0 0 0
P o t a t o
M ix e d v e g e t a b le s
O n io n
C a r r o t
C a b b a g e
L e t t u ce
T o m a t o
O t h e r r o o t v e g e t a b le s
C u cu m b e r
S w e e t co r n / co r n o n t h e co b
B r o cco li
C a u lif lo w e r
L e a f y s a la d
B e a n (a ll v a r ie t ie s )
P e p p e r
L e e k
M u s h r o o m
S p r in g o n io n
A ll o t h e r f r e s h v e g e t a b le s a n d s a la d s
A v o id a b le P o s s ib ly a v o id a b le U n a v o id a b le
Reducing supply chain and consumer potato waste 13
The consumer survey element of this project aimed to provide a new understanding about why potatoes are
wasted in the home, so that effective solutions to prevent waste could be developed.
1.5 Project team
Amcor - a global leader in responsible packaging solutions supplying a broad range of plastic (rigid and
flexible), fibre, metal and glass packaging products to enhance the products consumers use in everyday life.
www.amcor.com
Greenvale AP PLC - one of the UK’s leading suppliers of fresh potatoes, with three fresh packing sites and
one processing site strategically located in the key potato growing regions. Greenvale supplies retailers,
processors and caterers with both fresh and processed products. www.greenvale.co.uk
Albert Bartlett & Sons Ltd - one of Britain’s leading growers and packers of potatoes. A family business for
more than 60 years, they are fiercely committed to natural farming with minimum interference. www.albert-
bartlett.co.uk
Sainsbury's - one of the UK's leading food retailers. Sainsbury's Supermarkets is the UK's longest standing
major food retailing chain, having opened its first store in 1869. www.j-sainsbury.co.uk
Reducing supply chain and consumer potato waste 14
2.0 Consumer survey
2.1 Aims and objectives
WRAP research has shown there are many factors contributing to household food waste, such as:
a lack of planning when food shopping - buying more than is needed;
poor food storage in the home; and
a lack of confidence around cooking (especially making meals from the food available in the house, using
leftovers), portion control and freezing.
Therefore, this part of the project focused on providing insights in relation to the purchase, storage and usage of
potatoes.
The survey was designed to:
examine consumer shopping patterns and practices in relation to fresh potatoes;
examine fresh potato storage in the home;
examine fresh potato usage (e.g. mash or boiled etc., whether they are peeled before cooking, propensity to
freeze or re-heat leftovers and how any waste is disposed of); and
gauge consumer reaction to a number of images of potatoes in varying conditions: greening, sprouting,
rotting and poor skin finish (silver scurf).
2.2 Survey design and methodology
Campden BRI carried out the consumer research. The survey consisted of in-home interviews, with a
representative sample of 2,105 households across 160 locations throughout the UK, between 15th and 19th July
2009.
The survey was conducted via the TNS omnibus survey using a CAPI (Computer Assisted Personal Interviews)
system. The TNS CAPI Omnibus employs a random location methodology, using sampling points which are sub-
samples of those determined in a sampling system developed by TNS for its internal use.
Interviews were carried out on weekdays from 2pm – 8pm and at the weekend. Quotas were set on gender,
presence of children and working status, to ensure a balanced sample of adults within contacted addresses.
Screening questions relating to whether respondents purchased fresh potatoes, the frequency of use of potatoes
in a meal, and responsibility for preparing potatoes, were applied to all the interviews. Those not purchasing
fresh potatoes (20% of all respondents) were screened out of the remainder of the survey. Respondents who did
not use fresh potatoes in a meal in any form were also screened out of the survey (1% of potato buyers), as well
as those that did not prepare and / or cook fresh potatoes (12% of buyers and users of potatoes in meals).
2.3 Data analysis
In a number of cases (notably in relation to the potato images), the data were analysed using a statistical two
binomial proportions test to establish if there was a statistically significant difference between two results.
In addition to analysis of the results across the whole survey population, major differences between demographic
groups, such as lifestage, were also noted.
The definition of the lifestage groups and the proportion each represents of the survey population is shown below
in Table 2.
Table 2: Lifestage groups
Pre-family / no family: aged under 45 who are not parents (16%)
Family: any age with at least one child aged under 16 still at home (26%)
Third Age: aged 45-64 with no children aged under 16 (28%)
Retired: aged over 65 with no children aged under 16 (30%)
Further information on the survey population can be found at Appendix B.
2.4 Scope
The questionnaire only sought views in relation to fresh, uncut potatoes, and excluded frozen and chilled pre-
prepared potatoes and potato products.
Reducing supply chain and consumer potato waste 15
2.5 Limitations of the study
The survey design used a random location sampling approach. While this approach is a well-established sampling
method, the results are subject to standard sampling errors associated with a survey of this type.
The behaviours recorded in the survey are self-reported. This may have led to some of the reported behaviours
being modified to some degree, through the influence of having an interviewer present during completion of the
survey. It should also be noted that the survey is based on recalled behaviour, and as a consequence the results
may be subject to recall error.
Photographic images were used to reflect different types and stages of deterioration in potatoes. While these
images were carefully selected, the variation and consistency in image quality between and within the conditions
may have influenced how consumers responded to the questions in this area.
2.6 Results
2.6.1 Fresh potato purchase
Just over eight in ten of all respondents interviewed bought potatoes, and of these 56% were buying once a
week and a further 16% once a fortnight. The pre-family lifestage group were generally less frequent buyers than
the survey average, with 49% buying once a week.
Nearly two in five respondents (19% - rising to 29% among the retired lifestage group) used potatoes at least
daily with a further 62% (rising to 71% among the family lifestage group) stating that they use potatoes a few
times a week.
Those respondents who used fresh potatoes were asked to what extent they were responsible for preparation of
potatoes in the household. Just over one in ten respondents stated that someone else in the household was
always responsible for potato preparation. These respondents did not continue with the survey.
For just over two thirds of respondents who continued with the survey, the usual format for buying potatoes was
in a pre-packed format, rising to 75% among the family lifestage group. A further quarter bought potatoes loose,
39% among the retired lifestage group. Of those buying potatoes weekly, just over 70% were buying them pre-
packed.
Research undertaken for WRAP12 assessed the proportion of different potato pack sizes available across the major
UK retailers13. Of the 159 packs reviewed, two thirds were sold as 2.5kg packs, with much smaller proportions
sold as smaller packs of 1kg (1%), 1.5kg (7%) or 2kg (12%). There were also larger packs available of 5kg
(12%) and 7.5kg (2%). Among all respondents to this survey, the 500g-1kg and 2-2.5kg weights were the most
popular sizes purchased. The 500g-1kg size was marginally more popular among the pre-family and retired
lifestage groups; the 2-2.5kg marginally more popular among the family lifestage group.
Not surprisingly a higher proportion of those buying the 2-2.5kg weight were using potatoes a few times a week
(71%) compared to those buying the 500g-1kg weight (56%). A higher proportion of those buying the 500g-1kg
weights used potatoes once a week (18%), compared to the 2-2.5kg weight buyers (9%).
Among those buying the most popular pack sizes (500g - 1kg and 2 - 2.5kg weights), the most often cited reason
for purchasing this pack size was that it represented the correct amount to last the household until the next
shop14 – around 40% among both groups. At lower levels, but still a significant proportion among those buying
the most popular pack sizes, was that the potatoes would stay fresh over the time that they would be used up.
Overall nearly one in five stated that they bought the size of pack they usually purchased, out of habit.
Nearly half of all respondents usually bought potatoes from a standard range (59% among the pre-family and
54% among the family lifestage groups), with around a further one in five stating that it varied between value,
12 Helping Consumers Reduce Food Waste: A Retailer Survey, WRAP, 2010
13 The potatoes that were studied were: mainstream potatoes (often called ‘white potatoes’ or just ‘potatoes’), King Edward
potatoes (if unavailable, then all bags of Maris Piper potatoes or Vivaldi potatoes). Any organic options available under these
categories but excluding new potatoes, baking potatoes or pre-prepared potatoes (e.g. microwaveable packets of flavoured
potatoes).
14 It is important to note that it is not clear from the responses whether the potatoes would ‘last’ until the next shop because
they would all be eaten, or because the respondent felt that any left by the time they next went shopping would not be fresh to
eat.
Reducing supply chain and consumer potato waste 16
standard and premium ranges. Nearly three quarters of all respondents usually purchased their potatoes from a
supermarket – which rose to 83% among those who bought pre-packed bags of potatoes. Among those buying
loose potatoes, the proportion buying from a supermarket fell to 59%, with a corresponding wider range of other
outlets, such as local markets, used. The retired lifestage group were also less likely to buy from a supermarket
(69%).
The reasons for buying from a particular outlet varied. For example, the most often cited reason for buying fresh
potatoes from a supermarket was that it was convenient to buy potatoes at the same time as buying other things
(56%). For those using a farm shop or local market, quality was the most often cited reason for using these types
of outlets.
In terms of general purchase factors (Figure 3), price, what was needed for the ‘weekly shop’, and meal plan
considerations were cited as the major factors given by consumers when purchasing potatoes. However, habit
was also a major factor, with nearly 10% stating that they always buy potatoes when shopping, and 17% that
they always buy the same quantity / pack size.
Figure 3: Factors taken into consideration when purchasing potatoes (Base: 1481)
When purchasing potatoes, the factors that consumers said they checked for were evidence of rots / rotting
(57%), evidence of sprouting (54%) and evidence of greening (45%). Among the pre-family lifestage group,
lower proportions checked for these attributes: rots / rotting (43%); sprouting (41%); and greening (30%)
respectively.
It is not surprising then, that when respondents were asked to indicate what would put them off buying a
particular bag of potatoes, evidence of rots / rotting (72%), sprouting (65%) and greening (56%) were strongly
cited by respondents. Again the equivalent results among the pre-family lifestage group were lower than the
sample average: rots / rotting (64%); sprouting (52%); and greening (44%) respectively.
The questionnaire sought to understand whether consumers considered the ‘food date’15 when purchasing
potatoes. Of those respondents who indicated that they did consider food dates at point of purchase (44%),
around 16% stated that they would not buy the product if these dates were not shown on the pack. When asked
what they would look for in the event that no food date was given on the pack, respondents stated that they
would look for evidence of any rotting, sprouting or greening before choosing a pack to purchase. There were no
marked differences between lifestage groups.
15 All four types of food date (display until, sell by, best before, use by) were given within this question to allow for respondents
potentially not correctly discriminating between date type.
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Reducing supply chain and consumer potato waste 17
2.6.2 Fresh potato storage
According to the Potato Council’s ‘Love Potatoes’ website16, at home, potatoes should be stored out of the plastic
bag in a cloth bag. They should be stored in a cool, dark and airy place and not in the fridge.
In WRAP’s Retailer Survey17, the storage guidance given on packs of potatoes was also surveyed. This is shown
in Table 3 and indicates that storage guidance was quite consistent across the packs, and gave advice that was in
line with that of the Potato Council, except in relation to removing the product from the packaging and putting
into a cloth bag. The benefits of storing potatoes in a cloth bag are two-fold: it allows gaseous exchange and
prevents the formation of condensation (condensation can increase the speed of bacterial breakdown); and cloth
bags tend to be opaque and therefore better at preventing greening. Fourteen per cent of packs also did not
advise consumers to store potatoes in a dark place.
Table 3: Storage instructions given on audited packs of potatoes (Base: 157)
Frequency %
Store in a cool, dark place 83 53%
Store in a cool, dry, dark place 48 30%
Store in a cool, dry place 22 14%
Store in a frost-free, airy, cool, dark, dry place 3 2%
Keep refrigerated 1 1%
Nearly nine out of ten respondents were storing their potatoes inside the house in one of the following locations:
food cupboard (21%);
kitchen larder (19%);
fridge (17%);
food cupboard with ambient food items e.g. pasta, tins (15%); and
non-food kitchen cupboard e.g. with kitchen utensils pans (13%).
Although the majority of these locations are likely to be ‘cool and dark’, it is surprising the proportion storing the
product in the fridge, when this is almost never given on-pack and is contrary to the Potato Council guidance. A
higher proportion of the pre-family group (20%) compared to other lifestage groups stored their potatoes in the
fridge.
When asked why they stored their potatoes where they did, among those storing potatoes inside the house, 32%
stated that they chose the specific location used because it was dark, 25% because it was cold, and 20%
because it was dry. The main reasons cited among those storing potatoes in the fridge were because they kept
fresher for longer (45%) and because it's cold (43%). Fourteen per cent of those storing their potatoes inside the
house stated that they stored the potatoes where they did because they stayed fresher for longer, 18% because
it was convenient for cooking, and a further 14% because there was simply no space anywhere else.
Among those storing potatoes outside the house, 58% did so because it was cold, 32% because it was dark, and
24% because it was dry. Sixteen per cent of those storing their potatoes outside the house stored the potatoes
where they did because they stayed fresher for longer, and 21% because there was simply no space anywhere
else.
Just over four in ten respondents stored their fresh potatoes in the original packaging. Around 14% stated that
they stored potatoes in an uncovered plastic tray / box, 14% in a freestanding vegetable rack and just 6% in a
cloth bag.
Across the survey population, 87% of all respondents expected potatoes to last for 21 days or less. The majority
of respondents (42%) believed potatoes last up to 7 days, 23% up to 14 days and 22% up to 21 days, with the
remainder (13%) stating a longer life than 21 days. (This did not vary markedly between those respondents
storing potatoes inside or outside the house.)
16 http://www.lovepotatoes.co.uk/faq/#How%20should%20I%20store%20my%20potatoes?
17 Helping Consumers Reduce Food Waste: A Retailer Survey, WRAP, 2010
Reducing supply chain and consumer potato waste 18
A higher proportion (28%) of those respondents storing potatoes in a fridge expected potatoes to last up to 14
days, compared to those storing them in a larder or non-food cupboard (both at 19%). A higher proportion
(48%) of those storing their potatoes in a food cupboard expected potatoes to last up to 7 days compared to
those storing them in a fridge (39%). (Small sample sizes make it difficult to draw definite conclusions on the
relationship between storage location and level of disposal of unused fresh potatoes, the latter also being
influenced by the frequency of purchase and use.)
Given that, prior to retail, potatoes can be stored for as long as one year, it is surprising that 65% of respondents
thought potatoes would only last a week or two. It is not clear to what extent this view is informed by the food
dates given on-pack, and people’s general understanding that a ‘best before’ date indicates the date at which the
product is at its best, not the date at which it becomes unsafe to eat.
2.6.3 Fresh potato consumption and disposal
Boiled potatoes were the most frequently cited form of cooked potatoes consumed (73% of respondents
consume potatoes in this way), followed by mash (62%). Roast and baked potato formats were both consumed
by just over half of all respondents in total.
A lower proportion of the pre-family and family lifestage groups (34% and 32% respectively) most frequently
consumed boiled potatoes compared to the retired group (60%). A higher proportion of the pre-family and family
lifestage groups (26% and 29%) respectively most frequently consumed mashed potatoes, compared to the
retired group at 14%.
While meal type not surprisingly influences how potatoes are cooked (46%), simply what they wanted to cook
(35%) and who they were cooking for (20%) were also cited by respondents as important considerations.
Twenty-one per cent commented that potato size would be an influence on how fresh potatoes are cooked, 14%
that potato quality would be an influence, 11% that the state of the potatoes would be an influencing factor, and
8% the age of the potatoes.
In terms of meal quantities per pack, 45% of those buying the most popular pack size (2 - 2.5kg weight)
expected to get five or more meals18 and 55% of those buying the 500g - 1kg pack weight expected to get two
to three meals.
Just over four in ten respondents stated that they always peeled potatoes before cooking and eating them,
contributing to the 480,000 tonnes of possibly avoidable potato waste noted in the introduction to this report.
Just 15% of respondents did not usually peel their potatoes, though for the majority (43%) of respondents,
whether or not they peeled the potatoes depended on the type of dish being prepared and / or the quality of
potatoes being cooked (e.g. if the potato skin finish was not particularly good, people who would not usually peel
the potato may do so).
Among those respondents who usually boiled their potatoes, just over a fifth stated that they would not usually
have any left over (Figure 4); this was higher among the retired group (25%) compared to the other groups.
However, despite advice from the Food Standards Agency that boiled potatoes can be stored in the fridge for up
to two days19, around a quarter of respondents stated that they usually threw leftover boiled potatoes away if
they had cooked too much. However, half of those respondents who usually boiled potatoes kept leftovers either
in the fridge or freezer for future use, or to make into another dish.
Among those respondents who usually made mashed potatoes, a quarter stated that they would not usually have
any left over (Figure 4); this was marginally higher among the retired group. Again, just over a quarter stated
that they usually threw them away if they had cooked too much, while around 45% kept leftovers either in the
fridge or freezer for future use, or to make into another dish. The Potato Council advises that potatoes can be
frozen20, yet a very low proportion (less than 5%) of people were doing this.
18 This question asked ‘approximately how many individual meals do you expect to get from the weight of potatoes that you
usually buy?’ Individual meals meant the number of servings, for example for a family of four this would be four meals.
However, from the responses, it would seem this was mis-interpreted to mean number of total meals.
19 http://www.lovepotatoes.co.uk/faq/#How%20long%20can%20I%20keep%20leftover%20potatoes%20in%20the%20fridge?
20 The Potato Council advises that for potatoes that need using up consumers can parboil them for 6 minutes, drain them and
when they are cool, freeze them. They can stay in the freezer for up to a month and should be defrosted in the fridge. They
advise that consumers freeze the potatoes on a baking tray, so they're not touching each other, and when they are solid, pop
them in a plastic bag. This stops them being stuck together so you don't have to defrost them all at once.
Reducing supply chain and consumer potato waste 19
Figure 4: What happens to leftover boiled and mashed potatoes
While just over one in ten respondents claimed not to have thrown away uncooked potatoes, for many
respondents potato condition, particularly rot (59%), mould (47%), sprouting (47%), greening (40%), soft
(39%) and slimy (39%), was cited as a reason they have thrown, or would throw, uncooked potatoes away. Just
under ten per cent would throw potatoes away because they had passed their food date.
Of those who threw away uncooked potatoes, nearly six out of ten disposed of them by throwing them away in
the general waste bin - this was highest among the pre-family group at 71%, and lowest among the retired
group at 54%. A further 20% disposed of them in a home composter and 14% through their kitchen waste
collection.
While nearly a quarter (24%) stated that they always eat all their cooked potatoes, 47% stated that if they did
not eat them all, they would throw them away in the general waste bin - this was highest among the pre-family
group at 61%, and lowest among the retired group at 37%. Use of kitchen waste collection and a home
composter for disposal of cooked potatoes were at lower levels of 11% and 9% respectively.
Of those respondents who peel potatoes, just over six in ten stated that they disposed of peelings in the general
waste bin; 69% among the pre-family group and 53% among the retired group. Use of a home composter for
disposal of peelings was cited by 22% of respondents, with kitchen waste collection being used by 14% of
respondents.
2.6.4 Consumer response to potato images
Respondents were shown eight images of potatoes in different conditions - two for each condition covering
greening, rot, poor skin finish (silver scurf) and sprouting. These are shown below (Figures 5-8), together with
the results.
Reducing supply chain and consumer potato waste 20
Figure 5: Potato images – greening
Greening Stage 1 Greening Stage 2
Figure 6: Potato images – rot
Rot Stage 1 Rot Stage 2
Reducing supply chain and consumer potato waste 21
Figure 7: Potato images - silver scurf
Silver Scurf Stage 1 Silver Scurf Stage 2
Figure 8: Potato images - sprouting
Sprouting Stage 1 Sprouting Stage 2
Reducing supply chain and consumer potato waste 22
Table 4: Table of results for potato images – greening and rots
Greening stage 1 Greening stage 2 Rot stage 1 Rot stage 2
Count % Count % Count % Count %
Cook it all 813 54.9 650 43.9 15 1 11 0.7
Cut off the bad bit and
cook the rest
119 8 116 7.8 690 46.6 570 38.5
Peel off the bad bit and
cook the rest
170 11.5 152 10.3 88 5.9 72 4.9
Cut and peel off the bad
bit and cook the rest
164 11.1 138 9.3 412 27.8 369 24.9
Total – eat all or part 1266 85.5 1056 71.3 1205 81.3 1022 69
Throw it away 163 11 367 24.8 253 17.1 439 29.6
Don’t Know 52 3.5 58 3.9 23 1.6 20 1.4
TOTAL 1481 100 1481 100 1481 100 1481 100
Table 5: Table of results for potato images – silver scurf and sprouting
Silver scurf stage 1 Silver scurf stage 2 Sprouting stage 1 Sprouting stage 2
Count % Count % Count % Count %
Cook it all 258 17.4 188 12.7 50 3.4 31 2.1
Cut off the bad bit and
cook the rest
188 12.7 164 11.1 456 30.8 434 29.3
Peel off the bad bit and
cook the rest
364 24.6 340 23 182 12.3 160 10.8
Cut and peel off the bad
bit and cook the rest
224 15.1 169 11.4 328 22.1 306 20.7
Total – eat all or part 1034 69.8 861 58.2 1016 68.6 931 62.9
Throw it away 362 24.4 518 35 427 28.8 522 35.2
Don’t Know 85 5.7 102 6.9 38 2.6 28 1.9
TOTAL 1481 100 1481 100 1481 100 1481 100
For greening, surprisingly, most people stated that they would ‘cook it all’, as indicated by 55% for Stage 1 and
44% for Stage 2. Similar responses between the stages were shown for the other options, apart from ‘throw it
away’ where a statistically significant, higher percentage of people (25%) indicated that they would throw Stage
2 away, as compared to 11% for Stage 1.
For rotting, the most popular selection was to ‘cut off the bad bits and cook the rest’ as indicated by 47% for
Stage 1 and 38% for Stage 2, followed by ‘cut and peel off the bad bit, cook the rest’ as indicated by 28% and
25% respectively. The Stage 2 potato accrued slightly lower counts for ‘cutting away the bad bits and cook the
rest’, with a statistically significant higher percentage at 30% indicating that they would ‘throw it away’, as
compared to 17% for Stage 1. A very low 1% indicated that they would ‘cook it all’, with 6% and 5% indicating
that they would just ‘peel off the bad bit, cook the rest’.
For silver scurf, again, both stages showed similar responses, with the most popular choices being to ‘peel off the
bad bit, cook the rest’ or ‘throw it away’. For the Stage 1, a fractionally higher percentage at 25% indicated that
they would ‘peel off the bad bits’, as opposed to 23% for Stage 2, with a statistically significant higher 35%
indicating that they would ‘throw away’ Stage 2 as opposed to 24% for Stage 1.
For sprouting, both stages showed similar responses, with the most popular choices being to ‘cut off the bad bit,
cook the rest’ or ‘throw it away’, followed by ‘cut and peel off the bad bit, cook the rest’. For the Stage 1, a
fractionally higher percentage at 31% indicated that they would ‘cut off the bad bits’ as opposed to 29% for
Stage 2, with a statistically significant higher 35% indicating that they would ‘throw away’ Stage 2 as opposed to
29% for Stage 1. Between 21-22% would ‘cut and peel off the bad bit, cook the rest’ for both stages.
Reducing supply chain and consumer potato waste 23
What the consumer reaction tests show (Figure 9) is that respondents were more likely to eat all or part of a
green potato than for any other condition. Sprouty potatoes and those with a poor skin finish (silver scurf),
conditions which have no effect on eating quality, surprisingly, seemed the most likely to be thrown away.
The Potato Council advises consumers that “although green potatoes show that the alkaloid solanine has formed,
which is poisonous, partially green potatoes are still safe to eat – just cut away the green bits”21. The FSA
provides more detailed guidance, shown in the box below.
Are green bits on potatoes bad for you?
It's best to avoid eating any green bits on potatoes. This is because they can contain high levels of natural toxins
called glycoalkaloids. Glycoalkaloids are usually found in potatoes at low levels. But they can be higher in: green
parts, damaged parts and sprouted parts.
High levels of glycoalkaloids can upset the digestive system and cause symptoms such as abdominal pain,
vomiting and diarrhoea. But glycoalkaloid poisoning is extremely rare, even though potatoes are eaten in very
large amounts in many countries.
To avoid high levels of glycoalkaloids being produced in potatoes, store them in a dark, cool and dry place. And
remember not to eat any damaged, green or sprouted parts. If potatoes still taste bitter after you've removed
these bits, it's better not to eat them, because they could contain high levels of glycoalkaloids.
Source: http://www.eatwell.gov.uk/asksam/healthydiet/fruitandvegq/#A220073, now available on:
http://webarchive.nationalarchives.gov.uk/20101224131941/http://eatwell.gov.uk/asksam/healthydiet/fruitandve
gq/#A220073
Figure 9: Summary table from consumer reaction tests
This evidence suggests it would be beneficial to communicate clear guidance on how to treat green, sprouted and
damaged potatoes more widely to consumers e.g. at point of sale.
21 http://www.lovepotatoes.co.uk/food-budgeting/
0
10
20
30
40
50
60
70
80
90
Greening
(1)
Rot (1) Silver
scurf (1)
Sprouting
(1)
Greening
(2)
Rot (2) Silver
scurf (2)
Sprouting
(2)
%
Eat all/part Throw away Don't know
Reducing supply chain and consumer potato waste 24
2.7 Recommendations
These insights led to the following specific recommendations, in order to tackle potato waste in the home.
2.7.1 Cooked, leftover potatoes
To tackle the 98,000 tonnes of cooked, leftover potatoes22 that are thrown away:
The Potato Council, potato industry and retailers could support activities promoted by Love Food Hate Waste
(www.lovefoodhatewaste) to use leftover cooked potatoes e.g. making them into a potato salad to take to
lunch the next day. The Love Food Hate Waste website has many leftover recipe ideas for potatoes. Leftovers
can be stored for up to two days in the fridge or frozen.
Love Food Hate Waste partners can continue to raise awareness of the importance of portioning correctly
when cooking potatoes. The Love Food Hate Waste website has a portion calculator23 which can help ensure
the right amount of potatoes are cooked (Figure 10).
Although cooking advice was found on 82% of packs in WRAP’s retailer survey24, just 34% of packs were
found to have portioning advice (all as part of a recipe), something that could be increased and greatly help
reduce the significant proportion of cooked leftover potatoes that are thrown away.
Figure 10: Portion calculator on Love Food Hate Waste
2.7.2 Uncooked potatoes
To tackle the 180,000 tonnes of uncooked potatoes, thrown away before they have had any preparation at all:
Consumers demonstrated an awareness that where they store their potatoes at home will have an impact on
the shelf life of the product. Advice from the Potato Council is that in-home life can be extended by removing
potatoes from the plastic packaging at home, and storing them in a cloth bag. This guidance could be more
often stated on pack or at point of sale since just 6% of respondents were found to do so. Retailers could
support this behaviour by selling suitable cloth bags next to the potato fixture, and / or running a promotion
with in-store handouts to encourage uptake.
Given consumers’ desire for convenience, it is anticipated that this will be a difficult behaviour to embed and
therefore innovations around the plastic packaging, e.g. MA, could still be beneficial. Further, the high
22 Household Food and Drink Waste in the UK, WRAP, November 2009
23 http://www.lovefoodhatewaste.com/everyday_perfect_portions
24 Helping Consumers Reduce Food Waste: A Retailer Survey, WRAP, 2009
Reducing supply chain and consumer potato waste 25
penetration of purchases being made in a pre-packed format means that enhancements in packaging
technologies that inhibit undesirable product characteristics should be pursued.
Improvements to where consumers store potatoes at home, i.e. in a cool, dry, dark place and not in the
fridge, could help reduce what is thrown away by increasing in-home life. At refrigerated temperatures
enzymes are activated that breakdown starch to sugars, which can affect cooked potato taste and texture.
Storage guidance on-pack could be made explicit about not storing potatoes in the fridge.
Communicate advice on how to freeze potatoes not likely to be used in time; simply parboil them for about six
minutes, cool and freeze (ideally on a baking tray so they don’t stick together, once frozen they can be
transferred to a plastic bag).
The Potato Council, potato industry and retailers could help raise awareness that greening, sprouts, rots and
poor skin finish do not affect the eating quality if the ‘bad’ bit is removed. Figure 11 shows current guidance
on the Potato Council website.
Given some (44%) consumers used the food date, it is important that consumers understand what the
‘display until’ and ‘best before’ dates mean, so that they do not throw perfectly good potatoes away
unnecessarily. This should continue to be communicated by Love Food Hate Waste and its partners, especially
retailers at point of sale, for example.
In terms of general purchase factors, habit was also a major factor, with nearly 10% stating that they always
buy potatoes when shopping, and 17% that they always buy the same quantity / pack size, which could result
in consumers buying too much. This could be a difficult behaviour to challenge particularly where consumers
do not recognise the problem. Continuing to provide a good range of pack sizes and continuing to raise
awareness of the environmental impact of food waste through Love Food Hate Waste are recommended.
Improving in-home life (through optimal storage conditions) could help to ensure that the amounts bought
have a better chance of being eaten. Encouraging everyone to ‘add another potato meal’ each week should
also be supported.
Figure 11: Guidance from the Potato Council website on eating potatoes that have gone green or sprouted25
2.7.3 Potato peelings
To tackle the 480,000 tonnes of potato peelings that are thrown away:
A high proportion of consumers stated that they usually peeled potatoes. WRAP’s home composting initiative26
encourages and supports people to take up home composting and this could be promoted, for example, at
point of sale and in local media. Home composting would also be a viable alternative to dispose of the
uncooked potatoes that respondents admitted to occasionally throwing away.
The potato industry and retailers could encourage consumers to eat potatoes with the skins on, which have
nutritional benefits as they are a concentrated source of dietary fibre, for example by developing more recipes
where ‘skin-on’ potatoes are used or uses for the potato peelings such as home-made oven baked crisps.
25 http://www.lovepotatoes.co.uk/faq/#Should%20I%20eat%20potatoes%20that%20have%20sprouted?
26 http://www.recyclenow.com/home_composting
Reducing supply chain and consumer potato waste 26
3.0 Storage trial
3.1 Aims and objectives
The Potato Council advises consumers to: “Get your potatoes out of the plastic bag and into a cloth bag. Choose
somewhere cool, dark and airy - not the fridge”27.
With this advice in mind, this part of the project aimed to establish how the way in which people store potatoes in
the home affects their shelf life, by observing conditions such as greening, sprouting and rotting. This was
specifically with regard to the wrapping surrounding the potatoes, rather than the storage location.
3.2 Methodology
3.2.1 Product and packaging details
A trial was undertaken to compare potato quality over two weeks when stored in two packaging conditions:
opened and kept in the original plastic packaging, which was polyethylene (PE) hole punched; and
opened and transferred to a cloth potato bag designed for storage of potatoes, with the draw-string pulled
closed.
Two varieties of fresh potatoes were used to compare their performance: King Edwards and Maris Piper. The
cloth bag used was an ‘Eddingtons Potato Storage Bag’, as shown in Figure 12. This is a cotton bag made with a
blackout lining, which aims to reduce the contents’ rate of ageing, has a drawstring top, and also a side zip to
allow older potatoes to be removed from the base of the bag. It measures 39cm by 28cm.
Figure 12: Photograph of the Eddingtons Potato Storage Bag
3.2.2 Trial details
The trials followed identical conditions to reduce unintended variability:
The tests were started on the same day.
The potatoes had identical ‘best before’ dates, to ensure as far as possible that they were the same age.
The potatoes were stored in the lab at Amcor, in reduced light.
The tests were run for a period of two weeks.
All the potatoes were purchased on 8 October 2010, and half the samples were packed into the cloth bags on this
day, the remainder being left in their retail packaging. The King Edwards had a ‘display until’ date of 10 October
and a ‘best before’ date of 12 October. The Maris Piper potatoes had a ‘display until’ date of 10 October and a
‘best before’ date of 14 October.
Shelf life assessments were undertaken daily over the two-week trial period, with the potatoes scored for general
appearance, greening, rotting and moulds, and sprouting, in accordance with Table 6.
General appearance
The samples were scored on a scale spanning 'very poor' (1) to 'excellent' (5). In addition to scoring for general
appearance, photographs were taken throughout the trial to show any differences where applicable.
27 http://www.lovepotatoes.co.uk/faq/#How%20should%20I%20store%20my%20potatoes
Reducing supply chain and consumer potato waste 27
Greening, rots and moulds
These variables were assessed and marked on a scale from ‘100% of potatoes affected’ (1) to ‘very slight / none
present’ (5).
Sprouting
An assessment of sprouting was carried out each day, whereby the percentage of potatoes affected was recorded
along with the length of sprouts in mm.
Weight loss
The samples were also weighed at the start of the trial, and again at the end to determine levels of weight loss.
Black heart
All the potatoes in both packaging regimes were cut open and assessed for black heart at the end of the trial.
Table 6: Scales used for shelf life assessments
Overall appearance Rots and Moulds Greening
1 Very poor 5 Very slight / none present 5 Very slight / none present
2 Poor 4 25% of potatoes affected 4 25% of potatoes affected
3 Average / Acceptable 3 50% of potatoes affected 3 50% of potatoes affected
4 Good 2 75% of potatoes affected 2 75% of potatoes affected
5 Excellent 1 100% of potatoes affected 1 100% of potatoes affected
3.3 Results
The results are presented in a series of bar charts, with the following key:
MP HP – Maris Piper potatoes stored in PE hole punched polyethylene (original retail packaging);
MP CB – Maris Piper potatoes stored in cloth bag;
KE HP – King Edward potatoes stored in PE hole punched polyethylene (original retail packaging); and
KE CB – King Edward potatoes stored in cloth bag.
3.3.1 Appearance
Figure 13 shows the appearance scores. For Maris Piper:
There were no differences between the cloth bag or PE hole punched treatments until 15 October (their ‘best
before’ date was 14 October). Up to the 15 October, both were still considered acceptable in appearance
(score of 3).
Neither treatments were considered acceptable at 18 October, with the appearance of the potatoes in the PE
hole punched bag scoring slightly lower than those in the cloth bag.
The limiting factor of the appearance of the Maris Piper potatoes in the PE hole punched pack was the level of
sprouting and the developing rots on isolated tubers.
The limiting factor of the appearance of the Maris Piper potatoes in cloth bags was the visible signs of
dehydration and dulling.
For King Edwards:
Differences were seen in the King Edwards in the PE hole punched pack from 11 October onwards. At this
point the potatoes were starting to green. This progressed rapidly throughout the test, with the potatoes
rated as acceptable only up to 12 October, which was their ‘best before’ date.
Greening was prevented in the cloth bag treatment.
From 15 October the instance of sprouting had increased in both King Edward treatments, which led to the
cloth bag treatment scoring below acceptable after 15 October.
Reducing supply chain and consumer potato waste 28
Figure 13: Appearance scores
3.3.2 Greening
The only treatment to show significant greening was the King Edwards in the PE hole punched bags, where the
tubers were exposed to reduced light28 (Figure 14). The potatoes packed in the cloth bags were obviously
shielded from light and hence did not green.
The Maris Piper variety is not so susceptible to greening and hence very little greening was observed and then
only in the PE bag, not the cloth bag, on 21 October.
Figure 14: Greening scores
28 The potatoes were stored in a doorless cupboard in the lab at Amcor. Light levels were therefore reduced, but not completely
dark. The lux levels in the lab are at 600 lux at benchtop level, within the cupboard the lux levels are at 100 lux.
0
1
2
3
4
5
6
8-Oct
(P+0)
11-Oct 12-Oct 13-Oct 15-Oct 18-Oct 19-Oct 21-Oct
MP HP
MP CB
KE HP
KE CB
0
1
2
3
4
5
6
8-Oct
(P+0)
11-Oct 12-Oct 13-Oct 15-Oct 18-Oct 19-Oct 21-Oct
MP HP
MP CB
KE HP
KE CB
Reducing supply chain and consumer potato waste 29
3.3.3 Rots and moulds
No rots or moulds were seen in either King Edward treatments throughout the trial (Figure 15).
Rots were visible within the Maris Piper PE hole punched bags from 12 October, where the odd tuber was
observed to show signs of mechanical damage that fairly quickly started to rot. This was due to moisture
retention and high humidity levels within the PE hole punched packs, which provide ideal conditions to accelerate
bacterial breakdown of this sort.
In the cloth bags, the Maris Piper tubers were drier to the touch as compared to the PE hole punched packs,
hence the tubers observed with mechanical damage did not progress to bacterial breakdown as seen in the PE
hole punched packs.
However, although rots were identified for the Maris Piper in the PE hole punched packs, the incident level was
low, and hence the scoring remained acceptable (above 4).
Figure 15: Rots and moulds scores
1
2
3
4
5
8-Oct
(P+0)
11-Oct 12-Oct 13-Oct 15-Oct 18-Oct 19-Oct 21-Oct
MP HP
MP CB
KE HP
KE CB
Reducing supply chain and consumer potato waste 30
3.3.4 Sprouting
The first signs of sprouting were seen from 13 October in the Maris Piper cloth bag. From 15 October all
treatments were beginning to sprout, and the PE hole punched treatments showed a greater progression of
sprouting as compared to the cloth bag treatments. This trend continued for the remainder of the trial.
Figure 16: Sprouting scores
3.3.5 Weight loss
Minimal weight loss was observed in the PE hole punched packs, typically just over 1%, as compared to the cloth
bags that lost approximately 3%. This was also observed during the trial, where the tubers in the PE hole
punched bags were wet to the touch compared to very dry tubers in the cloth bag.
Figure 17: Weight loss at P+9
3.3.6 Black heart
No potatoes were seen to be affected by black heart in this trial.
0
1
2
3
4
5
6
7
8
9
8-Oct
(P+0)
11-Oct 12-Oct 13-Oct 15-Oct 18-Oct 19-Oct 21-Oct
mm
in
len
gth
MP HP
MP CB
KE HP
KE CB
0
10
20
30
40
50
60
70
80
90
MP HP MP CB KE HP KE CB
Wei
gh
t lo
ss (g)
Reducing supply chain and consumer potato waste 31
3.4 Conclusions
For the King Edwards variety the cloth bags offered a benefit by reducing the level of greening, and limiting the
level of sprouting compared to the PE hole punched bags. This resulted in a potential home life extension of three
days, based on the criteria of the trial protocol.
For the Maris Piper variety the cloth bags reduced the level of moisture within the pack as compared to the PE
hole punched pack, which stopped any progression of bacterial breakdown and reduced the level of sprouting.
Although these positive attributes were observed, there was a difference between the levels of dehydration,
where both varieties’ tubers in the cloth bags were certainly more wrinkled and dull due to higher levels of
dehydration.
The results suggest that depending on how quickly potatoes are opened and used after purchase, and their
storage location in the home, storing potatoes in a cloth bag in the home, could help extend the life of potatoes.
3.5 Recommendations
It is suggested that retailers stock suitable cloth bags beside the potato fixture in-store to encourage consumers
to optimise their in-home storage, together with improving their storage messaging. For example, ensuring they
always recommend storing potatoes in the dark, and in a cool place, not in the fridge (17% of respondents were
storing their potatoes in the fridge).
Reducing supply chain and consumer potato waste 32
4.0 Packaging trials
4.1 Aims and objectives
The aim of these trials was to look at a number of different fresh potato packaging films, to determine which had
the greatest potential to extend the shelf life of specific varieties of potato. Amcor undertook the trials.
As shown in Section 2, the factors that particularly put consumers off buying a bag of potatoes include evidence
of rotting and moulds, sprouting and greening. These are taken as signs of deterioration, and lead to fresh
potatoes being disposed of. Alternative packaging types may reduce the prevalence of these conditions, extend
the shelf life of the produce, and reduce wastage both in the supply chain and in the home.
One of the solutions assessed was the use of MA. The use of MA has proven that the shelf life of a wide range of
vegetable products can be extended. The food industry has been involved in trials using this technology since the
mid-1980s on a wide range of fruit and vegetable products. Additionally, special films have been developed that
are suitable for these types of products. Amcor was the first material supplier involved in the MA packing of new
potatoes and baking potatoes, and the prevention of greening in Jersey potatoes. Amcor also has a commercial
solution in the US using MA and high MVTR films to help prevent greening and rotting of local potato varieties.
The relative performance of these films was tested and compared during the trials.
4.2 Methodology
A wide range of variables were tested during 9 trials, and these are set out in full alongside the results in Section
4.3. The following sections summarise the variables and describe the shelf life assessments made.
4.2.1 Film / packaging, potato varieties and conditions used
Eight alternative packaging films were trialled, covering a combination of the following variables:
film composition, comprising polyethylene, compostable, or nylon;
hole punched films, with a selection of hole sizes; and
films with microperforations.
The potato varieties most used for the trials were Maris Piper and King Edward. However, certain trials also used:
baby new potatoes;
Estima;
Saxon; and
Charlotte.
Light levels
The samples were stored in constant light (800 lux) 24 hours per day, except for one trial (5b), where two
lighting regimes were compared: constant light (800 lux) versus constant light (800 lux) for 18 hours and covered
for six hours. This was considered to most accurately replicate typical retail store conditions.
Temperatures
Each trial used either a single temperature for its duration, or a combination of temperatures. The temperature
regimes were: ambient (18-20C); semi-chilled (10-12C); and chilled (8-10C).
4.2.2 Shelf life assessments
Throughout the trial, assessments were made of overall appearance, rots and moulds and greening on arrival and
then daily on all samples. Samples were scored for overall appearance on a scale spanning from 'very poor' (1) to
'excellent' (5). Rots and moulds and greening were scored using the following scale:
1 - 100% of potatoes affected
2 - 75% of potatoes affected
3 - 50% of potatoes affected
4 - 25% of potatoes affected
5 - Very slight / none present.
Assessment of sprouting was also carried out daily and the length of sprouts in mm recorded. Photographs were
taken daily to provide as much consistency as possible. Once the scores for the samples dropped below 3, the
samples were deemed no longer acceptable and the trial was stopped (point of destruction). Prior to destruction,
the samples were cut open to determine any presence of black heart.
Reducing supply chain and consumer potato waste 33
4.3 Summary of trials
No Date / Packer Objective Trial Details
Results
1 August 2009 /
Albert Bartletts
To trial an increased level of
hole punched perforations on
1kg Baby New Potatoes to
determine if quality can be
improved over current
packaging
Current film (8x8mm holes)
Trial film (11x8mm holes)
Two temperature regimes assessed:
ambient 18-20oC, and a variable regime
(to build moisture in the packs).
No difference found in quality of these potatoes – in either
packaging set.
Shelf life limiting factor was the level of greening seen.
No shelf life extension gained on this product.
2a November 2009 /
Greenvale AP
To trial a variety of packaging
under a variety of conditions to
determine the packaging which
gave the best performance.
Estima variety (James Lee specifically
picked this crop due to its susceptibility
to rots and moulds)
Two temperature regimes (ambient 18-
20oC and semi-chilled 10-12oC).
Films used: 35EA Hole Punched,
35EA120, 35DG Hole Punched,
35DG120, 20BH Hole Punched, 20BH120
Loose potatoes were assessed vs.
packaged product.
Limiting factor on standard microperforated film was the
level of rots seen. The limiting factor on all the other films,
and loose product, was the level of greening seen.
The cooler temperature regime did delay the greening, rots
and moulds and sprouting.
The high MVTR MA films delayed the greening whilst at the
same time not encouraging the level of rots / moulds.
Using a cooler storage temperature extended the shelf life by
approximately 1-2 days.
Using a high MVTR MA base film extended the shelf life by at least
1-2 days.
2b November 2009 /
Greenvale AP
To carry out the same as
above but with ‘abused’
potatoes (subjected to higher
temperature / humidities).
Estima variety, but ‘abused’ to increase
the likelihood for rots and moulds
occurring. (James Lee specifically picked
this crop due to its susceptibility to rots
and moulds)
Two temperature regimes (ambient 18-
20oC and semi-chilled 10-12oC).
Films used: 35EA Hole Punched,
35EA120, 35DG Hole Punched,
35DG120, 20BH Hole Punched, 20BH120
Loose potatoes were assessed vs.
packaged product.
Limiting factor on standard microperforated film was the
level of rots seen. The limiting factor on all the other films,
and loose product, was the level of greening seen.
The cooler temperature regime did delay the greening, rots
and moulds and sprouting.
The high MVTR MA films delayed the greening whilst at the
same time not encouraging the level of rots and moulds
Using a cooler storage temperature extended the shelf life by
approximately 1-2 days.
Using a high MVTR MA base film extended the shelf life by at least
1-2 days.
Reducing supply chain and consumer potato waste 34
3a January 2010 –
Albert Bartletts
To trial a variety of packaging
on King Edwards potatoes to
determine the packaging which
gave the best performance.
King Edwards
Ambient temperature (18-20oC)
Constant light
Films used: 35EA Hole Punched,
35EA120, 35DG Hole Punched,
35DG120, 20BH Hole Punched,
20BH120.
Limiting factor on standard microperforated film was the
level of sprouting seen. The limiting factor on all the other
films was the level of greening seen.
The high MVTR MA films delayed the greening whilst not
encouraging the level of sprouting seen on the standard
microperforated film.
Amcor 20BH120 had the least amount of greening and sprouting
found than any other packaging trialled.
Using Amcor 20BH120 (high MVTR MA) extended the shelf life by at
least 4 days, under these conditions.
3b February 2010 -
Greenvale
To trial a variety of packaging
for King Edward potatoes to
determine the packaging which
gave the best performance.
King Edwards
Ambient temperature (18-20oC)
Constant light
Films used: 35EA Hole Punched,
35EA120, 35DG Hole Punched,
35DG120, 20BH Hole Punched,
20BH120
Loose potatoes were assessed vs.
packaged product.
Limiting factor on all films was the level of greening seen.
The high MVTR MA films delayed the greening whilst not
encouraging the level of sprouting or rots seen on the
standard microperforated film.
Amcor 20BH120 had the least amount of greening and sprouting
found than any other packaging trialled.
Using Amcor 20BH120 (high MVTR MA) extended the shelf life by at
least 4 days, under these conditions.
4 February 2010 -
Greenvale
To trial a variety of packaging
for King Edward potatoes to
determine the packaging which
gave the best performance.
King Edwards
Semi-chilled temperature (10-12oC)
Constant light
Films used: 35EA Hole Punched,
35EA120, 35DG Hole Punched,
35DG120, 20BH Hole Punched,
20BH120
Loose potatoes were assessed vs.
packaged product.
Limiting factor on all films was the level of greening seen.
The high MVTR MA films delayed the greening whilst not
encouraging the level of sprouting seen on the standard
microperforated film.
The chilled temperature regime delayed the greening,
sprouting and rots seen on the same potatoes held under
ambient conditions.
Amcor 20BH120 had the least amount of greening and sprouting
found than any other packaging trialled.
Using Amcor 20BH120 (high MVTR MA) extended the shelf life by at
least 3 days, under these conditions.
5a March 2010 –
Albert Bartletts
To trial King Edwards in Amcor
20BH120 vs. standard film to
determine the packaging which
gave the best performance.
King Edward
Ambient temperature (18-20oC)
Constant light
Films used: 35EA Hole Punched, vs.
20BH120 film.
Limiting factor on the current film was the level of greening
seen.
The high MVTR MA films delayed the greening whilst not
encouraging the level of sprouting seen on the standard film.
There was some black heart seen on the trial which needs to be
investigated in more detail.
Using Amcor 20BH120 (high MVTR MA) extended the shelf life by at
least 3-4 days, under these conditions.
Reducing supply chain and consumer potato waste 35
5b April 2010 -
Greenvale
To trial King Edwards in Amcor
20BH120 vs. standard film to
determine the packaging which
gave the best performance. In
this trial two lighting regimes
were used.
King Edward
Ambient temperature (18-20oC)
Lighting regimes: Constant vs.
covered at night.
Films used: 35EA Hole Punched, vs.
20BH120 film.
Limiting factor on the current film was the level of greening
seen.
The high MVTR MA films delayed the greening seen on the
standard film.
There was some black heart seen on the trial which needs to
be investigated in more detail.
Covering the potatoes under card for periods did delay the greening
seen on the current packaging.
Using Amcor 20BH120 (high MVTR MA) delayed the greening found;
however, due to the black heart issue the shelf life extension could
not be quantified.
6a January 2010 –
Albert Bartletts
To trial a variety of packaging
on Maris Piper potatoes to
determine the packaging which
gave the best performance.
Maris Piper
Ambient temperature (18-20oC)
Constant light
Films used: 35EA Hole Punched,
35EA120, 35DG Hole Punched,
35DG120, 20BH Hole Punched,
20BH120.
Limiting factor on standard microperforated film was the
level of sprouting seen. The limiting factor on all the other
films was the level of greening seen.
The high MVTR MA films delayed the greening whilst not
encouraging the level of sprouting seen on the standard
microperforated film.
Amcor 20BH120 had the least amount of greening and sprouting
found than any other packaging trialled.
Using Amcor 20BH120 (high MVTR MA) extended the shelf life by at
least 3 days, under these conditions.
6b February 2010 -
Greenvale
To trial a variety of packaging
for Maris Piper potatoes to
determine the packaging which
gave the best performance.
Maris Piper
Ambient temperature (18-20oC)
Constant light
Films used: 35EA Hole Punched,
35EA120, 35DG Hole Punched,
35DG120, 20BH Hole Punched,
20BH120
Loose potatoes were assessed vs.
packaged product.
Limiting factor on all films was the level of sprouting seen.
The high MVTR MA films delayed both the sprouting and the
greening whilst not having the rots seen on the standard
microperforated film.
The film permeability gave a slightly over modified
atmosphere for this product held under these conditions.
Amcor 20BH120 and 35DG120 had the least amount of greening and
sprouting found than any other packaging trialled.
Using Amcor 20BH120 and 35DG120 (high MVTR MA) extended the
shelf life by at least 4 days, under these conditions.
Reducing supply chain and consumer potato waste 36
7 February 2010 -
Greenvale
To trial a variety of packaging
for Maris Piper potatoes to
determine the packaging which
gave the best performance.
Maris Piper
Semi-chilled temperature (10-12oC)
Constant light
Films used: 35EA Hole Punched,
35EA120, 35DG Hole Punched,
35DG120, 20BH Hole Punched,
20BH120
Loose potatoes were assessed vs.
packaged product.
Limiting factor on all films was the level of sprouting seen.
The high MVTR MA films delayed both the sprouting and the
greening and gave a brighter appearance.
The chilled temperature regime delayed the greening,
sprouting and rots seen on the same potatoes held under
ambient conditions.
Amcor 20BH120 and 35DG120 had the least amount of greening and
sprouting found than any other packaging trialled.
Using Amcor 20BH120 and 35DG120 (high MVTR MA) extended the
shelf life by at least 4 days, under these conditions.
8 June 2010 -
Greenvale
To look into the issue of black
heart seen on previous trials.
Maris Piper
Ambient temperature (18-20oC)
Constant light
Films used: 35EA Hole Punched,
35EA120, 35EA190, 20BH Hole
Punched, 20BH120, 20BH190.
Limiting factor on the current film was the level of greening
seen, on 35EA120 and 35EA190 it was the level of rots and
moulds.
The MA films delayed the greening seen on the standard film.
The black heart was worse in Amcor P-Plus 35EA120 than any
other packaging type.
The level of black heart looks to be linked to both the gas
levels found and the level of moisture transfer through the
film.
Using Amcor 20BH190 (high MVTR MA) did not make the
black heart any worse than seen on hole punched packaging.
9 Albert Bartletts To establish whether greening
can be influenced by varying
the print coverage.
Saxon, King Edwards and Charlotte.
Ambient temperature (18-20oC)
Films used: Standard coverage and
100% print coverage.
An increase in shelf life was achieved on all varieties.
Saxon – An extra 3 days shelf life.
King Edwards – An extra 3 days shelf life.
Charlotte – An extra 2 days shelf life.
Reducing supply chain and consumer potato waste 37
4.4 Conclusions and recommendations
From the work conducted, it appeared that the most suitable film for maincrop potatoes was Amcor 20BH
microperforated film (120 and 190). This film delayed the greening and sprouting whilst not encouraging the
incidence of rots and moulds.
The shelf life extension seen on the trials was between three and four days, but it should be remembered that
this was under trial conditions. It would need to be confirmed in the commercial supply chain under practical
conditions. Although the 20BH material showed improvements compared to the conventional packaging, the
effects on black heart need to be fully understood as this condition was identified during the trials. But the results
would indicate the depletion of oxygen in the pack has the overriding effect.
When a crop that is susceptible to rots and moulds is to be packed, the most suitable film choice would be the
20BH hole punched material, as this would allow moisture from within the pack to escape to the external
atmosphere more efficiently than any other packaging type tested. A 100% print coverage on the face of the
retail packaging would reduce greening and extend shelf life.
The ideal solution, therefore, would be to print the Amcor 20BH and perforate (either microperforated or hole
punched), dependent on the crop to be packed. This would allow the optimised film to be utilised throughout the
year. Amcor is working with leading potato packers to progress the trials to the commercial level.
The results suggest several additional findings:
Storing potatoes in chilled conditions, in the supply chain, as against ambient storage increased shelf life by
one to two days.
The process of covering the potatoes at night delayed the level of greening occurring on the potatoes, and
this should be reinforced throughout the distribution chain.
The lighting used around the potato display in-store should be reduced as much as possible. Three stores
were tested for light intensity, where the readings ranged from 850 to 1250 lux, showing that there is
potential for lighting levels to be reduced.
Reducing supply chain and consumer potato waste 38
5.0 An investigation into UV barrier films
5.1 Background
The main issues with greening of potatoes are market appearance and potential toxicity. Green colouration is
caused by chlorophyll synthesis, which is not in itself harmful when consumed. However, this green colouration
acts as a marker for the formation of glycoalkaloids. Glycoalkaloids are a group of toxins of which solanine and
chaconine are naturally present in potatoes. The production of these toxins will occur without exposure to light,
but production is increased in its presence. Potatoes with levels of glycoalkaloids exceeding 200mg/kg are toxic to
humans and cause gastrointestinal irritation.
There is conflicting information relating to the effect of ultraviolet (UV) light29 on the production of glycoalkaloids
and little information linking UV and greening.
A trial was undertaken at Campden BRI to determine whether a PE UV barrier film, as compared to the standard
PE film used for the majority of potatoes, could inhibit greening of main crop potatoes and hence in-store waste
of potatoes.
5.2 Methodology
The trial was an investigation into the ability of UV barrier films to prevent greening. It was run until destruction,
determined by the assessment of appearance taken throughout the trial.
Class 1, 2.5 kg bags of UK crop King Edward potatoes were the only variety used in this trial, as they are the
most susceptible to greening. They were delivered direct to Campden BRI from the packer.
5.2.1 Film / packaging used
The control film used for this trial was standard Amcor hole punched PE. The trial film was Amcor hole punched
UV barrier film. Twenty replicates were used for each treatment. It was estimated that less than 10% of the UV
emitted by the lights in the storage area used for the trials was allowed through the Amcor UV barrier film.
5.2.2 Shelf life / storage
Running from 25 June to 1 July, Table 7 shows the conditions that were replicated at Campden BRI. It was
accepted that precise replication of normal conditions was not possible. However, given that there is a large
variability across stores / homes nationally, the most likely conditions were chosen.
Table 7: Storage conditions used during trial
Days in set conditions Conditions Justification
Day 0 to day 3 Subdued
lighting, 8 to
10°C
This was to replicate the period of time that potatoes would spend in
the distribution chain. Warehouses are often dimly lit to reduce
exposure to light levels which will reduce the quality of products.
Potatoes will be stored in chilled conditions.
Day 3 until
destruction
Full (bright)
lighting, 20°C
This was to replicate in-store conditions. These were chosen as worst
case scenario; a large store which opens 24 hours a day, therefore
the lights are on 24h (in-store the strip and spot lights are sometimes
pointed at potatoes).
At the start of the trial two packs from each treatment were opened and a temperature and humidity recorder
placed inside in order to record the conditions in-pack throughout the trial. Readings from these were taken daily
(a continuous readout was not possible with these devices) and the results averaged for each treatment.
5.2.3 Light levels
Light levels (lux) were measured daily throughout the trial. Samples were placed onto shelves and not stacked, in
order to expose them as much as possible to lighting (see Figure 18). Both control and UV barrier packs were
stacked on a high, middle and lower shelf.
29 UV light is electromagnetic radiation with a wavelength in the range 10 nm to 400 nm, shorter than that of visible light, which
is 400 nm to 700 nm. UV light is naturally found in sunlight. Fluorescent lamps such as those found in supermarkets emit a
small amount of UV light.
Reducing supply chain and consumer potato waste 39
Figure 18: Sample layout for the trial
5.2.4 Shelf life assessments
Appearance
Throughout the trial, assessments were made of overall appearance, rots and moulds and greening. Samples
were scored using the system applied in Section 3: overall appearance was scored on a scale spanning from 'very
poor' (1) to 'excellent' (5); and rots and moulds and greening were scored between 1 and 5, as shown below. It
was not possible to count the number of green potatoes so the percentage affected was estimated. The greening
coverage and intensity of greening were also taken into account and noted where applicable.
1 - 100% of potatoes affected
2 - 75% of potatoes affected
3 - 50% of potatoes affected
4 - 25% of potatoes affected
5 - Very slight / none present
Assessment of sprouting was also carried out daily and the length of sprouts in mm recorded. Once the scores for
the samples dropped below 3 the samples were deemed no longer acceptable (point of destruction).
Photographs were taken daily to provide as much consistency as possible. However, these did not always pick up
the extent of greening. Where possible, all assessments were completed by the same person in order to reduce
any error due to differences in opinions. On several occasions throughout the trial multiple assessors were used.
Total glycoalkaloid analysis
Total glycoalkaloid levels of the potatoes packed in control and UV barrier packaging film were measured at the
end of trial in order to determine if they were below 200mg/kg. This is the level at which the potato becomes
Reducing supply chain and consumer potato waste 40
toxic (20mg/100g was stated by Dale et al in 1998 as being the level at which potatoes become unsuitable for
human consumption30).
Campden test method TES-AC-391 'HPLC determination of glycoalkaloids in potato products' was used. This
involved analysis of the peel from three tubers (1 large, 1 medium and 1 small). These were weighed before
removing and measuring the peel so that the total glycoalkaloid content could be estimated for the whole potato.
Analysis was carried out on the peel because the majority of the glycoalkaloid content will be in the peel where
the exposure to light is greatest.
5g of peel was blended in 30ml of methanol for 2 minutes, and then filtered. This filtrate was made up to 50ml
with methanol. 5ml of this filtrate was added to 13ml water. The mixture was then applied to a Sep-Pak C18
cartridge, which was washed with 5ml of 40% methanol. The cartridge was eluted with 15ml methanol,
evaporated to dryness, and then dissolved in 2ml methanol. 20μl was injected onto the HPLC system with UV
detection set at 280nm. Calibration standards of solanine were run along with the samples. The standards ranged
from 1 to 50ml. From this a calibration curve was plotted and the solanine concentration read directly from the
curve.
Total glycoalkaloid content is made up of solanine and chaconine in a ratio of 1:3. Therefore, the solanine
concentrations were multiplied by 3 to estimate the chaconine concentrations. The concentrations of these two
compounds were then added together to obtain a value for total glycoalkaloid content in the peel. Using the tuber
weights this value was used to estimate the content in the whole potatoes.
Weight loss
Samples of each variety were weighed at the beginning and end of the trial to determine any weight loss.
5.3 Results
Storage conditions
The light levels on days 0 to 3 ranged from 330 to 400 lux. Temperature and humidity over these three days
ranged from 8.8 to 13.6°C and 95 to 98% respectively. The light levels were then increased from day 3 until the
end of the trial, ranging from 1,020 to 1,980 lux. The temperature was also increased for the remainder of the
trial to 20°C. When the temperature was increased the humidity within the packs appeared to drop. The control
bags ranged from 69% to 77% relative humidity and in the UV barrier bags ranged from 75% to 97.5%. This
drop in humidity was most likely due to a reduction in condensation in the bags at these increased temperatures.
Appearance assessments
On receipt, samples were scored at 4.5 due to some mechanical damage on the potatoes. Further reductions in
scores throughout the trial were due to the level of greening that was noted on the samples. Potatoes stored
under both treatments deteriorated at a similar rate, as shown in Figure 19. Five days after packing some signs of
mould were noted on samples from both treatments. These were isolated to only a couple of potatoes in both
incidences, and were on the ends where there had been mechanical damage.
Sprouting levels at the end of the trial were 1mm on 20% of potatoes from both treatments. It was noted that a
small number of potatoes in both treatments were at the stage of 'eyes open' on receipt. Sprouts of up to 1mm
where not noted until day 7.
30 Dale, M. F. B.; Griffiths, D. W.; Bain, H. (1998) Effect of bruising on the total glycoalkaloid and chlorogenic acid content of
potato (Solanum tuberosum) tubers of five cultivars. Journal of the Science of Food and Agriculture 77 4 499–505
Reducing supply chain and consumer potato waste 41
Figure 19: Overall appearance scores for potatoes throughout trial
On the day of receipt some samples showed isolated spots of greening. These samples were not marked down as
this would have occurred as the potato grew or during storage. Where present, this was marked onto the bags so
that it was not then noted as greening during the trial. As shown in Figure 20, on day 3 the samples started to
develop a green tinge. This was on approximately 15% of the control samples and slightly less on the samples
packed in the UV barrier film. These treatments were scored the same because the potatoes in the UV barrier film
were a slightly darker green than those in the control film (see Figure 21).
Figure 20: Greening scores for potatoes throughout trial
0
1
2
3
4
5
0 1 2 3 4 5 6 7
S
cor
e
s
N u m b e r o f d a y s a f t e r p a ck i n g
C o n t r o l
UV
0
1
2
3
4
5
0 1 2 3 4 5 6 7
S
co
r
e
s
N u m b e r o f d a y s a f t e r p a ck i n g
C o n t r o l
UV
Reducing supply chain and consumer potato waste 42
Figure 21: Potatoes on day 3. Samples on left are potatoes stored in UV barrier film; samples on right were
stored in control film
By day 4, 50% of the potatoes had green colouration. On day 6, 75% of the potatoes for both treatments were
affected by greening. Figures 22 show examples of samples stored on the middle shelves.
Figures 22: Potatoes on day 6. Samples in left image were stored in control film, potatoes in the image on the
right are potatoes stored in UV barrier film
Total glycoalkaloid levels analysis
The difference in the total glycoalkaloid levels found within the samples was attributed to natural variation and
sample size. Toxin levels were above 200mg/kg in the peel of potatoes packed in the UV barrier film. When these
levels were made up to estimate the levels throughout the tuber they were significantly below 200mg/kg (Figure
23).
Reducing supply chain and consumer potato waste 43
Figure 23: Total glycoalkaloid content of samples from UV trial
Weight loss
The percentage weight loss for samples was similar, with potatoes packed in the control film losing 3.47% and
those packed in the UV barrier film losing 3.84% (Figure 24).
Figure 24: Percentage weight loss of potatoes from start to end of trial
5.4 Conclusion
The results from this trial indicate that UV barrier film did not inhibit greening, so was not beneficial for increasing
the shelf life of the potatoes. Potatoes packed in UV barrier film deteriorated at the same rate as those packed in
standard retail packaging. Assessment scores for overall appearance, sprouting, rot / moulds and greening
showed no difference between the two packaging formats. Total glycoalkaloid levels found within the samples
were attributed to natural variation and sample size.
0 . 0
5 0 . 0
1 0 0 . 0
1 5 0 . 0
2 0 0 . 0
2 5 0 . 0
3 0 0 . 0
P e e l W h o le T u b e r
G
ly
co
a
lk
a
lo
id
co
n
te
n
t
(m
g
/k
g
)
C o n t r o l f ilm
U V b a r r ie r f ilm
0 . 0 0
0 . 5 0
1 . 0 0
1 . 5 0
2 . 0 0
2 . 5 0
3 . 0 0
3 . 5 0
4 . 0 0
C o n t r o l f ilm U V b a r r ie r f ilm
%
w
e
ig
h
t
los
s
Reducing supply chain and consumer potato waste 44
6.0 In-store training
6.1 Aims and objectives
Building on the findings from earlier parts of the project, and the experience from the project team, this part of
the project aimed to improve the handling and storage of loose and pre-packed potatoes in the retail
environment. A key aspect of the project was to identify good practice and disseminate guidelines for storage and
handling of potatoes to prevent waste in the supply chain, and indirectly, in the home. With careless handling and
poor storage conditions, potatoes can rapidly deteriorate. Indeed, once one potato is affected, the others around
can also quickly spoil. Training to familiarise staff with approaches to preventing damage, recognising
deterioration and understanding how to deal with defects, can be highly effective.
Improvements in potato handling were delivered by Albert Bartlett’s with the co-operation of Sainsbury’s and the
Potato Council.
6.1.1 Staff training
Staff training was delivered to Sainsbury’s employees responsible for retailing fresh produce in stores in Scotland.
Staff training events targeted 600 of these staff members over 2010-11. For example, Sainsbury’s store staff from
Scotland were hosted at Bartlett’s on 23rd and 24th February for a training day on produce. Bartletts’ delivered
messages on storage and handling of potatoes at retail stores as part of presentations during the event. It is
intended that this material will then be included in equivalent Sainsbury’s training days for the rest of the UK,
which each cover different regions.
Sainsbury’s has also held ‘Masterclasses’ for its fresh produce staff. These are two-hour sessions covering a range
of topics relating to fresh potatoes. Box 1 shows an example of the format and content the events.
Box 1: Example of format for potato Masterclass
22nd October 1100 – 1300: 2 hours
Introduction 5mins
Potatoes at Sainsbury’s 10mins
Market share, value / volume, growth, brand tiering
Varieties, categories, fresh, organics v conventional, frozen, chilled, snacks
What’s a potato?
Plant biology and social history 5 mins
UK Potato production 20mins
Yearly crop cycle, agronomy, new and maincrop, storage, impact of storage on quality and sugars
Common crop problems, greening, sprouting, bruising
Plant protection and testing for residues
Organic potatoes, need for Imports
Environmental issues, climate change
Potato Varieties 25 mins
Characteristics and functionality
Large display of contrasting varieties
Brief introduction to a 3-4 of these
– breeding, history, particular traits etc heritage, fingerlings, phurejas, resistance
Sampling 3 different varieties – introduction to waxy v floury
Explanation of dry matter, Ranking on scale taste / texture
Choosing the right potato for different processes:
cooked samples ranked on scale taste / texture
Potato Nutrition 5 mins
Nutritional value of potatoes, impact of storage, cooking
Legal health claims
Reducing supply chain and consumer potato waste 45
Consumer trends 10mins
Potato Council research - Insights into the current market
Consumer behaviour and consumption trends
Share of carbohydrate consumption, life stages insight
Growing appeal 10mins
Modernising the appeal for younger consumers
Emerging trends and new cuisines
Masterclass Demonstration 30 mins
6.1.2 Poster
A poster was developed to deliver information on the best way to handle potatoes to all store staff, as shown in
Figure 25 below. It communicates messages around handling and storage in a simple but effective way, and is
available from WRAP without branding so that any retailer can use it.
Figure 25: Potato handling poster for supermarket staff
Reducing supply chain and consumer potato waste 46
6.1.3 Newsletter
Sainsbury’s produces an internally circulated newsletter called “On the Grapevine”, for staff in fresh produce
departments. It targets 4,000 staff and is circulated every three weeks, with three to four editions featuring
potatoes over 2010/11.
6.1.4 Produce champions
Sainsbury’s are establishing a regional network of “Produce Champions”, as part of an internal initiative called
Project Greengrocer. Those agreeing to be selected will be charged with dissemination of information to store
staff involved with fresh produce. They will be encouraged to pass on relevant information on new developments,
which can be communicated to these “Champions” on a regular and continuing basis.
6.2 Recommendations
There are opportunities for retailers to optimise the quality of fresh potatoes sold to customers, which would then
allow for a longer shelf life at home. For example, the avoidance of bruising in the retail environment prevents
the onset of defects that may encourage premature disposal in the home.
This can be achieved without the need for significant investment, by engendering a culture of careful handling in-
store through targeted communication using, for example, staff training, posters and newsletters.
Reducing supply chain and consumer potato waste 47
Appendix A: Potato Resource Map
Source: Fruit and Vegetable Resource Maps, WRAP, June 2011
Reducing supply chain and consumer potato waste 48
Appendix B: Profile of Survey Population
Note: the following data are based on those respondents who purchased fresh potatoes (19.7% of the total
survey population did not buy fresh potatoes and were therefore screened out of the survey).
Table B1: Age and gender distribution of survey population (Base: 1691)
Gender
Male Female Total
Age Count % of Total Count % of Total Count % of Total
16-24 62 3.7 77 4.6 139 8.2
25-44 219 13.0 266 15.7 485 28.7
45-64 232 13.7 334 19.8 566 33.5
65+ 214 12.7 287 17.0 501 29.6
Total 727 43.0 964 57.0 1691 100
Table B2: Socio economic distribution of survey population (Base: 1691)
Social Grade
A/B/C1 C2/D/E Total
Age Count % of Total Count % of Total Count % of Total
16-24 46 2.7 93 5.5 139 8.2
25-44 260 15.4 225 13.3 485 28.7
45-64 287 17.0 279 16.5 566 33.5
65+ 193 11.4 308 18.2 501 29.6
Total 786 46.5 905 53.5 1691 100
Socio economic groups are based on the head of the household or chief income earner and are defined as
follows:
A: Higher managerial, administrative or professional
B: Intermediate managerial, administrative or professional
C1: Supervisory or clerical, and junior managerial, administrative or professional
C2: Skilled manual workers
D: Semi and unskilled manual workers
E: All those entirely dependent on the state long term, through sickness, unemployment, old age or other
reasons.
Table B3: Working status of survey population (Base: 1691)
Working Status Count %
Full time 577 34.1
Part time (8-29) 205 12.1
Part time (<8) 9 0.5
Retired 594 35.1
At School 5 0.3
Higher Education 41 2.4
Unemployed 90 5.3
Not seeking 170 10.1
Total 1691 100
Reducing supply chain and consumer potato waste 49
Table B4: Number in household of survey population (Base: 1691)
Number in Household Count %
1 406 24.0
2 607 35.9
3 272 16.1
4 258 15.3
5+ 148 8.8
Total 1691 100
Table B5: Lifestage distribution of survey population (Base: 1691)
Life Stage Count %
Under 45 Pre-family/no family 286 16.9
Any Age with children 442 26.1
45-64 with no children 463 27.4
65+ Retired no children 500 29.6
Total 1691 100.0
Table B6: Regional distribution of survey population (Base: 1691)
Region Count %
North East 70 4.1
North West 185 10.9
Yorks and Humber 140 8.3
East Midlands 118 7
West Midlands 153 9
South West 150 8.9
East of England 161 9.5
London 204 12.1
South East 224 13.2
Wales 87 5.1
Scotland 144 8.5
NI 55 3.3
Total 1691 100
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