(3) Potatoes that are free from decay. 



(4) Light skinned potatoes. 



(5) Clean potatoes. 



Some substitutes for potatoes are macaroni, spaghetti, rice, diced beans 

 and peas, bread, and vegetables. They are used for variety in meals and 

 compete with potatoes as a basic starchy food. 



Institutions are an important outlet for potatoes. The results of a 

 survey by the U. S. Bureau of Agricultural Economics ^ indicate the buy- 

 ing practices of their representatives. The most important characteristics 

 demanded for potatoes were freedom from decay, absence of cuts, bruises, 

 or cracks, with the objective to avoid waste after purchase. 



Consumer Preference 



Naturally the concern of producers and distributors is to halt an ap- 

 parent downward trend in the consumption of their product. For purposes' 

 of assessing the demand in order to adjust production and selling practices 

 it is necessary to make both qualitative and quantitative estimates. 



The demand for potatoes is part of a larger demand for vegetables and 

 starchy foods; potato purchases are a function of the rate of substitution 

 between potatoes and these other foods. It is necessary to consider what is 

 happening to the relative prices of competing foods, to eating habits, and 

 to the rate of substitution between starchy foods and meats and other pro- 

 teins. 



Using 1935-39 as the base. Table 10 indicates price changes to Feb- 

 ruary 15, 1950. 



Table 10. Retail Food Price Index in 56 Cities in United States^ 



February 1950 (1935-39=100) 



Item Index 



All foods 194.8 



Cereal and bakery products 169.0 



Meats, poultry, fish 221.6 



, Dairy products 183.6 



Fruits and vegetables 199.1 



Fats and oils 133.5 



Sugar and sweets 178.0 



With the exception of meats prices of fruits and vegetables as a group 

 have risen higher than other food groups. These indexes have not been 

 weighted according to food value or taste of consumers; however, a more 

 detailed break-down of cereal products and vegetables should indicate the 

 price changes relative to potatoes. 



^Potato Preferences Among Restaurant and Hotel Buyers (U. S. Department of Agriculture Misc. 

 Publication 682J. 



^Retail Food Prices by Cities (U. S. Department of Labor Statistics, Washington, D. C.) p. 6. 



19 



