50 The Potato 



and the like are not of great ^•alue even in large quan- 

 tities. 



From the consumer's point of view, quality is highly- 

 important. The grower would do well to keep his pota- 

 toes up to standard in this respect. Potatoes intended 

 for human consumption should have a mealy flesh when 

 boiled or baked. Up to a certain limit the quality 

 improves with an increase in starch content. Potatoes 

 to be used for the production of alcohol need be of no 

 particular quality from the culinary standpoint. 



There are no disease-proof varieties, but some are 

 more resistant than others. Resistance is more impor- 

 tant in the East than in the Mississippi Valley. 



It is necessary to store potatoes for a long period, to 

 supply the demands between crops. If the keeping 

 qualities of a strain are poor, there are fewer potatoes 

 which can be sold in the spring. In a sense, then, poor 

 keeping quality is a factor which decreases yield. 



The ideal color of skin and flesh will depend largely 

 upon market preferences. In general a yellow skin and 

 white flesh are desired. In the South, the red- or pink- 

 skinned varieties are in favor. Because of the red color 

 of some weak varieties, growers are likely to be skeptical 

 of all colored varieties. 



The skin may be thick, medium, or thin. Whew grown 

 in sandy soil, the skin is usually smoother than when 

 grown in heavy loams. A netted and slightly rough skin 

 is preferred, many believing that it indicates proper 

 maturity and good quality. 



Flat-round or flat-oval tubers are better than the spher- 

 ical, as the cortical and outer medullary layers, containing 

 the starch, are relatively larger. Also a flat tuber bakes 

 better, because the center is not too far from the outside. 



