THE POTATO. 1^ 



(3) and (4) Shape and Size. — Should be typical of the 

 variety. On the whole, those varieties in best demand are 

 those oval-flat or round-flat in shape, and medium in size. A 

 spherical tuber if sufficiently large to be desirable is so thick 

 that in cooking the exterior is likely to become overdone before 

 the interior is properly cooked. 



(5) Quality of Flesh. — Must be typical of the variety, 

 fine-textured, light in colour, free from excess moisture and 

 from hollow or dark spots. East^ says : " The cortical layer, 

 below the first few layers of cells, which are removed with 

 the skin, shows a remarkably larger amount of starch in the 

 cells than does the internal medullary layer. The starch 

 content of the external medullary layer is also greater than 

 that of the internal. The grains of starch in the cortical and 

 external medullary layers, besides existing in greater numbers 

 per cell, are generally of larger average size. The paucity of 

 starch in the internal medullary layer causes the cells to be 

 only partially filled with the cooked starch, and the cell walls 

 are scarcely ever ruptured. In the cortical layer, on the 

 other hand, the amount of starch is such that in the swelling 

 due to cooking the cells are filled completely, and many of 

 them ruptured, causing the mealy appearance so much 

 desired by the consumer. 



" It is quite evident, then, that potatoes having, so far as 

 possible, a homogenous flesh, and containing as large an 

 amount as possible of cortical and outer medullary layers in 

 proportion to inner medullary layers, should be of the finest 

 qua.lity," 



It must be remembered that the quality may vary accord- 

 ing to the manner of use in the different countries. English- 

 speaking people prefer a potato when boiled to be soft and 

 mealy, while the French, who usually fry their potatoes in 

 deep fat, prefer one which, when boiled, gives a relatively 

 firm and soggy appearance. 



(6) Depth and Frequency of Eyes. — Trueness to variety 

 is necessary. The market demands few and shallow eyes in 

 order that wastage due to peeling may be at a minimum. 



(7) Colour and Texture of Skin. — This should be typical 

 of the breed — the market wants a thin, tough, smooth or 

 netted skin. 



Climate. — For optimum growth cool and moist conditions 

 are required. In South Africa conditions corresponding to 

 those of the plant's natural habitat have proved the most 



