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$\"potatis\"$ Potatisbranschen jobbar intensivt f\u00f6r att potatisen ska f\u00e5 en mer framtr\u00e4dande plats p\u00e5 matbordet. Det senaste \u00e4r att \u00e5rets f\u00f6rsta f\u00e4rskpotatis ska auktioneras ut p\u00e5 n\u00e4tet. TT<\/a> och ATL<\/a> ber\u00e4ttar om jippot.<\/p>\n

Troligen sker det n\u00e5gon g\u00e5ng den 5-8 maj, meddelar branschorganisationen Svensk Potatis. Det \u00e4r f\u00f6rsta g\u00e5ngen det blir n\u00e4tauktion.<\/p>\n

– Vi har varje \u00e5r f\u00f6rs\u00f6kt g\u00f6ra lite jippo kring den f\u00f6rsta potatisen. I \u00e5r vill vi ge s\u00e5 m\u00e5nga som m\u00f6jligt chansen att vara med och bjuda, antingen p\u00e5 plats p\u00e5 auktionen eller hemma vid datorn, s\u00e4ger ordf\u00f6randen Lars Elofson till TT.<\/p>\n

Jag har tidigare h\u00e4vdat att potatisen \u00e4r d\u00e5ligt behandlad, och d\u00e5 menar jag inte i bokstavlig mening. Potatis s\u00e4ljs som just potatis, oftast varken mer eller mindre. Men svensk potatis jobbar p\u00e5.<\/p>\n

De har bland annat sponsrat ett forskningsprojekt, vid Restaurangh\u00f6gskolan i Grythyttan, d\u00e4r kn\u00f6lens smakegenskaper kartlades. M\u00e5let \u00e4r att kunna g\u00f6ra b\u00e4ttre beskrivningar p\u00e5 olika sorters smak.<\/p>\n

Bra, men jag har fortfarande inte sett n\u00e5gra b\u00e4ttre deklarationer f\u00f6r potatis, det har jag bloggat<\/a> om tidigare. Jag skulle till exempel vilja ha information om kokegenskaperna f\u00f6r den sort jag k\u00f6per.<\/p>\n

Jag tycker att branschen borde b\u00f6rja i r\u00e4tt \u00e4nde, och se till att vi f\u00e5r b\u00e4ttre information om potatisen i butiken, innan de satsar p\u00e5 jippon.<\/p>\n

Andra bloggar om: Potatis<\/a>, Svensk Potatis<\/a>, Kvalitet<\/a>, Kvalitetsegenskaper<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"