Important progress has been made in the development of potato staple food in China.

Xinhua News Agency, Beijing, September 18 (reporters Lin Hui and Wang Yu) Chen Mengshan, secretary of the party group of the Chinese Academy of Agricultural Sciences, said on the 18th that since the Ministry of Agriculture launched the development of potato staple food in July 2013, the relevant scientific research teams of the Chinese Academy of Agricultural Sciences have overcome technical difficulties such as few special varieties, weak adhesion of whole potato flour, poor formability, lack of special processing machinery, and lack of research on nutritional efficacy, and made important phased progress.

Chen Mengshan introduced at the promotion meeting of potato staple food development on the same day that researchers successfully selected four potato steamed bread varieties and five horse bell potato noodle varieties from 26 potato varieties in the main potato growing areas in China, and increased the proportion of potato flour in potato steamed bread, noodles, rice noodles, compound rice and other staple food products from the initial 10% to more than 35%. In addition, through the process optimization, the browning of potato flour and mashed potatoes was effectively restrained, and the cheap and nutritious high quality potato staple food special raw flour was preliminarily developed. it laid the foundation for the production of high-quality potato mashed potatoes, which is suitable for the processing of potato staple products.

It is understood that the relevant scientific research teams of the Institute of Food and Nutrition, Agricultural products processing Institute, and vegetable and Flower Institute of the Chinese Academy of Agricultural Sciences have undertaken scientific research tasks such as variety selection and breeding of potato staple food development, research and development of staple food formula and technology, nutrition analysis and consumption guidance. On June 1 this year, the first generation of potato steamed bread, which accounts for 30% of the whole potato flour, was successfully put on the market in Beijing. At present, more than 200 supermarkets are sold, with a daily supply of more than 1 ton.

According to the deployment of the Ministry of Agriculture, with the continuous progress of the development of potato staple food, potato is expected to change from miscellaneous grain and non-staple food to the fourth staple food crop in China after rice, wheat and corn.