Latest Articles

February 26, 2015
Samantha Harms

IPC Names Contest Winner

Kate Suletzki, the blogger of A Cup of Sugar, a Pinch of Salt, won Food52’s Best Potato Recipe 2.0 Contest.
February 26, 2015

USDA Plans Network for Ag Women

Network will bring ag leaders together with common goal of connecting and empowering women in the ag industry
February 25, 2015

Basque Ag Institute Releases New Varieties

Potatoes are an essential food for humans and now two new varieties produced by the Basque Institute for Agricultural Research and Development have been added to the Registry of Commercial Varieties.
February 24, 2015

Stewardship and Weed Control

Check out an educational infographic describing the benefits of a good weed control plan, brought to us by our friends at FMC.
February 23, 2015
Kristi Pihl, Tri-City Herald

Processors Suffer from Strangled Ports

Columbia Basin potato processors slowed down during the West Coast port impasse, making fewer potatoes into french fries, hash browns and other potato products shipped around the world.
February 23, 2015
George Hohmann

West Virginians Urged to Grow Potatoes

West Virginia State Agriculture Commissioner Walt Helmick is on a mission to create jobs by convincing West Virginian landowners to produce potatoes—lots of potatoes.
February 19, 2015
Jonathan Knutson

Industry Wins on WIC, More on To-Do List

American potato growers have fought and won what one industry leader calls “a long, lonely battle” to restore the vegetable to the approved list for the government’s Women, Infants and Children program.
February 19, 2015

Senninger Launches New Website

Senninger Irrigation, a global leader in agricultural irrigation manufacturing, announces the release of its newly redesigned website.
February 19, 2015
Potato Harvesting
Andy Nelson

Report: Fall Potato Production Up

Fall potato production in the U.S. and Canada in 2014 was up 2 percent from the year before.
February 18, 2015

Report Highlights Fresh Menu Trends

The latest issue of United Fresh’s Fresh Insights for Foodservice report explores how innovative chefs are adding fresh fruits and vegetables to create flavorful and vibrant winter menus.
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