ingredient information
Potatoes Russet Organic
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The Russet Burbank potato is a large brown-skinned, white-fleshed cultivar of potato. It is commonly used in french fries in fast food restaurants. When used for making potato chips, it results in a dark-colored chip due to caramelization, its sugar content being higher than that of the Maris Piper potato, more commonly used by chip makers. It is also of high antioxidant activity, which is rare for starches.[1] Luther Burbank developed the Burbank potato in Lunenburg, Massachusetts, U.S., in the early 1870s. In 1875, Burbank sold his farm and the rights to his potato, and moved to Santa Rosa, California. Later, a natural sport of Burbank potato with russetted skin was selected and named Russet Burbank potato. The name Burbank Russet potato is often used and is not considered an error, though technically it implies the potato was russet before Burbank worked on it. The Russet Burbank is the most common potato variety grown in Idaho, the leading potato growing region of the United States Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.