News and Stories

The new crop Norkotah harvest is underway in Idaho. New crop Burbank production will ramp up next week. Fresh-run, Markon First Crop (MFC) Norkotah Potatoes are on the market. Fresh-run packer label Burbanks will be available for shipment starting September 27. Prices will remain low through the harvest and/or until growers close storage cellar doors in late October.   

2016-2017 New Crop Norkotahs and Burbanks

• Fresh-run MFC Norkotah Potatoes are available
• A limited supply of Norkotahs that have gone through the sweat process will be on the market starting the week of September 26
• Limited quantities of fresh-run, packer label Burbanks will be on the market next week; the bulk of new crop Burbanks will be placed in storage for the upcoming season
• Fresh-run Burbank potatoes will exhibit skinning, moisture throughout cartons, and can develop cooler mold due to excess humidity
• If ordering fresh-run Burbanks, Markon recommends ordering for quick turns
• The Burbank stocks that are placed in storage will undergo the sweat process to shed excess moisture after being harvested
• The sweat process lasts approximately three to four weeks or until the outer skin is cured sufficiently
• After the sweat process is complete, skins will have a smooth, net-like appearance
• MFC Burbank Potatoes will be available for shipment the first week of November 

2016-2017 New Crop White Russets

• Temperatures have been ideal during the White Russet growth phase; very good quality and high yields are forecast
• New crop White Russet harvesting will begin in late September
• White Russet potatoes will go through the sweat process before shipment
• Growers will start shipping the week of October 24 and continue through early September 2017 or until supplies are depleted (whichever comes first)
• Storage supplies were depleted by mid-July this year
• Growers increased acreage for the 2016-2017 season by 30% to extend the storage season
• The White Russet possesses unique characteristics
• Internal tissue remains white when cut or peeled, while conventional Russet potatoes begin to darken once exposed to air/oxygen
• These qualities enable efficiencies in the kitchen:
• Chefs do not have to soak potatoes in citric acid or sulphates
• Kitchen shrink is reduced
• Black spots and bruising caused by handling is reduced up to 45%
• Acrylamide is reduced 50% to 80% when baked or fried at high temperatures; studies show that acrylamide has caused cancer in animals when exposed at very high doses

Please contact your Markon customer service representative for more information.

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