Climatic Factors In Potato Production

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INTRODUCTION
Manitoba extends 761 miles (1,225 kilometres) from the U.S. border to the Northwest Territories with a total area of 160 million acres (64.8 million hectares). The land area is 135.3 million acres (54.8 million hectares), of which 36.2 million acres (14.6 million hectares) or 26.6% have some agricultural potential. Over 23.6 million acres (9.6 million hectares) of this area are non-organic soils and 13.5 million acres (5.5 million hectares) are suitable for sustained annual production of cultivated crops (Honey and Oleson, 2006). Manitoba's rich soil and clear skies – plus the energy and innovation of its agricultural community – allow a province with four per cent of Canada’s people to produce about ten per cent of the nation's
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Heat distribution across Manitoba will determine where potatoes will reach maturity as well as affect yields achieved in the potato growing regions of the province. Moisture regime will also have significant impact on potential yields (MAFR, 2001). The climate of Southern Manitoba is ideal for potato production. Being in a northern growing climate provides more hours of sunlight in the summer. Increased sunlight together with warms days and cooler nights provides an optimal growing condition. The soils of the region provide a good balance of the texture that is desired for potato production as well as good water retention (Southernpotato,…show more content…
One of the main items in that category is frozen potatoes, which includes most of the French fries served in restaurants and fast-food chains worldwide. The world's appetite for factory-made French fries has been put at more than 7 million tons a year. Another processed product, the potato crisp ("chips" in the US) is the long-standing king of snack foods in many developed countries. Dehydrated potato flakes are used in retail mashed potato products, as ingredients in snacks, and even as food aid. Potato flour, another dehydrated product, is used by the food industry to bind meat mixtures and thicken gravies and soups. A fine, tasteless powder with "excellent mouth-feel," potato starch provides higher viscosity than wheat and maize starches, and delivers a tastier product. It is used as a thickener for sauces and stews, and as a binding agent in cake mixes, dough, biscuits, and ice-cream. Potato starch is widely used by the pharmaceutical, textile, wood, and paper industries as an adhesive, binder, texture agent, and filler, and by oil drilling firms to wash boreholes. Potato starch is a 100% biodegradable substitute for polystyrene and other plastics and used, for example, in disposable plates, dishes, and knives. Potato peel and other "zero value" wastes from potato processing are rich in starch that can be liquefied and fermented to produce fuel-grade ethanol. A

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