Donald Pszczola

Donald E. Pszczola

For all you potato heads out there, the largest potato pie ever made weighed in at 11,858 pounds (or, if I calculate correctly, nearly six tons). This exciting or “spudsy” creation was displayed in the Peruvian province of Callao in 2004. Considering its size, I guess it would need a whole province just to contain it.

Formulators today are taking advantage of the many different varieties of potato, including whites, russets, fi ngerlings, reds, purples, and yellows. These potatoes—and potatobased derivatives—are helping to expand applications while providing nutritional value.Although this event probably has nothing to do with the rest of this article, I thought it might make for a colorful way to begin our “spuds story” or, if you will, “potatopus” (tha…





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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola
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