Stock potatoes that are now on the market are often a bit softer than usual. This is due to the hot summer of 2018. But the quality of the tubers are not affected by this, according to the Association of Organic Potato Growers.
Low water content
Almost 80 percent of potatoes are water, which is what makes them firm. In storage, the tubers lose some of their water content over time due to evaporation or aeration, and they slowly soften. This is usually noticeable only when spring is near. But this year already, tubers are coming onto the market that feel somewhat softer. "Due to the prolonged hot weather last year, these processes have started much earlier and they are affecting the potatoes faster," stated 
Bio Kartoffel Erzeuger e. V. The cause is that these potatoes already came to the warehouse with a lower water content than usual. "But that does not change the taste or the nutritional value of organic potatoes; the important ingredients are preserved," the producers will emphasize.
Stress reaction to heat wave
On many organic potatoes surface scurf and small dark spots can be found, the association declared. These are stress reactions to last year's drought. Silver scab and Black Scurf would also be more common. "All these factors do not compromise the quality of the intrinsic values. Making this clear to the consumer will be the main challenge for the rest of the season."
Bio Kartoffel Erzeuger e. V.
Schwarzer Weg 1A29462 Güstritz
Tel: 05843-9721107
E-Mail: m.tietke@bke-verein.de
Web: www.bke-verein.de