Kiley Stucker of K&A Farms, in Bancroft, Wisconsin, follows a windrower while harvesting Laona potatoes for McCain Foods.
Transportation: Matt Dobbe • Denise Moze Year-round shipping from all areas.
Jenna Wenzel • John Eckendorf
Nic Bushman • Chris Lockery • Tim Feit
Jerome Bushman (FL - WI)
Mike Gatz, Jim Stefan and Chris Fleming (Milwaukee)
Paul Hegewald (All fruits and vegetables) Mike Whyte (Michigan)
On the Cover: Kiley Stucker, owner and farm manager of K&A Farms, LLC, in Bancroft, Wisconsin, was kind enough to share his view of potato harvest with readers of the Badger Common’Tater. Operating the windrower is K&A Farms employee, Bob, while Kiley follows behind digging Laona processing potatoes grown and harvested for McCain Foods in Wisconsin Rapids. 8
BADGER COMMON’TATER INTERVIEW:
Easton King (left) loads Russet Burbank potatoes headed for McCain Foods. This issue’s interviewee, Kiley Stucker, owner and farm manager of K&A Farms, LLC, in Bancroft, his wife, Annette, and their employees raise 1,000 acres of potatoes on a three-year rotation, including Russet Burbank, Goldrush, Silverton, Russet Norkotah, Laona, and Dakota Russet varieties. K&A Farms has storage capacity for 45,000 hundredweight of potatoes.
EYES ON ASSOCIATES
NOW NEWS
Huge crowd enjoys baked potatoes and French fries at 38th Annual Spud Bowl
Directors: Mike BagiNski, Ra NDy Fleishauer, JohN HopfeNsperger, Josh KNights & J.D. SchroeDer
Wisconsin Potato Industry Board:
PresiDeNt: HeiDi Alsum-Ra NDall
Vice PresiDeNt: ANDy Diercks
Secretary: Nicola Carey
Treasurer: Keith Wolter
Directors: JohN FeNske, RoD Gumz, Jim Okray, Eric SchroeDer & Tom Wil D
WPVGA Associate Division Board of Directors:
PresiDeNt: Matt SeleNske
Vice PresiDeNt: Etha N OlsoN
Secretary: Morga N Smolarek
Treasurer: Paul Salm
Directors: Melissa Heise, Bra Dy Patoka, Scott Scheer, Sally Suprise & Bra NDoN Taylor
Wisconsin Seed Potato Improvement
Association Board of Directors:
PresiDeNt: Jeff SuchoN
Vice PresiDeNt: Charlie HusNick
Secretary/Treasurer: Mitch Mattek
Directors: ANDy SchroeDer & CloVer Spacek
Wisconsin Potato Growers
Auxiliary Board of Directors:
PresiDeNt: HeiDi Schleicher
Vice PresiDeNt: Dakotah Smiley
Secretary/Treasurer: Sama Ntha Cypher
Directors: JoDy BagiNski, Misti KiNNisoN, JeNN a Kuka Nich & EriN Meister
Mission Statement of the WPVGA: To advance the interests of WPVGA members through education, information, environmentally sound research, promotion, governmental action and involvement.
Mission Statement of the WPVGA Associate Division: To work in partnership with the WPVGA as product and service providers to promote mutual industry viability by providing technology and information resources.
Badger Common’Tater is published monthly at 700 Fifth Avenue, Antigo, Wisconsin 54409
WPVGA Staff
ExecutiVe Director: Tamas Houliha N
Ma N agiNg EDitor: Joe Kertzma N Director of PromotioNs & CoNsumer
EDucatioN: Da N a Ra Dy
FiN a Ncial Officer: KareN RasmusseN ExecutiVe Assista Nt: Julie BrauN
Program Assista Nt: Ja Ne GuilleN SpuDmoBile EDucatioN a ND Outreach
ADmiNistrator: George NeuBer
WPVGA Office
(715) 623-7683 • FAX: (715) 623-3176
E-mail: wpvga@wisconsinpotatoes.com
WeB site: www.wisconsinpotatoes.com
LIKE US ON FACEBOOK: www.facebook.com/WPVGA
Subscription rates: $2.50/copy, $28/year; $45/2 years. Foreign subscription rates: $35/year; $55/2 years. Telephone: (715) 623-7683
ADVERTISING: To advertise your service or product in this magazine, call (715) 630-6213, or email: Joe Kertzman: jkertzman@wisconsinpotatoes.com. The editor welcomes manuscripts and pictures but accepts no responsibility for such material while in our hands.
MARK YOUR Calendar Planting Ideas
WPVGA Board
Member and Bushmans’ Inc. Chief Operating Officer
John Hopfensperger’s son, Jace, is pictured right in his Stevens Point Youth Area Football (SPYAF) “Mashers” uniform when he attended the 38th Annual Spud Bowl, October 5, at Goerke Field in Stevens Point. Exactly two weeks later, on October 19, Jace and his Mashers teammates returned to Goerke Field and played in the SPYAF championship game. In all, 70 aspiring football players in third-to-sixth grades took to the field, and 2024 marks the third year that the WPVGA Promotions Committee has sponsored The Mashers. Yet, this is the first year the WPVGA gave out free loaded baked potatoes at the game. See “Marketplace” to view photos and read more about the promotional event.
As for the Spud Bowl, 2024 marks the 38th year that committee members, volunteers, potato industry representatives and University of Wisconsin-Stevens Point (UWSP) students served free baked potatoes, French fries and Point Root Beer at the game. This year’s Spud Bowl was also UWSP’s homecoming game, which led to a huge crowd of close to 2,900 fans who enjoyed 540 baked potatoes courtesy of Okray Family Farms, in Plover. McCain Foods of Plover donated 1,200 servings of French fries, and Stevens Point Brewery provided Point Root Beer and samples of Point Premium Root Beer Zero. See “Now News” in this issue for photos and to read more about the event and scholarships awarded to deserving UWSP students.
I ventured away from home and the office a couple times over the past two months, once to attend the International Fresh Produce Association (IFPA) Global Produce & Floral Show, October 17-19, in Atlanta. The show amassed more than 3,000 buyers and attendees from over 70 countries, with more than 1,100 exhibitors from 12 countries. Over 130 companies exhibited for the first time at the show. Read more about it and see images in “Now News. I also made a much shorter trip to K&A Farms, in Bancroft, to visit the first-generation family potato and vegetable operation headed by husband-and-wife team, Kiley and Annette (K&A) Stucker. They graciously gave me a tour of the farm, and Kiley and I hopped into his pickup truck to visit fields and witness soybean harvest on their land in Wild Rose. Kiley is my main Interview in this December issue.
Happy holidays, everyone!
Please email me with your thoughts and questions. If you wish to be notified when our free online magazine is available monthly, here is the subscriber link: http://wisconsinpotatoes.com/blog-news/subscribe.
Joe Kertzman Managing Editor jkertzman@wisconsinpotatoes.com
N1435 Cty Rd D
Antigo, WI (715) 623-2689 farm@sbfi.biz johnt@sbfi.biz
NAME: Kiley Stucker
TITLE: Owner/farm manager
COMPANY: K&A Farms, LLC
LOCATION: Bancroft, WI
HOMETOWN: Almond
YEARS IN PRESENT POSITION: Ten years
PREVIOUS EMPLOYMENT: Head of agronomy and irrigation at Paramount Farms for 12 years
SCHOOLING: Almond-Bancroft Area School and Mid-State Technical College ACTIVITIES/ORGANIZATIONS: Grower member of the Wisconsin Potato & Vegetable Growers Association (WPVGA)
AWARDS/HONORS: Champion Direct Delivery-McCain Foods Grower Award
FAMILY: Wife, Annette, and children, Amy (30), Briana (26), Lily (18), and Jr (16)
HOBBIES: Farming, saying, “I would farm down south in the winter if my wife would go along,” as well as spending time with family, and deer, goose and duck hunting if time allows.
Interview KILEY STUCKER,
owner/farm
manager, K&A Farms, LLC
By Joe Kertzman, managing editor, Badger Common’Tater
Nestled along County Road D in Bancroft, Wisconsin, K&A Farms, LLC is the rare first-generation family potato and vegetable farm headed by husband-and-wife business and life partners, Kiley and Annette (K&A) Stucker.
While Kiley handles management of the farm, Annette holds down the office, including accounting and finance, human resources, yield monitoring, and bookkeeping and database duties.
And though neither Kiley nor Annette grew up on farms, they proudly showed me around their operation, starting with an impressive 70-by170-foot shop built on the property three years ago.
Next came a potato storage facility, and machinery such as a 2018 4-row Lenco harvester, a Lockwood 656
six-row windrower, a John Deere 8420 tillage tractor, liquid tanks, an entire lineup of E-Z Tarp truck liners/ beds, and the first tractor they ever bought, a John Deere 8220 used for planting and tillage.
“There are times when we walk around and think, ‘This is all ours,’” Annette says in wonder. “We sure have our plate full.”
Kiley was kind enough to answer interview questions for me before the visit and expound on his notes while I was there.
8 BC�T December
Above: Kiley (left) and Annette Stucker stand in front of their Lenco 4-row harvester at K&A Farms, a first-generation family potato and vegetable operation in Bancroft, Wisconsin.
Can you please give me a fewsentence history of K&A Farms in your own words? We embarked on our own with the help of good friends Jerry and Cheryl Hetzel. Jerry always told me that if I could find land, he would help me get started.
After many years, I finally found some. I am very appreciative of so many people who took a chance on a first-generation farmer. Without them, I would not have been able to grow the operation to what it is.
I would like to say a huge “thank you” to Danny and Tomi Jane Dittburner, Tom Guth, John Bovee, Craig Chamberlin, and Oak Grove Farms. Without them taking a chance through renting to a first-time farmer, I wouldn’t be where I am today.
I also want to thank Rick Beggs for selling me his farm and land at a reasonable price. We would also like to send out a “thank you” to our banker at Nicolet. Without Craig Rogan, we would not be able to continue operating. Obviously, without help in this industry, it is almost impossible to get into it. Despite not growing up on a farm, have you been farming in one respect or another your whole life, and how did you progress? I have worked on a farm since I was in middle school. I started out picking rocks, and then, as I got older, learned how to run equipment.
I got a taste of managing and learning the agronomy side when I was working for Jerry Knutson at K&K Farms. From there, I bounced around to a couple different operations until I took a position at Paramount Farms. There, I was head of irrigation and everything on the agronomy side.
I ended up working full-time and doing my own farming on the side with the help of my dad, Steve, Tom Guth, and my wife, Annette. If it wasn’t for their help, I wouldn’t have been able to make everything work having a full-time job.
Once Paramount was sold, I took a full-time job at Taterland Farms,
Above: Kiley Stucker watches as seed potatoes are loaded into a Harriston planter at K&A Farms, in Bancroft.
and at that time, started acquiring more land. Gary Woyak was very helpful, allowing the use of his equipment and letting me take time to do my thing in addition farm duties for him.
When we first started, my wife did all the planting of beans and corn along with any other tractor work that needed to be done. I took care of all the irrigation in the evening when I was home from work.
continued on pg. 10
After a few years, we had enough acres to go on our own and eventually partnered with Oak Grove Farms to grow potatoes for McCain Foods. We were partners for three years when they decided to get out of potatoes, and we were able to buy the equipment and keep growing for McCain.
This coming year is our fourth on our
own in potatoes. We also do all the custom work for Wisconsin Spray Millet during the planting season.
Are you mainly growing processing potatoes for McCain Foods? Half of our potato acreage is reserved for the process market and the other half for the fresh market.
We have storage capacity for 45,000 cwt. (hundredweight) of potatoes
and harvest the remaining fresh market crop off the field where it’s trucked over to Midwestern Potatoes for storing, packing, and shipping.
How many acres of potatoes are you growing and what varieties?
We have 1,000 acres of potatoes on a three-year rotation, including Russet Burbank, Caribou Russet, Goldrush, Silverton, Russet Norkotah, Laona, and Dakota Russet varieties.
What are your other rotational crops? We grow sweet corn, peas, beans, food-grade soybeans, field corn, and rent ground out for cabbage.
Who are your customers for vegetables raised on the farm?
We grow vegetables for Seneca, Del Monte, Lakeside Foods, Nortera, Razorback, McCain Foods, and Midwestern Potatoes.
How were the growing and harvest seasons this year? The growing season this year was full of all kinds of challenges, first and foremost the excessive amount of rain, followed by insect pressure and a loss of nutrients that made it a busy season.
Harvest went relatively well considering the warmer
Above: Kiley Stucker’s dad, Steve, pulls a disc ripper with a 9560R John Deere tractor to loosen up the soil.
temperatures and early morning starts. Of course, there are unexpected breakdowns that throw loops into everything.
Any plans for next year that might be different, or a progression for the farm? We don’t have anything that will be different other than acres between crops. Progression will always be trying to grow the farm and keep moving forward.
Are you already building up supplies, inputs and seed for next year? Yes, we are already locking up seed for
certain crops for next year.
What are the next steps for transitioning from one season to another? We are in the process of finishing up fall harvest. We will let the employees have a couple of weeks off during the holiday season, and as soon as everyone is back, we’ll fill the shop with equipment to work on during the winter months.
How many full-time and seasonal workers, and family members does K&A Farms employ? We currently have nine full-time employees.
During planting and harvest, we employee up to 12 more seasonal workers. We currently have myself, my wife and our son, along with my dad, Steve, my brother, Kory, and my brother-in-law, Michael.
Have you been expanding in acreage, technology, buildings, and equipment over the years? We got our start in 2014 with 300 acres and have steadily grown over the years, with total control of 3,629 acres now, in 2024.
We bought a farm with 200 acres and
Kiley Stucker holds Laona potatoes, a new McCain Foods variety, in his storage facility at K&A Farms, which has a 45,000-cwt. capacity.
Kiley and Annette Stucker had an impressive new 70-by-170-foot shop built on the property three years ago.
built a 70 x 170-foot shop, which was a big improvement from working out of three different shops, and half of our equipment wouldn’t fit in them. We have invested in technology that will further benefit all our farming operation. When we first started out, we bought two John Deere 8220 tractors and now have seven total that vary in size, along with a complete potato line from seed cutting to harvest and storage equipment.
In addition, we have multiple trucks and other equipment for day-today operations during the growing season.
Where is most of your acreage, and do you enjoy being in the Central Sands potato growing community? Most of our acreage is in the Pine Grove township, and we do have some acres in Waushara, Portage, Adams, and Waupaca counties. So, we are spread out.
The Central Sands community is where I have always been and grown up, so being on my own wasn’t much different.
–
Crop protection product is being applied to potatoes at K&A Farms of Bancroft.
Do you have other growers in the area who you work or share resources with? We do work with other growers. They are not from our area, but rather in Rosholt and Bear Creek, Wisconsin.
You won the McCain Class A Champion Award for 2021 (and probably other McCain Awards). How have you been able to grow a quality crop for McCain? Most of
our acreage is in potatoes, so we pay attention to the littlest of details and take time to ensure a good crop at harvest. We work closely with McCain’s field reps and agronomy department.
How is it that you’ve been able to learn and progress in this business? A lot of my learning has been from my positions on previous farms, leaning on people in the industry
who have more knowledge than myself, and listening to other farmers’ experiences.
I started out as a grunt in school and worked my way up through other farms to now owning and operating
Speaking of progression, what do you hope for the future of the farm? I would like to continue growing the farm because, in my opinion, if you aren’t growing and evolving, you’re being left behind.
Is there a next generation to take the reins? I’m hoping to have my son, Jr, take over in the future once he is old enough and has the experience, just like how I had to learn.
He has been working on the farm and learning since he was 6 years old, and I had him driving equipment when he could barely reach the pedals. He’s a junior in high school, a very good equipment operator, and he gets credits in school for working on the farm. My youngest daughter, Lily, is a senior.
What’s your favorite part of the job and time of year on the farm? My favorite part of the job is doing all the potato planting and harvesting, but specifically running the combine for corn harvest in the fall.
Is there anything you’d like to add that I might have missed, Kiley? My biggest fear with this whole thing is failing. I pray every night that we can keep it going.
Above: Kiley Stucker accepts the McCain Foods Class A Champion Award for crop year 2021 at the February 2023 McCain Grower Awards Banquet.
Below: Easton King, who’s been working for K&A Farms for four years, runs a John Deere 9500 combine during soybean harvest in Wild Rose, Wisconsin.
SAME FIELDS, HER YIELDS.
Including PureGrade® Liquid Fertilizers in your program will ensure your crop has the nutrients to reach its full potential. PureGrade Liquid Fertilizers include both Low-Salt Starters and Low-Salt Foliars, and are compatible with MicroSolutions EDTA Chelated Micronutrients. Contact Nutrien-Great Lakes, leaders in high leverage crop fertility programs, to learn more about PureGrade Liquid Fertilizers and MicroSolutions Micronutrients.
See improved water use efficiencies and reduction in wastewater on your lines
By Joe Kertzman, managing editor, Badger Common’Tater
The motivation for potato and vegetable growers, as well as processors, to recycle their water or wastewater commonly comes from
two main factors, according to Wyma Solutions, manufacturer of postharvest vegetable and fruit handling equipment.
Those factors are the need to reduce freshwater consumption, and the need to reduce wastewater discharge.
The operating region—urban or rural, and the state where the operation is located—and whether it is a fresh market and/or processing facility will determine whether one or both factors drive a grower’s or processor’s decision to increase water recycling on site.
“Commonly, the motivation to reduce freshwater consumption is driven either by supply costs [$/gallon] or the local authorities restricting total consumption,” says Leighton Hill, North American territory manager for Wyma Solutions.
“Similarly, drivers to reduce wastewater discharge are commonly the cost to discharge, either by volume or contaminant levels, or both, or local authorities restricting discharge characteristics,” Hill states.
For example, in Wisconsin, the total discharge volume limit for an “Industrial Liquid Waste to Subsurface Soil Absorption System Permit” is 15,000 gallons per day. (https://dnr.wisconsin. gov/sites/default/files/topic/ Wastewater/55611FS.pdf).
Depending on a facility’s operation
Above: The Wyma Solutions Micron Filter is an ultra-fine, high-capacity, self-cleaning, compact, and cost-effective first stage water treatment solution. It filters to levels much finer than traditional first stage filters, removing a significant amount of organic matter and debris from the water in the first pass so the water can be easily reused.
size, it is common that no water recycling systems are in place for water discharge levels to be over this limit.
“Based on previous experiences, we have seen approximately 5001,000 gallons per hour of water being discharged per 2,000 pounds/ hour of fresh market potatoes being processed when no water recycling systems are in place,” Hill relates.
DISCHARGE LIMITATIONS
“Using this metric, it places most potato wash lines over the discharge limitations,” he adds. “With the Wyma water recycling system, we could likely reduce the total discharge volume to be within these requirements, depending on the line size, and reduce permit costs for the operator.”
Many operators spread wastewater over farmland, where the restriction of discharge is controlled by a “Land Spreading of Industrial Liquid Wastes
General Permit,” which is 13,500 gallons per acre/day.
To learn more, visit https://dnr. wisconsin.gov/sites/default/files/ topic/Wastewater/55867fs.pdf.
“Although spreading wastewater over farmland provides an outlet with the ability to discharge larger volumes, it is dependent on accessibility to land, and weather and field conditions,” says Peter van der Loo, North American territory manager for Wyma Solutions.
“It is also prone to crop disease spreading,” he states. “Therefore, if total wastewater can be reduced, it is still likely to be a more cost effective and robust option.”
“There is a global trend toward local authorities becoming stricter on both freshwater consumption and discharge characteristics,” Hill adds, “with some countries now requiring the discharge water to be of the same quality as the incoming water.”
continued on pg. 20
The Wyma Solutions Mud Tower removes solids from vegetable wash water and discharges them in a semi-solid form able to be easily conveyed or transported.
“Therefore, it is important for growers to consider future proofing their operating facilities,” he suggests. “If it doesn’t benefit them now financially, it likely will in the future.”
Through treatment systems, water
is transported via flumes and/or pumps to the various machines, with the location of water treatment equipment depending on the space available within a processing plant or packhouse. In some installations, the water treatment is outside of the main wash line facility.
Above: The diagram shows water treatment flow rates using Wyma Solutions equipment to remove organics and heavy dirt and keep water as healthy as possible.
Bottom Left: In using the Wyma Solutions Micron Filter, submersible or external pumps are provided to pump the filtered water back to the processing or wash line for recycling. Other features include auto emptying, auto water and dirt removal, automated self-cleaning, and a system to prevent solids build-up in the tank
In North America, any on-demand Wyma equipment servicing or parts inquiries are managed by Volm Companies, with technicians and parts stores based throughout the region.
SKILLED TECHNICIANS
Wyma has skilled technicians who schedule preventative maintenance visits to customer sites annually.
Services include comprehensive equipment inspections in which experienced Wyma factory-trained
technicians carry out invasive checks on all equipment and produce a detailed report on the condition of customer machinery.
Recommendations are provided to the customer on any maintenance items or parts replacements requiring attention.
Wyma is currently gauging customer appetite for annual service trips to North America, having just completed an eight-week dedicated service trip.
“We often have Wyma Technicians in the region for new installation jobs and are flexible about traveling to other customer sites to resolve issues that cannot be solved remotely,” Hill says.
“Any Wyma equipment fitted with onsite automation and video enables our global support teams to remotely connect, monitor and trouble shoot from afar,” he states.
“There is a global trend toward local authorities becoming stricter on both freshwater consumption and discharge characteristics.”
– Leighton Hill, North American territory manager, Wyma Solutions
Many growers are open to recycling water. There is a growing global awareness of the use of water and water quality in food processing. The largest benefits to growers are reduced freshwater usage, control of wastewater, and retaining quality soils on site.
The cost to create a water treatment solution for a vegetable wash line depends on how many tons per hour
of produce is processed, the line size, processing steps, soil types, amount of waste to be managed, and the water flow required.
For more information, contact Wyma Solutions, Mike Coker, marketing specialist, mike.c@wymasolutions. com, https://www.wymasolutions. com, or contact Volm Companies by calling 715-627-3626 or visiting www.volmcompanies.com.
• Long term fixed and adjustable rate mortgage financing
Troy W. Fischer Rockford, IL 815.494.4349 tfischer@metlife.com
metlife.com/ag
Above: The Wyma Solutions Rotary Drum Filtration System is used to remove organic matter and other debris from a water stream for water reuse or before finer filtration by the Micron Filter. The Rotary Filter reduces freshwater consumption in vegetable washing, food processing and industrial use by up to 95%, depending on the application.
PVY-Resistant Spuds a Game Changer
Two varieties should see broad use as parents within potato breeding programs
Feature article courtesy of John O’Connell, University of Idaho
Despite possessing a suite of intriguing traits, Payette Russet and Castle Russet have been mostly overlooked by the potato industry since the Tri-State Potato Research and Breeding Program (PVMI) released them as new varieties a few years ago.
Though they’ve seldom been planted in commercial fields, a University of Idaho (U of I) Distinguished Professor and potato virologist, Alexander Karasev, expects both varieties will fill an essential niche toward ensuring a bright future for U.S. potato production.
In March, Karasev and two of his former graduate students, Cassandra Funke and Lisa Tran, published a paper in American Journal of Potato Research, “Screening Three Potato Cultivars for Resistance to Potato Virus Y (PVY) Strains: Broad and Strain-specific Sources of Resistance,” finding Payette appears to have complete immunity to PVY strains.
To read the paper, visit: https:// www.researchgate.net/ publication/378832360_Screening_ Three_Potato_Cultivars_for_ Resistance_to_Potato_Virus_Y_ Strains_Broad_and_Strain-Specific_ Sources_of_Resistance.
Karasev has begun similar testing on Castle, which contains the same R gene that confers resistance in Payette.
Above: Rhett Spear speaks about an irrigation research trial conducted by one of his graduate students during an August field day at the University of Idaho Aberdeen Research and Extension Center. The trial includes a potato virus Y (PVY)-resistant variety. Photo courtesy of John O’Connell
The Payette Russet variety shown appears to have complete immunity to PVY strains. With Payette planted along field borders where aphids that spread PVY tend to feed first, the aphids lured to the Payette rows would potentially clean their stylets of the disease before moving to feed upon susceptible varieties. Photo courtesy of Potato Variety Management Institute
Based on the study’s findings, the two varieties should see broad use as parents within potato breeding programs seeking to overcome PVY, which is one of the most economically important diseases producers currently face.
“The availability of this R gene that was tested and verified gives the breeders a very good tool with which to move forward,” Karasev said.
Karasev also sees potential to plant Payette along field borders, where aphids that spread PVY tend to feed first. Aphids lured to the Payette rows would potentially clean their stylets of the disease before moving to feed upon susceptible varieties.
CROSSED & SELECTED
Payette was crossed and selected from the U of I and U.S. Department of Agriculture (USDA) cooperative breeding program, in Aberdeen, and
“The availability of this R gene that was tested and verified gives the breeders a very good tool with which to move forward.”
– Alexander Karasev, University of Idaho Distinguished Professor and potato virologist
released in 2015.
Payette is often slow to emerge from dormancy following storage, which is a major reason why it hasn’t been widely planted.
Castle is prone to a tuber defect known as hollow heart and contains undesirable levels of glycoalkaloids, naturally occurring compounds found in Solanaceae family plants that
could pose health concerns when consumed in high concentrations.
Potato Variety Management Institute (PVMI), which is a nonprofit corporation that handles licensing and royalty collections of potato varieties developed by a cooperative breeding program involving the states of Idaho, Washington and Oregon, continued on pg. 24
PVY-Resistant Spuds a Game Changer. . . continued from pg. 23
has touted both Payette and Castle for their strong PVY resistance.
Observations about the varieties’ PVY performance, however, were based on natural pressure in the field from common virus strains in the growing area.
Karasev and his team exposed Payette to 18 different isolates belonging to 13 unique strains and genetic variants of PVY from throughout the world.
He maintains a collection of PVY strains in tobacco plants within a secure greenhouse, where his team conducted the Payette experiment. Sap from the infected tobacco plants was brushed on potato plant foliage.
“We have many strains of the virus that are not found in the U.S. We applied all of that when we tested,” Karasev said. “To my surprise, we could not break that resistance.”
In addition to Payette, he tested two control varieties that are highly susceptible to PVY. For comparison, he also tested two varieties with N-gene resistance, which is the most common type of PVY-resistant gene present in commercial varieties.
NATURAL
DEFENSES
N genes trigger plants’ natural defenses to kill infected cells, but in some cases, the virus can spread before infected cells die. As a result, prevalent PVY strains are constantly evolving and shifting toward strains that avoid resistance to specific N genes.
Karasev’s team used three to five individual potato plants to test each combination of potato cultivar and PVY strain, repeating the experiment several times at different times of the year.
The recent paper should provide
breeders with surety that the R gene in Payette and Castle will hold up in the face of new PVY strains.
“Finding varieties with extreme resistance is one of the priorities of the breeding program because PVY can have an impact on yield and sometimes quality if the variety is susceptible to virus-related tuber defects,” said Rhett Spear, an assistant professor based at the UI Aberdeen Research and Extension
Distinguished Professor Alex Karasev, a plant virologist with the University of Idaho Department of Entomology, Plant Pathology and Nematology, holds an informational card about Payette Russet, which has strong resistance to potato virus Y. Photo courtesy of John O’Connell
Center specializing in agronomic and economic evaluations of new potato varieties.
“A lot of work has been done by Idaho Crop Improvement Association and the seed growers to lower virus levels in the seed,” Spear added, “but it’s just about impossible to eradicate it, so finding varieties that are resistant is the best option.”
Karasev’s team started initial experiments on Payette Russet in 2018.
The work received some funding from a $5.8 million USDA National Institute of Food and Agriculture (NIFA) Specialty Crop Research Initiative (SCRI) grant, called the Potato Virus Initiative, spanning from 2020 through August 2025, award No. 2020-51181-32136.
Additional funding was awarded from USDA-NIFA Hatch Projects IDA01560 and IDA01712, USDA-NIFA-SCRI award No. 201451181-22373, the Idaho State Department of Agriculture Specialty Crop Block Grant program, Northwest Potato Research Consortium, Idaho Potato Commission and the Idaho Agricultural Experiment Station.
People
Pavelski Earns Jefferson Award
Longtime businessman and community leader in Portage County recognized
Food + Farm Exploration Center Founder and President of the Board of Directors Richard Pavelski was recognized for his dedication and volunteer efforts with a Jefferson Award.
In October, WAOW Newsline 9 of Wausau, Wisconsin, presented a Jefferson Award to the longtime businessman and community leader in Portage County while there touring the Food + Farm Exploration Center (FFEC).
Newsline 9 chooses and features several local Jefferson Award winners over the course of the year, recognizing each person’s selfless
acts that have made a huge impact in the community.
Newsline 9 News Anchor Melissa Langbehn shared the following as part of a news release after her visit to the F+FEC:
The $42 million Food + Farm Exploration Center is a handson classroom for all ages, said Richard Pavelski.
“Education is at the heart of what we do. We are an education center,” Pavelski explained. “People don’t understand what happens on a farm—there is a lot of math and science.”
“I grew up on a small farm in Amherst Junction, 200 acres and 30 dairy cows,” Pavelski, a fourth-generation
farmer, said. He would later develop a fertilizer and chemical supply company and help expand the family farm into one of the largest potato-growing operations in Wisconsin. That led to many requests from schools and community groups to tour the operation.
“We wanted to continue the mission, but it would have to be done on an off-site mini farm. That was the idea behind this place,” Pavelski said.
From simulators to games, the center is filled with interactive exhibits. It allows visitors to see how the food we eat goes from a farm field
to our kitchen table, said Dr. Phyllis King, the Food + Farm Exploration Center’s interim executive director.
“It shows you where the food comes from and the nutritional value,” Dr. King noted. “And also, the conservancy and sustainability of it, and it’s all here in one place.”
Fulfilling his mission to create a place to connect with food and those who grow it, Pavelski said, “The ability to give back is important.”
Congratulations to Richard Pavelski for the well-deserved WAOW Newsline 9 Jefferson Award!
Wisconsin Soybean Board Elects New President
Fox Lake farmer Jonathan Gibbs represents state’s nearly 17,000 soybean growers
There’s a shift in leadership ahead of a season of change, as the Wisconsin Soybean Marketing Board (WSMB) has elected a new officer team for 2024-’25 to represent the state’s nearly 17,000 soybean growers.
Transitioning from secretary/ treasurer to president, Fox Lake farmer Jonathan Gibbs will take over for former president Pat Mullooly, of Clinton, to lead the organization’s efforts to invest in production research, market development and new uses for soybeans. The election was held during WSMB’s September Board Meeting.
“I’ve been on the Board since 2013,” Gibbs says. “We’ve been through
a lot of changes. Pat Mullooly, our former president, was a great leader, and he was looking to make
a transition. I respect his desires and his time on the Board, and I’m looking forward to the challenge and opportunity that lies ahead.”
While he’s stepping down from his lead role, Mullooly will remain active as a member of the Board. Other changes in leadership include Matt Wagenson, who is shifting into Andy Bensend’s former role as vice president.
“I am most excited about the St. Lawrence Seaway and the Great Lakes and making sure our checkoff dollars are getting exported out of Wisconsin and then back into our farmers’ pockets,” Wagenson said. Steve Wilkens of Random Lake was elected to serve in Gibbs’ former role as treasurer/secretary.
In his new role as president, Gibbs says he’s looking forward to exploring the many ways the checkoff can help farmers’ bottom lines.
“What excites me the most about our checkoff is the research that we are doing,” Gibbs states. “We do a lot of classic research, small block trials through the University of Wisconsin, but we’re also looking at some bigger picture items that are applicable on the farm a little quicker than the smaller trials. To see that come to fruition quicker excites me a lot.”
Eyes on Associates
Industry Was Locked & Loaded for 5th Annual Sporting Clays Shoot
WPVGA Associate Division hosts 27 teams of shooters at Wausau Skeet & Trap Club
By Joe Kertzman, managing editor, Badger Common’Tater
Fall colors and summerlike weather made for a perfect combination, October 17, when the WPVGA Associate Division held its 5th Annual Sporting Clays Shoot at the Wausau Skeet & Trap Club, in Brokaw.
Twenty-seven teams consisting of 105 shooters traversed the 75-target course. With registration beginning at 12:30 p.m. and a shotgun start at 1:30 p.m., the registrant package included one round of sporting clays,
dinner, drink tickets and entry into door prize drawings.
Sponsored bags with boxes of shells were provided to each registered participant prior to the event, and
most shooters brought their own 12- or 20-guage shotguns. As in past years, eye and ear protection were required.
Eighteen volunteer coaches who are members of the Wausau Skeet & Trap Club walked the course with the teams, assisting beginners, ensuring safety, and giving tips on shooting stances, each station’s different challenges, and techniques for participants, regardless of experience level.
With so many participants and a 15-station course, shooters had
Above: Tim Kuski, right, facing crowd, addresses participants of the 5th Annual WPVGA Associate Division Sporting Clays shoot at the Wausau Skeet and Trap Club, going over ground rules and giving safety tips and suggestions.
the chance to visit with other team members at each station while awaiting their turns.
An awards ceremony at the end of the day included trophies for 1st and 2nd Place Men sporting clays shooters, 1st and 2nd Place Women shooters, and a 1st Place Team trophy specially built by Andy Verhasselt of T.I.P. Inc.
Drawings for cash, as well as raffle and door prizes and a nice meal provided by Ed & Sharon’s Catering rounded out the festivities. A good size crowd stayed for the food (including McCain Foods mashed potatoes), refreshments, and fun times as the evening wound to a close.
continued on pg. 32
Left: Shooting for Seneca Foods under team name “The Pod Squad,” Caleb Dobbertin explodes a sporting clay between trees in the wooded terrain.
Right: Landing the Top Team Trophy and representing Condon Oil at the 5th Annual Sporting Clays Shoot are, from left to right, Steve Ohm, Keith Bock, Mark Belau, Rich Troudt, and Ron Moderow. The top three scores among them averaged 62.67, and the team took home a trophy made by Andy Verhasselt that is handed off annually to the next year’s Top Team winners.
Top finishers of the 5th Annual Sporting Clays Shoot and their scores are:
TROPHY WINNERS:
1st Place – Men: Jake Meister, 69
2nd Place – Men: Josh Spacek, 66
1st Place – Women: Tia Leonhard, 48
2nd Place – Women: Erin Meister, 38
Top Team – Condon Oil: Mark Belau, Rich Troudt, Keith Bock, Ron Moderow, and Steven Ohm (Top 3 score average of 62.67)
A fundraiser for the WPVGA Associate Division, with proceeds earmarked to support the industry throughout the year, the 5th Annual Sporting Clays Shoot netted $5,200.
With full slates of teams and shooters the past couple years, as well as sponsorships from companies valuing the event, the 6th Annual Sporting Clays Shoot is already tentatively slotted for October 16, 2025.
Above: Participating on one of several Bushmans’ Inc. teams, Tyler Hegewald shatters an orange sporting clay.
Representing the 1st and 2nd Place Female finishers, respectively, are, Tia Leonhard (left) of Ascendance Truck Centers, with a score of 48, and Erin Meister from Reabe Spraying Service, achieving a score of 38.
Representing T.I.P., Inc. and Dewulf at the sporting clays shoot are, from left to right, Max Tatro, Brecht Petillion, Steve Tatro, and Andy Verhasselt.
On the winner’s podium for landing 1st Place Men and shooting for Team Volm Companies is Jake Meister, who hit 69 targets on the course.
1,4 Group
Ascendance Truck Centers
Big Iron Equipment
Bushmans’ Inc.
CETS, LLC
Compeer Financial
Condon Oil
Eagle River Seed Farm
Flyte Family Farms
Mt. Morris Mutual Insurance Co.
Ron’s Refrigeration
T.I.P., Inc.
Vista Financial Strategies
Volm Companies
Warner & Warner
Orange shards in the woods at right are scattered after Michael Nass nails a sporting clays target as a member of one of several Bushmans’ Inc. teams.
Jay-Mar, Inc. was represented by, from left to right, Brady Patoka, Wayne Solinsky, and Collin Buege.
Mike Baginski of Baginski Farms obliterates a sky-high sporting clay.
Grower Education Student Development Program
By WPVGA Associate Div. President Matt Selenske, Allied Coop’s Pest Pros Division
Hello, everyone. I just wanted to remind you about the Grower Education Student Development Program event taking place on February 4, 2025, in conjunction with the Grower Education Conference & Industry Show. It is a chance for high school and college/technical college students to learn more about our industry.
We will be sponsoring registration and lunch for the students, as well as having special sessions to showcase different career opportunities associated with potato and vegetable production.
This is the first event of 2025 in a year-long program we started in
2024. We will continue programs throughout the year as we did last year, with a spring planting seminar and a fall harvest field day. All three events were well attended, and the students were enthusiastic about possible career options.
If you know of anyone who might
be interested in learning more about careers in the industry, have them scan this QR code or reach out to Julie Braun at jbraun@ wisconsinpotatoes.com. Have a Merry Christmas!
Matt Selenske
WPVGA Associate Division President
Hitting 66 clay targets earned Josh Spacek of Eagle River Seed Farm 2nd Place Men at the Sporting Clays Shoot.
Shotguns in hand and smiles on their faces, the ThorPack, LLC team includes, from left to right, Jason Gumz of Gumz Muck Farms, Marty Kolpack and Brock Ashley.
Register for the 2025 WPVGA Grower Education Conference & Industry Show
Nominations now being accepted for the 2024 WPVGA Associate Division Business Person of the Year
Photocopy these forms, fill them out and fax, mail or email them to the addresses given in each form,
or visit https://wisconsinpotatoes. com/events/2025-grower-educationconference-industry-show/ and scroll down to download Individual or Group Registration Forms.
WPVGA & UW -Madison Division of Extension Grower Education Conference & Industry Show
February 4-6, 2025
Holiday Inn Hotel & Convention Center, Stevens Point, WI
Individual Registration Form (One registrant per sheet. Please type or print )
Registrant Name:
Company Name:
Mailing Address:
Phone Number:
Email Address:
REGISTRATION
Mail completed form with payment to:
P.O. Box 327
Expiration Date: / Antigo, WI 54409
Verification Code: Phone: (715) 623-7683
Email this form to jbraun@wisconsinpotatoes.com or mail to:
P.O. Box 327 Antigo, WI 54409
ASSOCIATE DIVISION
OF THE 1fl� Po.tau & 11� tj-'UUV-e!U "4�'aUoH-, 'J,u,. P.O BOX 327, ANTIGO, WISCONSIN 54409-0327
The WPVGA Associate Division is accepting nominations for the 2024 Associate Division Business Person of the Year Award Nominees must be members of the Associate Division who have made significant contributions to the potato and vegetable industry either this year or over a period of years. Take some time and give consideration to those deserving of this award. Your nomination is appreciated. Please email ibraun@wisconsinpotatoes.com or mail completed form to the WPVGA office no later than December 27, 2024. Thank you.
NOMINATION FOR THE 2024 WPVGA ASSOCIATE DIVISION BUSINESS PERSON OF THE YEAR
NAME:
BUSINESS
PLEASE INDICATE WHY YOU FEEL THIS INDIVIDUAL IS DESERVING OF THIS AW ARD
Nominated By:
When you need goods or services, please consider asking our Associate Division Members for quotes or explore what they have to offer. Together, we make a strong organization and appreciate how wonderful we are as a group.
Now News
IFPA Global Produce & Floral Show Delivered
Expo boasted two days of networking with over 1,100 exhibitors from 32 countries
The International Fresh Produce Association (IFPA) Global Produce & Floral Show, October 17-19, 2024, in Atlanta, was a transformative three days for fresh produce and floral. The event amassed over 3,000 buyers and
attendees from over 70 countries on one of the largest floors in a decade at the Georgia World Congress Center.
“The Global Produce & Floral Show is one of the greatest good-for-my-soul
moments of the year,” says IFPA Chief Executive Officer (CEO) Cathy Burns. “This year delivered.”
“There was an incredible mix of innovation and energy that carried through the entire program,” she remarks, “as the global industry came together once again to celebrate our positive impact on people, plates and the planet!”
Burns kicked off the event with her State of the Industry presentation on Thursday morning. In the fastpaced presentation, she covered the upcoming trends in innovation, climate and sustainability, and industry advocacy wins.
Specifically, Burns announced that IFPA has been granted observer status to the United Nations Framework Convention on Climate Change, and recapped a WIC
Above : More than 3,000 buyers and attendees
hit the Global Produce & Floral Show floor, October 17-19, at the Georgia World Congress Center, in Atlanta.
(Women, Infants, and Children) win earlier this year, saving the fresh fruit and vegetable benefit in the program, a $1 billion opportunity for produce.
The IFPA Board of Directors 2024 and 2025 chairs also addressed the crowds. 2024 Chair John Anderson, of Oppy, shared industry successes over the past year, including the introduction of the Fight for Fresh campaign, a model for future campaigns to reach policy and lawmakers across the world.
STRATEGIC PLAN
2025 Chair Tammy DeBoer, from Harris Teeter, also introduced the 2025-2027 IFPA Strategic Plan and how it will advance the industry and position the association for the future.
Attendees also heard from transformative leaders like the founder of Netflix, Marc Randolph; the founder of Girls Who Code and Moms First, Reshma Saujani; CEO of
Kroger, Rodney McMullen; Bulwark contributor and political expert, A.B. Stoddard; and countless other industry experts who also spoke during the Education Festival.
In addition to the education sessions
that lent insights and gave predictions to build businesses and increase consumption, the Expo provided two full days of networking with over 1,100 exhibitors from 32 countries.
Representing Alsum Farms & Produce at the Global Produce & Floral Show are, from left to right, Christine Lindner, David Wickline, and Heidi Alsum-Randall.
continued
More than 130 companies exhibited for the first time at the show and there were over 210 Fresh Ideas Showcases for new and innovative products.
The show floor was one of the biggest floors in years at 331,000 square feet, with only the 2018 show in Orlando surpassing this year’s floor.
More than 830 runners got their steps in at the Foundation for Fresh Produce 5k, as well, which was a record number of runners for a foundation event.
On the final day of the show, IFPA announced the winners of coveted Expo Awards. They are:
• Best First-Time Exhibitor: Little Leaf Farms
• Best Island Booth in Business Solutions: MSC – Mediterranean Shipping Company
• Best Inline Booth in Business Solutions: Sollum Technologies
• Best Island Booth in Produce: Alpine Fresh/Hippie Organics
• Best Inline Booth in Produce: 80 Acres Farm
• Best Island Booth in Complementary Items: Litehouse Inc.
• Best Inline Booth in Complementary Items: Sun Lovin Foods
• Best Island Booth in Floral: Galleria Farms
• Best Inline Booth in Floral: Dutchess Bouquets
From the more than 210 Fresh Ideas Showcase participants:
• Best Sustainable Packaging: Bolthouse Fresh Foods’ Home Compostable Bag
• Best Product Promo: Pure Flavor, Amora Mini Melons
“The IFPA team greatly appreciates the investment of guests, exhibitors, sponsors, volunteer leaders, and partners in Atlanta,” Burns says. “We will see you all in Anaheim in 2025!
Above & Left: Of the more than 1,100 exhibitors at the 2024 Global Produce & Floral Show were RPE, Inc./Tasteful Selections, Volm Companies, The Little Potato Company, and Warner & Warner, Inc.
Spuds Win, But Pointers Fall Short in 38th Annual Spud Bowl
Huge
Spud Bowl Committee members served the community, and industry sponsors made it all possible for football fans who enjoyed free baked potatoes, French fries, and Point Root Beer at the 38th Annual Spud Bowl, October 5, 2024, at Goerke Field in Stevens Point, Wisconsin.
Under sunny skies and warm temperatures, the day began with a highly anticipated Spud Hunt, where fans tried to locate 50 “golden potatoes” hidden throughout the stadium. Those who were successful received a prize!
The Spud Bowl Committee, including volunteers, representatives from the Wisconsin potato industry and University of Wisconsin-Stevens Point (UWSP) students, then joined forces to hand out free baked potatoes, French fries, and root beer to all attendees.
This year’s Spud Bowl was also UWSP’s homecoming game, which led to a huge crowd of close to 2,900 fans who enjoyed 540 baked potatoes courtesy of Okray Family Farms, in Plover. McCain Foods of Plover donated 1,200 servings of French fries, and Stevens Point Brewery provided Point Root Beer and samples
of Point Premium Root Beer Zero.
The free baked potatoes, French fries and root beer eased the sting of the game, as the Pointers fell to the UW-Stout Blue Devils in a 15-22 loss.
For years, the event has combined the popularity of a true American sport with America’s favorite vegetable. Football fans chose between a free serving of fries with ketchup or a baked potato
Left: Chad Gagas and his mom, Carole, load baked potatoes into the oven so they’ll be ready for hungry Spud Bowl fans. Chad won a Spud Bowl scholarship in 1999.
Right: Members of the Spud Bowl Committee pose for a photo just before the start of the day’s activities. Pictured, from left to right, are Chet Biadasz, Rich Wilcox, Brady Patoka, Wayne Solinsky, Dale Bowe, Alex Okray, Nick Somers, and Kelly Verhaalen. Committee members not pictured include Cliff and Carole Gagas, Tony Grapsas, Tamas Houlihan, Dave Pias, Dana Rady, Dianne Somers, Gary Wysocki, and Spud Bowl Coordinator Ann Ninnemann.
with butter and sour cream, or both, all while enjoying the UWSP Pointers game.
The game was close, and while free food and football have been Spud continued on pg. 42
Bowl staples, so has showing support for continued education.
SCHOLARSHIPS AWARDED
For 38 years, UWSP, in conjunction with over 50 local businesses, has celebrated the Central Wisconsin agriculture industry by raising awareness about the importance of agriculture locally and funding scholarships for students from the area.
More than $124,000 has been awarded to UWSP students in scholarships over the years thanks to agricultural businesses and organizations inside and out of the Wisconsin potato and vegetable industry that sponsor the Spud Bowl each year.
Recipients must meet the GPA (grade point average) requirements, be involved in their community, live
WPVGA Board member Alex
poses with his wife, Anna, and their daughter,
Farms donated potatoes to the
Bowl this year and fans attending the game ate all 540 spuds.
RIght: Spud Bowl Committee member Dave Pias (left) and a crew from the Point Brewery provided free Point Root Beer to Spud Bowl attendees.
within the UWSP service area, have a farm or agriculture background, and demonstrate financial need.
Long-time Spud Bowl Committee member Nick Somers fires a “Powered by Wisconsin Potatoes” T-shirt into the crowd during halftime of the game. This lucky fan, one of many recipients of the shirts, poses in his new threads.
Becky Wysocki enjoys a baked potato, while her son, Jace, shows he is a bit camera-shy. Becky’s husband, Lucas (Gary Wysocki’s son), provided a large generator that powered ovens at the Spud Bowl.
Left:
Okray
Hazel. Okray Family
Spud
The Spud Bowl committee awarded five $1,200 scholarships to the following UWSP students: Elizabeth Boone of Cadott, Olivia Kiecker from Fremont, Mia Moore of Friendship, Morgan Servaes from Algoma, and Ella Wentz of Poynette.
Appreciation goes out to those who volunteered at the Spud Bowl, and
continued on pg.
Above: Spud Bowl Coordinator Ann Ninnemann (left) poses with her mother, Nancy, who helps at the Spud Bowl. Ann is the head coach for women’s hockey at UWSP and is in the UWSP Athletic Hall of Fame. They are standing by the sign for McCain Foods, which donated 1,200 servings of French fries to the Spud Bowl.
Left: UWSP quarterback Jacob Leair throws a pass in third quarter action at the Spud Bowl. Leair passed for 166 yards and a touchdown in the Pointers’ 22-15 loss to UW-Stout.
Board member Mike Baginski’s daughter, Maggie, is a freshman at UWSP. Pictured are, from left to right, Mike’s son, Ted; Maggie’s boyfriend, Mason Mullins; Mike; Maggie; and Mike’s wife, Erin (also a UWSP graduate).
to Spud Bowl liaison Ann Ninnemann, who is also the UWSP women’s hockey coach.
With the Spud Bowl held each year in the heart of Wisconsin’s fresh and
processed potato production area, it provides the perfect opportunity to connect people with the story of how potatoes get from growers’ fields to families’ forks!
Spud Bowl scholarship winners helped serve baked potatoes and French fries at the 38th Annual Spud Bowl. Pictured are, from left to right, Morgan Servaes, Ella Wentz, Elizabeth Boone, and Mia Moore. Unable to attend was scholarship winner Olivia Kiecker.
WPVGA
Nutrien Ag Solutions Empowers Future Leaders
Forty-five-year legacy of supporting FFA continues with multi-year commitment
Nutrien Ag Solutions, Inc. proudly continues its support of the National FFA Organization through a threeyear investment of $850,000.
Spanning from 2024 to 2026, the annual contribution of $282,500 is strategically allocated to enhance the FFA’s broad programs. These funds are directed toward competitive event support for members, comprehensive professional development for advisors, and a notable scholarship of $10,000 for National FFA Officers at their service year’s end.
The initiative also includes support for alumni chapters, and strengthening the foundation for ongoing agricultural engagement and learning.
“Nutrien Ag Solutions and our legacy companies have supported FFA for over 45 years. Although many things have changed during that time, the importance of FFA has remained the same,” says Spencer Harris, senior vice president of global retail operations for Nutrien Ag Solutions.
“This organization creates a space for students interested in agriculture to grow their knowledge, confidence, and leadership skills,” Harris continues. “We are proud to support FFA in providing this essential education for ag students.”
In addition to the new multi-year commitment, Nutrien Ag Solutions is also a Silver Sponsor of the national youth organization. On a more local level, Nutrien Ag Solutions branches and division teams support FFA chapters and students through a variety of educational and career development programs and activities.
“The lessons FFA students learn throughout their time donning the
blue jackets will not only provide the building blocks for successful
careers, but also the foundation for being model members of their communities,” Harris states. “We’re excited to see the next generation of ag leaders grow through this organization.”
CUSTOMIZED FINANCING
Unique operations need unique solutions.
Agriculture focused solutions to fit any size farm, ranch, or agribusiness. Get the customized financing and business services you need by contacting your local AgCountry office.
AgCountry.com/Locations
Badger Beat
The Future Is Here: Laser Weeding in Potato and Vegetable Crops
Herbicide resistance is rampant and diminishing the effectiveness of existing specialty crop formulations
By Jed Colquhoun, professor and Extension specialist, University of Wisconsin-Madison Department of Horticulture
Plato once wrote, “Our need will be the real creator,” which evolved into the common saying “Necessity is the mother of invention.” Well, in potato and vegetable weed management, there’s no doubt that the need for creative invention is here now.
Simply put, herbicide resistance is rampant and diminishing the utility of existing specialty crop herbicides, and there are few, if any, novel specialty crop herbicide active ingredients on the horizon.
This need has led to a renaissance in non-chemical weed management tools that are now available to supplement the herbicides that remain effective and useful.
In a general sense, these tools include weed and crop sensing in real time, artificial intelligence to
“train” tools to separate weeds from crops, and innovative control tactics to efficiently and accurately control weeds without affecting crops.
Laser weeding has taken the lead among non-chemical supplemental weed control tactics, and this past summer, we gained much first-hand experience with this innovation in commercial production.
More specifically, our focus was on the use of the Carbon Robotics™ LaserWeeder™ in direct-seeded onions, but most of our learnings
would apply to other specialty crops, including potatoes. We’re very thankful for the collaboration with Dean Kincaid, Inc. in Southeastern Wisconsin where the LaserWeeder is in commercial use.
First, a bit more about the commercially available LaserWeeder unit that was used in these studies and observations. The Carbon Robotics LaserWeeder is a 20-footwide tractor-pulled unit that can cover a width of three six-foot beds in one pass (Figure 1)
It includes 42 cameras that feed deep learning models to differentiate the crop from weeds in real time and identify the weed species and their growing points.
The growing points are then zapped with independently operating lasers, with 30 units on board that can fire every 50 milliseconds. The combination of high-resolution cameras, deep learning models that adapt to changing conditions and are informed by continued use experiences, and precise lasers lead to sub-millimeter accuracy.
Globally, the LaserWeeder has been operated on over 100 crops so far. We’ll continue to learn how to optimize this innovation in future seasons and in different crops, but here we offer some preliminary observations from the field from our first-year experiences:
Figure 1: The Carbon Robotics LaserWeeder works in a commercial onion field.
• The real-time weed detection and control accuracy are amazing. The tool was able to “shoot” cotyledon weeds as they emerge, often before easily visible to the naked eye, without hitting the nearby young onion plants (Figure 2).
More impressively, the lasers don’t hit the entire weed, but just the growing point, allowing it to quickly move on and hit another weed every 50 milliseconds. More established and problematic weeds are simultaneously hit by more than one laser. The result is control of more than 300,000 weeds per hour.
• Likely, the most striking observation from our replicated field studies in 2024 was how much onion growth was diminished by the conventional onion herbicide program that relies on several applications throughout the season and often in tank-mixes to achieve acceptable weed control.
Herbicides are most often evaluated in a single solo application, but here, the cumulative effect of repeated applications was readily evident compared to where the LaserWeeder followed a preemergent residual herbicide application (Figure 3)
• Conversely, the LaserWeeder alone didn’t provide the same level of season-long weed control in our studies compared to the conventional herbicide program when weed competition was intense and emergence spread across the season.
Keep in mind that the LaserWeeder is like a contact post-emergent herbicide in that it does best with small weeds but doesn’t provide residual weed control.
• With the above observations in mind, weed control can be optimized while minimizing onion herbicide injury risk by utilizing a pre-emergent herbicide at planting, using the LaserWeeder
to control escapes, and applying another residual herbicide to extend weed control just before the onion canopy is too large for the LaserWeeder to locate and reach weeds.
• In this first-use season, a lot of time was spent finding ways to maximize LaserWeeder speed across the field such that all acreage could be covered while the weeds were small and most susceptible to control.
For example, the barley that’s seeded between production beds to minimize soil erosion and windblown onion damage was terminated with a shielded sprayer so that the LaserWeeder didn’t spend time controlling cover crops.
In this tactic, the LaserWeeder was set to band the lasers over the onion beds and not the barley, and this band setting can be customized based
Figure 2: The growing point of an emerged weed has been hit by the laser next to a young onion plant.
on the planting configuration and desired target weed location.
Are new tools such as the LaserWeeder expensive? Of course, early adoption of any new technology often comes at a cost until moderated by refined development and marketplace competition.
The first cell phone developed in 1973 weighed 2.4 pounds, carried a 30-minute charge and would cost over $10,000 in today’s dollars. Cell phones are now ubiquitous and much less expensive.
In current production scenarios, the LaserWeeder is best used in highvalue specialty crops where handweeding labor is expensive and not readily available, multi-application herbicide programs are cumulatively damaging, alternative strategies such as cultivation aren’t viable, and
yield loss from uncontrolled weed competition is significant.
Looking into the crystal ball, the use of these innovative tools for weed control will expand significantly. This isn’t to say that herbicides won’t
Figure 3: Onion growth in a conventional herbicide program relies on multiple herbicide applications throughout the season (plants at left), as compared to onion growth where a single pre-emergent herbicide application was followed by the LaserWeeder to control escaped weeds (plants at right).
continue
In
“In
– Jed Colquhoun, professor and Extension specialist, University of
NPC News Industry Flocks to Florida for Potato Expo 2025
Growers and allied professionals will gather to connect, learn and conduct business
Fresh off the largest Potato Expo in history, U.S. and international supply chain partners are poised to relocate to sunny Orlando, Florida, for the premier networking opportunity in the potato industry.
At Potato Expo 2025, January 9-10 at the Orlando World Center Marriott, growers and allied professionals will come together to connect, learn, and lead this industry in supporting the most widely grown vegetable in the United States.
“Since its inception nearly two decades ago, Potato Expo, hosted by the National Potato Council [NPC], has earned an international reputation as the premier networking event for this thriving industry,” says NPC President and Colorado potato grower Bob Mattive.
“Following the success of a recordbreaking Potato Expo 2024 in Austin, Texas, this January’s event promises to once again bring together growers, suppliers, industry experts, and value chain partners for over two days of learning, business development, and networking opportunities,” Mattive adds.
Feedback from attendees confirms that networking is the top reason to
attend the Potato Expo. This year’s event is an ideal platform to:
• Connect with other professionals in the potato industry, such as growers, suppliers, and experts.
• Forge new business partnerships, discover potential clients and collaborators, and enjoy the camaraderie with industry peers.
• Share insights and collaborate with fellow professionals to address common challenges and exchange innovative ideas.
• Stay updated on the latest research, regulations, and market trends, ensuring your business remains cutting-edge.
“Join us to experience the development and community engagement that makes Potato Expo a pivotal event for businesses looking
to start their new year on the right foot,” Mattive suggests.
Potato Expo 2025 marks the 17th meeting in the event’s history and the fifth time the show will be held in Orlando.
“We’re excited to return to the sunny, family-friendly environment of Orlando,” says Hollee Alexander, NPC vice president of Industry Relations & Events. “We know it’s a top attendee and exhibitor destination.”
“In fact, Expo Hall sales continue to track with last year’s event and, with just over two months to go, we’re only 14 10’x10’ booth space sales away from Austin’s record-breaking tradeshow footprint,” she adds.
Potato Expo has always featured industry experts and addressed issues top-of-mind for industry partners. Talks and presentations will again be held on three stages—the Expo Stage, Cultivation Stage, and the Pavilion Stage.
Session highlights include:
Artificial Intelligence, Biologicals, Technology, and the Future of Farming: In this wildly forwardlooking but ultimately fascinating and informative keynote presentation, global futurist and best-selling author Jack Uldrich will not only explain how artificial intelligence is transforming farming and agriculture, but he will also explore how related advances in robotics, synthetic biology, nanotechnology, and quantum computing are all converging at this unique time in human history.
Determining the Quality of AI in Potato Sizing and Grading: The demand for artificial intelligence (AI) to size and grade potatoes is increasing. As the demand for AI increases, so does the number of AI solutions. However, not all AI solutions are created equal.
This session, led by Kirt Lillywhite, Ph.D. and vice president of technology for Smart Vision Works, will describe three simple tests
that any potato shed can perform to determine the quality of an AI system: the sizing accuracy test; defect accuracy test; and “the good in the bad and bad in the good” test.
What We Learned Monitoring
Over One-Million Acres of Potato Farmland: For the past decade, we have used satellites, drones, agronomy experts, and artificial intelligence to measure and predict potato growth.
Through rigorous data collection, the use of different emerging technologies, and deep expertise on the potato crop, we have monitored over one million acres and more than 60 different potato varieties with the goal of understanding what is happening in real time within and across fields.
Session panelists will discuss what has and hasn't worked, how monitoring informs their decisions on-farm and at scale, and lessons for others who are interested in embarking on a remote sensing journey.
With satellite technology and AI modeling continuing to improve, the panel will also discuss what they would like to see from the future of
remote sensing.
LIVE Eye on Potatoes Podcast: After the Election, What Can We Expect from a New Administration and Congress? A discussion with NPC Chief Executive Officer Kam Quarles and Randy Russell, president of The Russell Group, on the election outcomes and how they will impact growers in 2025.
As always, the 2025 event includes numerous networking opportunities, such as the Kick-Off Reception with a live auction to benefit the Potato Leadership, Education and Advancement Foundation (Potato LEAF), daily happy hours, and a closing party.
And, for the first time, the event will include the Potato LEAF 5K Fun Run at Hawk’s Landing golf course at the Orlando World Center Marriott to support the foundation’s leadership development efforts.
Registration for attendees and exhibitors is open, but fees increase on December 21. Visit https://www. nationalpotatocouncil.org/potatoexpo/ to register and access other important information about Potato Expo 2025.
Leadership Institute’s Class of 2025 Announced
The Potato Leadership, Education, and Advancement Foundation (Potato LEAF) is pleased to announce the 2025 class of the potato industry’s Leadership Institute.
Over the 10-day program, February 19-28, participants will receive an overview of the local and national potato industry, including some of the challenges and issues beyond the production sector, along with tours of local agricultural businesses while traveling through Wisconsin before continuing to Washington, D.C.
Additionally, participants will hear from public policy and communication experts and practice how to effectively deliver key messages. Finally, the class will join other growers from their state to educate members of Congress on U.S. potato industry policy priorities.
The 2025 Leadership Institute Class includes:
Kyle Beiriger, Mosca, Colo.
Helen Smith, Del Norte, Colo.
Adam Koch, St. Ansgar, Iowa
Ryan Christensen, Grace, Idaho
Kristen Forster, Delco, Idaho
Andrew Mickelsen, Roberts, Idaho
Cameron Skeen, Fruitland, Idaho
William Toevs, Aberdeen, Idaho
Damon Wall, Indianapolis, Ind.
Matthew McKenna, Washburn, Maine
Brice Walther, Schoolcraft, Mich.
Alexandra Bare, Halsta, Minn.
Stephen Hovan, Ronan, Mont.
Landon Thomson, Grand Forks, N.D.
Chris Gibson, Alliance, Neb.
Michael Murphy, Malone, N.Y.
Nick Vincent, Boardman, Ore.
Travis Hahn, Bath, Pa.
Jordan Erickson, Eltopia, Wash.
Athena Gates, Eltopia, Wash.
Michael Rainis, Moses Lake, Wash.
Erin Meister, Plover, Wisc.
Natalie Nesburg, Madison, Wisc.
Matthew Young, Rhinelander, Wisc.
Colin Szawlowski of Valley Spud in Hadley, Mass., a 2024 graduate of the program, will join the group serving as the Grower Leader elected from the previous year. Szawlowski will further develop his leadership skills as he serves in this role and leads the class in their training.
Colin Szawlowski is shown on his farm in Hadley, Massachusetts.
POTATO EXPO
Leverage Data to Remain Competitive
Why analysis in Excel could be hampering your data analytics strategy
By Patrick Connally, data analyst manager, CLA
Conducting data analysis in Excel is a popular way to examine and interpret large datasets. While Excel is a powerful tool, it can be limiting when implementing a comprehensive
data analytics strategy.
Business leaders must leverage data to remain competitive and drive growth. Data, particularly insights and analytics derived from it, is critical for businesses to understand their customers, remain profitable, drive efficiency, and identify weaknesses competitors can exploit.
Explore why data analysis in Excel may not be the ideal option for most organizations looking to implement a data analytics strategy and how a new approach could bring new opportunities.
While Microsoft Excel has many uses, and its capabilities continue to expand every year, it may not be the answer to all data analysis needs. Some of the strengths of Excel, such
as the ability to quickly add new data to a sheet, can, without proper controls, lead to inaccuracies and misinformed decisions.
Spreadsheets also tend to proliferate data silos. If data needed for analysis is in a spreadsheet, it’s difficult to reuse across an organization.
Excel is great for one-off analysis of small datasets, but when trying to define an enterprise data analytics strategy, Excel could be a component part, but not the foundational tool.
ADVANCED DATA ANALYTICS
Data analytics is the process of examining datasets to draw conclusions about the information they contain. The more complex the data, the greater your needs.
Consider the advantages of a more robust data analytics platform:
“A sound data analytics strategy can improve accuracy and efficiency, leading to better decision-making and a competitive advantage.”
– Patrick Connally, CLA
• Eliminate data silos
• Effectively handle large, complex datasets
• Enhance data accuracy and integrity by removing manual data entry and formula creation
• Foster collaboration, allowing multiple users to work with the same information simultaneously
• Go beyond basic analytical capabilities to explore opportunities to incorporate machine learning and advanced digital options
• Create interactive and dynamic data visualization
• Access data analysis in real time
• Develop personalized views of information
By using scalable data analytics tools (https://godigital.claconnect. com/digital-products/), you can gain insights into operations, customers, and markets.
A sound data analytics strategy can improve accuracy and efficiency, leading to better decision-making and a competitive advantage (https:// godigital.claconnect.com/go-digital/ drive-growth-profitability/).
Looking to move beyond Microsoft Excel for data analysis? There are several options that can grow with your data analytics strategy.
To build scalable data analytics, assess your current state, develop a data strategy, invest in the right tools and technology, and build a datadriven culture.
The first step is assessing your current data state. This involves understanding your current data capabilities, identifying gaps, and recognizing opportunities.
DEVELOP A DATA STRATEGY
Once you’ve reviewed your current state, you need to develop a data strategy. This involves defining your data goals, prioritizing use cases and desired business outcomes, identifying the data you need to achieve those goals, and determining how you will collect, store, and analyze that data.
Consider these questions:
• Do you have trusted data and systems to drive your data analytics strategy?
• How can you maintain a connected data ecosystem?
• What are the most important key performance indicators your business would like to track?
• What are the ideal outcomes your business is looking to achieve
through data?
• What processes might new insights streamline?
• How can data be used to learn more about your customers?
• How might data help in fraud prevention?
• What reporting would you like connected with your data analytics?
Invest in the right data analytics tools and technology. To make the most of your data, evaluate what tools and technology you might need to help you achieve your organization’s goals. This includes data analytics software, data visualization tools, and data management systems.
What is the right amount of money to spend on your company’s data strategy?
To succeed with a data analytics
Dr. Walt Stevenson is a member of the Wisconsin Potato & Vegetable Growers Association Hall of Fame. He was named an Honorary Life Member of the Potato Association of America and has received numerous national and state Researcher of the Year Awards.
Potatoes:
“The stringent standards used by the Wisconsin Seed Potato used throughout most of the industry. And the seed potatoes produced by Wisconsin growers are consistently among the best seed tubers produced in North America.” “It’s
strategy, build a data-driven culture. Educate your employees on the importance of data, provide training on data analytics tools, and create a culture of data-driven decisionmaking (https://godigital.claconnect. com/go-digital/data-drivendecisions/).
Artificial intelligence (AI) is so versatile, it can even help improve products, including produce. That was the case for a leading russet potato producer facing a significant challenge with internal defects affecting its crop yield.
CLA’s data science (https://godigital. claconnect.com/digital-services/ analytics/) and artificial intelligence (https://godigital.claconnect.com/ digital-services/analytics/machine-
and made several data-driven recommendations to improve potato quality, including strategic planting times and nutrient enhancement.
The potato producer is now better positioned to improve its potato yield and quality, with additional potential revenues of $300,000.
To learn more, read our full case study by scanning the QR code or visiting https://godigital. claconnect.com/ insights/case-study/cla-helps-majorpotato-grower-improve-produceunlocks-extra-300k/.
For more information, contact Jim Halvorsen at jim.halvorsen@CLAconnect.com, or call 715-221-3037.
The information contained herein
is general in nature and is not intended, and should not be construed, as legal, accounting, investment, or tax advice or opinion provided by CliftonLarsonAllen LLP (CLA) to the reader.
For more information, visit https:// www.claconnect.com/en.
CLA exists to create opportunities for our clients, our people, and our communities through our industry-focused wealth advisory, digital, audit, tax, consulting, and outsourcing services.
CLA (CliftonLarsonAllen LLP) is an independent network member of CLA Global. Investment advisory services are offered through CliftonLarsonAllen Wealth Advisors, LLC, an SEC-registered investment advisor.
Marketplace
“The Mashers” Power Their Performance with Potatoes
Youth football teams and fans enjoyed free baked spuds at championship game
By Dana Rady, WPVGA Director of Promotions and Consumer Education
The Spud Bowl game at Goerke Field, in Stevens Point, Wisconsin, is always an event that our industry and plenty of others appreciate each year.
Not only do we get to watch college football while handing out our
favorite vegetable in the form of loaded baked potatoes and French fries to hungry fans, but we are also able to provide scholarships to some hard-working and well-deserving college students thanks to industry support (see “Now News” in this issue for more on the Spud Bowl).
• AO8433-4STO
• Caribou
• Lakeview Russet
• Reveille
• Silverton
YELLOW FLESHED
• W13103-2Y
• Yukon Gold
WHITES
• Lady Liberty (NY152)
• Mackinaw
REDS
• Dark Red Norland
Bula Potato Farms, Inc. • W11957 Highland Road • Antigo, WI 54409
Call Dennis or Adam: Work: (715) 275-3430 • FAX: (715) 275-5051 • www.certifiedseedpotatoes.com Email: bulaseed@frontiernet.net or dennis@certifiedseedpotatoes.com
On Saturday, October 19, another team was playing at Goerke Field, but it wasn’t the University of WisconsinStevens Point Pointers football team.
A group of more than 70 aspiring football players in third-to-sixth grades took to the field as part of the Stevens Point Youth Area Football championship game.
This is the third year that the WPVGA Promotions Committee has sponsored the team now known as “The Mashers,” and this year, discussions began about how to really build on the “Power your Performance” message in new and creative ways.
Thus began a “miniature Spud Bowl” of sorts in that the players and their families and fans received free loaded baked potatoes so that they could truly be “Powered by Wisconsin Potatoes!”
Above: Stevens Point Youth Area Football played its championship game at Goerke Field, in Stevens Point, on Saturday, October 19, 2024.
300 POTATOES
Over the course of a few short hours, almost 300 potatoes were gone in no time, with some attendees coming back for seconds and even grabbing a couple potatoes for the road back home! Butter, sour cream, shredded cheese and salt/pepper were available for toppings, which proved to be the perfect combination on a beautiful fall day.
Many parents commented “how
cool” it was that we were there featuring America’s favorite vegetable in a unique way, and there were no complaints from the players as they fueled up before their game, as well as after to help their bodies recover.
The Spudmobile was also available for visitors and provided educational opportunities through its interactive exhibits.
All this in combination with announcements about Wisconsin potatoes during the game was a great way to keep this whole food
Above: These hot potatoes didn’t last long as families of the football players lined up for a free snack on Saturday, October 19, at Goerke Field. Butter, sour cream, shredded cheese and salt/pepper were the toppings of choice during the Stevens Point Youth Area Football championship game.
and highly nutritious vegetable at the center of everyone’s mind.
A special “thank you” goes out to John Hopfensperger and Bushmans’, Inc., in Rosholt, for donating the potatoes, providing the toppings and helping with the overall organization of the event
54966 OFFICE: (715) 335-6660
(715) 335-6661
INHIBITING
These helpful volunteers are ready to hand out loaded baked potatoes to the Stevens Point Youth Area Football teams and their families at Goerke Field. Pictured, left to right, are Griffin (11), Easton (9) and Havyn (2), children of WPVGA Director of Promotions Dana Rady.
Lunds & Byerlys paper potato bags made from roll stock with cellulose breathable windows
As first seen at the 2024 Global Produce & Floral Show in Atlanta, October 17-19, NNZ, Inc. debuts heat-sealable paper roll stock pillow and gusseted pouch potato bags with cellulose, breathable windows.
Color Red Potatoes are offered in 5-pound pre-formed bags, with NNZ, Inc. being the licensed distributor for the bags and roll stock manufactured in Italy.
With the paper available in roll stock or pre-made bags, the resulting windowed bags are 100% recyclable and easy to work with using existing VFFS (Vertical Form Fill Seal) packaging machines.
Several suppliers offer pre-formed
The Little Potato Company Launches Holiday Campaign
“A Little Holiday Happiness Is …” aims to bring ease to families during busy, festive season
The Little Potato Company is making the holiday season even brighter with its second annual “A Little Holiday Happiness Is…” campaign. A family-run company, The Little Potato Company is committed to creating little moments of happiness for families everywhere, especially during the busy holiday season.
The annual digital brand campaign and in-store POS and online sweepstakes will offer numerous chances to win and runs through the beginning of January 2025.
“We know the holidays can be a stressful time, so we want to bring happiness to families, both through our products and our holiday campaign and sweepstakes. Our quick and easy Little Potatoes make it easier for families to focus on what truly matters—spending time together,” says Angela Santiago, CEO and co-founder of The Little Potato Company.
“We’re confident that this campaign will ignite enthusiasm among our retail partners, spark interest in the category, and delight consumers, just as it did last year. We’re happy to be able to spread the joy once again,” she says.
While The Little Potato Company potatoes make weeknight meals easy and delicious any time of year, this campaign is designed to provide relief for consumers this holiday season with the chance to win $1,000 in groceries from a choice of retailers.
THIRTY WINNERS
Running now until January 8, 2025, 15 consumers in the U.S. and 15 in Canada will win. To participate in the sweepstakes, consumers can visit www.thelittleholidayhappiness.com or scan the QR code found on the
recyclable paper bags, but few, if any, deal in heat-sealable configurations with cellulose breathable windows.
For more information, contact NNZ, Inc., attention Steve Greenfield, sgreenfield@nnzusa.com, 800-6347666, www.nnz.com.
eye-catching Little Holiday Happiness point-of-sale materials in stores.
The fully integrated brand campaign will run across all owned, third-party digital channels, and media via public relations activities.
The Little Potato Company makes getting dinner on the table any night of the week during the busy holiday
Our state-of-the-art dry fertilizer facility represents agricultural innovation, excellence and a commitment to deliver high quality products, services and support to our valued customers.
Large storage capacity and next generation blending technology improves fertilizer access throughout Wisconsin.
Contact our Amherst Junction office for more information today!
season a breeze and provides “Little Moments of Happiness” by offering easy-to-prepare Little Potatoes that add convenience and deliciousness to meals.
Little Potatoes come pre-washed,
require no peeling, and are small enough that they don’t need to be cut, so they allow for less time in the kitchen and more time spent around the table with friends and family.
For more information about The
Little Potato Company and the “A Little Holiday Happiness Is…” Campaign, please visit www. thelittleholidayhappiness.com. Follow @LittlePotatoCo on social media for updates and inspiration to add a little happiness to the holiday season.
The Hancock Agricultural Research Station wishes you a
great 2025 crop and storage year!
Hancock Ag Research Station
N3909 County Rd. V, Hancock, WI 54943
Tel. (715) 249 5961
Also, a big Thank You!
Email: hancock@cals.wisc.edu
We want to thank many businesses and individuals who in 2024 contributed time and resources for the success of our research and outreach activities. We are thankful for your generosity as you help us sustain our research farm and Storage Research Facility activities. Among these are:
• Amada
• AMVAC Chemical Corp.
• BASF
• Bayer
• Caleb Holford
• Coloma Farms
• Corteva
• Florence Johnson
• Gramma Miller’s
• Graziano’s Gardens
• Heartland Farms
• Jim Scherer
• Ken Kmiecik
• McCain Foods
• MWFPA
• Nancy Miller
• Nelson’s Vegetable Storage Systems
• Nutrien Ag Solutions
• Paul Miller Farms
• Potatoes USA
• Russ Groves
• Syngenta
• Vantage North Central
• Wilkins Electric
• Willis Family
• WPVGA
• WPVGA Associate Division
Potatoes USA News
U.S. Frozen Potato Demand Remains Strong
There are remarkable opportunities for growers, processors and importers
By Potatoes USA President and Chief Executive Officer Blair Richardson
Potatoes have experienced exceptional growth in demand over the past decade, particularly frozen potatoes. While we might be entering a new normal, the demand trend is not reversing.
Reported volumes for potatoes grown and sold in the United States are up 16% since 2014 and up 6% since 20191. This reflects an undeniable change in consumer behavior that has been positive toward potatoes and potato products, resulting in remarkable opportunities for growers, processors, importers, and others.
Looking first at foodservice, a decade ago in 2014, 57.2% of U.S. restaurant menus featured French fries. In 2024 that number rose to 59.6%. While that’s down slightly from a high point of 60.0% in 2021, we’re still right around that historic record for menu penetration.
Of course, menu penetration does not measure volume, but it is a key indicator in foodservice for desirability of a category. Looking forward, the future projections are strong. Menu penetration for fries is expected to grow to a record 60.9% by 2028, which should support
longer-term
demand2 .
While this is positive, we must also recognize that consumers began to feel the impact of inflation in the foodservice world in 2023 and early 2024 when traffic slowed, largely related to reduced personal budgets and sharply higher prices set by restaurants3.
According to Technomic, foodservice menu prices remained at historically high levels in 2023, rising more than 7% for the second straight year4. By the end of Q1 2024, 45% of restaurants had increased menu
Effective, Targeted Colorado Potato Beetle Control
prices once again, and more than half of restaurants said they expected another future increase3
These cost increases were limiting consumer traffic. When Technomic asked consumers why they were eating out less at restaurants, more than three-quarters said, “prices are too high.” Sixty percent reported “my budget for ordering foodservice has decreased.”3
General economic factors are still impacting short-term demand, but there are signs this could improve soon and may have already begun to improve in some situations.
ECONOMIC RELIEF
The foodservice industry started to answer consumers’ calls for relief earlier this year. McDonald’s3, Arby’s and Taco Bell5 have all introduced value menus to spark consumer traffic. McDonald’s $5 meal is slated to be available through December3 Some positive signs were reported
this summer, and we are hopeful more will be reported this fall as the programs have time to yield results. As experts look to 2025, Technomic estimates growth in both limitedservice and full-service restaurants where most frozen potato sales are found3. “Expect burgers to recover for sure, and the chicken players will continue to show strong growth,” said Technomic. “These are both good for fries.”6
In short, foodservice operators continue to value the versatility, relative cost, and consumer preference for potatoes7. While price shocks have had a negative impact in the short-term, menu penetration for French fries is still near historic highs2, and promotions are intended to drive traffic.
Turning to retail, dollar sales from July 2023-June 2024 increased for all potato types except fresh, and the most significant increase was
in frozen (+14.6%). Volume sales for that period remained steady, with frozen potatoes sales remaining relatively flat compared to the prior year, a 0.02% decrease.
Considering the sharp increases in prices for frozen products, this is an impressive accomplishment at retail.
Blair Richardson is the president and chief executive officer of Potatoes USA.
Overall, retail sales since July 2023 are nearly 10% greater than fiscal year 2019 and only 4.5% less than fiscal year 2020’s pandemic pantryloading high8 .
This further shows us that the U.S. potato market is strong. It’s so strong, in fact, that international companies are in the early process of building new processing capacity in the United States9. This includes companies from Belgium, France, and India that we know of today.
The increased processing capacity should rebalance imports over time, which have more than doubled over the past decade1 while U.S. consumption outpaced supplies, especially for many frozen products.
MEETING DEMAND
In the future, U.S. farmers should have more opportunities to use
More info? Potatoes USA News . . . continued from pg.65
American-grown potatoes to help meet the demand these companies previously filled with potatoes from other parts of the world10
It’s also worth looking at international markets, particularly Mexico. The
EVERY POTATO COUNTS
You want the best of both worlds. Speed to deliver maximum capacity and accurate defect detection to maintain consistent quality. Inspect the entire surface and look inside each potato to get the best out of every batch.
Please contact John Albert (206) 915-4962
john.albert@ellips.com www.ellips.com
Above: In 2024, 59.6% of U.S. restaurant menus featured French fries. Chet Biadasz prepares French fries, with Ann Hoffman of Jay-Mar, Inc. in the background, at the 2023 Spud Bowl in Stevens Point, Wisconsin.
opportunity to ship fresh potatoes to markets throughout Mexico has had
Above: Menu penetration for French fries is expected to grow to a record 60.9% by 2028, which should support longer-term demand2 Brady Patoka (left) of Jay-Mar and Alex Okray from Okray Family Farms fill French fry boats at the 2023 Spud Bowl.
a measurable impact on the U.S. potato industry and creates new opportunities for growers and shippers that simply weren’t available in the past.
In the period of July 2023-June 2024, Mexico was the United States’ largest potato export market for the second year in a row, and we believe consumer demand is expected to continue to expand, providing opportunities for both Mexican and American potato farmers11.
While we see more competitors globally, we also believe global demand for potatoes and potato products is expected to expand over the coming decade10.
The interest in China, India, and Turkey to produce more frozen products will very likely disrupt some regional markets in the coming years, but we are hopeful greater access to supplies will, over time, also create more demand in these markets where most potatoes are still marketed in a fresh format. Potatoes are a fundamental food
“Global demand for potatoes and potato products is expected to expand over the coming decade.”
– Blair Richardson, Potatoes USA President and Chief Executive Officer
product, one most people would consider to be a mature produce category. Understanding this, the growth we’ve seen over the past decade is truly impressive.
While the rate of growth may have slowed in some areas over the past year, the category is still growing and riding a historical peak with new demand records again in 2024.
All things considered, the future for potatoes is bright. We do, of course, face several challenges, including new competitors and uncertain economic factors. How we react to these challenges will determine our success both individually and as an industry.
1. Potatoes USA Volume Assessments
2. Datassential, Fries the Food SNAPTM Food Profile
3. Technomic State of the Industry Midyear Report 2024
4. Technomic Top 500 Chain Foodservice Report 2024
5. Technomic Fries Menu Report 10.09.2024
6. Email - SRG x Technomic Help on Explaining Fries in FS Decline (and optimism looking forward)
7. Datassentials Potato Trends 2024 Annual Review
8. Circana Retail Sales Report_FY24 July 2023_June 2024
9. Point/Plover Metro Wire, March 25, 2024 https://spmetrowire.com/new-state-lawsecures-citys-spot-as-finalist-eyed-bybelgium-potato-processor-150-jobs/
10. World Potato Markets - A Global Perspective of Potato Processing
11. Trade Data Monitor compiles the data from the United States Department of Commerce, Foreign Trade Division, using the Harmonized Coding System, Schedule B https://potatoesusa.com/news-events/ us-potato-exports-july-2023-june-2024/
CHROME ALLOY WEAR PARTS
R & H Machine offers an extensive line of cultivator points and shovels to fi t a wide variety of equipment. The shovels maintain original width through the life of the part helping to keep uniform tillage. As a bonus, our parts pull more easily.
DISHING IT UP WITH DANA
Timeless Classics Include Cocktails & Soup
Potato and Southwestern Steak Soup is an easy, healthy, good meal with a little “zing”
Column and photos by
Dana Rady,
Wisconsin Potato & Vegetable Growers Association
Recently, my uncle and godfather, Dan Stefferud, visited from California. In one of our conversations, we started talking about timeless classic cocktails, the ones we don’t hear ordered very frequently these days.
A retired pilot for Delta Airlines, Uncle Dan told me that Manhattans were a favorite of his father-inlaw, my paternal grandfather, and blackberry brandy was my paternal grandmother’s “go to.” (I had known about the blackberry brandy!)
He also told me about a fellow pilot back in the day whose drink of choice was a vodka gimlet. I had heard of a gimlet before but never tried one.
A simple concoction of vodka (or gin) over ice and a splash of Rose’s Sweetened Lime Juice is the ingredient list, modest, yet also elegant. “And the lime juice has to be Rose’s brand,” my uncle assured.
So, over a couple games of pool that night in my parents’ basement, I had my first vodka gimlet, and my uncle had his first one in years as we laughed and reminisced.
That’s when I shared memories of my dad coming home from working at his dental office and making himself a dirty gin or vodka martini.
I vividly recall stealing the alcoholsoaked olives out of his timeless classic only for him to turn around and “scold” me for taking his beloved garnish. He would replace the olives as I stole them again the moment he wasn’t looking. It was a special game we played.
Fast-forward several decades to when Eric and I got married, and I learned that not only does my father-in-law like martinis with olive juice, but so does his youngest son.
Below: When Dana Rady’s uncle and godfather, Dan Stefferud, visited from California, they laughed and reminisced over a couple games of pool and a vodka gimlet.
OLIVE JUICE TO TASTE
Now, after a long day of hunting or fishing, I aim to have a martini ready for my other half, just the way he likes it, as soon as he walks in the door—a little ice, a splash of extra dry vermouth (Tribuno brand is our favorite), fill the glass up threequarters of the way with vodka or gin, and add olive juice to taste.
For Eric, that means six teaspoons of olive juice and, of course, the olive. All this is served in his dad’s special stemless martini glasses that were given to Eric after his father’s passing in April 2021. It just wouldn’t taste the same in anything different.
To this day, when I make Eric (or myself) a martini, I chuckle as I remember the game my dad and I played and smile a bit more when I see little fingers trying to grab the olives at the bottom of our glasses. The irony is that I have never told my kids about my younger self stealing my dad’s martini olives. It seems like the thought process must be inherent.
Recently, I took a trip down memory lane and made both a martini and a gimlet with a special vodka produced using local Wisconsin potatoes. Each turned out exactly as I had hoped.
My dad went to heaven on the morning of October 15, 2024, six years to the day from when he retired after 55 years in dentistry. So, the memories around martinis and gimlets hold even more of a special place in my heart these days.
My dad also appreciated a good meal and never shied away from a little
heat. In fact, with a twinkle in his eye and a smile, he used to thank guests for coming over for dinner so he “could finally get a good meal!”
Above: The Blado family poses for a photo at Mom and Dad’s 50th wedding anniversary party, in December 2018. From left to right are Cären Yang, Leslye Ulman, Carol Blado, Jim Blado, Dana Rady, and Lori Erickson.
RIght: The martini (left) and gimlet are made using Great Northern Distillery Potato Vodka.
This Potato and Southwestern Steak Soup is just that—a good meal! It’s incredibly easy, healthy and offers a little “zing” to wake up your pallet. Just throw everything into a crockpot in the morning and come home to a hearty meal that will fill and warm you up.
So, here’s to all the timeless classics in our glasses and our bowls that help us create beautiful and cherished memories with the ones we love the most. Cheers, Dad! Here’s to your new heavenly address, until we meet again!
DIRECTIONS
In a 4-quart slow cooker, combine potatoes, green beans and onion.
Above: The girls and their spouses are pictured at Mom and Dad’s 50th wedding anniversary party, in 2018. They are, from left to right in the back row, Eric Rady, Ryan Erickson, Jeff Ulman, and Faling Yang, and front row, left to right, Dana Rady, Lori Erickson, Leslye Ulman, and Cären Yang.
Trim fat from meat, cut it into 1-inch pieces and add to cooker.
In a medium bowl, stir together the salsa, broth, basil and garlic.
Pour the mixture over the meat and vegetables in the slow cooker.
Cover and cook on low heat for 8-10 hours or at high heat 4-5 hours.
