FARMERS' INFO

Although the Csíki Basin has been considered the home of potatoes for decades, by the 2000s our demand for good table potatoes had deteriorated considerably. We were mostly with it as with the wine, that it was red and white, but the belief that the yellow inside was mostly for food, while the white meat road could be used for meals, hit me in the head. There was no demand for good table potatoes. More and more caterers have put their voices on frozen french fries so nothing has prompted local producers to offer varieties that behave differently in terms of kitchen technology for sale, noting their culinary specificities. In addition to the color, texture and taste of the potatoes, the most important thing is how it behaves when exposed to heat. In this respect, there are two main groups of potatoes: flour and jelly. In terms of kitchen procedures, it is not incidental how much cooking liquid is retained or absorbed by the different varieties. In the West, it has become a practice for us to classify different varieties into A, B and C categories for more than ten years, half a year. According to this, A is used to denote varieties that are especially hard-boiled for salads. Group B includes the “good for almost everything” varieties. It doesn't break apart, but it has a grainy, crumbly texture. In addition to certain processes, it is also suitable for making mashed potatoes. Category C includes varieties that tolerate high temperature baking. It is recommended for french fries and baked potatoes, but some people also use it exclusively for mashed potatoes. 

In light of this, the initiative of the Agri-Cultura-Natura Transylvaniae Association, which took place this year with the involvement of four organic farmers, is unique. Márton Szakács from Csíklázárfalva, Imre Fazakas from Madaras, Tibor Farkas from Gyimesfelsőlok and László Mogyorós from Gyergyócsomafalva undertook to grow table potato varieties experimentally under completely chemical-free growing conditions. The association carried out the project on its own, so that the seed potatoes were procured by the farmers at their own expense, with the consent of the association, and the association contacted the research institutes, selected the variety, coordinated the experiment at the four sites and evaluated the results. Gergely Rodics, president of the association. Of the 12 potato varieties, eight came from Hungary, thanks to their cooperation with breeders and experimental institutes. At the event, László Mogyorós, the expert consultant of the association, presented the details of the experiment and the yield results of each variety. The staff of the association is happy to provide information to those who are interested. The experiment will also be the subject of a publicly available short film to inform interested farmers of the results.

As the final chord of the project, a tasting evaluation was held at the end of October, where the Székely Cuisine and Garden team was asked to cook one of four potato varieties. The evaluation of the project was completed by the Agri-Cultura-Natura Transylvaniae Association by tasting the experimentally grown pityos. About 30 people took part in the fully public event, who evaluated the various dandelions during a blind test. The potatoes cooked in their shells and salt water were served for tasting, and the participants evaluated various flavors, textures and aromas, among other things. Regarding the special culinary qualities of the A, B and C varieties, it is interesting to note that the Sarpo Mira variety, which is the last place in the results of the boiled potato tasting, was made into a first-class straw potato. temperature heat treatment.