our potato guide

our product range
Code
Product/Count
Pack Size
Cooking Method
3218CS Baking (30's)
30/15kg
Bake
3220CS Baking (40's)
40/15kg
Bake
3221CS Baking (50's)
50/15kg
Bake
3222CS Baking (60's)
60/15kg
Bake
3219CS Baking (80's)
80/15kg
Bake
3229CS Charlotte (30-40mm)
10kg
Boil
3216CS Chippers (45-80mm)
25kg
Chip
3211CS Jumbo (80-90mm)
25kg
Bake
3217CS Jumbo Piper (80-90mm)
25kg
Boil, mash, bake
3212CS King Edwards (45-80mm)
25kg
Roast
3225CS Mashing (45-80mm)
25kg
Boil, mash
3188EA Mids (30-40mm)
2.5kg
Boil
3224CS Mids (30-40mm)
5kg
Boil
3226CS Mids (30-40mm)
10kg
Boil
3238CS Mids Baby (20-28mm)
10kg
Boil
3187CS Red Pre-packed (45-65mm)
10x2kg
Boil, mash, bake
3209CS Red (45-80mm)
25kg
Boil, mash, bake
3203CS Ware (45-80mm)
7.5kg
Boil, mash, bake
3210CS Ware (45-80mm)
25kg
Boil, mash, bake
3186CS White Pre-packed (45-65mm) 10x2kg
Boil, mash, bake
Working in partnership with
about us
Greenvale is one of the UK’s leading suppliers of fresh
potatoes, with three fresh packing sites and one processing
site strategically located in the key potato growing regions.
Greenvale supplies retailers, processors and caterers with
both fresh and processed products.
Greenvale’s success is built on working closely with its
partners throughout the supply chain: research organisations,
seed breeders, growers, wholesalers and caterers.
Reynolds is a family business. It has grown to become one
of UK’s leading independent distributors of fresh produce,
chilled and grocery products to the foodservice market.
Greenvale and Reynolds have formed
a partnership designed to offer the
foodservice market a higher level of
service and consistent quality of potatoes
which exceeds customer expectations.
We recognise that every customer is
different and we work relentlessly to look
for new and innovative varieties and
systems to satisfy their needs.
In 2010, this dedication was realised,
as both businesses collected winners
awards at the Re:fresh Awards.
Greenvale won the innovation award for
their groundbreaking water re-cycling
system. Reynolds won the National
Foodservice Supplier of the Year award,
in recognition of their investment in
better product sourcing, cutting edge
systems and personnel development.
This partnership relies on everyone at
Greenvale and Reynolds knowing that
the fruit and vegetable business is more
than just our livelihood, it’s our life-blood.
award winning team
Greenvale AP Floods Ferry Road, Doddington March,
Cambridgeshire PE15 0UW
www.greenvale.co.uk
Reynolds: 0845 310 6200
Greenvale: 01630 637439
POTATO FACTS
potatoes… from field to fork
potato facts
things you never knew about …potatoes!
the start...
The potato
originated in the
Andes of South
America 8000
years ago.
Nationwide stats show
that on average each
person will have tucked
into 94kg of potatoes a
year… THAT’S 450
MEDIUM-SIZED SPUDS!!
1
The growing cycle starts nearly 12 months
in advance, with the production of top
quality seed potatoes, grown by Greenvale
AP's dedicated seed growers.
2
3
The seed tubers are planted from February
to April, depending on the variety and
geographic location. Soil temperature,
seed spacing and planting depth all affect
the type of crop that grows.
Once planted the seed tuber starts to
produce daughter tubers. It takes about
seven months to grow a field of main
crop potatoes and about three to four
months to grow a crop of baby potatoes.
4
Potatoes are
naturally
fat free.
In order to guarantee quality, the potato
crop is treated to control weeds and to
guard against pest and disease.
A medium jacket
potato contains
fewer calories than
a portion of rice
or pasta.
15% of the UK’s
entire Vitamin C
intake comes
from the potato!
Most of the goodness in
potatoes is found in or
just beneath the skin, so
to get the best from your
spuds and save time,
leave the skins on!
8
7
To deliver the highest quality product to the
customer the crop is put over a grader to
size it and remove any unwanted potatoes.
To ensure all year round supply the crop is
sometimes placed in temperature controlled
stores. The potatoes are then stored at three
or four degrees centigrade to help maintain
quality and prevent sprouting. Chipping
potatoes are kept in warm stores to maintain
fry colours.
6
From June to September the crop is harvested
into wooden boxes, or trailers, and taken to
the farm or packing station. Before the crop
can be stored the skins must be set.
5
The crop requires water to help it grow.
Extra water may need to be applied, during
the growing season, using irrigation systems.
Potatoes don’t like
light so keep them
in a dark cool
place or they will
turn green.
the finish...
9
After being graded, washed and packed the
potatoes are sent into customers’ depots or
regional distribution centres before being
sent out to individual units. This may be to
retailers, wholesalers or catering and
foodservice providers.
10
Our potatoes appear in catering
establishments across the
country. As a staple part of the UK
diet, potatoes remain a firm
favourite on most menus. Chefs
continuously create new and
interesting dishes using potatoes.
Potatoes contain
more fibre,
iron and folate
than pasta
Have a medium
portion of new
potatoes (175g/6oz)
and you'll get 26% of
your Recommended
Daily Allowance
(RDA) of vitamin C.
11
Potatoes are a great choice as part of a healthy
balanced diet they are naturally fat free, a good
source of vitamins B1, B6 and vitamin C, and a
source of folic acid.
“What I’m doing here is seeking to offer protection from life, solely
through the means of potato, butter and cream… there are times
when only mashed potato will do.”
Nigella Lawson