Identification and Classification of Parameters That Measure Fitness of Each Product
IDENTIFICATION AND CLASSIFICATION OF PARAMETERS THAT MEASURE FITNESS OF EACH PRODUCT
I. INTRODUCTION Potato is a cool-season vegetable that ranks with wheat and rice as one of the most important staple crops in the human diet around the world. The white potato is referred to as the "Irish potato" because it is associated with the potato famine in Ireland in the 19th century. Potatoes are not roots but specialized underground storage stems called "tubers." Maximal tuber formation occurs at soil temperatures between 60° and 70°F. The tubers fail to form when the soil temperature reaches 80°F. Potatoes withstand light frosts in the spring and can be grown throughout most of the country in the cooler part of the growing season, but they prefer the northern tier of states for maximal yield and quality (www. http://urbanext.illinois.edu). The demand for potatoes is growing only slowly or is in decline in many developed nations. That is the net result of fewer potatoes consumed fresh on a per capita basis and more consumed in processed forms, mostly as chips or crisps but increasingly in other value added forms such as super-washed and micro-wave ready. In developing nations, consumption is growing per head for both fresh and processed but from a lower base. The 4 most important End product of processed potatoes are; potato starch, potato flakes, French fries and potato chips (http://www.onions-potatoes.com). As for the experiment,
II. RESULTS
Table 1: Summary of Quality Parameters of Fresh/Processed Potato
PRODUCT PARAMETERS PRODUCT DECRIPTION OBSERVATION
Fresh Potatoes Unpeeled Peeled Its tissues are still intact because doesn’t easily crumble and crushes. It also has bruises, but not the kind of bruises done by pests and insects. a. size (diameter) 7.5cm b. shape round/oval c. weight 110.59g 97.53g d. color brownish light brown e. texture rough & hard smooth & hard f. taste
I. INTRODUCTION Potato is a cool-season vegetable that ranks with wheat and rice as one of the most important staple crops in the human diet around the world. The white potato is referred to as the "Irish potato" because it is associated with the potato famine in Ireland in the 19th century. Potatoes are not roots but specialized underground storage stems called "tubers." Maximal tuber formation occurs at soil temperatures between 60° and 70°F. The tubers fail to form when the soil temperature reaches 80°F. Potatoes withstand light frosts in the spring and can be grown throughout most of the country in the cooler part of the growing season, but they prefer the northern tier of states for maximal yield and quality (www. http://urbanext.illinois.edu). The demand for potatoes is growing only slowly or is in decline in many developed nations. That is the net result of fewer potatoes consumed fresh on a per capita basis and more consumed in processed forms, mostly as chips or crisps but increasingly in other value added forms such as super-washed and micro-wave ready. In developing nations, consumption is growing per head for both fresh and processed but from a lower base. The 4 most important End product of processed potatoes are; potato starch, potato flakes, French fries and potato chips (http://www.onions-potatoes.com). As for the experiment,
II. RESULTS
Table 1: Summary of Quality Parameters of Fresh/Processed Potato
PRODUCT PARAMETERS PRODUCT DECRIPTION OBSERVATION
Fresh Potatoes Unpeeled Peeled Its tissues are still intact because doesn’t easily crumble and crushes. It also has bruises, but not the kind of bruises done by pests and insects. a. size (diameter) 7.5cm b. shape round/oval c. weight 110.59g 97.53g d. color brownish light brown e. texture rough & hard smooth & hard f. taste
References: VI. ANNEX • Average weight of the fresh unpeeled potatoes: Pave= P1+P2+P3 = 122.40+114.01+95.37 = 331.78/3 = 110.59 • Average weight of the fresh peeled potatoes: Pave= P1+P2+P3 = 108.49+84.12+99.98 = 292.59/3 = 97.53 • Average weight of the local potato chips: Pave= P1+P2+P3 = 2.4+2.8+2.45 = 7.65/3 = 2.55 • Average weight of the branded potato chips: Pave= P1+P2+P3 = 4.3+3.25+3.40 = 10.95/3 = 3.65