More than 200 food writers, teachers, dieticians, chefs, caterers and other food industry people caught up with the latest research on the goodness of potatoes during August as Crop & Food Research scientists Carolyn Lister and Carl Massarotto took to the road with International Year of the Potato’s Glenda Gourley. The workshops, held in Wellington, Christchurch and Auckland, presented a wide range of recent research findings including information on the potato’s nutritional value, the impact of different methods of cooking on that value, and the efforts being made to make the potato chip a healthier fast food.

top of page