The first acrylamide test results have become available from the Washington and Idaho National Fry Processor Trials (NFPT). The trials are being processed in the order in which they were harvested, with Washington first, followed by Idaho, then North Dakota.
Acrylamide information is being collected from finished fries processed at the USDA lab in East Grand Forks, MN and then sent to the laboratory of Mike Pariza and Jayne Stockton at the University of Wisconsin/Madison.
All 81 clones in the two trials were analyzed for their respective acrylamide levels. Ranger and Burbank represented the check varieties for all trials and analysis.
The Washington clones had an average acrylamide level of 262 ug/kg. Idaho had an average level of 385 ug/kg. (NOTE: ug/kg = ppb)
To read the rest of the story, please go to: United States Potato Board