To meet the latter requirement, some of the varieties with a high starch content,which are ideally suited for granules and flake production,are not so suitable for dicing because of their tendency to'fallor mush in cooking Whilst high solids are economically desirable, a compromise may have to be made by selecting a variety which will not disintegrate in cooking but which will have a solids content of at least 20 percent in a normal growing season. Matching this potato against a variety with, say, 22 percent solids, the processor will lose about lkg of dehydrated product for each 50kg of peeled potatoes through the production line but, if the texture stability is right, this compromise is worthw hile in the interests of improved product quality Varieties, which are borderline in this respect, can be firmed up in processing by the addition of calcium chloride in the blanching process, and it is good pr this technique for all potatoes used for dicing, ir varying degree, according to their natural texture and tendency, to ensure they keep their shape during cooking. The exact level of calcium in the blancher will be determined, therefore, in the light of experience of the stability of the finished product Potatoes for dicing should be large and uniform. Small tubers are asteful, in that they do not cut economically into dice, and they give a lot of bits and off-cuts, which when dried, have a low sales value The following varieties are used commercially for this product USA: Early varieties: Irish Cobbler, Main crop Russet Burbank UK: Early varieties: Arran Comet, Arran Pilot Home guard Second Early: Estima, Pentland Javelin Maris Peer Main crop Willa Maris Pip Pentland Squire Pentland Dell Pentland CrownTo meet the latter requirement, some of the varieties with a high starch content, which are ideally suited for granules and flake production, are not so suitable for dicing because of their tendency to 'fall' or mush in cooking. Whilst high solids are economically desirable, a compromise may have to be made by selecting a variety which will not disintegrate in cooking but which will have a solids content of at least 20 percent in a normal growing season. Matching this potato against a variety with, say, 22 percent solids, the processor will lose about lkg of dehydrated product for each 5Okg of peeled potatoes through the production line but, if the texture stability is right, this compromise is worthwhile in the interests of improved product quality. Varieties, which are borderline in this respect, can be firmed up in processing by the addition of calcium chloride in the blanching process, and it is good practice to use this technique for all potatoes used for dicing, in varying degree, according to their natural texture and tendency, to ensure they keep their shape during cooking. The exact level of calcium in the blancher will be determined, therefore, in the light of experience of the stability of the finished product. Potatoes for dicing should be large and uniform. Small tubers are wasteful, in that they do not cut economically into dice, and they give a lot of bits and off-cuts, which, when dried, have a low sales value. The following varieties are used commercially for this product: USA Early varieties: Irish Cobbler, Chippewa. Main crop: Kennebec, Katahdin Russet Burbank. UK: Early varieties: Arran Comet, Arran Pilot, Home Guard. Maris Peer Maris Piper Pentland Squire Cara Pentland Dell Pentland Crown. Second Early: Estima, Pentland Javelin Main crop: Wilja I17