The transformation of food waste with limited value to a premium product with high value is on the agenda through a project being undertaken by Potatoes South Australia, the University of Adelaide and Adelaide Hills Distillery.

While potatoes are traditionally used to make vodka in many parts of the world, these three organisations are partnering to look into the feasibility of making vodka from potato skins ā€“ helping to increase returns for growers on what would otherwise be waste product.

The University of Adelaide is undertaking research into the most effective technique to create vodka from peel, taking advantage of its extensive capabilities in analytical chemistry, wine science and sensory science, segmentations and starch profiling. This is being paired with the expertise of Adelaide Hills Distillery to turn it into beverage spirit.

Potatoes SA received $30,000 for this innovative project from the South Australian Government through its Small Advanced Food Manufacturing Grants Program, and the project is expected to finish by June 2018.

To read more about this project and the new value-adding opportunities it’s uncovering for potatoes, including perspectives from Potatoes SA Chief Executive Robbie Davis and University of Adelaide lecturer in fermentation and process engineering Dr Richard Muhlack, have a look at the February/March 2018 edition of Potatoes Australia magazine (page 34, or page 18 of the online file).

AUSVEG has also covered innovative product development in an episode of our video series InfoVeg TV, including an interview with Tasmanian grower Susie Daly about value-added potato products.

This post appeared in the AUSVEG Weekly Update published 20 March 2018.