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Abstract

The aim of this article is to examine the decline in use of fresh potatoes and the increased demand for processed potato products in the foodservice sector in Leinster. The study focused on the consumption and use of potatoes by chefs, restauranteurs, hoteliers, and managers in the foodservice sector. This was achieved by a survey questionnaire of one hundred and ten establishments of which sixty-five responded. The research also involved examination of background information and past literature, investigating when the decline of the potato occurred and the cause of that decline, and comparing data from the retail sector to the foodservice sector.

The survey results indicate that the foodservice sector has increased its sales of fresh potatoes and this seems to be driven by consumer demand. Consumption of fresh potatoes is stable and in fact growing. The survey also indicates that there is little demand for processed potato products in the foodservice sector.

DOI

10.21427/D7CJ04

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