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Foods
Special Issues
Potato Processing and Comprehensive Utilization of Its By-Products
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Potato Processing and Comprehensive Utilization of Its By-Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 28 August 2025 | Viewed by 1461

Special Issue Editors

Prof. Dr. Gang Liu

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Guest Editor
Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China
Interests: potato processing; resource-oriented utilization; pollution control of processing waste from agricultural products; storage and preservation of agricultural products; photo-thermal utilization of solar energy in drying technology and materials of agricultural products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Fankui Zeng

E-Mail Website
Guest Editor
Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China
Interests: potato chemistry and processing; food nutrition and safety; food biotechnology; food flavor chemistry; analysis and detection technology of pesticide residues
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

Potatoes are a staple food worldwide, playing a vital role in global food security and economic development and this Special Issue seeks to explore advancements in potato processing technologies and innovative strategies for the sustainable utilization of potato by-products. Topics include novel processing techniques to enhance product quality and functionality, the recovery of high-value compounds from potato by-products, and their applications in food, feed, and other industrial sectors. By promoting resource efficiency and waste reduction, this Special Issue aims to provide a platform for researchers to share insights that foster sustainability and innovation in the potato industry.

Prof. Dr. Gang Liu
Prof. Dr. Fankui Zeng
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • potato processing
  • by-product utilization
  • sustainability
  • high-value compounds
  • food innovation
  • waste valorization
  • circular economy
  • functional ingredients
  • resource efficiency
  • potato industry

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Published Papers (1 paper)

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Review

27 pages, 3616 KiB  
Review
The Global Potato-Processing Industry: A Review of Production, Products, Quality and Sustainability
by Xiaoye Hu, Hong Jiang, Zixuan Liu, Mingjie Gao, Gang Liu, Shilong Tian and Fankui Zeng
Foods 2025, 14(10), 1758; https://doi.org/10.3390/foods14101758 - 15 May 2025
Viewed by 1170
Abstract
The global potato industry has changed dramatically over the past half century—the potato-planting area in Poland decreased from 2,819,200 hectares in 1961 to 188,580 hectares in 2023, representing a 1394.96% relative decrease; South Africa’s potato production increased from 332,000 tons in 1961 to [...] Read more.
The global potato industry has changed dramatically over the past half century—the potato-planting area in Poland decreased from 2,819,200 hectares in 1961 to 188,580 hectares in 2023, representing a 1394.96% relative decrease; South Africa’s potato production increased from 332,000 tons in 1961 to 2.42 million tons in 2023, representing a 627.60% relative increase. This study provides a comprehensive comparison of the potato-processing industries in China and major global producers. The global potato-processing market was valued at USD 40.97 billion in 2023 and is projected to reach USD 60.08 billion by 2031, with significant variations in production and consumption patterns across countries. As the world’s largest potato producer, China processes approximately 15% of its total potato output, whereas India, the second-largest producer, processes only about 7%. In contrast, developed countries such as the United States, Canada, and leading European nations—including Germany, the Netherlands, France, and Belgium—demonstrate significantly higher levels of processing, underpinned by advanced technologies, automation, and efficient quality-control systems. In order to conduct an in-depth analysis of the competitiveness of China’s potato-processing industry, this paper employs the Diamond Model to carry out relevant research. Despite rapid progress, China’s potato-processing industry still lags behind these global leaders in key aspects such as automation, production efficiency, and product quality. Differences remain evident in major processed potato products, including French fries, potato chips, potato flakes, and starch, as well as in raw-material supply chains, environmental sustainability, and market competitiveness. However, China’s role in the global potato-processing industry is evolving. A major milestone was reached in 2022 when China became a net exporter of frozen French fries for the first time, signaling a shift in its position in the international market. This transformation highlights China’s emergence as a key player in global French fry exports and suggests a potential restructuring of the industry. While challenges remain, the growing acceptance of Chinese French fries in international markets reflects improving product quality. Future industry trends point toward increased automation, product innovation, circular economy practices, and greater international market integration. To enhance its competitiveness, China must further modernize its processing industry, adopt cutting-edge technologies, strengthen quality control, and expand its global footprint to secure a stronger position in the evolving international potato-processing landscape. Full article
(This article belongs to the Special Issue Potato Processing and Comprehensive Utilization of Its By-Products)
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