From Field to Factory: Michigan Potatoes power the industry
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EmailPSM staff, faculty and students tour the Better Made Snacks factory for a rare glimpse into the potato industry
At MSU, potatoes are more than a staple crop — they’re the foundation of a thriving, innovative program that connects students, scientists, local growers, processors, and office personnel.
To this point, Michigan Potatoes and MSU recently sponsored a field trip and fact-finding mission to the Better Made Snacks potato chip factory for members of the PSM Main Office, the Potato and Sugar Beet Pathology Program, and the Potato Breeding and Genetics Program.
At the Better Made Snacks potato chip factory point of Initial intake: six to eight truckloads of Michigan-grown potatoes arrive daily to begin an amazing transformation from raw ingredient to packaged product — a process that takes just 12-15 minutes.
Consistency is key to quality control: Phil Gusmano handles an extra large potato, and describes how needs for potatoes differ between large and small packages.
”Varietal development is so important — we can’t overstate the value of the relationship between MSU and the industry," says Phil Gusmano, Vice President of Purchasing at Better Made Snack Foods, a Detroit-based company who sources 300,000 to 400,000 pounds of potatoes daily, mostly from Michigan farms. Gusmano credits MSU’s research for extending potato storage life Gusmano credits MSU’s research for extending potato storage life ten months; from October harvest through early March, to October harvest through July, a breakthrough that has improved both efficiency and product quality.
Michigan ranks as the eighth-largest potato producer in the nation, with roughly 50,000 acres dedicated to the crop. About 75 percent of Michigan’s potatoes go to chipping — and impressively, a quarter of all potato chips in the U.S. are started as seed potatoes in Michigan. Varietal research led by PSM scientists and students plays a crucial role in supporting this success, helping growers identify the best-performing varieties to keep up with local conditions and shifting market demands.
A worker removes less desirable chips, which may show vascular ring discoloration, or green edges or dark spots. “We're here for this!” Says MSU potato pathologist Dr Jaime Willbur, and PSM department chair and fellow plant pathologist Dr Sydney Everhart who joyfully inspected the reject bin.
The potato industry’s strong sense of community is another key to its resilience. Researchers like Joe Coombs, assistant potato breeder working with Dr. Dave Douches, and Dr Jaime Willbur’s pathology lab, where they focus on about ten potato pathogens annually, representing the depth of expertise behind Michigan’s potato success story.
From field trials to varietal development and disease management, MSU’s partnership with Michigan’s growers and processors ensures that local potatoes — whether in a bag of Better Made chips — continue to represent the best of Michigan agriculture: innovation, sustainability, and collaboration.
