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potato nutrition info
Potatoes are one of the most nutritious foods you can eat.They have fewer calories than a grapefruit, more potassium than a banana and more usable iron than any other vegetable.

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2019 Best Potatoes

10th Annual Potato Sensory Evaluation

2019 Best Potatoes

Japan slashes tariffs on US Potatoes

Japan slashes tariffs on US Potatoes

Japan slashing tariffs on U.S. potatoes in 2020

Starting January 1, 2020, Japan plans to lower its tariffs on U.S. frozen fries to 4.2% (from 8.5%) and on U.S. dehydrated potato flakes to 13.3% (from 20%). Further reductions will follow on April 1, 2020, and beyond. Japan finalized the U.S.-Japan Trade Agreement approval process by passing the agreement in both houses of its Diet (Congress) last week. The U.S.-Japan Trade Agreement implementation is set to begin at the start of the year, pending signature by President Trump. The U.S. Congress does not have to ratify, due to a provision of the fast track authority, which allows the Executive Branch to make trade deals.

Japan is the U.S. potato industry’s largest export market, with exports totaling over $350 million in the past year. Once the trade agreement is fully implemented, tariffs on U.S. frozen and dehydrated flaked potatoes will eventually be removed. Thus, leveling the playing field with the European Union and the countries in the regional CPTPP, including Australia and New Zealand, our main competitors in Japan. It is estimated that with the elimination of the current tariffs, our Japan market could expand by an additional $150 million annually in the foreseeable future.

For information on market access issues, please contact Amy Burdett, This email address is being protected from spambots. You need JavaScript enabled to view it..

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Senator Ron Wyden is addressing retaliatory tariffs on Oregon Potatoes

Global trade barriers to US potatoes hits the Pacific Northwest hardest

Senator Ron Wyden is addressing retaliatory tariffs on Oregon Potatoes

Senator Ron Wyden responded to the Oregon Potato Commission visits to Washington DC the last week of February. He acknowledged long lasting global trade barriors to U.S. potatoes with China and Mexico and the economic damage new tariffs will cost his home state if no action is taken during agricultural trade negotiations.


100 Years of Potatoes

Ward Ranches is declared a Century Farm and has grown potatoes from 1915-2016

100 Years of Potatoes

A century farm doesn’t just happen, there has to be a love for the land and a hard working family. Clyde Ward started farming in 1915. The first several decades of his farming career was done with horses. He enjoyed working with his Percherons, Belgians and Clydesdales to plow his fields and was one of the last of his era to change over to modern equipment. However, you cannot say he was non-progressive; Ward potatoes were sold all over the United States. His life saw a steady progression from planting every third furrow behind a horse-pulled plow to the huge modern potato harvesters, with three operating at one time on the Ward Ranch.

Clyde Ward graduated Baker High School in 1914 and is an alumnus of Oregon Agriculture College (now Oregon State University). He was Grange Master, building supervisor and principal donor in the creation of the Missouri Flat Grange Hall. When the valley irrigation district was formed, in 1956, Clyde Ward was elected one of the three charter directors. He was clearly an organizing leader. He was a member of the Oregon Seed League, Oregon Wheat Growers League and Baker County and Oregon Cattlemen’s Associations and the Farm Bureau and Chamber of Commerce. He was an organizing leader and a charter member of the Oregon Potato Commission which he served for 25 years 1949-1974.


In 1956 Clyde Ward was deemed Baker County Conservation Man of the Year. His clean farming kept him certified as a seed production farm for several decades. He also was awarded the Seed League Grass Man of the Year during the 1950’s and the Gold Potato Award by the National Potato Council in 1977.


To be a Century Farm takes generations of work and cooperation. Clyde and Leonora Ward married in 1922 and their sons Alvin and Ralph became part of the operation in the 1950's. Alvin Ward played an integral role in the construction of the Mason Dam and Ralph Ward was Oregon Wheat Growers League President in 1984. Eventually, Ralph Ward’s sons Mark and Craig Ward, started working on Ward Ranches in 1979 and 1984. The Ward family continues to serve their community; Mark served as President, for five of the thirty years in the Malheur Potato Bargaining Association and is currently Vice Chairman of the Oregon Potato Commission. Craig Ward served as President of the Baker County Chamber of Commerce in the 1990s.

At this time, Ward Ranches primarily grows wheat, potatoes and mint.


                    Ralph and Alvin Ward

                  Clyde and Leonora Ward


                           Craig, Mark and Ralph Ward 1979

                                                . . . and the legacy continues . . . .


Onion Harvest 2016

Have you enjoyed other crops grown by Oregon potato farmers? Like Onions for example

Onion Harvest 2016

Honoring an Oregon Potato Advocate - Chef Clive Wanstall

Honoring an Oregon Potato Advocate - Chef Clive Wanstall

Honoring an Oregon Potato Advocate - Chef Clive Wanstall

Honoring an Oregon Potato Advocate

Chef Clive Wanstall receives recognition for his support of Oregon farms and the potato industry.

Portland, OR – December 14, 2015 – Le Cordon Bleu Culinary Institute hosted the fifth annual Goodness Unearthed Best Potato evaluations with the American Chef Federation Pro Chef Oregon (ACF PCO) evaluating approximately 50 entries in four categories – Russet, Red, Yellow and Specialty – for the Oregon Potato Commission (OPC). Winning potato growers will be announced January 27, 2016 at the Washington Oregon Potato Conference.

This is one of several events ACF PCO has collaborated with Oregon potato growers. At The Bite of Oregon ACF PCO coordinated an army of volunteers at the Chef’s Table and raised over $90,000 for the Special Olympics serving more than 20,000 small gourmet plates all made with Oregon commodity crops.

ACF PCO has also helped OPC serve hot baked potatoes at complimentary Potato Bar events at the state capitol and before Oregon State University, Beaver football games. These events help growers connect with public representatives and bring agricultural issues into the public light.

This year one man stood out, Chef Clive Wanstall from the Lane Community College Culinary Program. In addition to volunteering his time at the above mentioned events Chef Clive also organizes and prepares the Whiteaker Community Thanksgiving Dinner serving over 2,000 men, women and children in Eugene.

At this year’s Goodness Unearthed Best Potato evaluation Chef Clive received a plaque in appreciation for his outstanding service to the community.


Food Banks Score Big With Potato Bet on OSU vs WSU game October 17, 2015

Food Banks Score Big With Potato Bet on OSU vs WSU game October 17, 2015

The October 17th 52-31 victory by the WSU Cougars against the OSU Beavers in Pullman will be felt by more than just the players and fans of both teams. With a combined score of 83 points, food banks will prove to be the true winners of the contest.  The Washington State Potato Commission (WSPC) and Oregon Potato Commission (OPC) not only teamed up before the game to serve free baked potatoes to fans while collecting more than $600 in cash donations for Second Harvest. An additional element was also added to help those in need.


Potato Nutrition and Middle School Childrens' Preferences

Purple versus Yellow

Potato Nutrition and Middle School Childrens' Preferences

The potatoes are roasted according to the Food Hero Potato Pals recipe (https://www.foodhero.org/recipes/potato-pals) and offered to students to taste during their lunch time.


Staff from Oregon State University Extension’s Supplemental Nutrition Assistance Education Program (SNAP-Ed) and the Hermiston Agricultural Research and Extension Center (HAREC) have been teaming up to give middle school students in Umatilla and Hermiston the chance to sample roasted purple and yellow potatoes.  The potatoes are roasted according to the Food Hero Potato Pals recipe (https://www.foodhero.org/recipes/potato-pals) and offered to students to taste during their lunch time.  Students then give feedback on the potatoes by voting.  Thus far, the yellow potatoes have received a combined 90% approval rating; the purple variety stands at 82%. 

HAREC staff are in the process of analyzing the nutrition content of both the raw and roasted potatoes that were served at the schools to see how the nutrients of the yellow potatoes stack up against the purple ones. 

We have gotten great feedback from the school food service directors and at least one is considering how she can add yellow potatoes to her menu.  With one more school on our schedule, we will have given almost 1500 students the opportunity to enjoy roasted potatoes by the time we are done. 

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Students voted using bean count method


Angie Treadwell, RD, LD
Oregon State University Extension
Umatilla-Morrow SNAP-Ed Coordinator