Why can I never find floury potatoes on sale? I only ever find waxy ones open. Why is that?
Loading...
All replies (16)
Good morning everyone
As this topic is obviously very important to you, I have discussed your questions again with the person responsible for the product. In the past, there were indeed floury potatoes on sale and there was also a test with 500 gram packs. We had to discontinue both trials after a few weeks because the potatoes remained on the shelves and spoiled. We want to avoid this food waste at all costs. Most customers choose waxy potatoes. So it's not a marketing issue, but simply a lack of demand. Kind regards, Nicole
Dear @Nicole_Migros
if the demand is so low, then the 2.5 kg or 1 kg packs should be left behind instead of the 500 gram packs?
I don't understand this?
If there is little demand? Why is it worthwhile for Migros to have 2.5 kg bags on offer? Wouldn't they be more likely to be left lying around than 500 gram bags? Perhaps your test was not long enough? Or you should have carried out and evaluated the bag test independently of the open sale?
LG
Loxiran
Hello @Loxiran
The demand for 500 gram packs and the open sale was too small, not the demand for the floury potatoes. The two tests were carried out independently of each other. Kind regards, Nicole
Oops, you're really getting down to business with the chefs' guild. Have you ever made rösti from raw potatoes? Give it a try. Firm-boiling varieties such as Annabelle are ideal for this. And I guarantee you: If the rösti doesn't turn out crispy, it's actually down to the cook and not the potato.
Hello @hansjoergalder
I'm mainly interested in potato gratin. I practically never eat rösti.
I stick to these recommendations:
Cite the source of the images, quote in accordance with (Art. 25 CopA):
http://www.fenaco-landesprodukte.ch/deu/kartoffeln-uebersicht.html
Yes, I can also make crispy rösti with raw potatoes (early varieties, which are not recommended for this). But even among the floury varieties, there are some that are not suitable for rösti. God knows I've been making rösti for long enough now, so I really know how to do it and some varieties are simply less suitable. The best, by the way, are Agria. I'd rather not buy any potatoes than other varieties if I have to buy more than I absolutely need.