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An Investigation Into The Decline In The Use Of Fresh Potatoes And The Increased Demand For Processed Potato Products In The Foodservice Sector In The Leinster Area, Emily Gray
Level 3
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 …