Potato farmer Sven Nesset holds a green potato in his hand. It contains the toxin solanine, which can make you sick. – You will in any case have stomach problems, discomfort and a bad experience, says Nesset. The farmer from Ørje in Østfold believes that Norwegian stores do not take good enough care of the potatoes. – They are put out in non-covering boxes, preferably also in lamplight and with a high temperature in the room. It is the potato’s worst enemy for losing quality. Potatoes should be in a bag, preferably dark and slightly cool, he says. GET A POTATO: Sven Nesset and his wife Ragnhild Nesset ensure that all deliveries are of high quality. Photo: Rahand Bazaz / news Green potatoes cannot be used for anything other than seed potatoes. It cannot rot, and can do a job for next year’s potatoes. Nesset believes people need more information about potatoes, and how dangerous they are when they are green. – We need more information to get out to people, and for people to familiarize themselves with how the product should be. It was Smaalenenes Avis that mentioned the case first. People lack knowledge Frode Pettersen is general manager of Rema 1000 in Mysen. He explains what steps they take to protect the potatoes as best as possible. – We prevent light from shining directly on the potatoes. We have automatic extinguishing in the warehouse, they cover at night and pick away in the store if we see something green, he says. NO HOT POTATO: Frode Pettersen believes the industry is well aware of how to treat potatoes. Photo: Rahand Bazaz / news Communications advisor at Coop, Simen Kjønnås Thorsen, tells news that Coop conducts quality checks and random samples of all varieties of potatoes upon arrival. – The packaging for bagged potatoes has a design that prevents the potatoes from getting too much light. Today, we only have a small window at the back showing the potato, which must always be down to avoid light, he says. Communications manager for group, finance and sustainability in Norgesgruppen, Ingrid Solberg Gundersen, says high circulation speed and good operations are the best measures to avoid green potatoes. – We have carried out research projects to gain more knowledge about the effect of various solutions. We have tried various technical solutions with lids over the potato boxes, as an example, she says. 90 per cent of the poison can disappear When the potatoes are damaged or exposed to light, both chlorophyll and the poison solanine can be formed. That’s what senior advisor in the chemical food safety section at the Norwegian Food Safety Authority, Cecilie Svenning, says. – Green potatoes and sprouting potatoes contain more solanine, both the chlorophyll and the solanine are usually just under the skin. Intake of large amounts of solanine can cause poisoning, she says. Cecilie Svenning, senior advisor in the chemical food safety section at the Norwegian Food Safety Authority. Photo: Privat / Norwegian Food Safety Authority Too high a concentration of solanine also gives the potato a bitter and bitter taste. – It is therefore wise to store the potatoes correctly and in the dark. If you peel away the green on the potatoes before you cook the potatoes, 90 per cent of the solanine will also disappear, says Svenning.
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Green potatoes can give you stomach problems – news Oslo og Viken – Local news, TV and radio
