This study ascertains potato losses in Switzerland along the value chain from field to fork on the basis of questionnaires. The results show that 41–46% of all processing potatoes and 53–56% of all table potatoes are not eaten by consumers. These losses do not represent a complete waste, however. Threequarters of table-potato losses and 90% of processing-potato losses are used as animal feed. Another 3–8% of potato losses is used to generate energy in biogas plants. Only about 5% of processing potato losses and 28% of table potato losses in total wind up as waste. In addition to harvest surpluses, quality standards exert a strong influence on quantities lost. Over 50% of all losses are due to quality defects in the potatoes. Around one-third of all potatoes with quality defects are rejected owing to their potential harmfulness to human health, whilst two-thirds of these potatoes are rejected because they fail to meet the freshness and quality criteria of trading partners and consumers.
Metschnikowia pulcherrima is a naturally occurring yeast with applications in agriculture, the food industry and biotechnology. Agroscope is investigating this yeast in particular with regard to biocontrol applications in plant protection.
Soya-, cereal-, seed- or nut-based plant drinks are consumed increasingly frequently as milk substitutes. Agroscope researchers have studied the macro- and micronutrients in these drinks and have identified major differences between the plant drinks themselves as well as in comparison with milk.
Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.