Where is chips made




















Nonetheless, the major challenge faced by manufacturers in the s was to develop a tasty low-fat potato chip. Even though Earl Wise started his business with old potatoes, today's product is made from farm-fresh potatoes delivered daily to manufacturing plants. The sources vary from season to season. In April and May, potatoes come from Florida; June, July and August bring potatoes from North Carolina and Virginia; in the autumn months, the Dakotas supply the majority of potatoes; during the winter, potato chip manufacturers depend on their stored supplies of potatoes.

Size and type are important in potato selection. White potatoes that are larger than a golf ball, but smaller than a baseball, are the best. It takes lb The potatoes are fried in either corn oil, cottonseed oil, or a blend of vegetable oils. An antioxidizing agent is added to the oil to prevent rancidity. To further insure purification, the oil is passed through a filtration system daily.

Salt and other flavoring ingredients, such as powdered sour cream and onion and barbecue flavor, are purchased from outside sources. Flake salt is used rather than crystal salt. Some manufacturers treat the potatoes with chemicals such as phosphoric acid, citric acid, hydrochloric acid, or calcium chloride to reduce the sugar level, and thus improve the product's color.

The bags are designed and printed by the individual potato chip manufacturer. They are stored on rolls and brought to the assembly line as necessary. Potatoes arrive daily at manufacturing plants. After they are checked for quality, they are stored at a constant temperature unfil they are processed into potato chips. Some manufacturers treat the potatoes with chemicals to improve the color of the final product. To make the chips, potatoes are fried in either corn oil, cottonseed oil, or a blend of vegetable oils.

Flake salt rather than crystal salt is used to season the chips. Taste samples are made from each batch throughout the manufacturing process, usually at a rate of once per hour. The tasters check the chips for salt, seasoning, moisture, color, and overall flavor. Color is compared to charts that show acceptable chip colors.

Preventing breakage is a primary goal for potato chip manufacturers. Companies have installed safeguards at various points in the manufacturing process to decrease the chances for breakage.

The heights that chips fall from conveyer belts to fryers have been decreased. Plastic conveyer belts have been replaced with wide mesh stainless steel belts. While others say it was Jewish immigrant Joseph Malin at a chip shop in east London in around In the years that followed, fish and chip shops began to spring up in towns up and down the country. Powering the human cogs and gaskets of the Industrial Revolution, journalist Henry Mayhew declared it the food of the poor in Meanwhile, in Europe similar things were happening.

The Belgians also stake claim as the inventor. So much so they have a petition to make frites served in a paper cone with mayonnaise a national dish. The story goes, in winter was so cold the River Meuse froze over so to get enough sustenance they ate fried potatoes cut in the shape of fish.

They say American soldiers took French fries from Belgium to America and gave them the misnomer as they were confused about what country they were in. Whether this is true is disputed. Unlike bread, eggs and meat, in the UK, potatoes and fish remained firmly off the ration book during both the First and Second World Wars. The government not only recognised just how much they were loved by the working classes, but also how fish and chip shops performed a similar role to the 'National Kitchens' which were set up during the First World War to ensure the population got some basic nutrition — and, no doubt, a boost to morale as well.

Along the line chips made the jump from working class to classless, with skinny fries and chunky chips on the menu at fast food retailers as well as high end restaurants. Then the potato chips would be put into wax bags, stapled shut, ready to be put into cartons to be delivered to local stores and restaurants.

The wax bags did not protect the chips from light or moisture very well; providing quality potato chips to the customers was a challenge.

The difficulties in producing a high quality product drove many of the local hometown potato chip companies out of business. The companies that overcame the obstacles to produce good-tasting products thrived. Frederick used this to differentiate his product and get his potato chips into the local stores. Once business was secured, it was essential to keep the customers. Frederick was also determined to make every package of Jones Potato Chips that left his factory of the highest possible quality.

The unique-tasting Jones Potato Chips became a local favorite and the company grew. In order to increase production, pieces of automated equipment were added to the cooking process. The Jones Potato Chip Company is truly a family organization.

Frederick, his wife Elaine, and all six of their children have worked in the business. Through the years, over forty family members have been employed by the company. Frederick and Elaine Jones retired in



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