Making vodka from waste potato peelings and pulp


Discarded potato peelings and pulp created by potato product manufacturers could soon be turned into a Premium South Australian Vodka.

Anywhere from 10-30% of each potato processed for foods like fries, hash browns and crisps ends up as peel or pulp waste then becoming low value cattle feed.

Potatoes SA has partnered with researchers from the University of Adelaide and Adelaide Hills Distillery to understand the best way to use this waste and transform it into a premium quality beverage.

“We know how significant food loss is in horticulture, particularly in the potato industry, and are working hard to ensure all parts of the potatoes we grow are utilised,” Potatoes SA CEO Robbie Davis said.

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Tagged in Research, School of Agriculture Food and Wine, Waite Research Institute, Agriculture, Viticulture and Oenology, Food Science

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