Grade 2 Chinese Potatoes are potatoes classified as Grade 2 based on tuber size, uniformity, and external condition. Compared with Grade 1, Grade 2 tubers have lower size uniformity and may show greater variation in size, shape, or minor surface defects while remaining suitable for use as food-processing raw material.
Characteristic Features
The tubers range from small to medium or relatively large in size, with greater variation in size within the same lot. Individual tuber weights may differ and are not required to be as uniform as Grade 1 potatoes.
The tubers may be round, oval, elongated, or slightly irregular in shape. They generally remain reasonably plump and firm, but some tubers may have less balanced or less uniform shapes.
The surface may show minor scratches, shallow scars, small indentations, or other minor external defects resulting from harvesting, transportation, or storage. The eyes may be deeper or more prominent than those of Grade 1 potatoes but should not significantly affect the usable flesh.
Acceptable tubers should remain firm, with no soft rot, mold, abnormal green areas, or deep damage. Severely bruised, excessively sprouted, rotten, or significantly defective tubers should be removed during sorting.
Flavor & Texture
The potatoes have a mild characteristic potato aroma with a naturally nutty and slightly sweet flavor. The fresh flesh is firm, while cooked potatoes become soft, moderately mealy, and characteristically nutty.
Uses and Applications
Grade 2 Chinese potatoes can be used for boiling, steaming, frying, stir-frying, baking, mashing, and stewed dishes.
They are suitable for products requiring peeling, cubing, slicing, or mashing, with minor external defects removed during preparation.
Nutritionally, potatoes provide carbohydrates, dietary fiber, vitamin C, vitamin B6, potassium, and other minerals.
