Possibly, you are unaware of this, but back in 1967, the United States Department of Agriculture prepared quality standards for frozen french fries. Most of the fries we purchase in grocery stores, as well as most of those used in restaurants, start out frozen.
These standards were developed to help Americans select french fries that are high quality based on how they look and even how they taste. But this was not the first set of standards for French fries. The first one was created in 1946. They were updated in 1966. And then again, a year later.
While the Department does not say there is a correlation, it is believed that the third set of standards was developed due to the virtually overnight success of McDonald's. By the late 1960s, McDonald's franchises were cropping up by the hundreds around the country, and the Department of Agriculture believed another review was necessary.
So, what do these latest standards cover? Here are some of the critical factors. We should add these only apply to fries marketed in the U.S.:
Grade A. To be classified as Grade A, fries must all have a good flavor, color, uniform size and be practically defect-free. Good is defined as not tasting rancid or bitter and free of off-flavors or odors. There are two types of Grade A standards. One applies to strip-style fries, like the ones we get at McDonald's, and the other to non-strip fries, such as cut potatoes that are then fried.
Grade B. Fries in this classification must have a reasonably good flavor and color, be reasonably uniform in size and symmetry, be reasonably free of defects, and have a reasonably good texture. As you can see, the keyword here is reasonably, which means the fries are somewhat lacking in flavor and may have objectional odors and flavors.
Note that few scientific measurement systems determine Grade A or Grade B fries. It's virtually all subjective. The standards also examine the following:
Variety: Refers to the types of potatoes used to make frozen french fries. The most common varieties are Russet Burbank, Idaho Russet, and Yellow Finn.
Size: The minimum and maximum size of the fries as determined by length, width, and thickness.
Color: The fries' minimum and maximum color intensity. Quality fries should be somewhat yellow, orange, or red.
Defects: This refers to those blemishes we mentioned earlier. The most common defects are black specks, bruises, and cuts.
Texture: There are also minimum and maximum firmness requirements as to the texture, which is often determined by the moisture content of the fries.
Water and Fries
Here is where water comes into the picture. Water is crucial to produce french fries.
According to the Global Development Research organization, one serving of french fries requires six gallons of water. On July 13, the annual National French Fries Day in the U.S., Fox News reported that Americans eat more than 4.5 billion pounds of french fries annually. Calculating the exact amount of water needed for this is nearly impossible. However, we do know that the cultivation of potatoes and subsequent processing into french fries is one of the most water-intensive industries in the country.
This poses a new and severe challenge for potato growers who depend on underground water sources, called aquifers, for irrigation. These sources are depleting rapidly due to overuse, drought, and inefficient water use. Without water, farmers cannot grow potatoes.
Recently in Minnesota, a prominent corporate farmer violated their water permits and pumped more than 500 gallons of water per minute from underground aquifers. Some rural people woke up one day and found they had no water as a result. This is no longer sustainable in Minnesota or anywhere else in the country.
When it comes to water, here’s how we must look at things. Robert Glennon, in his book Water Follies, says: "We have to think of our water supply as a giant milkshake in a glass…with a limitless number of straws in the glass, all sucking up the milkshake – i.e., our water – at the same time." When you look at it that way, you realize there's only one thing we can do: be more water efficient and use water wisely.
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