The Consumption Market of French Fries in Italy

International Market

Total world trade of potato fries is estimated at 2.5 million MT for 2000/01 Netherlands. Canada, and USA are the major players contributing more than 90% if the trade.
During the past 10 years, the quantity and value of frozen fry exports have consistently increased. The major French fries and frozen food importing countries are East Asian countries, where the number of quick service restaurant has expanded significantly.

Domestic Market

The major end users of French fries are:
1. Quick service restaurants
These are main buyer of French fries. Major quantity is sold through McDonald chain.

2. Restaurant and eateries
Apart from quick service restaurants, other restaurants and eateries also have French fries on the menu and are also served as an accompaniment to other snacks.

3. Flight Caterers/Luxury Trains
Caterers, both flight and railways, are the another segment among the user of French fries.

4. Retail sales
Frozen French fries are also sold in retail outlets, like frozen vegetables and meat products from the refrigerated outlets. With changing retail formats, shopping malls and super markets becoming popular giving better visibility to such products then by increasing sale.

5. French Fry Pizza
Maybe using French fries on the top of pizza is the original of the Italian. The usage of French fries to top pizza in Italy is one illustration of the extent to which French fries have permeated cuisines globally. Italian pizza is customarily baked yeast bread topped with cheese, tomato sauce or tomatoes and herbs. Fancier versions commonly include a variety of fresh or canned toppings. It may be baked in a traditional wood-fired oven or a common kitchen oven powered by gas or electricity. A very popular pizza topping in Italy is French fries and is called French fry pizza, the locals love it very much.

Potato Chips in South Africa

As we all know, potato chips was accidentally invented by George Crum, but do you know Crum is actually an African American? Yes, Crum was an African American chef at the Moon Lake Lodge resort in Saratoga Springs, New York. In Africa, Simba Chips is one of the most popular food or snacks in Africa. In fact, Simba Chips and Lay’s are both wholly owned by PepsiCo. Simba is only the local producer of many of that company’s Frito-Lay brands.

Being the same as Lay’s, Simba chips are also fried potato chips not compound potato chips. As for the difference between fried potato chips and compound potato chips, you can refer to our another Newsletters Sliced Potato Chips VS Compound Potato Chips. It can be seen that Africans are more interested in fried potato chips. Apart from the normal flavor potato chips we eat, like Cheese and Grilled Chili Lay’s, Mushroom Lay’s, Crab Lay’s, Garlic Prawn Lay’s etc. they have some unique potato chip flavors that make them very different, such as Caribbean Onion and Balsamic Vinegar chip that is yummy.

Lay’s Potato Chips are thin light and crispy. Thay are One of the most popular chips in South Africa,because they are made from specially selected potatoes and produced with the highest quality standards. For most of us, Lay’s or Simba chips are Naturally Irresistible!

How to Make Typical South African “Slap” Chips (French Fries)

Description
“Slap” (as in “cup”) in Afrikaans means “soft” and African slap chips are soft with a crunchy exterior. The potato slices are first given a vinegar bath which gives the chips/fries that unique flavor and are then fried twice to get the “crunchy on the outside, soft on the inside” effect.

Ingredients
4 whole Russet Potatoes
3 cups White Vinegar
Oil, For Frying
2 pinches Salt

Preparation
1. Start by peeling the potatoes and cut into chips.
2. Pour the vinegar into a square container if you have it or a bowl if not. Drop the chips into the vinegar and allow to sit for about 10 minutes. Using a colander, drain the chips of the vinegar (don’t rinse them). Lay them out on paper towels and pat dry.
3. Heat the oil to 350oF using a thermometer to check the temperature. Carefully lower small batches of the cut chips into the oil and fry for about 5 minutes until the chips are tender but NOT brown. Remove from the oil and lay on paper towel to allow the oil to drain.
4. Once all the potatoes have gone through one step of frying, reheat the oil to 375oF. 5. Once again, in small batches, fry the chips a second time until they crisp up and turn golden brown. Remove from the oil and lay on paper towels to allow the oil to drain.
6. Allow to rest for about 1 minute before salting the chips. Serve with steak, chicken or fish