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Agrofood has been operating in the field of Potatoes since 1994. This has enabled us to learn from our experience and grow to be one of the strongest potato exporters in Egypt. Our cultivation spreads across the Nubaria, Wadi El Natrun and Aswan region and this year Agrofood has managed to export up to 30000 M/T to both the European and Russian Market. Agrofood is specialized in both export of fresh potatoes and in the import of potato seeds.
With respect to the seeds, Agrofood is importing around 15000 M/T of seeds making us one of the biggest seed importers in Egypt. We are an agent to a group of companies including Caithness and Greenvale in Scotland and Triscalia in France. We import a variety of different seeds including Valor,Nicola, Argos, Osprey, Winston, Lady Balfour, Vales Everest, Oceania, and Fridor. With regards to our processing variety, we are involved with the production of Hermes, Fridor, Desiree, and Oceania.












About Nutrition

The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. Chlorogenic acid constitutes up to 90% of the potato tuber natural phenols. Others found in potatoes are 4-O-caffeoylquinic (crypto-chlorogenic acid), 5-O-caffeoylquinic (neo-chlorogenic acid), 3,4-dicaffeoylquinic and 3,5-dicaffeoylquinic acids.A medium-size 150 g (5.3 oz) potato with the skin provides 27 mg of vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals.

In terms of nutrition, the potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage. The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.