From monster to beautiful potter

Trading house Binst Breeding & Selection relies on its laboratory and mechanical storage for the best quality seed potatoes. An effective one-two of those two will sideline illness and other problems. As a result, the seed potatoes are still of quality at their destinations worldwide. A glimpse into the kitchen.

Binst Breeding & Selection is the largest seed potato trading house in Belgium. As the fourth generation of Binst, owner Francis Binst has to uphold the reputation of the company. "Every seed potato that leaves for a distant destination must yield as many plants as possible and above all be free of diseases. Only then will the subsequent cultivation of consumption potatoes flourish," he says ambitiously. With the mechanical cold store and the innovative laboratory, Binst has everything it takes to deliver the seed potatoes in the best possible condition to customers worldwide and to generate the highest possible price for the grower.

The storage is too good
The mechanical storage, which runs on CO₂ and very energy efficient, was delivered by EQUANS in November 2019. Here Binst stores seed potatoes in crates, jute bags and big bags for markets with high quality requirements. The stable conditions in the cell ensure that the products remain of quality for as long as possible. Although the storage with about 1.000 m² is not very large, there are no fewer than five evaporators. This is sorely necessary due to the continuous opening and closing of doors for transport vehicles. The storage is running satisfactorily. "Actually, the storage is too good," laughs Binst. "We can put seed potatoes in the fridge for a year without anything noticeable. Any diseases rarely manifest themselves."

Imitating process and injuries
A nice compliment to EQUANS. At the same time, Binst wonders if he isn't overlooking something. Binst: "We could already see possible problems in the potato in our old storage. Now that they come out so well from the new cooling, our work is not lost. That is why we are putting it to the test in our laboratory," explains he out. After all, according to the expert, there are many more dangers that arise as the potato comes to life. This starts with sanding, as soon as the tubers – especially export varieties – fall into a bag almost one meter high. "The tuber is injured, which gives fungi and bacteria the opportunity to enter. This continues during transport. If you plant the tubers and it rains for a week, the fungi will come into their own. In our lab we imitate those moments in an accelerated manner, so that we can learn from it. And to see what actions we need to take, so that the seed potato does not cause any problems at the end customer and grows perfectly. So we anticipate any problems that may arise."

Hotbox without oxygen
From November to February, each variety from each contracted grower is therefore scrutinized. After harvesting, Binst receives a 25 kg sample from the grower from each field. From Alegria's from our own country to Spunta's from France. After a month of rest in the storage cell at 5 to 6 degrees, the samples are divided over three baskets. "We keep one container of potatoes intact. These serve as a reference. We cut one container of potatoes in half to observe internal defects. And we injure one container, so that we can see which fungi and bacteria that are latent on the skin penetrate the tuber when they They get a chance. Together they go to the first part of the laboratory, where they get to a temperature of 18 to 20 degrees. Then we will intensify the conditions," says Binst. This is done in the hotbox, a small enclosed space in which the cut and bruised potatoes remain for 7 days; 4 days in 26 to 27 degrees with a humidity of 100%. And 3 days in anaerobic conditions (without oxygen), ideal for fungi and bacteria that thrive there. It is warm, dark and humid, just like when the potatoes are planted.

Better insight, fewer problems
Such a hotbox tour provides useful insights. Binst: "Internal defects such as hollow tubers and an irregular distribution of dry matter are revealed. But external defects such as growth cracks and latent bacteria are also visible. These are all syndromes that we expected due to the recent wet, cool season." On the one hand, these insights make it clear which seed potatoes from which fields have a high risk when they come out of storage and leave for their destination. After all, that is valuable information before a new field with those potatoes is planted. "We largely prevent problems by advising growers about the ideal temperature and humidity during the cooling process. Seeds of some lots are better kept 1 or 2 degrees warmer, so that internal defects cannot develop. Our task ends with seed that produces a healthy plant. with roots. Then Mother Nature should take over." On the other hand, Binst knows exactly which seed potatoes are suitable for long-term storage and when they have to be delivered. "The seed of the best quality goes to the country that pays the most for it. Likewise, the other way around: the least seed must leave immediately or never. In this way we optimize the financial return for the growers and the buyers. Everyone in the chain benefits from this. Binst said.

Read more about the storage of Binst in the reference 'Special seed potatoes require excellent performance'.