The Pennsylvania Center for the Book - Potato Chips
By Cara Cianfichi, Fall 2009; supplemented by Lauren Wheeler, Spring 2010.
bamalibrarylady/flickr.com
Most of Pennsylvania's potato chip companies had their start with homemade chips like these.
Idaho is famous for growing potatoes  that are healthy—“they’re fat-free, cholesterol-free and have only 110 calories”—and  Maine is known for cultivating high quality potatoes for seed. So how does  Pennsylvania fall into place with these states? They all have farming  conditions that are suitable for growing potatoes, but Pennsylvania is certainly  different from Idaho and Maine. The Keystone State stands out as the leader in producing  the type of potato used in one of America’s favorite snack foods—potato chips. Potato  chips are enjoyed by Americans as appetizers at parties, side dishes to  complement favorite sandwiches, and to snack on while watching a movie.
Even though Pennsylvania’s potato chip  production has been successful for almost 100 years, it remains a secret to  many. With Pennsylvania being known for its agricultural successes—mushrooms,  grapes, and pumpkins—it’s a surprise that its chipping potatoes do not receive  as much fame. Home to 24 manufacturing plants, 16 of those being independent  companies, Pennsylvania has more chip companies than any state in the nation;  their production of potatoes accounts for about one quarter of the nation’s  supply. Together, these companies gross over $57 million in annual sales and as  a result, this potato chip heartland is ranked as the number one source of  chipping potatoes in the United States.
One of Pennsylvania’s Agriculture  Department members notes, “a lot of chip companies originated in Pennsylvania. There  were many one-room, mom-and-pop chip companies.” Most of these independent  companies began their businesses in their own kitchens, expanding into  factories with an increase in demand and sales volume. Through time, more  entrepreneurs saw the availability of success in the potato chip market and the  number of companies skyrocketed. They spread throughout the state, growing  specifically in the northeastern side of the state and into the condensed south-central  Potato Chip Belt of Pennsylvania—York and Lancaster counties.
jimrohan/flickr.com
York and Lancaster Counties have hundreds of acres of potato plants each year.
The essential ingredient in producing  Pennsylvania’s high quality potato chips is the potato itself. When harvesting,  Pennsylvania’s farmers look for the ideal chipping potato—low moisture content,  round in shape, bruise-resistant and low sugar content. Once harvested, the  potatoes are stored over the winter in temperature- and humidity-controlled  facilities. The potatoes are then sold to local chipping companies and  processed in the customary fashion, by means of deep-frying and seasoning  thinly sliced chipping potatoes. In Pennsylvania, potato chips are often fried  for a longer than average period of time, yielding a stronger-flavored, darker  chip.
Factors that grant Pennsylvania an  advantage in the production of chipping potatoes are its soil and climate. Most  of the state’s soils are fertile, yielding proper conditions for the  cultivation of crops like chipping potatoes. Pennsylvania’s land is not overly  moist and its soil maintains cooler temperatures because of its diverse  climate. Although these factors are considered benefits, Pennsylvania’s climate  also has the potential to be detrimental to potato crops. Winters in  Pennsylvania, especially in the northern part of the state, can be harsh and can  cause damage to potatoes. Also, Pennsylvania’s summers bring hot and humid  conditions, which create ideal conditions for both insect infestations and the  spread of crop diseases. In potato crops, such climate-related foliar diseases  and insect problems unfortunately increase the cost of production. Barbara  Christ, head of the plant pathology department at Pennsylvania State  University, also notes that the soils can create difficulties—“Our soil types  are so variable that quality out of a single field can fluctuate.” Christ is  also in charge of researching diseases that grow in Pennsylvania’s chipping  potato crops. She notes that, “potatoes produced [in Pennsylvania] suffer more  climate-related foliar diseases and more insect problems, so the cost of  production is higher.” As a result, potato production in Pennsylvania has  decreased marginally. But the state still remains the nation’s number one  source of chipping potatoes. While Pennsylvania’s agriculture may have a few  setbacks, farmers still manage to find loopholes and produce the most chipping  potatoes in the nation.
Penn State Agriculture Magazine
Penn State Professor Barbara Christ harvests potatoes for research.
In addition to having successful growing  conditions, Pennsylvania is also home to renowned scientific resources that  study the harvesting of potatoes and the production of potato chips. The  Pennsylvania State University has been advancing potato research and testing  for years. Not only is the university known for its cross-breeding programs and  genetic research of potatoes, but it is also recognized for researching methods  of making potato chips as well. One of the techniques in which the researchers  analyze the potatoes is by rating appearance and color; four potatoes are fried  simultaneously, but for different lengths of time.
An additional cause for Pennsylvania’s  success is potato chip production is the simple concept that potato chips are  one of America’s favorite snacks—people love potato chips. More importantly,  Pennsylvanians enjoy the chips that they can purchase locally. Greg Hake, owner  of Hake’s Grocery in York County, PA says that “we’re in the potato chip area;  we love our chips around here.” Perhaps this is because of the unique home-made  feeling that a person gets when opening a bag of local chips. Another  Pennsylvanian, grocery manager Terry Groff of Weaver Markets in Adamstown  expresses the importance of local chips over nation-wide companies: “People in  the rest of the U.S.—they have the Wise and the Lays—but they’ve never had a  good chip.”
Finding a  chipping potato farm or a local potato chip company in Pennsylvania is but a  short drive from most towns within the state. As the number one source of  chipping potatoes, over seventy percent of the state’s 11,000 acres devoted to  potatoes is devoted to growing chipping potatoes. Pennsylvania’s independent  potato chip companies have also been marking their place as leaders in the  industry since the early 1900’s. Through years of struggles and  accomplishments, these potato chip companies have created a history of potato  chip production that is treasured by the state of Pennsylvania.  This industry will likely continue to discover  great success and local businesses will carry on their prosperous businesses. Such  success is dependent on many aspects, but the future of Pennsylvania’s potato  chip industry will be based on history and any outlooks of change. Like a  potato chip, the industry is well-seasoned by its past and hopes for the future—crunch!
Sources:
Abdullah,  Gary. “Let The Chips Fall.” Penn State Agriculture June 2008: 4.
Burhans,  Dirk. Crunch! A History of the Great American Potato Chip. Madison, WI:  Terrace Books, 2008. 97-117.
Hernes  Silverman, Sharon. Pennsylvania Snacks: A Guide to Food Factory Tours.  Mechanicsburg, PA: Stackpole Books, 2001. 1-26.
“Maine  Potatoes.” Maine Potato Board N.p., 2008. 9 Dec. 2009. <http://www.maine potatoes.com/>.
Mulhollem,  Jeff. “Green Genes.” Penn State Agriculture 11 Jan. 2006: 14-21.
“Nutrition.” Idaho Potato Commission N.p., 2009. Web. 9 Dec. 2009. <http://www.idahopotato. com/nutrition_education>.