Egypt’s potato exports have surged in 2025, with volumes up 25% compared to 2024, exceeding one million tons by May (Arafa for Export and Development). Russia remains the top importer, while demand grows in the UK and Southeast Asia. Arafa alone has shipped over 40,000 tons, with plans to continue exports through December.
However, long-term storage and overseas transport present challenges, including sprouting, shrinkage, and rot. Implementing best practices in curing, cold storage, and container shipping is essential to preserving quality.
Key Steps for Optimal Potato Storage
1. Harvest Handling: The First Step to Quality
- Gentle handling prevents bruising and skin damage.
- Avoid prolonged exposure to sunlight or extreme temperatures to reduce spoilage risk.
2. Curing: Healing and Sorting
- Store freshly harvested potatoes at 20°C for 5 days to:
- Allow minor wounds to heal.
- Sort out damaged tubers for immediate sale.
- Retain only premium potatoes for long-term storage.
3. Cold Storage: Preventing Losses
- Temperature Control:
- Table potatoes (fresh consumption): 3–5°C
- Processing potatoes (chips, fries): 8–11°C (to avoid cold-induced sweetening)
- Gradually reduce temperature by 0.5–1°C per day to prevent shock.
- Humidity: Maintain 80–90% to prevent dehydration.
- Darkness: Prevent greening by storing in complete darkness.
- Ventilation: Ensure consistent airflow (30 m³/hour) to regulate temperature and humidity.
- Sprout Inhibition: Use approved anti-sprouting agents where permitted, with a 20-day safety interval before consumption.
4. Avoiding Storage Mistakes
- Never mix seed potatoes with consumption/processing potatoes—risk of cross-contamination.
- Reconditioning processing potatoes: If stored below 7°C, gradually warm to 20°C to convert excess sugars back to starch and prevent darkening during frying.
Shipping Potatoes in Containers: Ensuring Freshness Upon Arrival
For long-distance exports (e.g., Malaysia, Indonesia, Thailand, Vietnam), maintaining ideal conditions in transit is crucial:
- Temperature: 3–5°C (table), 8–11°C (processing)
- Humidity: 85–90%
- Ventilation: 30 m³/hour
Yassen Abdelhay of Arafa Export emphasizes:
“Following these protocols ensures potatoes arrive fresh, firm, and free from spoilage—critical for maintaining Egypt’s reputation as a reliable supplier.”
Egypt’s potato export success hinges on proper post-harvest management. By adhering to best practices in curing, cold storage, and shipping, farmers and exporters can minimize losses, meet international standards, and capitalize on growing global demand. With Russia, the UK, and Far East markets driving demand, optimizing storage and logistics will be key to sustaining Egypt’s competitive edge.
