A: Watermelon is prone to a kind of fungal disease called blight in the process of growth. The disease is transmitted through the soil, and the residual time of the bacteria in the soil is as long as 3 to 5 years. In the soil where watermelon is planted, a large amount of Fusarium oxysporum often remains. If the next year, the watermelon is particularly susceptible to infection and causes dead seedlings. Therefore, the plot of watermelon is best changed every year. For the land that has been planted with watermelon, it is best to grow grass crops such as rice and corn, or vegetable crops such as potatoes and cabbage, but it is not suitable to grow melon vegetables to reduce the survival rate of Fusarium. If it is really impossible to change crops, seedlings of some cucurbitaceous crops that are more resistant to Fusarium wilt can be used as graftstocks to graft watermelon.
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Organic Potato starch is produced by fresh potatoes. The potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then extracted and dried to powder. Organic potato starch can replace cornstarch in most cases as it is also a thickener for foods, such as soups, sauces, batters, baked goods, etc.
It contains typical large oval spherical granules, their size ranges between 5 and 100 μm. Potato starch contains minimal protein or fat. This gives the powder a clear white color, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and a minimal tendency to foaming or yellowing of the solution.
Potato starch contains approximately 800 ppm phosphate bound to the starch, this increases the viscosity and gives the solution a slightly anionic character, a low gelatinization temperature (approximately 140 °F or 60 °C), and high swelling power.
As a professional producer and supplier of organic potato starch, our starch is produced, processed, and stored in strict accordance with EU and USDA organic standards. It is 100% traceable.
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