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WWW.POTATOGROWER.COM 49 WWW.POTATOGROWER.COM 49 NOW is the time... NOW is the time... Twin Falls, ID 208.733.7000 Blackfoot, ID 208.785.7000 Warden, WA 509.349.7000 ...to plan your new or remodeled storage facility! ...to plan your new or remodeled storage facility! 170109AgrSto13.indd 1 1/3/18 3:04 PM www.brillionfarmeq.com Introducing the Heavy-Weight in Pulvi-Mulchers. 3630 Pulvi-Mulcher Features: ■ Designed For Improved Trash Flow Through the Machine ■ Three Rows of Shanks on Overall 6" Spacing ■ Two-Piece Edge Bent S-Tine Shanks For Better Leveling ■ 25" Under Frame Shank Clearance ■ 18" Between Shanks, Minimum of 24" Between Rows ■ 2" Reversible Points ■ Spike Leveling Bar in Front of Rear Roller The 3630 Series, new to the Pulvi-Mulcher line-up from Brillion, features working widths of 30' and 36'6". The 30' model weighs 80% more than the popular WL360 model for more clod crushing power. The 36'6" unit is the widest Pulvi-Mulcher ever offered by Brillion! 8" roller axles with heavy-duty bearings improves reliability and reduces down time. Choice of Notched, Crowfoot or Optimizer ® Ductile Iron Wheels allows the 3630 Series to be set-up to match your soil conditions. Brillion, WI 54110 855.320.0373 ©2017 Brillion Farm Equipment Scan this code or visit our website to learn more. www.facebook.com/landollag New 21' two-section folding units now available! The 3620 features a narrow transport width and many of the same features listed above. See your dealer today! 163671BriFar12h.indd 1 11/21/16 4:13 PM trailing chicken by 2 percent and tying with beef, yet far surpassing pasta and rice by nearly 11 and 13 percent, respectively. While this bodes very well, it's important that a strong focus on innovation is maintained, as restaurant patrons can and do experience menu fatigue. The time to showcase the versatility of potatoes in foodservice is now, not only as a cost- effective and labor-saving solution, but as a comforting and indulgent ingredient that consumers prefer. Potatoes USA places a huge emphasis on capitalizing on foodservice opportunities in an effort to increase not only the number of U.S. potato offerings on foodservice menus across the country, but the variety as well. Working with chefs and other culinary professionals, we study and analyze the sales data and interpret what trends may occur in subsequent years. The primary focus of the foodservice program is to menu more potatoes in more ways. In addition, collaborating with culinary professionals allows for creative potato innovation, which aids the industry in delivering exciting and new menu offerings to patrons.