Dehydrated Potato Products Commodity Fact Sheet

WBSCM Material Description and Number


General Information

Dehydrated potato products, including potato flakes and potato granules, are processed food products made from whole, raw potatoes that are cleaned, peeled, sliced, precooked, cooled, cooked, mashed and either drum dried into flake form or air dried into granule form. Additives may be incorporated to improve texture, color and shelf life. Both flakes and granules are manufactured from potatoes that are not genetically modified, making them an option in countries with such a requirement. They can also be fortified with protein or micronutrients. Granules are twice as dense, which may be considered in ordering and shipping. For more information or questions about the products, refer to the United States Potato Board. Dehydrated potato flakes are packaged in 10- and 20-kilogram pinch top, block bottom bags or pinch top, pinch bottom, flat tube bags. Dehydrated potato granules are packaged in 1.36-kilogram pouches and packed ten per shipping carton. When stored according to USDA commodity specifications, the shelf life of dehydrated potato products is one to two years. Their reconstitution ratio makes them efficient for storage and convenient for the end-users. For full product specifications refer to the USDA Commodity Requirements Document for dehydrated potato products. 

Programming Guidance

  • Emergencies: Dehydrated potatoes may be used in the second phase of emergency food distribution. In a longer-term emergency, they may be used in Food for Assets, Food for Work or Food for Training programs and Food for Education programs.
  • Development: Dehydrated potatoes may be part of a general household ration where this is appropriate. They may be used in Food for Assets, Food for Education, Food for Work or Food for Training programs.

Nutrition/Preparation Information

Whole potatoes are a preferred staple food in much of South America and Africa and are a good source of complex carbohydrates, potassium, Vitamin C and Vitamin B6. Dehydrated potato products are hypoallergenic, easy to chew, swallow and digest, and have a neutral flavor. These qualities make them appropriate as complementary foods for children under two and for those with illnesses or difficulty eating. Dehydrated potato products may be eaten alone as mashed potatoes or used to extend local flours or other foods, to extend the shelf life of baked goods, to thicken sauces or gravies, for breading, or as an ingredient in soups, porridges, breads, or other foods and beverages. For rehydration to a mashed consistency, potable fluid (e.g. boiled water or other potable liquid) can be added at a ratio of four parts fluid to three parts flakes or five parts fluid to one part granules. These ratios can be adjusted for the desired product consistency if preparing for other dishes. For more preparation information, refer to the United States Potato Board (

USDA Nutrient Database

From the USDA Nutrient Database (, search for:

Potatoes, mashed, dehydrated, flakes without milk, dry form:

Potatoes, mashed, dehydrated, granules without milk, dry form:

USDA Commodity Requirements Document

Shelf Life/Best if Used By Date (BUBD)

  • Shelf life - not available  
  • BUBD - 18 months after packaging


United States Department of Agriculture, Agricultural Marketing Service. 2002. Commercial Item Description: Potatoes, White, Dehydrated. Retrieved September 30, 2016 from:,%20White,%20Dehydrated.pdf

United States Department of Agriculture, Agriculture Research Service. 2015. USDA National Nutrient Database for Standard Reference, Release 28. Nutrient Data Laboratory Home Page. September 30, 2016 from

United States Department of Agriculture, Farm Services Agency. USDA Commodity Requirements.  DPP9 Dehydrated Potato Products for Use in Export Programs. January 2015. Retrieved September 30, 2016 from: 

United States Potato Board. 2016. International Marketing Programs. Retrieved September 30, 2016 from:

United States Potato Board. 2016. U.S. Dehydrated Potatoes. Retrieved September 30, 2016 from:

Webb, P., B. Rogers, I. Rosenberg, N. Schlossman, C. Wanke, J. Bagriansky, K. Sadler, Q. Johnson, J. Tilahun, A. Reese Masterson, A. Narayan. 2011. Delivering Improved Nutrition: Recommendations for Changes to U.S. Food Aid Products and Programming. Boston, MA: Tufts University. Accessed September 30, 2016 from:

Last updated: November 14, 2016

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