The global french fry map is rapidly being redrawn, and the Middle East is emerging as a critical new center of gravity. Long reliant on massive imports—staggering figures that hit 500,000 tons annually in Saudi Arabia alone—the region is now witnessing a strategic shift towards localization.

In this exclusive interview, we sit down with Abdulmohsin Aljarallah, General Manager at Al-Jouf, a state-of-the-art french fry manufacturer in Saudi Arabia. Abdulmohsin shares his remarkable journey, detailing how a simple idea evolved into a high-speed, multi-million dollar operation backed by the Saudi Vision 2030.

Discover:

• The double-digit market growth driving this regional boom.
• The surprising reality of three potato growing seasons in Saudi Arabia and the push for agricultural self-sufficiency.
• How agility, strategic partnerships, and a sharp focus on quality are helping Al Jouf compete with global giants like McCain and Lamb Weston.
• The role of advanced technology and AI in minimizing waste and maximizing efficiency in the desert.

If you’re tracking global food trends, supply chain shifts, or the immense untapped potential of the Middle Eastern agricultural sector, this is a story you can't afford to miss. Join us to learn how Al Jouf is building "The French Fries of the Middle East."

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What if you could produce a crispier french fry, slash your energy bills, and increase your product yield—all by "drilling" microscopic holes with electricity? Today, host Mike DeLong sits down with Mark de Boevere, the founder of Pulsemaster, to discuss the "disruptive magic" of Pulsed Electric Field (PEF) technology. Based in the heart of the Netherlands' potato country, Marc and his team are transforming the industry from the inside out—literally.

By applying precise electrical pulses to potatoes, PEF technology targets the cell membranes, creating minuscule openings that lead to:

• 40% less cutting force for smoother surfaces and less breakage.
• Reduced oil absorption for a healthier, crunchier bite.
• Shorter blanching and drying times, optimizing the entire production line.

From massive 100-ton-per-hour industrial systems to compact "plug-and-play" pilot units, PEF is no longer a futuristic concept—it's the new global standard for efficient, high-quality potato processing.

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In this episode of Tater Talk, Mike DeLong sits down with Zach and Colton Troyer, fourth-generation potato farmers and co-founders of Folkland Foods, to unpack what it really looks like to bet the farm—literally—on organic agriculture and vertical integration.

The Troyer brothers share how a family legacy rooted in potato farming and food manufacturing evolved into a bold new venture: building a clean-label, organic frozen French fry brand from the ground up in an industry dominated by global giants. From transitioning hundreds of acres to organic production, to launching a retail brand, to building and operating their own manufacturing facility, this conversation digs into the grit, risk, and long-term thinking required to pull it off.

Mike, Zach, and Colton dig into:

This is a candid, behind-the-scenes look at entrepreneurship, agriculture, and manufacturing—told by founders who are living it every day. If you’re interested in food, farming, brand-building, or what it takes to build something meaningful from the ground up, this episode delivers.