Definition of potato clarifies classification as a tuber and processing-quality criteria for regulatory and commercial purposes. Potato denotes an edible tuber classified by plant part and characterized by attributes relevant to food and commercial processing. Key quality criteria-dry-matter content, texture, colour, sugar level, maturity and peeling loss-determine suitability for fresh consumption and for processed forms such as frozen fries, dehydrated flakes and granules, chips, flour and starch, which inform grading and commercial uses.