Have we finally entered the age of the Chato?

Potato has long been in the staple diet for the Australian diet. However, with rising global consumerism and increasing concerns over food security, the market looks to be turning towards alternative and more sustainable food sources.

Australian inventor Andrew Dyhin from PotatoMagic in Melbourne has claimed to have achieved a breakthrough to save wasted potatoes.

In 12 years of what he has coined as “intense research”, Dyhin has developed what he has coined the “chato” that looks like a block of cheese, melts like cheese but all potato. Furthermore, according to Mr Dyhin, the potatoes are peeled and processed with no added ingredients making it a reportedly eco friendly process.

The “chato” can be melted or sliced like a cheese, cut into cubes and served as a salad, or mixed with water and additional ingredients to make any consistency of liquid including dips, aoli and custard.

With over roughly 75000 tonnes of potatoes wasted annually in Australia, Dyhin sees an opportunity to push the “chato” product into a commercialisation phase and attract investors with a target to set up a pilot production plant within a year.

“Food security is a very important issue and we need to look at products that have more yield per hectare, like potatoes.”

“And also how we use that yield. Something like 25 per cent of all potato that is grown doesn’t make it to the plate, mostly because it’s not pretty enough for the shelves,”  Dyhin said.

“While he’s proud of the work he’s doing, he said the bigger issues at play are food security and the environment, and chato could help feed the future population of Australia and the world.”

“We need to find alternatives to animals and intensive agricultural practises. With chato we can take any potato, especially the ones that will just be thrown away, and make something that’s delicious and versatile. We can make the most of what we have,” added Dyhin.

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