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The Masser Advantage

Masser Potato Farms and the Masser family have been growing and delivering quality potatoes to the nation's finest retailers and foodservice operators for over 8 generations.
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Masser Potatoes | Join Our Team


PRESS RELEASE: Over $18,000 Awarded to Support Area Youth Organizations

Tri-Valley Youth Activities Fund Awards Grants with Moneys Raised by Hot Potato 5k

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PRESS RELEASE: Sterman Masser Inc. Helps Feed 1.5 Million Pennsylvanians at Risk for Hunger

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PRESS RELEASE: PMA Impact Award Winner

Potato packaging delights judges to earn the 2014 PMA Impact Award for Excellence in Packaging!

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Address:
Sterman Masser, Inc.
2 Fearnot Road, P.O. Box 210
Sacramento, PA 17968

Driving Directions

Telephone: (570) 682-3709
Fax: (570) 682-3259
E-Mail: comments@masserspuds.com

View career opportunities

Sterman Masser Tribute

StermanMasserImageCrop1929-2012Sterman Eugene Masser was born into a farming family and remained a farmer his entire life. He was one of seven children born to Clarence R. Masser and Maude M. Blyler. He married Geraldine Herring on September 10, 1950. Together they have four children, Keith Masser, Cynthia Bambara, and twins Kim Masser and Kay Chervanik. Kim died in an unfortunate drowning accident on June 1, 1980.

Sterman was educated in the Upper Mahanoy Township schools, Northumberland County and graduated from Pine Park High School. After farming for many years with his father and brothers, Sterman began farming independently in 1959, when he took a five-year lease on his Uncle Ralph Masser's property in Sacramento. In 1964, he purchased the property and continued to grow table stock potatoes, packing them for local supermarkets on a seasonal basis. In 1968, he built the first potato packing shed on the farm and due to customer demand, started packing year round. In 1970, Sterman and Geri formed Sterman Masser, Inc. to farm and distribute quality potatoes. Sterman served as President and CEO until 1980 when his son, Keith, became president and Sterman continued as CEO until he retired from the farming business in 1984. He then purchased Superior Preparation Company and served as CEO and President until 1994 when he sold the coal business.

Throughout his retirement, Sterman continued working at his family's potato farming business. He was very active in farm and marketing organizations, helping to start the PA Farmer's Association in Northumberland County and serving as their president. He was a member of the board of directors of the Schuylkill County Cooperative Extension Association, Member of PA Department of Agriculture, Fruit & Vegetable Inspection Association, Schuylkill County Farmer's Association, the National Potato Council and served as president of the Board of Directors of the PA Cooperative Potato Growers Inc. He also resumed his enthusiasm as a motorcyclist, riding his motorcycle from the Atlantic to the Pacific Oceans on Route 50, to Key West, FL and on a trip to the Panama Canal.

Sterman was an instrument rated pilot with commercial and flight instructor ratings. While a member of the Rajah Flying Club, he flew burn victims to the Shriner's Hospital Burn Center in Boston, MA. He was a member of the Valley Lodge 797 in Valley View, Millersburg Forest Tall Cedars of Lebanon, Rajah Shrine of Reading, the Valley of Harrisburg consistory. He was a member of the Millersburg Moose Lodge and Christ United Church of Christ in Leck Kill, where he had taught Sunday school, served as superintendent, and served on the church council.

As a community leader, Sterman was a member of the Hegins-Valley View Rotary Club, serving as its president and helped start the student of the month program. He served on the Hegins Township Planning Commission and was chairman for many years. He was a member of the Tri-Valley associate board of directors of the PA National Bank and served as chairman of its agriculture advisory board.

One-Stop Model for Comprehensive Solutions

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With our location, our farming and packing operations, the experience of our on-site staff, our dedicated trucking fleet, and our partnership in Fresh Solutions Network, we deliver seamless, transparent order management and logistics through a single point of contact to ensure you receive the best quality local, regional, national and international product supply and service year-round. In addition, we deliver category growth solutions through best-in-class insight, innovation, merchandising, shopper marketing and other strategic marketing tools. With our One-Stop Model, we simplify your life while delivering comprehensive supply and demand solutions that are customized to your business situation.


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Not only does Central Pennsylvania provide superior soil for superior potatoes, its geographic location is ideal for superior customer service. Masser Potato Farms is located within 3 hours of one-third of total potato consumption in the United States. Our location, along with our pack-to-order processes, allow us to make deliveries to any location on the East Coast within 24 hours of order receipt. In addition, our central location, facility structure, and fleet of owned trucks make us a perfect consolidation point for any customer cross-dock or back-haul requirements.

 

One-Stop Model

When you work with Masser Potato Farms, you are only one step away from the farm. No middlemen, no brokers, no unnecessary time or cost in the supply chain, no excuses. Through a single point of contact, our customers have unlimited access to:

storage-forkliftVertically Integrated Farming and Packing Operations

We personally own and farm over 4,600 acres of land and have direct access to potatoes and onions from growing partners that share our commitment to quality, safety, and corporate responsibililty. Our state of the art storage and packing facility allows us to pack fresh, dry potatoes to your specifications and to order, typically in 24 hours or less.

Dedicated Account Executives

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Dedicated Account Executives with extensive experience in Vendor Managed Inventory, electronic ordering systems such as I-trade and FoodLink, as well as annual, quarterly, and weekly product and promotion planning. They will suggest promotional programs and themes, limited-time offers based on current supply conditions, new products, and other ideas to help drive your business.

 

In-house Logistics Managers

partner mls-nowhitespaceIn-house logistics managers with a fleet of owned trucks and trailers at their disposal through Masser Logistic Services insure that you receive on-time, accurate deliveries. Utilizing Thermo King refrigerated trailers, our fleet insures product quality on delivery, while conserving energy. In addition, Masser has long-standing relationships with several independent trucking companies dedicated to serving Masser Potato Farms customers.

The Operational and Marketing Solutions of Fresh Solutions Network, LLC

 

FreshSolutionsNetwork Logo ReservedOperations: The Partners of Fresh Solutions Network are multi-generational, family-owned agricultural companies that grow, pack, sell and deliver potatoes and onions to grocery and foodservice customers across the U.S. and Canada. As a Fresh Solutions Network Partner, Masser Potato Farms has access to state-of-the-art agricultural, processing, packing, sales and logistics operations that span more than 65,000 acres in the U.S. and Canada and encompass all major growing regions, seasons, and varieties. The scope of the Network provides us with the flexibility to insure best quality product and supply regardless of season, regional crop situation, or variety. The geographic dispersion of the Network allows us to minimize food miles, optimize supply chain efficiencies on a customer-specific basis, and deliver those "last-minute" fill-in orders when demand is greater than anticipated or supply disruptions occur.

strategy-image-webMarketing: Masser Potato Farms brings added value to our customers through consumer-driven marketing solutions, including category management, product and packaging innovation, brand strategy, advertising, promotion, consumer insight, merchandising and other programs designed to drive purchase and consumption of potatoes and onions.

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FAQ

Potato Products

Browse through our library of Frequently Asked Questions about potatoes:

How should I store potatoes? And how long can I keep them?

If you purchased potatoes in a plastic bag, the best thing to do is to remove them from the plastic bag and put them in a paper bag, cardboard box or basket. Store them in an area that is dark, and cool, but not cold, such as a pantry, cupboard, or basement. Never store potatoes in the refrigerator; their cold temperature will turn the starch in potatoes to sugar, giving them an off-flavor. Potatoes will keep for 4-6 weeks in a cool, dark area. Even if they begin to grow sprouts and start to look shriveled, they are still ok to eat. Cut the sprouts away and peel them for use in casseroles and soups.

What causes a potato to turn green?

An overexposure to any light source, the most common being sunlight or fluorescent lights. This causes the chemical solanine to accumulate in the skin of the Potato, turning it a green hue. This can also create a bitter taste, so it is best to cut away affected portions. The best way to avoid green potatoes, and keep them fresh, is to store them in a cool, dry, and dark location.

The potatoes I purchased are green.

There are two ways potatoes can turn green. One is a condition called "sunburn" which manifests itself as dark green spots and occurs due to a small area of the potato being exposed to sunlight while still in the ground. Rain or wind can move soil off potatoes that are growing close to the surface. Potatoes with this condition are usually picked out during the quality control process, but, from time to time, one can be missed. The second way is a condition called "light-struck" and occurs when the potatoes are exposed to light for an extended period of time. The light-struck condition sometimes occurs under the bright fluorescent lights in grocery stores and is manifested as a light green color covering most of the surface area of the potato, just under the skin. Both conditions are simply the potatoes' natural reaction to light. They are still a living, breathing plant organism and the chlorophyll in the skin is reacting to light and turning the potatoes green. You are correct in that you shouldn't eat the green portions. Just like other plants in the nightshade family (such as tomatoes and eggplant), green potatoes contain a small amount of toxin but are only harmful if eaten in very large amounts. However, it is still advisable not to eat a green potato as it has a bitter taste.

When shopping, look at the potatoes carefully to assure that you don't buy a bag that has been light-struck. Stores should remove these from their shelves, but sometimes, they can be missed.

What are the best varieties for baking?

Russet, round white and red-skinned varieties all bake well. Click here to learn more about the best use for each potato variety and the best variety for each type of potato recipe.

What are the best varieties for soups and salads?

Round white, red-skinned, yellow-flesh, purple, and fingerling varieties work best in soups and salads. Click here to learn more about the best use for each potato variety and the best variety for each type of potato recipe.

I have been diagnosed with Celiac Disease. Are potatoes a good choice for me?

Potatoes are a great choice for anyone who needs to eat a gluten-free diet. Potatoes are naturally 100% gluten-free and provide healthy, non-processed carbohydrates as opposed to other starchy food choices.

Are there any food allergy concerns with potatoes?

Potatoes are not a known allergen. Nor is there any chance of known allergen cross-contamination in our packaging plant.

Are your potatoes genetically modified (GMO)?

While most potato varieties are hybrids, bred for characteristics such as flesh-color, skin color, or shape, there are no varieties on the market that are genetically modified for such things as pest resistance or increased shelf-life. Sterman Masser Inc.'s policy is that we will not support the sale of genetically-modified potato varieties.

When I started to peel my potatoes, I noticed small grey or black spots. Some of the spots even looked like mold.

These spots are called internal black spot and are essentially bruising that occurs from the potatoes lying against each other for an extended period of time. The moldy looking spots are a more serious condition that can develop from the bruises, called fusarium. The potatoes are still safe to eat, just cut the spots away. If there is an extensive amount of Fusarium, this can give the potatoes an off flavor.

When I cut my potatoes open, I noticed a brownish discoloration and the center seemed hollow. Sometimes, the center is black and seems decayed.

This is, in fact, a physiological condition called hollow heart. Hollow heart occurs when growing conditions abruptly change during the season. It can arise when the potato plants recover too quickly after a period of environmental or nutritional stress. When the tubers begin to grow rapidly, the tuber pith can die and/or pull apart leaving a void in the center. This condition is not a disease and is not harmful. From time to time, if potatoes are held in very warm conditions with little air, the tuber pith void can develop into a condition called blackheart, causing a decayed, black center. If you cut either condition away, you can still use the remaining healthy potato flesh.

 While peeling my potatoes, I noticed a brownish discoloration at the one end.

You probably also noticed that this discoloration looked somewhat like netting. It is a condition called net necrosis and it occurs when the potatoes grow under conditions that are too dry. The vascular system at the stem end of the potato begins to break down, causing this brown discoloration. This condition is not harmful.

While slicing my potatoes, I noticed a brownish ring in the flesh all around the outside of the potatoes.

This condition, called vascular discoloration is similar to net necrosis. Dry conditions cause the vascular ring, which extends around the entire tuber, to discolor. This condition is not harmful.

The potatoes I bought have small, dark spots all over the skin.

Potatoes have small holes in their skins called "lenticels." These are actually the orifices through which the tubers respire, or breathe. Excess moisture can cause the lenticels to swell. Then, when they shrink back to normal size, they become discolored. The potatoes are still fine to eat if they are peeled.

I opened a bag of potatoes and found a rotten one. Can I still eat the rest?

Yes. Just be sure to give the rest of the potatoes in the bag a good washing. And throw that stinky guy away.

What are "new" potatoes?

In general, new potatoes are any potatoes that are freshly harvested and immediately washed and packaged for sale, without being stored for more than a few days. New potatoes usually have a lower glycemic index than potatoes that have been stored for any length of time because starch content increases over time. They also tend to be smaller in size and are also known as "petite" potatoes.

Do I have to wash my potatoes before I prepare them?

Although most potato packing sheds do wash their product before bagging them, it is generally a good practice to wash potatoes (and any produce!) before preparing and eating the product.

Some of our products, such as our Side Delight Steamables, Bakeables and Grillables are ready to cook per the package directions. They have been triple washed, including a final sanitizing rinse, and packed in a clean room environment so they are ready to go right into the microwave or on the grill when you bring them home.

The potatoes I bought are starting to sprout!

Even after they are harvested, potatoes continue to be a living, breathing organism. They are doing what all organisms try to do – procreate. Sprouting is a natural process of potatoes and does not affect their edibility. In our potato packing sheds, potatoes are treated with a non-toxic chemical called Sprout Nip®, which delays most sprouting. You can still eat sprouted potatoes; just cut the sprouts away.

What is the difference between sweet potatoes and yams? I've always thought they were one and the same.

Sweet potatoes are a dicot (double embryonic seed leaf) plant from the morning glory family. There are many varieties of sweet potatoes with skin colors that can range from white to yellow, red, purple or brown. The flesh also ranges in color from white to yellow, orange or orange-red. Sweet potato varieties are classified as either "firm" or "soft." When cooked, the firm varieties remain firm, while soft varieties become soft and moist. Yams are a monocot (single embryonic seed leaf) plant closely related to lilies and grasses. Native to Africa and Asia, yams vary in size from the size of a small potato up to the record size of 130 pounds. Yams are starchier and drier than sweet potatoes. So why the name confusion? In the early years of the United States, firm varieties of sweet potatoes were produced before soft varieties. When soft varieties were first commercially grown, there was a need to differentiate between the two. African slaves had already been calling the "soft" sweet potatoes "yams" because they resembled the yams in Africa. So, "soft" sweet potatoes were referred to as "yams" to distinguish them from firm varieties. Soft sweet potatoes may be labeled yams when sold in most produce sections, but they are true sweet potatoes. True yams are not generally sold in most U.S. supermarkets but can be found in international markets such as urban wholesale produce markets.

 

Onion Products

How can I reduce tearing when cutting an onion?

To reduce tearing when cutting onions, first chill the onions for 30 minutes. Then, cut off the top and peel the outer layers leaving the root end intact. (The root end has the highest concentration of sulphuric compounds that make your eyes tear.)

How should I store dry bulb onions when I get them home from the store?

Store dry bulb onions in a cool, dry, well-ventilated place. Do not store whole onions in plastic bags. Lack of air movement reduces storage life.

How do I store whole peeled onions?

Whole peeled onions should be properly refrigerated at 40°F or below. (Source: USDA)

After I cut or use part of an onion, how long will it keep?

Chopped or sliced onions can be stored in a sealed container in your refrigerator at the proper temperature of 40°F or below for 7 to 10 days (Source: USDA). For pre-cut fresh or frozen products, always use and follow manufactures "use by" dates.

Why do my onions taste bitter after sautéing?

High heat makes onions bitter. When sautéing onions, always use low or medium heat.

How do I remove the smell of onions from my hands and/or cooking equipment?

Rub your hands or cooking equipment with lemon juice. If your pots or pans are made of aluminum, cast iron, or carbon-steel, rub them with salt instead.

What should I look for when purchasing onions?

When purchasing onions, look for dry outer skins free of spots or blemishes. The onion should be heavy for its size with no scent.

I want to use raw onion. How can I reduce the pungency?

To reduce the pungency, sharpness or aftertaste of a raw onion, cut them the way you plan to use them and place into a bowl of ice water to stand for 1 1/2 hours before draining. If time is at a premium, place onions in a strainer or sieve. Run water through onions for at least a minute.

Are onions healthy?

Yes. Onions are high in vitamin C and are a good source of fiber and other key nutrients. Onions are fat-free and low in calories, yet add abundant flavor to a wide variety of foods.

Courtesy of the National Onion Association.

Employment

slideshow-inspect2Are you looking for exciting career opportunities? Here at Sterman Masser, Inc. we are looking for talented, self motivated individuals to add to our growing team. To apply:

  1. Download a job application below (Click on one of the links to open)
  2. Save it to your computer
  3. Complete the application and save it again
  4. Email it back to us at This email address is being protected from spambots. You need JavaScript enabled to view it.

Download SMI Application

Download MLS Driver Application

For our employees we will:

  • Operate a safe, clean workplace
  • Further develop a professional, enjoyable, enthusiastic workplace
  • Effectively communicate
  • Recognize and reward employee efforts

At Masser Potato Farms, we are committed to our employees' well being. We offer a comprehensive benefits package that includes competitive pay, medical plan and a 401(k) plan. Safety on the job is our top priority and we pride ourselves in a safe work environment.

Sterman Masser, Inc. is currently hiring for the following positions:

NEW!
Part Time Weekend General Laborer - Production
Employees will work between 12-24 hours.
Hours are:
Friday 11PM to Saturday 11AM
If needed, Sunday 8AM to 4PM

Masser Logistic Services CDL Driving positions are available.

 

Sterman Masser, Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, sexual orientation, gender identity, age, status as a protected veteran, status as a qualified individual with a disability, or any other trait protected by law.

Partners

Masser Potato Farms works with a number of well-respected, knowledgeable,
and successful growers and service providers who share the same core
values and commitment to quality, corporate responsibility, innovation,
and category growth and vitality.

  • Fresh Solutions Network, LLC
  • Basin Gold Cooperative, Inc.
  • Keystone Potato Products, LLC
  • Michael Farms, Inc.
  • NoKota Packers, Inc.
  • Sun-Glo of Idaho, Inc.
  • Fresh Solution Farms, LLC
  • Masser Logistic Services, Inc.
  • Pennsylvania Co-operative Potato Growers, Inc.