Andrew Torsius from Torsius Tater Farms in Grassy Lake, Alberta, discusses the evolution in their potato processing methods, highlighting a shift from dry grading to washing. Initially, potatoes were taken directly from storage for shipment, with the factory handling washing. Over the past 15 years, the farm has adopted washing to reduce transportation costs and manage plant water quality issues in Calgary and Lethbridge by minimizing dirt and mud challenges. - **Environmental and Operational Concerns**: The discussion touches on the environmental concerns regarding industrial waste affecting municipal sewage systems, specifically the problem of silt and mud from potato washing. To manage waste, Torsius implements a system using settling trenches and pits to clean and recycle water, maintaining efficiency and reducing environmental impact. - **Logistics and Economics of Potato Processing**: The conversation covers the timeline and resources involved in processing, with around 1,000 tons requiring a week to ten days to wash, depending on factory orders. Comparing the costs and logistics of washing versus dry grading, it is noted that washing is slower and might necessitate specific conditions, but dry grading can be done faster. Staff requirements remain similar for both processes. - **Miscellaneous Discussions**: Other topics include logistical details about equipment used in operations, with conversation briefly mentioning ropes and tarp handling for transportation. Additionally, there are remarks about the quality of red potatoes used for French fries.