Potato Flour and Meal

Potato flour is produced by drying and grinding whole potatoes and retains fiber, protein, and other potato components alongside starch. Potato starch is extracted and purified to remove non-starch components, resulting in a product with very high starch purity. CBP distinguishes the two based on composition and production method; laboratory analysis of starch content may be requested. Consult a licensed customs broker if your product's processing method places it near this boundary.

Potato flour, being a fully processed and dried product, generally does not carry the same USDA APHIS phytosanitary restrictions as fresh or minimally processed potato material. However, importers should confirm with APHIS whether any specific processing or treatment requirements apply based on the country of origin, particularly for sources where potato pests or diseases are a concern.