Just to augment what you are saying... all potatoes aren't created equally either... size, starches, variety, organic... there are places around North America where certain kinds of potatoes are grown that are completely unsuitable for french fries but might be fine for retail. Even among Russets, for example - you see smaller ones bagged up for retail, but larger ones are often sold loose as "bakers." And sometimes those same big beautiful Russets are undesirable for fries because they are inconsistent sizes, which can be problematic for processing.