India, Jan. 16 -- With more than half a century of engineering heritage, Bigtem Makine has evolved from a diversified equipment supplier into a trusted global provider of complete potato processing solutions. At the heart of this transformation is deep operational knowledge, industry foresight, and hands-on leadershipqualities exemplified by Mark T. Dorsey, whose experience has shaped Bigtems approach to the French fry business worldwide.
From equipment supplier to complete processing lines
Bigtems journey began over 53 years ago, long before it became a recognized name in potato processing. Bigtem was not originally designed to necessarily be involved in the potato processing industry, Dorsey explains. However, we have been selling individual pieces of equipment into potato processing facilities for probably 40 yearsblanchers, fryers, hydro cutters, and a variety of other equipment.
Beyond potatoes, Bigtem has long served the broader fruit and vegetable sector, supplying equipment for frozen foods, pastes, syrups, and dried products. The companys pivotal shift toward full-line potato processing came roughly 1213 years ago, following the collapse of a major European supplier.
At that time, there was a company called BMA out of Holland that was selling French fry lines all around the world, Dorsey recalls. They were relatively successfuluntil they went bankrupt. Thats when the phone at Bigtem started ringing. Everyone was looking for someone to fill that void.
That moment marked Bigtems entry into offering complete French fry and potato chip processing lines, covering the entire process from raw potato intake to packing and freezing. Today, Bigtem delivers turnkey lines with capacities ranging from 1 to 10 tons of finished product per hour, engineered for continuous, industrial-scale operation.
Built for 24/7 operations across global markets
French fry manufacturing is a demanding business, often running 24 hours a day, seven days a week, for up to 280 days a year or more. Bigtems equipment is designed to meet that reality.
We have been successful in filling that void with good-quality equipment capable of operating continuously, says Dorsey. This reliability has driven Bigtems expansion into markets such as Morocco, Tunisia, Zambia, Turkey, Russia, and several others, while also supporting upgrades and capacity expansions in older factories.
Leadership rooted in real-world factory experience
What truly differentiates Bigtem, however, is not just machineryit is expertise. Mark T. Dorsey brings over 32 years of experience with Lamb Weston, one of the worlds largest frozen potato product manufacturers.
My introduction to the French fry industry was through Lamb Weston, he shares. I worked in many factories throughout the Pacific Northwest and also in Turkey, where I served as general manager for over seven years.
His responsibilities spanned the entire value chainfrom importing seed potatoes to negotiating finished product pricing with customers. I know the process technology inside and out thats necessary to cost-effectively convert potatoes into frozen French fries at a profitable margin, he says.
Potatoes and People: The real drivers of success
Despite Bigtems engineering capabilities, Dorsey emphasizes that success in the French fry industry goes beyond equipment. One thing I always tell people is that the French fry industry is not so much about equipment, he explains. Equipment is important, but the business really comes down to two things: potatoes and people.
Potatoes alone account for more than 50% of production costs, making raw material quality a critical factor. You must understand the quality of the potatoes entering your line so you can adjust your process accordingly, Dorsey notes.
That understanding comes through skilled personnelpeople who analyze raw potatoes, monitor finished products, and fine-tune processing parameters to deliver consistent quality.
Educating a new wave of investors and entrepreneurs
In recent years, soaring global French fry pricesnearly doubling over the last three to five yearshave attracted new entrants to the industry. Many, however, underestimate its complexity.
We see all types of customers approaching uspotato farmers, restaurant operators, French fry traders, or investors, says Dorsey. I spend a lot of time explaining the difficulties involved in making French fries.
Unlike crops such as corn or peas, potatoes vary significantly by variety, season, and growing conditions. Every potato is different, he emphasizes. You have to understand that variability to manage both quality and cost of production.
Beyond the processing line: Utilities, storage, and working capital
Bigtems scope extends beyond machinery alone. A complete French fry operation also requires substantial investment in utilitiessteam generation, compressed air, refrigeration systemsas well as potato storage and finished goods inventory.
This product runs approximately 280 days per year, Dorsey explains. That means you must store potatoeswhich is like money in the bankand also carry finished goods inventory. Both require significant working capital.
These realities often surprise first-time investors, underscoring the importance of thorough planning and realistic expectations.
Practical product strategies for sustainable growth
When advising customers, Dorsey draws on both operational experience and market insight. One thing that differentiates Bigtem is that I am personally involved, he says. I can show customers how to test potatoes, test French fries, and use that information effectively.
He also cautions against excessive product complexity. Some people want to make something unique, which is good, but others have already triedand stoppedbecause there wasnt enough sales volume to justify another SKU.
For smaller French fry plants, Dorsey suggests a practical product mix:
1520% of production for fast food chains (not necessarily global brands),
The bulk focused on 99 or 1010 cut fries for hotels, schools, and restaurants,
Smaller potatoes diverted into skin-on eight-cut wedges,
Even smaller potatoes processed into diced cubes for breakfast and catering applications.
These strategies allow better utilization of the entire potato supply, he explains. They help manufacturers operate profitably, build confidence, and eventually expand.
A partner in long-term success
Bigtems philosophy centers on customer success. We want customers who are successful, Dorsey concludes. We want to give them the tools to succeed so that they can come back later and say, Now we want to do this.
In an industry where no two seasonsor potato cropsare ever the same, Bigtem Makine combines engineering excellence with real-world operational wisdom, helping processors around the world navigate complexity and build sustainable businesses.
Published by HT Digital Content Services with permission from FoodTechBiz.