The system of P3 preparation replaces what until today has been the main method of preserving potato: pre-frying prior to freezing, a process which was introduced and adopted all over the world from 1950 onwards, making the potato one of the most widely consumed foods, albeit at the cost of adding a certain percentage of detrimental fat to the diet. In contrast to industrial pre-frying based on partially or completely hydrogenated vegetable oils, the P3 method preserves the potato without adding any kind of fat, preparing it for later cooking in such a way that it can be fried or oven-baked as if it were recently washed and peeled, maintaining the structure and the organoleptic qualities of the food and preserving the original texture and flavour of the potato.

Due to its processing method the P3 potato will soon become a worldwide trade benchmark as it is the only system which eliminates pre-frying, a process that adds known carcinogenic components, allergens and/or precursors of cholesterol or obesity.