Native Andean potatoes: 'From forgotten crop to culinary boom and market innovation’

According to the authors of a new article, published in Choices: The Magazine of Food, Farm, and Resource Issues. Andean native potatoes have become essential ingredients for some of the most sophisticated gastronomy of the world.

The four authors, André Devaux, Guy Hareau, Miguel Ordinola, Jorge Andrade-Piedra, and Graham Thiele, also stated: “Native potatoes continue to fulfill their basic role of providing food security for many rural households in the Andes, who were responsible for domesticating them. Today, these families continue to plant native potatoes in diverse varietal mixtures which could contribute to longer term adaptation to climate change.”

The International Potato Center (CIP) found an opportunity for repositioning potato as an added-value cash crop. CIP has accomplished this by expanding its use for processing and by encouraging sales of improved and native potatoes to satisfy preferences of consumers in emerging markets in small and large cities and export markets.

In the article, the authors examine how potatoes—particularly native potatoes—can improve livelihoods among poor farmers in Peru, highlighting the role of biodiversity as a resource to link small producers with markets.


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