The Peruvian potato: 5 reasons why we should be proud of it

On May 30, on the occasion of “National Potato Day,” Midagri revealed that Peru continues to be the leading producer of this tuber in Latin America. If this is not enough to feel proud of, we invite you to read the following article

Originally from the Andean highlands and cultivated for approximately 8,000 years BC, the potato , the tuber of 5,000 varieties worldwide, of which we find no less than 3,000 in Peru, is the third most consumed food on the planet.

According to recent data from the Ministry of Agrarian Development and Irrigation ( Midagri ), potato consumption per year in Peru is 85 kilograms per person.

Last May 30, the date on which “ National Potato Day ” is celebrated, Midagri revealed that our country continues to be the leading producer in Latin America. Every year, Peru produces 6 million metric tons of this precious tuber.

Of different colors and flavors, the potato, known among other varieties as white, yellow, yungay, huamantanga, and pistachio , is almost always present on the daily plate of Peruvians not only for its good flavor and medium cost but also for its great nutritional contribution.

In 100 grams, for example, the potato contains 78 grams. of humidity, 18.5 gr. of starch, 560 mg. of potassium and 20 mg of vitamin C, among other components.

5 reasons to be proud of the Peruvian potato

Driver of the Peruvian economy

Midagri revealed in May 2023 that the cultivation of potatoes in the high Andean areas of country, which is where they are developed, generated more than 27 million days of peasant work. Likewise, its extensive production (6 million metric tons) covers the needs of almost 33 million Peruvians.

Peru, world leader

In Latin America, country produces potatoes, surpassing countries such as Brazil, Argentina, Chile and Ecuador. Globally, our country ranks 16th in terms of production, led by China, followed by Belarus, Poland, Kazakhstan, Holland, Germany, among others.

Eight native species

Peru is the country with the greatest diversity of potatoes in the world, since it has 8 native domesticated species and 2,301 of the more than 5,000 varieties that exist in the world. To this we must add that our country has 91 of the 200 species that grow wild in almost all of Latin America (and that are generally not edible).

Variety in your kitchen

The variety of potatoes that country has makes each Peruvian dish have its own identity. Not every potato is suitable for every recipe, so we have the advantage of being able to choose between them, according to our needs.

So, for example, if we want to make a stew or a puree, the best potato will be the Yellow Potato ; If we need to fry them, the white one will be very useful and if we are craving a Huancaína Potato , the Huayro Potato will be the one.

From Peru to the world

According to data provided by Midagri , the potato currently represents one of the most important contributions of the Andean region, especially country, to the entire world, since it is one of the most consumed and appreciated food crops.

FACT

Potatoes are the fourth most cultivated food in the world only after wheat, corn and rice; They are produced in more than 125 countries around the planet.

• In country there are around 3000 varieties of potatoes. From this important number, three categories of Peruvian potatoes are derived:  white, yellow and native . The difference between each of them lies in their use.
• Of the native potatoes most used in Peruvian gastronomy are the canchán, leona, huayro, rosada, guinda gaspar, huamantanga, negra, colorada, peruanita, perricholi, worm, shiri, yungay, huagalina, sirina and muru piña.
• The most recommended potatoes for frying, due to their firm texture, are the lioness, the bull’s blood, the peruanita or the humantanga. If what you want is to surprise your guests with a succulent parboiled dish, the ideal potatoes for this type of dish are limeña, chaucha, huayco, yellow potato, conda or huagalina. These are the tubers most used in festivities and events known as “compadrazgos.”