Combating Anemia in the Andes: Peruvian Scientist Globally Recognized for Biofortified Potatoes

Peruvian nutrition scientist Dr. Gabriela Burgos has received widespread international recognition for her pioneering work in developing biofortified potato varieties. Her innovative research aims to address one of the most critical public health challenges in the Andean region: iron-deficiency anemia.

The World Food Prize Foundation has officially named Dr. Burgos, a senior research associate at the International Potato Center (CIP), as one of its Top Agri-food Pioneers (TAP). This accolade celebrates innovators who deliver transformative solutions to global food security and nutrition challenges.

Two Decades of Dedicated Nutritional Research

For over 20 years, Dr. Burgos has led studies evaluating the nutrient content, bioaccessibility, and bioavailability of root and tuber crops. Her work has successfully increased the concentrations of essential micronutrients—specifically iron and zinc—in potatoes through traditional, non-GMO breeding methods.

A critical breakthrough of her research lies in proving the high bioavailability of the iron found in these specialized potatoes. The human body absorbs iron from potatoes far more efficiently than from other staple crops like rice, wheat, or corn. This is primarily due to the potato’s high natural vitamin C content (which enhances iron absorption) and low concentration of phytates (which inhibit it). Recent human trials led by Dr. Burgos confirmed that these biofortified varieties can provide up to 50% of the daily iron requirements for women and children in high-consumption regions.

From Laboratories to Farmers’ Fields

Currently, the International Potato Center (CIP) is collaborating with Peru’s National Institute of Agricultural Innovation (INIA) to scale up this initiative. The project has moved from in vitro micropropagation to producing tons of certified seeds. High-iron varieties, such as CIP-Kallpa Yawri and CIP-Puka Yawri, have already been distributed for field cultivation across the central Peruvian highlands—including Huancavelica, Cusco, and Junín—where anemia rates remain stubbornly high.

Because potatoes are already a deeply rooted staple of the daily diet in the Andes, families do not need to alter their traditional eating habits or adopt unfamiliar foods. Simply substituting conventional potatoes with biofortified ones offers an affordable, sustainable, and culturally seamless weapon against hidden hunger.

References:

1. ARGENPAPA — Perú: Científica peruana ha sido reconocida a nivel mundial por su innovadora creación de papas biofortificadas, destinadas a combatir la anemia. (argenpapa.com.ar/noticia/17433-)
2. International Potato Center (CIP) Press Release — Peruvian Scientist Gabriela Burgos Named to World Food Prize Foundation’s Top Agri-food Pioneers List. (June 2026)
3. CIP Blog — Delivering Biofortified Potatoes: A Milestone for CIP and INIA. (January 2026)
4. The Journal of Nutrition — Total iron absorbed from iron-biofortified potatoes is higher than from non-biofortified potatoes: a randomized trial using stable iron isotopes in women from the Peruvian highlands.