The much-anticipated harvest season for the specialty “Maru-Aka” potatoes in Akitsu, Higashihiroshima, has finally reached its peak. While this year’s cooler spring delayed harvesting by about a week compared to previous years, growers are celebrating an unexpected benefit—the potatoes have developed a richer sweetness and deeper umami flavor.
A Delayed but High-Quality Harvest
According to the Hiroshima Prefectural Agriculture Department, prolonged low temperatures in early 2024 slowed potato growth, extending the maturation period. However, research suggests that cooler conditions enhance sugar accumulation in certain potato varieties, which aligns with farmers’ observations of Maru-Aka’s superior taste this season.
Market Demand and Economic Impact
Maru-Aka potatoes are a key product for Akitsu’s local economy. Data from the Japan Agricultural Cooperatives (JA) Hiroshima shows that despite the delayed harvest, pre-orders from retailers and restaurants have increased by 15% compared to last year, driven by growing consumer interest in regional specialty crops. The average market price remains stable at ¥350–400 per kilogram, reflecting strong demand.
Scientific Insights: Why Cooler Weather Enhances Flavor
A 2023 study published in the Journal of Crop Science found that potatoes grown under mild stress conditions, such as cooler temperatures, often produce higher levels of reducing sugars and amino acids, contributing to enhanced taste. This phenomenon explains why this year’s Maru-Aka potatoes have a more pronounced flavor profile.
While climate variability poses challenges, this year’s Maru-Aka harvest demonstrates how adaptive farming and consumer demand can turn potential setbacks into opportunities. The delayed harvest not only maintained yield stability but also improved quality, reinforcing Akitsu’s reputation for premium potatoes. Moving forward, farmers and researchers may explore controlled stress cultivation techniques to consistently enhance flavor without compromising productivity.
