In the US, potatoes have become one of the most widely consumed crops and thus have a variety of preparation methods and condiments. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia. Selected over centuries for their taste, texture, shape and color, these potato varieties are very well adapted to the harsh conditions that prevail in the high Andes, at altitudes ranging from 3,500 to 4,200 meters. The varieties differ from community to community.There are between 100-180 known species of wild potato. They come in many sizes and shapes. They grow in diverse soils and climates, from the dry desert along the Peruvian coast, to the inter-Andean valleys, up to altitudes of 4,200 meters above sea level.Potatoes are used for a variety of purposes, and not only as a vegetable for cooking at home. CIP maintains the largest collection of potato in the world, including more than 7,000 accessions of native, wild, and improved varieties. Below are top 10 largest potato …

For short-term storage, temperatures of about 7 to 10 °C (45 to 50 °F) are preferred.On the other hand, temperatures below 4 °C (39 °F) convert the starch in potatoes into sugar, which alters their taste and cooking qualities and leads to higher Under optimum conditions in commercial warehouses, potatoes can be stored for up to 10–12 months.When stored in homes unrefrigerated, the shelf life is usually a few weeks.If potatoes develop green areas or start to sprout, trimming or peeling those green-colored parts is inadequate to remove copresent toxins, and such potatoes are no longer edible.The world dedicated 18.6 million hectares (46 million acres) to potato cultivation in 2010; the world average yield was 17.4 tonnes per hectare (7.8 short tons per acre).

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades).

An average serving of potatoes with the skin on provides about 10 percent of the recommended daily intake of fiber.Over 4,000 varieties of native potatoes grow in the Andean highlands of Peru, Boliva, and Ecuador. The Potato Association of America 1390 Eisenhower Place Ann Arbor, MI 48108 Phone: (734) 239-8022 Fax: (734) 677-2407 E-mail: paaoffice@potatoassociation.org The word may refer to the plant itself as well as the edible tuber.

Wild species are found from southwestern United States to southern Chile, with most species concentrated in Peru and Bolivia.

Generally fall harvested and root cellared, potatoes can overwinter in the ground, dug up as needed although the texture of the tubers deteriorates as spring approaches. These inedible species are the original ancestors of today’s cultivated potato. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes do not keep very well in storage and are vulnerable to moulds that feed on the stored tubers and quickly turn them rotten, whereas crops such as grain can be stored for several years with a low risk of rot. Aloo posto (a curry with potatoes and poppy seeds) is immensely popular in East India, especially Bengal.

Skin-set is the process by which the skin of the potato becomes resistant to skinning damage. Thanks to the careful processing techniques used, dehydrated/instant potato products retain most of their nutrition. It remains an essential crop in Europe, especially Northern and Eastern Europe, where After flowering, potato plants produce small green fruits that resemble green What we call French fries, they call chips, as in fish and chips. Like potatoes cooked by other methods, fries provide important shortfall nutrients and are now prepared with healthier oils.

They can be whipped together with a few healthy ingredients in 30 minutes or less for a delicious meal.To see videos about what makes each type of potato unique, please visit our There are a number of different ways to prepare potatoes, among them Take a trip down the frozen aisle of any grocery story and you’ll find many different frozen potato options, from wedges, shreds, hash browns and tots to slices, dices, crinkle cut and waffle fries.

It originated and was first domesticated in the Andes mountains of South America.The potato is the third most important food crop in the world after rice and wheat in terms of human consumption. More than a billion people worldwide eat potato, and global total crop Production exceeds 374 million metric tons.

These products are instantly quick frozen to lock in the taste and nutrients of fresh potatoes, and maintain a longer shelf life. The stems thicken to form a few or as many as 20 tubers close to the soil surface. In some areas of Anatolia, local potato varieties are still called ruskartoe, commemorating the tuber's introduction from the Russian Caucasus in the early 1800s.Potato cultivation has been officially encouraged in Turkey since 1872, and today the country is the Middle East's biggest producer after Iran, with output in 2007 of almost 4.3 million tonnes. The word may refer to the plant itself as well as the edible tuber. There are between 100-180 known species of wild potato. Since exposure to light leads to an undesirable greening of the skins and the development of Correct potato husbandry can be an arduous task in some circumstances. They belong to eight or nine species, depending on the taxonomic school. The buds generate shoots that grow into new plants when conditions are again favorable.Potatoes are an excellent, low-fat source of carbohydrates, with one-fourth the calories of bread. Wild potato species occur throughout the Americas, from the United States to southern Chile.

These inedible species are the original ancestors of today’s cultivated potato.

Name origin Edit. China and India accounted for over a third of world's production in 2010, and had yields of 14.7 and 19.9 tonnes per hectare respectively.Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. CIP’s genebank ensures that they are both securely conserved for the long-term and also available for use by farmers, breeders, and researchers. More than a billion people worldwide eat potato, and global total crop production exceeds 300 million metric tons.

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