Potato (Solanum tuberosum L.)

Nightshade family (Solanaceae)


Wild type tubers S. chacoense (above) and S. gourlayi (below)	cultivated potato plant

Source: Bock D., MPI; Wolf-Garten

Distribution, Yield, Use:

Production (1000t) Yield (dt/ha)
Country	1979-81	1992	1979-81	1992
ex-USSR	76710	73020	110	116
Poland	39510	23400	168	133
China	25415	33940	108	113
USA	14920	18670	303	354
India	9380	15500	126	161
UK	6600	7880	329	438
World	269630	268492	141	148

Distribution:
The production area extends from the temperate zones to the sub-tropics. Main countries of production are the ex-USSR, Poland, China, USA and India. Sandy / loamy soils in cool / temperate climates are preferred.
Use:
Foodstuff
- cooked for consumption
- raw material for select products
(crisps, chips, dumplings)
Production of starch and alcohol
Animal feed
Vegetable products
10-15% starch, 1-5% sugar, 2% protein,
15 mg vitamin C/100g in the tuber.

Region of origin:

Region of cultivation:

Cultivation and Breeding:
The potato was cultivated by the Indians of the Andes region of South America. It came to Europe in 1570, but only reached great economic importance at the end of the 18th century. The cultivated potato stems from tetraploid varieties which probably originated from diploid wild potatoes. Today's range of potatoes embraces mainly food and industrial varieties. Important distinguishing features of food potatoes are ripening time and cooking properties.
Breeding aims:
Yield and quality assurance have priority over increasing the yield. Great importance is attached to crossing in from the wild types with the aim of introducing resistance. The breeding qualities depend on the intended use. For salad potatoes, varieties which remain firm after cooking are required, for mashed potatoes, softer-cooking varieties are better. High starch content is desired from industrial potatoes.

Text by Dr. Wolfgang Schuchert
Adapted to HTML by R.Saedler