History of the Potato
There are 5,000 varieties in the world, and around 3,000 of them are found in Peru. The potato, one of Peru's contributions to the world, is now a product that, due to its versatility, is found in the recipes of the most varied cuisines worldwide.
It is the fourth main food product in the world, after wheat, rice, and corn. It has been cultivated for 8,000 years in South America and was an important food for the Incas, who developed advanced techniques to store it. Furthermore, it has a wide range of both industrial and domestic applications: it can be stewed, boiled, roasted, sautéed, and fried. It is used in purées, creams, soufflés, croquettes, and tortillas.
Today, the potato represents one of the most important contributions of the Andean region (and especially of our country) to the entire world, as it is one of the most consumed and appreciated food crops, and because in this way, we contribute to strengthening the food security of all humankind.
Peru is the country with the greatest diversity of potatoes in the world, with 8 domesticated native species and 2,301 of the more than 4,000 varieties that exist in Latin America. Additionally, our country has 91 of the 200 species that grow wild on almost the entire continent (and which are generally not edible).
Our Products
Yellow Tumbay Potato
Altitude range: 2,800 to 3,800 m a.s.l.
Harvest season: December to June or April to September
Dry matter content: 24%
Boiling: Very good
Frying: Fair
Steaming: Very good
Cooking time: 18 min.
Native Peruvian Potato
Altitude range: 3,500 to 4,000 m a.s.l.
Harvest season: January to June
Dry matter content: 30%
Boiling: Very good
Salad: Very good
Baking: Fair
Steaming: Very good
Cooking time: 17 min.
Native Potato Yana Shukre
Altitude range: 3,700–4,000 m a.s.l.
Harvest season: April to June
Dry matter content: 26%
Boiling: Very good
Frying: Good
Steaming: Very good
Cooking time: 15 min.
Canchán Potato
Altitude range: up to 3,700 m a.s.l.
Harvest season: January to July or August to November
Dry matter content: from 18 to 20%
Boiling: Very good
Frying: Very good
Steaming: Very good
Cooking time: 21 min.
Native Potato Leona
Altitude range: 3,200–3,900 m a.s.l.
Harvest season: April to June
Dry matter content: 25%
Boiling: Very good
Salad: Fair
Frying: Good
Steaming: Very good
Cooking time: 12 min.
Native Q’eq’orani Potato
Altitude range: 3,500 to 3,900 m a.s.l.
Harvest season: April to June
Dry matter content: 30%
Boiling: Good
Frying: Good
Steaming: Very good
Cooking time: 15 min.
Yungay Potato
Altitude range: Up to 3,700 m a.s.l.
Harvest season: Year-round
Dry matter content: 18-20%
Boiled: Very good
Baked: Very good
Steamed: Very good
Cooking time: 20 minutes
Native Potato Amber
Altitude range: 3,400–3,800 m a.s.l.
Harvest season: April to June
Dry matter content: 30%
Boiling: Good
Frying: Good
Steaming: Very good
Cooking time: 15 min.
Native Potato Huayro Macho
Altitude range: 3,700 to 4,000 m a.s.l.
Harvest season: April – June
Dry matter: 26%
Boiling: Very good
Frying: Good
Steaming: Very good
Cooking time: 15 minutes