Potato (Solanum tuberosum, L.) commercial and traditional cultivation in Andean highlands—Peru/Bolivia

Verastegui-Matínez P.; Zúñiga-Dávila D. · Varieties and Landraces: Cultural Practices and Traditional Uses: Volume 2: Underground Starchy Crops of South American Origin: Production, Processing, Utilization and Economic Perspectives (2023) · DOI: 10.1016/b978-0-323-90057-7.00004-8

Resumen

The biodiversity of the native potato is an example of culture and tradition in the trade of the Andean region, dating back more than 8000 years. It allows the generation of economic income for the farmers who produce it. Nationally, it is the leading tuber in production and provides a livelihood for more than 700,000 families in the Andean highlands, creating more than 110,000 permanent jobs. This generates about 33.4 million workdays and represents 4% of the agricultural GDP, with 90% of production concentrated in the Peruvian highlands (high Andean zone). Of the more than 6400 varieties, approximately 500 are planted each year for local consumption, but only 8 are for national trade, such as the Huagalina, Amarilla Tumbay, Amarilla del Centro, Peruanita, Huayro, Huamantanga, Ccompis, and Yana Imilla. Its use as food and beverage provides carbohydrate, protein, and antioxidant. It is also a nutraceutical and antispasmodic and serves as a raw material in many kinds of industry (animal feed, esthetics, pharmaceutical, textile, wood, etc.). The Food and Agriculture Organisation (FAO) has legitimized the Peruvian Andes as the center of origin of native potato diversity. It has allowed to recognize the importance of the 700,000 families in the 7000 Andean and Amazonian communities that conserve the native potato and continue to regenerate it each year. A legacy that must be preserved. On the other hand, the plant growth-promoting rhizobacteria (PGPR) found in the rhizosphere of different crops improve their growth even under extreme conditions, such as cold and acid pH, and allow the control of fungal diseases. Inoculation technology is low cost and allows the production of good quality food that influences consumer health, while being environmentally friendly.

Instituciones: Universidad Nacional Agraria La Molina