For thousand of year, the potato (Solanum tuberosum) is a tuber, which originated in the upper reaches of the Andes in southeastern Peru, has served as a foodstuff for man. According to ancient legend, when the mythical founders of the Inca empire, Manco Capac and Mama Oclloe, merged the first thing the god Wiracocho taught them was how to sow and preserve potatoes. By dehydrating and mashing potatoes into substance called chuñu, the Incas could preserve them for storage for up to 10 years.
Not only was the potato used as foodstuff but also to treat injuries and the Incas thought it made childbirth easier. The farmers of the Andes have managed to create several varieties that have adapted to a variety of climates.
Nowadays, scientists have identified more than 4000 potato varieties, many of which papa amarilla or papa huayro (yellow potato) are only originated in Peru. The best thing about Peruvian potatoes in my experience is that they are matchless in flavor, texture, shape and color but they all have their place in the Peruvian cuisine.
Over 15 years ago May the 30th was initiated as National Potato day or, as they call it in Peru Dia Nacional de la Papa. On this day there are numerous festivities, festivals and fairs throughout the country. The people celebrate the enormous diversity of the potato in order to increase the consumption and to give small farmers the opportunity to introduce their production; give cooking classes and contest are held.
Since the potato traveled from the ancient soils of Peru to our plates it became one of the top 5 most important crops in the world. The world began to realize that the potato is one of the best vegetables that supply every vital nutrient except from calcium, vitamin A and D.
By Rayanna Jannasch
Potatoes of
Peru