4,000 VARIETIES OF POTATOES IN PERU

Peru has thousands of native and modern potato varieties. Some of the best known are the Canchán potato (pink and versatile), the Papa Amarilla (yellow-fleshed, ideal for mashed potatoes), the Papa Huamantanga (elongated and floury), and the Papa Peruanita (small and colorful). The diversity of potatoes in Peru is enormous, ranging from ancient tubers to modern varieties, all with unique flavors, textures, and culinary uses. Some notable Peruvian potato varieties: Native Potatoes: These are ancient varieties that grow at high altitudes and are considered superfoods for their high nutritional value. Some of them include: Sumac Soncco Qeqorani Leona Wenccos Limeña Peruanita: (also considered modern) Perricholi Modern or Commonly Consumed Potatoes: These are the most widely marketed varieties. Canchán Potato: Pink in color, it is versatile in cooking and one of the most consumed. Yellow Potato: With a yellow skin and flesh, it is excellent for purees and specific dishes. Huamantanga Potato: Elongated in shape, with floury flesh, highly appreciated in the mountains and Lima. Huayro Potato: A potato with floury flesh that adapts to a variety of preparations. Black Potato: Another distinctive Peruvian variety, with its characteristic color. Tumbay Potato: A variety with unique characteristics for cooking. Cocktail Potatoes: These are small potatoes, ideal for quick preparations and as an appetizer. Why is potato diversity important in Peru? Peru is a center of origin for the potato and is home to more than 4,000 varieties, a significant portion of the 5,000 that exist worldwide. This immense genetic diversity is essential for food security and the development of new varieties resistant to pests, diseases, and climate change.