POTATO
ORIGINS

An indigenous plant of Central America, the potato (Solanum tuberosum) was widely cultivated by the Aztecs and Incas in Mexico, Peru, Bolivia and Ecuador.
This tuber was unknown in Europe until the late 16th century when it was introduced by Spanish conquistadors and, for almost a century, it was considered a botanical rarity.
In Italy, the potato began to spread from the early 17th century onwards, first in Tuscany and the Veneto region and then to Emilia-Romagna and the South.

POTATO CULTIVATION

Potato production world-wide amounts to little less than 300 million tons, the main producers being Russia, Poland, China, Germany, the United States, India and the Netherlands.
Italy grows about 1,500,000 tons of common potatoes, a crop which occupies approximately 60,000 hectares. Forty-five per cent of the total national harvest comes from three regions alone: Campania (22%), Emilia-Romagna (12%) and Abruzzo (11%). Other important potato-growing areas are Latium, the Veneto and Calabria.
The Italian production of early potatoes amounts to 600,000 tons, cultivated on a land surface of about 30,000 hectares. This crop is found mainly in the southern regions of Campania, Apulia, Sicily and Calabria.
The most widespread varieties of eating potatoes are Primura, Monalisa, Sirco, Arsy and Agata, while the most common new potatoes are Alcmaria and Aminca. Potatoes for industrial processing are Hermes in the north, Agria in the centre, and Lady Rosetta in the south.

POTATO CALENDAR

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period              
Market presence


CONSUMPTION AND STORAGE

On average Italians consume about 40 kilos per head each year, a figure considerably lower than those of north European countries: in France, for example, it ranges from 60 kilos in the south-west to over 120 in the north.
In terms of nutrition, the potato has a moderate energy value, equal to 85 kcals and is particularly low in fat (1%). However, this in no way means that the tuber is lacking in nutritional value: on the contrary, the potato is one of the human body's most important sources of potassium (570 mg per 100 grams).
In addition, because it is low in rough fibre, it is easily assimilated by the organism and is therefore an ideal component of the diet of children and old people.
In cosmetics, slices of potatoes can be used to bring relief to itching, red skin and rashes. Potatoes can be cooked in a great many ways: boiled, roasted, steamed or fried. As well as being eaten alone, they can be used as an ingredient in soups, dumplings, pies, fritters and puddings.
Kept in a cool, dry place, away from the light, potatoes can be stored for two or three weeks, at10-15 C°, and for several months, at no more than 7 C°.


COMPOSITION AND NUTRITION INFORMATION
COMMON POTATOES
(per 100g of product)

Edible part83%
Water78.5g
Proteins2.1g
Lipids1g
Glucides18g
Fiber1.6g
Energy85kcal
Sodium7mg
Potassium570mg
Iron0.6mg
Calcium10mg
Phosphorus54mg
Niacin2.4mg
Vitamin C15mg



COMPOSITION AND NUTRITION INFORMATION
NEW POTATOES
(per 100g of product)

Edible part96%
Water81.9g
Proteins2g
Lipids0g
Glucides15.8g
Fiber1.4g
Energy67kcal
Sodium0mg
Potassium0mg
Iron0.6mg
Calcium10mg
Phosphorus54mg
Niacin2.4mg
Vitamin C28mg


RECIPE

Mediterranean Potato Pie

Ingredients for 4: 1 kg potatoes, 500 g onions, origano, garlic, oil, salt and pepper.

Peel, wash and cut the potatoes very finely. Clean and cut the onions into equally fine slices. Transfer the ingredients to a pyrex bowl with 2 teaspoons of olive oil. Mix well and bake in a pre-heated oven for half an hour or so.

YELLOW SKIN VARIETIES

Grown in crops up to a northern latitude of 70° and even at altitudes above 1,500 meters, the potato is grown over an immense geographical area.
Worldwide, it is cultivated on around 20 million hectares: its most important continent is Europe, where over 6 million hectares are invested in potatoes; this is followed by Asia (5.5 million) and South America (1 million).
An annual plant, it has a highly developed root system which can extend as deep as two meters in ideal conditions.
The stolons develop from the hypogeum of the stalk, and their enlarged peak forms a tuber.
Although amply adaptable, the ideal development conditions for potatoes are in a cool climate; the most suitable soils are those that are loose and slightly acidic.
The numerous varieties are classified based on their purpose (for eating, or industry), the characteristics of the tuber (shape, color, skin appearance, pulp color) and cycle duration.
Among the yellow skin varieties, the most widespread in Italy are the Monalisa, Spunta, Primura, Agata, Liseta, Lutetia and Arsy.
Given the particular composition and consistency of the pulp, which retains moisture significantly, yellow skin potatoes are ideal for baking, pan-frying, roasting or boiling.

THE CALENDAR FOR YELLOW SKIN VARIETIES

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period          
Market presence


MINIMUM QUALITY CHARACTERISTICS

Appearance
Yellow skin

Colour
Yellow or pale yellow pulp

Shape
Oval, elongated oval

Gauge
Medium-large

Flavor and texture
Delicate flavor

Dry matter
Approximately 20%

Sale period
January through December

Storage
The most suitable storage place for potatoes is dark, cool and dry, with a temperature around 10-12 °C.
Light turns the potatoes greenish, making them unsuitable for use in cooking, while excessively low temperatures turn them too sweet.

Things to avoid
Do not expose potatoes to light or temperatures below 0 °C.
RED SKIN VARIETIES

Grown in crops up to a northern latitude of 70° and even at altitudes above 1,500 meters, the potato is grown over an immense geographical area.
Worldwide, it is cultivated on around 20 million hectares: its most important continent is Europe, where over 6 million hectares are invested in potatoes; this is followed by Asia (5.5 million) and South America (1 million).
An annual plant, it has a highly developed root system which can extend as deep as two meters in ideal conditions.
The stolons develop from the hypogeum of the stalk, and their enlarged peak forms a tuber.
Although amply adaptable, the ideal development conditions for potatoes are in a cool climate; the most suitable soils are those that are loose and slightly acidic.
The numerous varieties are classified based on their purpose (for eating, or industry), the characteristics of the tuber (shape, color, skin appearance, pulp color) and cycle duration.
Among the red skin varieties, the most widespread in Italy are the Asterix, Desirée, and Rubinia.
The pulp of red skin potatoes is especially firm, making them ideal for frying: the potato wedges form a crisp crust during cooking that prevents the oil from penetrating into the vegetable.

THE CALENDAR FOR RED SKIN VARIETIES

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period              
Market presence


MINIMUM QUALITY CHARACTERISTICS

Appearance
Red skin

Colour
Yellow or pale yellow pulp

Shape
Oval, elongated oval

Gauge
Medium-large

Flavor and texture
Distinct flavor

Dry matter
Approximately 20%

Sale period
January through December

Storage
The most suitable storage place for potatoes is dark, cool and dry, with a temperature around 10-12 °C. Light turns the potatoes greenish, making them unsuitable for use in cooking, while excessively low temperatures turn them too sweet.

Things to avoid
Do not expose potatoes to light or temperatures below 0 °C.
NEW VARIETIES

Grown in crops up to a northern latitude of 70° and even at altitudes above 1,500 meters, the potato is grown over an immense geographical area.
Worldwide, it is cultivated on around 20 million hectares: its most important continent is Europe, where over 6 million hectares are invested in potatoes; this is followed by Asia (5.5 million) and South America (1 million).
An annual plant, it has a highly developed root system which can extend as deep as two meters in ideal conditions.
The stolons develop from the hypogeum of the stalk, and their enlarged peak forms a tuber.
Although amply adaptable, the ideal development conditions for potatoes are in a cool climate; the most suitable soils are those that are loose and slightly acidic.
The numerous varieties are classified based on their purpose (for eating, or industry), the characteristics of the tuber (shape, color, skin appearance, pulp color) and cycle duration.
The most widespread varieties of new potatoes are Aminca, Alcmaria, Spunta and Nicola.

THE CALENDAR FOR NEW VARIETIES

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period                
Market presence            


MINIMUM QUALITY CHARACTERISTICS

Appearance
Yellow skin

Colour
Yellow or pale yellow pulp

Shape
Oval, elongated oval

Gauge
Medium-large

Flavor and texture
Distinct flavor

Dry matter
Approximately 20%

Sale period
April through August

Storage
The most suitable storage place for potatoes is dark, cool and dry, with a temperature around 10-12 °C. Light turns the potatoes greenish, making them unsuitable for use in cooking, while excessively low temperatures turn them too sweet.

Things to avoid
Do not expose potatoes to light or temperatures below 0 °C.
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