China Potato Expo 2019

This variety is known as Raíz de Palo [Stick Root] because the texture and length of its tubers are like the woody roots of the Hualango or Espino trees (thorny trees, with long roots, that are used in farriery). The tubers of this variety are large and valued for their good taste. They are exchanged combined with other varieties for other crops such as maize or nuña beans.

CULINARY USES:
Boiled. Used in a way locally known as “peeling” (the potato is peeled and then boiled for eating). Dried potato

This variety is known as Puñeta because in the apical part of the tuber there are pronounced reliefs suggesting small fingers pressed into a fist. The variety is especially used for preparing chuño. These potatoes are exchanged, mixed with other varieties, for other crops such as maize.

CULINARY USES
Boiled. Used in a way locally known as “peeling” (the potato is peeled and then boiled for eating). Dried potato. Chuño (tokosh)

This variety belongs to the Camotillo group, characterized by having floury tubers. Farmers say that this tuber has a very short storage time, so it is eaten in the first few months following the harvest. A peculiarity of this variety seems to be its resistance to the potato weevil, as the farmers say: “The weevil doesn’t get in if you tread the field down well.”

CULINARY USES
Boiling. Used in a way locally known as “peeling” (the potato is peeled and then boiled for eating). Dried potato.

The farmers say that the tubers of this variety are floury and pleasant. These potatoes are bartered combined with other varieties for other crops

CULINARY USES
Boiled. Dried potato. Chuño (tokosh).

A variety that contains iron, and has high content of compounds total phenolic and high antioxidant capacity

CULINARY USES
It is slightly gritty, has a smooth texture and good flavor. Its consumption is suggested in stews.

The farmers say that the boiled tubers of this variety are much tastier than those of other varieties, and they recommend always eating them with some “ajicito” (a bit of chili pepper).

CULINARY USES
Boiled. Dried potato. Used to thicken soups.

According to the farmers, the tubers of this variety look like a dog when it curls up to go to sleep (bringing their head close to their tail). This variety produces tubers only in high-lying zones.

CULINARY USES
Boiled. Dried potato. Used in a way locally known as “peeling” (the potato is peeled and then boiled for eating). Chuño (tokosh).

This variety is easily recognized by the farmers because the tubers are precocious, sprouting in the first five months. Due to this property, it is not good for storing. It is bartered, combined with other varieties for other crops such as maize, in the first few months after harvesting. The farmers say that it has a buttery taste, hence its name.

CULINARY USES
Boiled. Chuño (tokosh). Dried potato. Used in a way locally known as “peeling” (the potato is peeled and then boiled for eating).

According to the farmers, the tubers produced by this variety are small and they are used for home consumption only.

CULINARY USES
Boiled. Soups.

It is known as the “representative potato of the area” because it is a very tasty variety. This is why the farmers prefer to use it only for home consumption and at local festivities.

CULINARY USES
Dried potato. Boiled. Used in a way locally known as “peeling” (the potato is peeled and then boiled for eating).

This is an old variety that has been cultivated for several generations. Farmers currently do not recognize any particular
property or feature, even though the tubers have a striking morphology. They recognize this variety because its tubers are somewhat like a local plant called Siempre Viva (“Everlasting”) that grows among the rocks, and this is where it gets its name.

CULINARY USES
Boiled. Dried potato.

The tubers of this variety are floury. They are bartered combined with other varieties for other crops such as maize.

CULINARY USES
Boiling, Thick soup. Dried potato. Chuño (tokosh).

There is a local medicinal plant called Lancetilla, which has colors much like those of the tuber of this variety, hence its name. The tubers are large and give high yields. They are very floury and have a regular flavor. They are also used medicinally to cure internal infections and stomach pains.

CULINARY USES
Boiled. Peeled and chopped.

The farmers say that this is a very old variety and that it is now close to extinction. Very few farmers remember its name and are able to identify it.

CULINARY USES
Boiled.

This is a variety found in very few communities, and not many farmers have it. They say that this variety has small tubers with almost imperceptible eyes, and for this reason they usually eat it boiled.

CULINARY USES
Boiled.

This variety belongs to the Suytu group, and has very shallow eyes, it generally has a high content of dry matter and is appreciated for its floury texture and excellent flavor. It is commonly used for barter for corn and fruits.

CULINARY USES
Soups and stews.