It’s a potato developed through traditional breeding that contains a higher percentage of iron than commercial varieties. It is the result of years of work by the International Potato Center with support from its partners.
How is it developed?
High-yielding, disease-resistant, and great-tasting potatoes are crossed with others that have a high iron content. The offspring—or progeny—are evaluated over several years, and the best ones are selected.
Can the human body absorb the iron from potatoes?
Yes, iron from potatoes is highly bioavailable. A study in Huancavelica found that women absorb 30% of the iron from a yellow-fleshed potato. In areas where potato consumption is high, biofortified potatoes could meet up to 50% of women’s daily iron needs.
What is the yield and iron content of these potatoes?
Looking ahead
