Noting that the potato
is a staple food in the diet of the world's population;
Desiring to focus
world attention on the role that the potato can play in providing
food security and alleviating poverty of the population;
Convinced that
concerted efforts are needed to address the issues and challenges
that derive from the reduction of productivity, the depletion of
natural resources, the problems of the environment and the loss of
biodiversity in the present systems of potato cultivation;
Recognizing that there
are important links between institutions engaged in potato research
and development;
Recalling also that,
at its Thirty-first Session, it endorsed the International Treaty on
Plant Genetic Resources for Food and Agriculture;
Affirming the need to
revive public awareness of the relationship that exists between
poverty, food security, malnutrition and the potential contribution
of the potato to defeating hunger;
Requests the
Director-General to transmit this Resolution to the Secretary-General of
the United Nations with the aim of having the United Nations declare the
year 2008 the International Year of the Potato and also requests the
Director-General to make progress reports to future sessions of the FAO
Conference and to the Secretary-General of the United Nations on action
taken on the International Year of the Potato, including financial
resources obtained and, once the year has taken place, results
achieved.[25 November 2005]
Food
prices are soaring worldwide,
driven by fierce competition for reduced international supplies of
wheat, maize and rice, and other agricultural commodities. As concern
grows over the risk of food shortages and instability in dozens of
low-income countries, global attention is turning to an age-old crop
that could help ease the strain of food price inflation.
The potato is already an
integral part of the global food system. It is the world's number one
non-grain food commodity, with production reaching a record 320 million
tonnes in 2007. Potato consumption is expanding strongly in developing
countries, which now account for more than half of the global harvest
and where the potato's ease of cultivation and high energy content
have made it a valuable cash crop for millions of farmers.
At the same time, the
potato - unlike major cereals - is not a globally traded commodity.
Only a fraction of total production enters foreign trade, and potato
prices are determined usually by local production costs, not the
vagaries of international markets. It is, therefore, a highly
recommended food security crop that can help low-income farmers and
vulnerable consumers ride out current turmoil in world food supply and
demand.
In Peru, for example, the
government has acted to reduce costly wheat imports by encouraging
people to eat bread that includes potato flour. In China, the world's
biggest potato producer, agriculture experts have proposed that potato
become the major food crop on much of the country's arable land. India
has plans to double its potato production.
Food of the
future. The International Year of the Potato is raising
awareness of the key role played by the "humble tuber" in
agriculture, the economy and world food security. But it also has a very
practical aim: to promote development of sustainable potato-based
systems that enhance the well-being of producers and consumers and help
realize the potato's full potential as a "food of the future".
Over the next two
decades, the world's population is expected to grow on average by more
than 100 million people a year. More than 95 percent of that increase
will occur in the developing countries, where pressure on land and water
is already intense. A key challenge facing the international community
is, therefore, to ensure food security for present and future
generations, while protecting the natural resource base on which we all
depend. The potato will be an important part of efforts to meet those
challenges...
Potatoes are
a truly global food
The potato has been
consumed in the Andes for about 8 000 years. Taken by the Spanish to
Europe in the 16th century, it quickly spread across the globe: today
potatoes are grown on an estimated 192 000 sq km, or 74 000 square
miles, of farmland, from China's Yunnan plateau and the subtropical
lowlands of India, to Java's equatorial highlands and the steppes of
Ukraine.
Potatoes feed the hungry
The potato should be a
major component in strategies aimed at providing nutritious food for the
poor and hungry. It is ideally suited to places where land is limited
and labour is abundant, conditions that characterize much of the
developing world. The potato produces more nutritious food more quickly,
on less land, and in harsher climates than any other major crop - up to
85 percent of the plant is edible human food, compared to around 50% in
cereals.
Potatoes are good for
you
Potatoes are rich in
carbohydrates, making them a good source of energy. They have the
highest protein content (around 2.1 percent on a fresh weight basis) in
the family of root and tuber crops, and protein of a fairly high
quality, with an amino-acid pattern that is well matched to human
requirements. They are also very rich in vitamin C - a single
medium-sized potato contains about half the recommended daily intake -
and contain a fifth of the recommended daily value of potassium.
Demand for potatoes is
growing
World potato production
has increased at an annual average rate of 4.5 percent over the last 10
years, and exceeded the growth in production of many other major food
commodities in developing countries, particularly in Asia. While
consumption of potato has declined in Europe, it has increased in the
developing world, from less than 10 kg (22 lb) per capita in 1961-63 to
almost 22 kg (48.5 lb) in 2003. Consumption of potato in developing
countries is still less than a quarter of that in Europe, but all
evidence suggests it will increase strongly in the future.
Potatoes,
nutrition and diet
The potato is a good
source of dietary energy and some micronutrients. But balanced diets
need to include other vegetables and whole grain foods
Key
points
The
potato is a good source of dietary energy and some micronutrients, and
its protein content is very high in comparison with other roots and
tubers.
Potato
is low in fat - but preparing and serving potatoes with high fat
ingredients raises the caloric value of the dish.
Boiling
potatoes in their skins prevents loss of nutrients.
Potatoes
are important in many diets, but need to be balanced with other
vegetables and whole grain foods.
Further
research is needed to determine the link between potato consumption
and Type 2 diabetes.
Potato is a versatile,
carbohydrate-rich food highly popular worldwide and prepared and served
in a variety of ways. Freshly harvested, it contains about 80 percent
water and 20 percent dry matter. About 60 to 80 percent of the dry
matter is starch. On a dry weight basis, the protein content of potato
is similar to that of cereals and is very high in comparison with other
roots and tubers.
In addition, the potato
is low in fat. Potatoes are rich in several micronutrients, especially
vitamin C - eaten with its skin, a single mediumsized potato of 150 g
provides nearly half the daily adult requirement (100 mg). The potato is
a moderate source of iron, and its high vitamin C content promotes iron
absorption. It is a good source of vitamins B1, B3 and B6 and minerals
such as potassium, phosphorus and magnesium, and contains folate,
pantothenic acid and riboflavin. Potatoes also contain dietary
antioxidants, which may play a part in preventing diseases related to
ageing, and dietary fibre, which benefits health.
Effects of potato
preparation methods
The nutritive value of a
meal containing potato depends on other components served with them and
on the method of preparation. By itself, potato is not fattening (and
the feeling of satiety that comes from eating potato can actually help
people to control their weight). However, preparing and serving potatoes
with high-fat ingredients raises the caloric value of the dish.
Since the starch in raw
potato cannot be digested by humans, they are prepared for consumption
by boiling (with or without the skin), baking or frying. Each
preparation method affects potato composition in a different way, but
all reduce fibre and protein content, due to leaching into cooking water
and oil, destruction by heat treatment or chemical changes such as
oxidation.
Boiling - the most common
method of potato preparation worldwide - causes a significant loss of
vitamin C, especially in peeled potatoes. For french fries and chips,
frying for a short time in hot oil (140ºC to 180ºC) results in high
absorption of fat and significantly reduces mineral and ascorbic acid
content. In general, baking causes slightly higher losses of vitamin C
than boiling, due to the higher oven temperatures, but losses of other
vitamins and minerals during baking are lower.
Nutrient content
of potatoes
(Per 100 g, after boiling
in skin and peeling before consumption)
Source: United States Department of Agriculture, National Nutrient
Database
Potato's role in the
developing world's "nutrition transition"
In many developing
countries, and especially in urban areas, rising levels of income are
driving a "nutrition transition" toward more energy-dense
foods and prepared food products. As part of that transition, demand for
potato is increasing. In South Africa, potato consumption has been
growing in urban areas, while in rural areas maize is still the staple.
In China, higher income and increased urbanization have led to increased
demand for processed potatoes. Thus, the potato already plays a role in
diet diversification in many countries. However, where other staple
crops are available to meet energy requirements, potato should not
replace them but rather supplement the diet with its vitamins and
mineral content and high quality protein. Potatoes can be important
staple foods, but balanced diets need to include other vegetables and
whole grain foods.
As part of the trend
toward greater consumption of "convenience foods", demand for
fried potatoes is increasing. Over-consumption of these high-energy
products, along with reduced physical activity, can lead to overweight.
Therefore the role of fried potato products in the diet must be taken
into consideration in efforts to prevent overweight and diet related
non-communicable diseases, including heart disease and diabetes. Type 2
diabetes is caused by many factors, and further research is needed to
determine whether potato consumption and Type 2 diabetes may be linked.
Toxic
components of potato
As part
of the potato plant's natural defences against fungi and insects, its
leaves, stems and sprouts contain high levels of toxic compounds
called glycoalkaloids (usually solanine and chaconine). Glycoalkaloids
are normally found at low levels in the tuber, and occur in the
greatest concentrations just beneath the skin.
Potatoes should be stored in a dark, cool place in order to keep
glycoalkaloid content low. Under exposure to light, potatoes turn
green in colour due to increased levels of chlorophyll, which can also
indicate higher levels of solanine and chaconine. Since glycoalkaloids
are not destroyed by cooking, cutting away green areas and peeling
potatoes before cooking ensures healthy eating.
Potato
varieties
Although the potato cultivated
worldwide belongs to just one botanical species, Solanum tuberosum,
the tubers come in thousands of varieties with great differences in
size, shape, colour, texture, cooking characteristics and taste. Here's
a small sample of potato diversity.
1.
Atahualpa
Bred in Peru, a high yielding variety good for both baking and
frying
2.
Nicola
Widely grown Dutch variety, one of the best for boiling, also
good in salads
3.
Russet Burbank
The classic American potato, excellent for baking and french
fries
4.
Lapin puikula
Grown in Finland for centuries, in fields bathed in the light of
the midnight sun
5.
Yukon Gold
A Canadian potato with buttery yellow flesh suitable for frying,
boiling, mashing
6.
Tubira
CIP-bred variety grown in West Africa. White flesh, pink skin,
and good yielding
7.
Vitelotte
A gourmet French variety prized for its deep blue skin and
violet flesh
8.
Royal Jersey
From the Isle of Jersey: the only UK vegetable with an EU
designation-of-origin
9.
Kipfler
Hails from Germany. Elongated with cream flesh, popular in
salads
10.
Papa colorada
Brought to the Canary Islands by passing Spanish ships in 1567
11.
Maris Bard
Bred in the UK, a white variety with a soft waxy texture good
for boiling
12.
Désirée
Red-skinned, with yellow flesh and a distinctive flavour.
13.
Spunta
Another popular commercial tuber, good for boiling and roasting
14.
Mondial
A Dutch potato with smooth good looks. Boils and mashes well
15.
Unknown
From Chile, one of more than 5 000 native varieties still grown
in the Andes
