The International Year of the Potato

FAO resolution

The International Year of the Potato

THE CONFERENCE,

• 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.

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.

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

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