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Selling limeña potatoes on the streets of Lima. In the homeland of the potato, where there are literally hundreds of types to choose from, limeña potatoes are among the most popular because of their flavor. The larger, more watery types that are best known elsewhere are among the least popular. (Z. Huamán)

with deep eyes. Some are spiral in shape. They have a good, nutty flavor and unusually high amounts of protein and vitamin C.

This diploid (see page 102) is grown intermixed with common potatoes in traditional fields. Bolivian farmers, for instance, often plant a few rows of “collyu papa,” a pitiquiña (pronounced pee-tee-keen-ya) variety, for their own consumption, and andigena varieties (see below) for the market.

The plant is becoming rare and is not now grown outside the Andes. Some strains are fairly frost resistant. It produces fertile seed. The tubers require a dormant period before they will sprout. Typically, they are stored 4-5 months between crops.

Limeña. Known in the Andes as limeña (pronounced lie-main-ya) or papa amarilla (“yellow potato”), this species (Solanum goniocalyx) produces a potato with deep-yellow flesh of exceptional flavor. It is fried and sold as a culinary specialty in the streets of Lima, Peru, for

5 Thought to be the original progenitor, from which all other cultivated potatoes sprang. It is extremely close to such wild species as Solanum leptophyes and S. canasense, which are Andean weeds commonly found in vacant fields and along roadsides. It may have arisen from them by selection.

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