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Machu Picchu continues to consolidate as the main tourist destination in Peru, registering more than 190,000 visitors in the first two months of 2025
30
MAY
For 15 years in our country the most important tuber and variety has celebrated its day at the national level.
On May 30, the national potato day was celebrated in our country, which is the main protagonist in various dishes within Peruvian cuisine.
Then, for being such a special date we will highlight important data of our flag tuber.
Variety
In Peru, we have more than 5,000 potato varieties. According to reports from the National Institute of Agrarian Innovation (INIA) throughout our Peruvian territory we have 7,408 records of varieties of native potatoes or natives of Peru. Of the total record of native potato varieties, 36% comes from the Cusco region and the rest of Ancash, Cajamarca, Huancavelica, Puno, among others.
Nutritional value
The potato is a versatile food and has a high content of carbohydrates so it is satiating. They are an important element in the diet of many people, but it is necessary to balance their presence with vegetables and whole grains.
Fact: Cooking the potatoes with their skin prevents them from losing their nutrients.
Consumption
In our country, the most consumed tuber is the potato Canchán also known as the pink potato. French fries are better made with the potato Camotillo or the Tumbay that are fashionable, the puree can be made with potato Runtus or yellow for being sandy. The huayro is perfect to serve them with Huancaina sauce or Ocopa. And finally, the Peruvian to accompany your wines.
Source: Andina, El Comercio
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