05. Yellow Potato

Scientific name: Solanum Gonicalix

The first sign of yellow potato dates from the 8000 ac in the Cueva de Tres Ventanas, Chilca Valley . Others dated it from 4400 to 3100 ac in Ayacucho.

Peru has made a great contribution to the nutrition of the whole world with the potato. One hectare of potato duplicates the output of proteins from one of wheat. And in nutritive value yields one to three times more.

The yellow potato is a circular or oval tuber. It has a yellow skin, deep holes and very intense yellow meat. It is the most precious between all the varieties of mass consumption. This tuber is cultivated in Los Andes, especially in the areas of Huanuco , Pasco , Junin and Andahuaylas. It also has its own varieties: Tumbay, Huagalina (yellow from the north) and Limeña (which in reality is cultivated in Los Andes , but it has a great demand in the capital-Lima.

Type of processing:

Frozen or Pre-cooked.

Packaging:

.Bags of 1 LB (454 GRMS) 16 oz.
MASTER BOX X 20 LBS

[ DESCRIPTIVE SHEET (PDF) ]