Potatoes in the Economy Agriculture - Essay Example

Introduction The requirement of food is increasing day by day and potato places itself as a vital food source enjoying consumers worldwide. It is stable diet for 60% worldwide population (Kohli, 2009). The potato is an integral part of the economy, the agriculture, and world food security (Visser et al., 2009). It is a starchy edible tuberous species belonging to large plant family of Solanaceae or night shade family. This family contains more than 3000 species and closely related species grown as vegetables are tomato, pepper, eggplant. It is recognized by common name as white potato, or Irish potato. Its Latin name is Solanum tuberosum L. and is a perennial plant i.e. present at all seasons of the year. (Rhodes, 2009). In the genus Solanum, Petota comprises of around 190 wild tuber-bearing species, and are extensively spread in the Americas, from the South Western USA to Southern Chile and Argentina and from sea level to the highlands of the Andes Mountains (Visser et al., 2009). A universally accepted taxonomy does not exist for cultivated potatoes. The interested part of the potato crop plant is a tuber, the enlarged end of a stolon, or underground stem. Externally tuber appears as tan to purple color while; its flesh is normally white or light yellow, except for some purple Andrean potatoes. The tuber buds off externally that can sprout into new crops. These buds or eyes function like a fruit seeds which give rise to new plants (Rhodes, 2009). Cross breeding techniques between common potato varieties and wild potato varieties are used to produce crop plants with desirable traits such as broad spectrum resistances to pests and diseases, tolerances to frost and drought, high yielding and highly nutritious crops in adverse biotic and abiotic stimuli, high quality storage characteristics, easy processing etc (Visser et al., 2009). In addition to this, developed countries are also emphasizing on organically prepared and processed potato. Production The production of diverse and abundant food to sustain the demand of increasing population is the need of the day. The supply of abundant, cheapest, diverse and safest food becomes an immense challenge in developing world. In this regard, root and tuber crops can contribute significantly. The annual growth rates of potato production are increasing by 4.5 million tons per year (Visser et al., 2009). It tops the list in non-grain food commodity, while secures third position as an important food crop after wheat and rice (Visser et al., 2009). It has been reported that in 2007, 325 million tonnes of potato were produced (Potato World,2008). 80% of potato is harvested in Asia and Europe. Europe is still world leader in per capita production of potato. It has been surveyed that by 2020, two billion people in Asia, Africa and Latin America will rely on potato crops for food, feed, or income (Visser et al., 2009). The country-level statistics and a new geo-referenced database of potato are used to explain the regional spread (Hijmans, 2001) Potato production zones are distinguished by latitude into two divisions: a) 45°N and 57°N, and b) 23°N and 34°N. The potato is a summer crop a) category; while it is a winter crop for b) category. It was observed that potato yield was increased at low latitudes especially in subtropical lowlands; while it was lessened at high latitudes (this zone covers parts of Belarus, Germany, Poland, Russia, and Ukraine). The highest potato production regions are the areas of highest population density (per area of land and per area of arable land) (Hijmans, 2001) and 25% area belongs to highlands (above 1000 m). Europe, North America and countries of the former Soviet Union were major potato producers and consumers until 1990. During the span of 47 years from 1960, the potato production was increased by five fold in Asia, Africa and Latin America and reached above 165 million tonnes in 2007. It was reported by Food and Agriculture Organization of the United Nations (FAO) that there was a dramatic shift of potato output and consumption from developed to developing Asian countries. Worldwide China secures first position for producing maximum potato. 30% of potato is harvested in China and India (Potato World, 2008). The potato yield in North America is highest and is equivalent to 40 tonnes per hectare (Potato World, 2008). Highly populated Asia is now the worlds largest potato-consuming area (50%). It was estimated that the annual diet of an average Asian in 2005 was 24 kg of potato. Map 1 and map 2 displays worldwide potato production and region wise potato poroduction in the world. Map 3 shows potato consumption globally. World potato production from 1991-2007 is tabulated in table 1. Table 2 and table 3 shows top potato producers of 2007 and top potato consumers of 2007 respectively. Table 3 and table 4 depict potato production and consumption by region respectively in 2007. Map 1: World potato production (Potato World, 2008) 1. World 2. Developed Countries 3. Developing Countries Table 1: World potato production, 1991-2007 (Potato World, 2008) 1991 1993 1995 1997 1999 2001 2003 2005 2007 Countries million tonnes Developed 183.13 199.31 177.47 174.63 165.93 166.93 160.97 159.97 159.89 Developing 84.86 101.95 108.50 128.72 135.15 145.92 152.11 160.01 165.41 WORLD 267.99 301.26 285.97 303.35 301.08 312.85 313.08 319.98 325.30 Source: FAOSTAT Table 2: Top potato producers, 2007 (Potato World, 2008) Quantity (tonnes) 1. China 72 040 000 2. Russian Fed. 36 784 200 3. India 26 280 000 4. United States 20 373 267 5. Ukraine 19 102 300 6. Poland 11 791 072 7. Germany 11 643 769 8. Belarus 8 743 976 9. Netherlands 7 200 000 10. France 6 271 000 Source: FAOSTAT Map 2 : Potato production, by region (Potato World, 2008) 1. North America 2. Latin America 3. Africa 4. Europe 5. Asia/Oceania Table 3: Potato production, by region, 2007 Harvested area Quantity Yield hectares tonnes tonnes/hectare Africa 1 541 498 16 706 573 10.8 Asia/Oceania 8 732 961 137 343 664 15.7 Europe 7 473 628 130 223 960 17.4 Latin America 963 766 15 682 943 16.3 North America 615 878 25 345 305 41.2 WORLD 19 327 731 325 302 445 16.8 Source: FAOSTAT Map 3: Potato consumption, by region, 2005 (Potato World, 2008) 1. North America 2. Latin America 3. Africa 4. Europe 5. Asia/Oceania Table 4: Potato consumption, by region, 2005 (Potato World, 2008) Population Consumption Total food (t) kg per capita Africa 904 388 000 12 571 000 13.9 Asia/Oceania 3 934 644 000 94 038 000 23.9 Europe 739 203 000 64 902 000 87.8 Latin America 562 270 000 11 639 000 20.7 North America 330 400 000 19 824 000 60.0 WORLD 6 484 792 000 202 974 000 31.3 Source: FAOSTAT Table 5: Top potato consumers, 2005 Quantity (t) Kg per capita 1. China 47 594 193 1. Belarus 181 2. Russian Fed. 18 828 000 2. Kyrgyzstan 143 3. India 17 380 730 3. Ukraine 136 4. United States 17 105 000 4. Russian Fed. 131 5. Ukraine 6 380 850 5. Poland 131 6. United Kingdom 6 169 000 6. Rwanda 125 7. Germany 5 572 000 7. Lithuania 116 8. Poland 5 000 000 8. Latvia 114 9. Bangladesh 4 041 463 9. Kazakhstan 103 10. Iran (Islamic Rep.) 3 991 142 10. United Kingdom 102 Source: FAOSTAT Potato storage and value preservation The commercial storage of potato includes s steps such as equalisation, wound Healing, cooling phase, holding phase, and reconditioning phase. When soil and pulp temperature is in the range of 10 to 20oC, the crop is ready for harvesting. In the preconditioning phase, the soil temperature should be brought down below 20oC for about 15 days and the relative humidity (RH) is maintained at 95 %, to allow maturation of tuber. This is also called wound healing phase (Kohli, 2009). Then, the cooling phase starts in which the temperature is reduced by 1oC in a day with the help of cool moist air. In the holding phase the temperature, RH and oxygen levels are maintained, and CO2 is removed. The reconditioning phase starts by increasing the temperature around the potato just few degrees below handling temperature to avoid condensation, regain color and handling damage (Kohli, 2009). During the storage period some precautions about optimum RH, temperature and ventilation should be taken. The temperature should not go below 10oC, otherwise it will crystallize sugar on the surface giving dark brown appearance. The surface of the tubers should not be blocked with soil or excess of moisture, to allow ventilation and prevent rotting of potato. Cold warehouses are preferred when potatoes have to be stored for a longer period. Newly reaped potato constitutes around 80 percent water and 20 percent dry matter (Prokop, & Albert, 2008). History The crop plant, potato having the richest genetic resources has its roots in the Andes Mountains of South America between eastern Venezuela and northern Argentina. Potato plant was first cultivated by Indians in Peru around 4000 years back (at least the fifth millennium BC). China ranks first for potato consumption. Symara Indians in south America have successfully cultivated more than 200 potato varieties at high altitude. The original word ‘batata’ was converted to potato by Spanish in Europe. South-central Chile cultivated lots of potato varieties in the lowlands which are then planted worldwide. There is an ongoing debate that European potatoes are derived from Chilean potatoes or descended from plants grown in the highlands of Andes mountains. It was reported that Andean potatoes faced late-blight epidemic in the 19th-century which led to complete destruction of potato crop plants. Then, the potato fields are replaced by Chilean potato varieties. In the American Journal of Botany, University of Wisconsin-Madison researchers Mercedes Ames and David Spooner in the plant breeding and plant genetics program had focused on another history after analyzing the DNA of historical potato specimens. The analysis results showed that both Chilean and Andean potatoes crop plants were existed in Europe before and after the famine. The scientists reported that the Andean varieties arrived in Europe in the early 18th century. When Andean potatoes got infected with the disease, then Chilean potato came into the light, and started becoming more popular. It was also found that the Andean potato varieties still existed during late 19th century and were not completely wiped off by epidemic. This research gave new angle to crop evolution history of potato (Miller, 2008). Nutritional facts of potato Highly popular potato is a carbohydrate-rich food which provides dietary energy and some micronutrients vital to human nutrition (Figure 1). Though fat content is very low, it might contain starch as high as 16%. The amount of protein in cereals and potato is comparable, and is much higher than other roots and tubers. The potato contains high content of vitamins such as C (especially in the skin), riboflavin, B1, B3 and B6 and minerals such as iron, potassium, phosphorus and magnesium. In addition to this it also contains other micronutrients like folate, and pantothenic acid. The dietary fiber and antioxidants present in potato are useful in preventing constipation (by making stools softer and bulkier) and to preclude age related diseases respectively (Prokop, & Albert, 2008). Potatoes are cooked directly and can also be stored as frozen or in the dried form (Rhodes, 2009). The preparation technique like baking, boiling or frying alters nutritional value of the potato due to leaching into cooking water and oil, destruction by heat treatment or chemical modification such as oxidation. Boiling of peeled potatoes and higher temperature used in frying and baking; and leads to significant destruction of vitamin C and minerals. Baking and boiling lead to less loss of other vitamins and minerals. Therefore to get maximum benefit potato should be boiled with the skin (Prokop, & Albert, 2008). The level of toxic glycoalkaloids (usually solanine and chaconine) increases after exposure to light. This is indicated by changing a part of potato to green color due to increase in chlorophyll content which can not be destroyed by any preparation method. Therefore, such part should be cut before use (Prokop, & Albert, 2008). Figure 1 Nutrient content of potatoes (Per 100 g, after boiling in skin and peeling before consumption) Source: United States Department of Agriculture, National Nutrient Database Processing Traditionally, the potatoes are used in baking and cooking. Potatoes are used commercially for the production of French fries, chips, other frozen and dehydrated products, flour, starch, and alcohol and are used as fodder, especially in Europe (Rhodes, 2009). In potato processing industry, United States, Canada and Netherlands secures first three positions respectively. For the potato frozen products biggest exporters are Canada, US and European Union (Gopal & Khurana, 2006, p. 523). IDHAO has documented 15 steps of potato processing (Figure 2, IDHAO Potatoes: processing) which includes: receiving, sizing and separation, peeling, trim tables, cutting, sizing decks, blanching, sugar drag, air drying, frying, freezing, sizing, packaging, cold storage, and shipping. Figure 2 Potato processing (IDHAO Potatoes: processing) Biotechnology of Potato The requirement of food is increasing day by day due to rising population. Human mankind always is in the search of enhancing his standards of living based on scientific principles. Genetic research has revolutionized the world and becoming the key solution for combating many problems related to increasing population. The transgenic potatoes are being prepared for increase in protein content as well as essential fatty acid content. In addition to this, they are being developed for vaccine production and other medicines (Council for Biotechnology Information, 2003). An International Potato Genome Sequence Consortium (PGSC) has13 research groups from China, India, Poland, Russia, the Netherlands, Ireland, Argentina, Brazil, Chile, Peru, USA, New Zealand and the UK. They are working on elucidating the complete genome sequence of potato to exploit maximum potential of biotechnology-based improvement in potato. There are 12 chromosomes with 840 million base pairs present in the medium-sized potato genome. This haploid genome is sequenced into “diploid potato genomic bacterial artificial chromosome (BAC) clone library of 78000 clones, which has been fingerprinted and aligned into ~7000 physical map contigs” (Visser et al., 2009) by PGSC. Researchers at the PGSC are involved in many diverse areas of molecular genetics of potato such as the construction of genetic linkage maps in diploid and tetraploid potato, the use of BAC libraries and map-based gene cloning to an integrated physical map etc. (Visser et al., 2009). Conclusion The requirement of food is increasing day by day due to rising population. The potato is an integral part of the economy, the agriculture, and world food security. Highly popular potato is a carbohydrate-rich food which provides dietary energy and some micronutrients vital to human nutrition. Traditionally, the potatoes are used in baking and cooking. Potatoes are used commercially for the production of French fries, chips, other frozen and dehydrated products, flour, starch, and alcohol and are used as fodder, especially in Europe. The transgenic potatoes are being prepared for increase in protein content as well as essential fatty acid content. In addition to this, they are being developed for vaccine production and other medicines. Cross breeding techniques between common potato varieties and wild potato varieties are used to produce crop plants with desirable traits such as broad spectrum resistances to pests and diseases, tolerances to frost and drought, high yielding and highly nutritious crops in adverse biotic and abiotic stimuli, high quality storage characteristics, easy processing. An International Potato Genome Sequence Consortium is working on elucidating the complete genome sequence of potato to exploit the maximum potential of biotechnology-based improvement in potato. References Rhodes, David (2009). "Potatoes - Notes". Purdue University Department of Horticulture and Landscape Architecture. From: http://www.hort.purdue.edu/rhodcv/hort410/potat/po00001.htm Kohli, Pawanexh (2009). Potato storage, value Preservation: "Potato storage and value Preservation: The Basics". Crosstree Techno-visors. From: http://crosstree.info/Documents/POTATO%20STORAGE.pdf.  Council for Biotechnology Information (June 2003). Good Ideas are growing. http://whybiotech.com/html/pdf/GoodIdeas-96dpi.pdf Visser et al (2009). Sequencing the Potato Genome: Outline and First Results to Come from the Elucidation of the Sequence of the Worlds Third Most Important Food Crop. American Journal of Potato Research.10.1007/s12230-009-9097-8 http://www.springerlink.com/content/h360657j23u33345/fulltext.html FAO Crops statistics database: http://faostat.fao.org/ Prokop, Sylvana & Albert, Janice (2008). Potatoes, nutrition and diet, FAOs Nutrition and Consumer Protection Division From: http://www.potato2008.org/en/potato/factsheets.html IDHAO Potatoes: processing http://132.178.236.111/information/otherprojects/potato/process.html Hijmans, Robert (2001). "Global distribution of the potato crop". [American Journal of Potato Research] 78 (6): 403–12. doi:10.1007/BF02896371 http://www.springerlink.com/content/x337773202025363/ Potato World (2008). website for the International Year of the Potato. http://www.potato2008.org/en/world/index.html Miller, N (2008-01-29). "Using DNA, scientists hunt for the roots of the modern potato". American Association for the Advancement of Science. http://www.eurekalert.org/pub_releases/2008-01/uow-uds012908.php. Gopal, Paul & Khurana (2006). Handbook of potato production, improvement, and postharvest management: Crop Science, Illustrated, Routledge. Read More