In the last decades, Perú’s potato consumption has decreased, as opposed to that of rice and noodles which have received a great deal of commercial support. This trend is detrimental to thousands of families who produce potatoes in the High-Andean regions and does not take advantage of the high nutritional quality offered by the diversity of native potato. With the purpose of changing this situation, the International Potato Center (CIP), the Ministry of Agriculture, producers, retailers, processors and supermarkets have worked together in the development of products that serve to modernize the image of the Peruvian potato. One direct outcome from this effort is T’ikapapa, a marketing concept that seeks to promote the commercialization of exquisite and nourishing native potatoes with a new image in Lima’s supermarkets.

1. GOURMET POTATO
In Peru, more than 2000
varieties of native potatoes
are cultivated. However, the
vast majority of them
remain unknown by
consumers who do not
even know five varieties of
potato and are not aware of
their nutritious values
either. This situation is
changing with the
launching and
commercialization of
T’ikapapa, which, by means
of a modern and high
quality presentation, seeks
to change the image of the
native Peruvian Potato.
In the last decades, Perú’s potato consumption has decreased, as
opposed to that of rice and noodles which have received a great
deal of commercial support. This trend is detrimental to thousands
of families who produce potatoes in the High-Andean regions and
does not take advantage of the high nutritional quality offered by
the diversity of native potato.
With the purpose of changing this situation, the International Potato
Center (CIP), the Ministry of Agriculture, producers, retailers,
processors and supermarkets have worked together in the
development of products that serve to modernize the image of the
Peruvian potato. One direct outcome from this effort is T’ikapapa, a
marketing concept that seeks to promote the commercialization of
exquisite and nourishing native potatoes with a new image in
Lima’s supermarkets.
Colorful patrimony
In Peru there exist more than 2000 varieties of native potatoes with
a diversity of shapes, sizes and colors. There are varieties with
white, yellow, red and purple pulp, and in many cases there are
eye-catching and unique combinations. These varieties represent
a precious heritage from the pre-Incan people towns, which during
centuries selected them due to their pleasant taste and their
resistance to frequent frosts and droughts.
Natural
Peruvian Product
Nutritious
T'ikapapa
Linking urban consumers
and Andean producers with
the biodiversity of potato

2. Huamantanga
Camotillo
Cooking suggestions
Boiled: fill the saucepan with water
covering the potatoes half-way and
use high heat. Add three drops of oil
and cover.
Depending on the variety of potato,
boil them between 10 and 18
minutes and serve them with any
type of sauce.
Baked: prick with a fork 6 to 8
medium-sized potatoes and put
them in pre-heated oven at 350
degrees for 40 approximately
minutes.
Microwaved: prick 6 medium-sized
potatoes, sprinkle them with water
and cook them in the microwave for
approximately 8 minutes, using the
highest level of heat possible or
when soft when pricked with a fork.
Ishkupuru
Muru Huayro
Natural exclusivity
The vast majority of native potatoes are cultivated above 3800
meters, where other crops cannot grow. At this altitude the strong
solar radiation and the organic soil gives a special sense of
naturalness to these potatoes, which are cultivated without the use of
pesticides.
Guaranteed quality
T’ikapapa is the first commercial brand that supports the sale of
native potatoes under strict quality standards. After being selected
and classified in the production area, they are packaged in Lima. The
homogeneity of the product assures an even-heat distribution when
cooked; the bags of 1.5 kg guarantee that the handling of the potato
will be clean both at the time of purchase as while cooking it.
A promising selection
One of the most important objectives of T’ikapapa is to improve the
general knowledge about the existence, benefits and virtues of
native potatoes. For that purpose, T’ikapapa initially focuses on the
20 most promising varieties from the commercial point of view, with
an attractive taste, acceptable yield and the possibilities of being
harvested throughout different seasons of the year.
Multiple uses
Unlike regular potatoes, the native varieties have a larger content of
dry matter, and therefore are more nutritious and yield a larger
quantity when preparing creams or mashed potatoes. All the
T’ikapapa potatoes are excellent for consuming them boiled or
baked, either in a conventional or microwave oven.
Enjoy your meal
It is recommended not to peal T’ikapapa potatoes. The consumption
of fiber, iron and vitamin C can be duplicated when consumed
unpeeled. The use of a pressure cooker helps further conservation of
the vitamins and anthocyanines, which are found in larger quantities
in red and purple potatoes.
The benefit of T’ikapapa potatoes is that they give a wonderful taste:
not only promoting a natural and healthy diet, but also helping the
High-Andean farmers to produce and preserve their native potatoes
for their own benefit and ours!
This publication was possible thanks to the collaborative work promoted
by the Project for Technological and Competitive Innovation of the Potato
(INCOPA) of the International Potato Center (CIP), financed by the Swiss
Agency for Development and Cooperation (SDC). The INCOPA project
seeks to improve the competitiveness of the potato chain, involving the
different participants, putting emphasis on the small farmers, to take
advantage of new market opportunities and to promote the use of
Peruvian potato.
Centro Internacional de la Papa (CIP) • Av. La Molina 1895 - Aptdo 1558, Lima 12, Perú
cip@cgiar.org • www.cipotato.org