POTATO

Cultivation of potato

Potato is an extremely important crop in global agriculture, ranking fourth after rice, wheat, and corn. China, followed by India, is the largest producer worldwide, while in Europe, Ukraine, Germany, and France have the largest cultivated areas.

Italy grows a wide variety of cultivars, both commercial and traditional, including varieties with DOP and IGP designations and others of local cultural and gastronomic significance.

Potatoes are an excellent source of complex carbohydrates, dietary fiber, vitamins (B1, B3, B6, C), minerals (potassium, manganese, phosphorus), and antioxidants. They are naturally fat-free and can be an important component of balanced diets.

Critical issues include late blight and wireworms, making fungicide treatments, proper crop rotation, and the use of antagonistic microorganisms important.

Nutritional advice for potato

• Nitrogen: Essential but must be carefully managed; excess nitrogen promotes vegetative growth at the expense of tuber formation, delays maturity, and reduces tuber quality and starch content.
• Phosphorus: Promotes root development. Using microgranules at planting ensures rapid and uniform emergence. Phosphorus also remains important during tuber formation and enlargement to obtain numerous and uniform-sized tubers.
• Potassium: Potassium is critical for potato quality and should be applied mainly before planting.
• Calcium and magnesium: Support photosynthesis, improve tuber flesh and skin strength, and increase resistance during handling.

Follow recommended dosages and application methods to achieve uniform tuber size, higher yields, and better storability.