by Alena Bosse, Graduate Research Assistant, Department of Agricultural Economics, Kansas State University, and Michael Boland, Professor, Agricultural Economics, Kansas State University, mboland@ksu.edu.
Revised March 2008 by Diane Huntrods, AgMRC, Iowa State University.
History
Potatoes were first cultivated around 200 B.C. by the Inca Indians in Peru. Seven types of potatoes are mentioned on the National Potato Council Web site—russet, round white, long white, round red, new, yellow flesh, and blue and purple potatoes. Nearly 4,000 varieties can be found in the Andes. In the Incan times, potatoes served a wide variety of uses including healing of broken bones and measuring time. A Spaniard named Castellanos was the first European to discover potatoes. European consumers were quite reluctant to adopt the potato. However, due to the sheer practicality of the potato—adaptability, generally plentiful crops and relatively long shelf life, combined with the nutritional value—it was soon widely accepted and consumed. Potatoes were first introduced to North America in 1691.
Production
Potatoes are grown commercially in 36 states. Idaho grows more potatoes than any other state, annually producing about 12 billion pounds. In 2006, 1.1 million acres of potatoes were harvested in the United States. The average yield was 39.3 thousand pounds per acre. The total production that year was 44 billion pounds, which was valued at $3.2 billion. During the past five years, 92 percent of the potatoes grown have been sold. The top ten potato-producing states of 2006 can be found in the following table.
Top 10 Potato Production States, 2006 (in billion pounds).
| 1. Idaho |
12.89 |
| 2. Washington |
8.99 |
| 3. Wisconsin |
2.94 |
| 4. North Dakota |
2.55 |
| 5. Colorado |
2.40 |
| 6. Minnesota |
2.04 |
| 7. Oregon |
1.85 |
| 8. Maine |
1.80 |
| 9. California |
1.51 |
| 10. Michigan |
1.42 |
Source: National Agricultural Statistics Service, USDA.
Demand
A specific breakdown of U.S. potato utilization for 2006 follows: 38 percent is used in frozen potato products, including frozen fries, tater tots, spiral fries, homefries, wedges and frozen whole potatoes. 25 percent for fresh potatoes, which includes baked, boiled or mashed. 16 percent are used in chips, including shoestrings. 14 percent are dehydrated, including products for extruded potato chips, mashed potatoes, potato pancake mix and some canned stews. 6 percent go to seed. The remaining 1 percent is canned, which would be used for small whole potatoes, corned beef hash, various stews, soups, chowders and commercial potato salad.
According to the Economic Research Service of the USDA, per person consumption in the United States is 126 pounds. Per person consumption can be broken down into 53 pounds of frozen potatoes, 44 pounds of fresh potatoes, 16 pounds of chips and shoestrings and 13 pounds of dehydrated potatoes.
Health Benefits
Potatoes are fat free, cholesterol free and sodium free, as well as an excellent source of energy. Low sodium reduces the risk of high blood pressure and stroke. They are also an excellent source of nutrients, providing 21 percent of the daily recommended amount of potassium, 12 percent of fiber, 45 percent of Vitamin C, 10 percent of Vitamin B6 and 4 grams of protein, while only containing 100 calories. Vitamin C is an excellent antioxidant. Potatoes contain one of the highest antioxidant levels of all vegetables. Antioxidants have been proven to neutralize the negative effects of free radicals and may protect against some forms of cancer. The skins of the potato are an excellent source of fiber, and many of the nutrients are contained close to the skin. Fiber improves the health of the digestive system and may reduce the risk of some cancers and heart disease. Fiber also satiates hunger, reducing snacking between meals.