Inca Food Benefits

Potatoes have been one of mankind 's most important food staples for the past millennium. First cultivated on the Titicaca Plateau in the Andes Mountains of Peru and Bolivia where they formed the basis of both the Inca and Aymara Indian diet. The Aymara Indians developed more than two hundred varietes of the potato at elevations higher than 10,000 feet.

Potato crops have a long and important history. They were first domesticated about 10 000 years ago in Southern Peru. The crop eventually

To observe whether equal sized white potato or sweet potato cores reached the isotonic point in the same concentration of sucrose solution.

Potato (Solanum tuberosum L.) is the fourth highest produced crop in the world and the most important non-cereal food crop, with world production estimated to be over 350 million tons in 2013 (http://faostat.fao.org). Potato is a versatile crop, and is utilized as not only food and feed but also in industrial materials and fuels (Kikuchi et al. 2015). Potato is becoming the most important crop in developing countries and its production is expanding more rapidly than that of most other crops primarily because of increasing industrialization (Guchi et al. 2015). Potatoes in India are grown under varied climatic conditions ranging from tropics, subtropics to temperate highlands. Consequently, the spectrum of insect-pests and diseases is very large and limit potato production upto 85% depending upon the weather/region. Fungal disease plays a pivotal role for yield losses. Late blight, caused by Phytophthora infestans (oomycete pathogen), is the most destructive disease of potato worldwide (CIP, 1989). During the last two decades, disease has increased globally and the average global crop loss of potato has increased upto 21.8% (Fry and Goodwin, 1997; James, 1981; Forbes, 2012). Worldwide losses due to late blight are estimated to exceed $5 billion annually and thus the pathogen is regarded as a threat to global food security (Latijnhouwers et al. 2004).

It is believed that the Dutch introduced Potato in China around 1600. It has since been grown in the mountainous areas of western and northern China. It was not perceived with much vitality and its cultivation in China was not so important until the early years of

​According to the Agricultural Marketing Resource Center, the potato crops are the fourth most important crop in the world and essential vegetable in the United States. Above fifty percent of potato sales are producers of french fries, chips, dehydrated potatoes, and other products. The remainder of potato production are sent to fresh food

The potato greatly affected diets, agriculture, public health, and ecology in Europe and the Americas. Potatoes produced in the wild contain dangerous toxins such as solanine and tomatine. (Mann) In some locations, wild llamas would lick clay before eating a poisonous plant. (Mann) The poisons would adhere to the clay allowing animals to consume these plants without being harmed. (Mann) Humans began doing this too. The Andean Indians began preparing potatoes different ways. For example, they were boiled, mashed, chopped, peeled and baked. (Mann) The potato also expanded the aspect of agriculture. Potatoes taste different based on the type planted. Many villages grew different types of potatoes for a variety of tastes. (Mann) Hunger was very common in Europe in the 17th and 18th century. (Mann) Since the potato crop could be grow in abundance, it was a great solution hunger. The potato was such an important asset many regions that citizens tried harder to get the potato to succeed. This caused the development of new agricultural advances. For example, they began spreading “Guano, the dried remains of birds’ semisolid urine” over the plants to provide them with nitrogen. The guano was considered a great plant fertilizer. (Mann) In addition, the potato also led to the creation of plant pesticides. In the 1940’s and 1950’s, was the Green Revolution. (Mann) This was all because of the potato. Potatoes had begun to fall ill when the Colorado potato beetle, attacked farmer’s

Formerly, the production and consumption of potatoes was concentrated in the countries of Europe and North America, and the European continent had the highest production. But there are over twenty years when this began to change, because the production of Latin America, Africa and Asia began to grow dramatically, due to the area planted with the crop becoming increasingly larger in this area. Currently the largest potato

Transgenic lines of potato with increased levels of starch have been also developed. A bacterial gene is inserted in the potato which expressed and produce an enjyme that increases the synthesis of starch. A promoter from a potato gene that encodes the major protein in potato tubers has been used, so that the expression of the introduced gene is limited to the tuber. Tubers accumulate approximately 3 to 5% more starch than normal potatoes and when they are deep fried absorb less oil and yield chips having fewer calories.

Schlosser explains about one of the most famous and richest men, J.R. Simplot, who was born in 1909 in Idaho and grew up farming, helping and working with his family. He dropped out of high school at the age of fifteen and decided to leave home. When he left home, he soon found work in a potato house. He then became a potato farmer who worked for Lindsay Maggart who was the landlord and was quite good at what he does. He was buying and selling potatoes and he even became one of the leading transporters of potatoes in the West. He was selling potatoes from left to right. Simplot even bought a machine, “an electric potato sorter.” The machine was purchased by him and Maggart. When they decide to part ways in their business, hey flipped a coin to see who would have to keep it and it was him. Luck was definitely on his side. Simplot was making a lot of selling potatoes and during the World War II; he sold dried onions and dried potatoes to the American military during the time. Simplot who a smart man, who even started to invest in freezing food and began selling frozen fries to the company McDonalds. Since the taste was similar to the fresh cut fries in stores and also cheaper. McDonald’s very own Ray Kroc was amazed by it. Nowadays French fries are very popular. Today there are three potato companies Simplot, Lamb Weston, and McCain that controls about 80% of the American Frozen French fries. Even though there are much smaller independent potato growers, they have a harder

Five sucrose solutions with varying molarity and one control containing distilled water were prepared and poured into test tubes. The potato discs were dried, weighed and added to the test tubes. The discs were then weighed again after a period of 24 hours. The percentage change in mass was then calculated.

Species of Amaranthus and Chenopodium flourished for over 3000–7000 years amongst the Incans, Aztecs and Mayan civilizations alongside other important crops emerging as some of the most important crops in the Americas before the advent of the Spanish colonialists. The Aztecs and Mayans considered amaranth a superfood alongside other staples like maize and beans. Similarly, on the Peruvian-Bolivian alpine plain cropped together with corn and beans; the ancient Incans regarded Quinoa ' mother of cereals' [40-43].

This will ensure that no harm will come to the people of Malawi if they consume it. To test the genetically modified Irish potato we will do both animal and human trials. We will first conduct animal trials on local rats purchased from local residents. We will use these rats as they are familiar with the diets of Malawians. After the weather-resistant genetically modified potatoes have been cultivated it will be given to the rats. Any effects of the potato will be observed over the course of three weeks. We choose three weeks as any harm from food does not take long to show up on the body. We will aim to use a rat sample of 300 to be certain no harm will come from the genetically modified crop. To treat the rats ethically we will minimize suffering as much as possible and if the rat is seen suffering it will be put down.

A possible method of storing potatoes and avoiding further deterioration is by drying treatment of the product. Decreasing the moisture content guards against degradative reactions, fromboth the physicochemical and microbiological points of view (Rosselló et al. 1992). Drying is a classical method of food preservation, which provides an extension of shelf life, lighterweight for transportation and less space for storage (Okos et al. 1992; Teles et al.

There are many advantages to them for example high yield and good eating quality. The farmer rotates the crop every year as it prevents the build-up of potato cyst nematode.