Indian potato varieties
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Authors
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Jagesh Kumar Tiwari
Scientist, ICAR-Central Potato Research Institute, Shimla, HP, India
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Vinod Kumar
Scientist, ICAR-Central Potato Research Institute, Shimla, HP, India
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Vinay Bhardwaj
Scientist, ICAR-Central Potato Research Institute, Shimla, HP, India
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S K Luthra
Scientist, ICAR-Central Potato Research Institute, Shimla, HP, India
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R K Singh
Scientist, ICAR-Central Potato Research Institute, Shimla, HP, India
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N K Pandey
Scientist, ICAR-Central Potato Research Institute, Shimla, HP, India
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S K Chakrabarti
Scientist, ICAR-Central Potato Research Institute, Shimla, HP, India
Abstract
Potato is the most important non-cereal food crop of the world. It is third most staple food after rice and wheat. Potato has rich nutritive values and is wholesome food. It yields more edible energy, high protein-calorie ratio (17g protein:1000 kcal), high yield potential protein and dry matter per unit area and time compared to the cereal crops. Potato protein has a very high biological value (98) due to presence of balanced amino acids. Owing to several advantages, here we describe about the Indian potato varieties developed by ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh for cultivation in the different parts of the country.Downloads
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Submitted
2019-03-15
Published
2019-06-07
Issue
Section
Articles
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Complete copyright vests with the Indian Council of Agricultural Research, who will have the right to enter into an agreement with any organization in India or abroad engaged in reprography, photocopying, storage and dissemination of information contained in it, and neither author nor his/her legal heirs will have any claims on royalty.
How to Cite
Tiwari, J. K., Kumar, V., Bhardwaj, V., Luthra, S. K., Singh, R. K., Pandey, N. K., & Chakrabarti, S. K. (2019). Indian potato varieties. Indian Horticulture, 64(1). https://epubs.icar.org.in/index.php/IndHort/article/view/87812
