• NPCK CONTINUES TO ESTABLISH MORE POTATO FARM INPUTS DROP POINTS

      Representative of FtMA, CGA, Viazi kings, NPCK and Seguton Golden farmer group during the visit to Mr. Micheal Tesot Farm Input Hub in Kuresoi Nort Su-conty of Nakuru County NPCK is in the process of identifying and profiling drop points to be used as delivery places for farm inputs ordered by farmers through Viazi […]

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  • WARE POTATO MARKET PRICES IN MAJOR TOWNS IN THE MONTH OF FEBRUARY.

      NPCK collects and updates the prevailing ware potato market prices in 5 major towns; Nairobi, Kisumu, Mombasa, Meru and Eldoret on its website twice a week.  This information is useful to potato stakeholders particularly farmers and market outlets in their selling and buying decisions respectively. Below is a summary of the market prices in […]

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  • SOIL CONDITION FOR POTATO PRODUCTION

    Source: Potato production handbook By NPCK https://npck.org/Books/PotatoProductionHandbook2019(002).pdf Potato can be grown in a wide range of soil types but well-drained loamy to sandy loam soil is the most recommended. It also grows well with adequate fertilization even in sandy soils. Black soils that have undesirable physical and chemical qualities should be avoided. The pH should […]

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  • RESEARCHERS IDENTIFY AND CHARACTERIZE POTATO DRY ROT AND POTATO WILT PATHOGENS IN ALGERIA

    Photo: Fusarium dry rot. OMAFRA Fusarium is one of the most important genera of phytopathogenic fungi, causing potato wilt in the field and potato tuber dry rot during storage. The objectives of a study by researchers from Algeria and Poland were to identify Fusarium species associated with both potato diseases in different growing regions in […]

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  • USE OF POTATO PEEL EXTRACT AS AN ANTIOXIDANT

      A photo showing potato peels used for extraction of antioxidant. In the last decade, there has been increasing attention given to new sources of natural antioxidant phytochemicals as a result of their potential health benefits, in addition to their functional properties in traditionally commercialized products such as preserving color and flavor and hence improving […]

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  • HEALTH BENEFITS OF POTATO

      Cooked potato -Research has found that vitamin C may help reduce the severity and duration of a cold. Potatoes are a good source of vitamin C. Raw potato must be processed prior to human consumption to make starch and other nutrients available. The nutritional value of potatoes along with its taste and ease of […]

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  • INTEGRATING TRACEABILITY SOLUTIONS IN THE POTATO SUPPLY CHAIN

    Packed potatoes with a bar code. The first step to traceability is labeling. While most farms are not required to label each piece of produce they sell, processors prefer to work with farms that label each container/bag that leaves their store. In recent times, food producers have developed an extensive capacity to track the flow […]

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  • NEW POTATO VARIETY COULD HELP FARMERS IN EAST AFRICA

    Researchers from the National Agricultural Research Organization Uganda and the International Potato Center have developed a new variety of potato, which is resistant to late blight. Using new molecular techniques, they transferred late-blight resistance genes into the popular East African potato variety Victoria. The new variety, known as 3R Victoria, is almost identical to the […]

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  • POTATO GOODNESS: TURNING POTATO WASTE INTO FERTILIZER

    In the potato goodness corner, we shall look at turning potato waste into fertilizer   A company based in the United Kingdom has joined forces with the British Clean Tech firm Technologies to use its carbon-capture technology on potato peelings left over from making crisps in its factory, to turn it into low-carbon fertilizer. The […]

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  • POTATO GOODNESS

    In the potato goodness corner, we shall look at how to prepare Crunchy Potatoes with Minced Meat. Ingredients: 4 large potatoes Chopped rosemary leaves, parsley 2 pinches of salt Minced Meat 2 eggs Black Pepper 100grm of cheese Bread Crumps. 200grms of flour Vegetable oil   Directions: Peel the potatoes and cut into halves. Place […]

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