217have been analysed, (Jimenezet al., 2009a, b), with
the best in regard to carbohydrates and protein
being the “Imilla Colorada” variety (Figure 1).
Another old native source of potatoes is located in the
extreme south of Chile, in the Chiloe Island at the
41– 43° parallel latitude south. These also present
great biodiversity in shape, peel colour, and flesh,
and are a good source of vitamin C, flavonoids, and
anthocyanin pigments (Moenne-Locoz, 2008) (Figure 2).
The two varieties analysed, “Bruja” and “Michuñe
negro”, have dark skins and violet flesh, and they
provide more protein, ash, vitamin C, total flavonoids
and anthocyanin, and fewer carbohydrates than
the normal Chilean commercial variety potato
(Schmidt-Hebbel et al., 1992). Sixteenth century
Spanish navigators picked large amounts of potatoes
in the Chiloe Island for food for their long voyages,
and while they did not know it, the potatoes’ vitamin
C content saved the lives of many mariners by
preventing scorbutic disease.
Chiloe potatoes are now in the Chilean market as
“Rainbow potatoes” from the South of the World
(Figure 3).Figure 1.Native potatoes from Andean northwest Jujuy,
Argentine, parallel 26 – 28º latitude south, cultivated at 3000 m
altitude.
Figure 2.Native potatoes from Chiloe Island, Chile, parallel 41 – 43° latitude south, cultivated at sea level, raw, halved and
potato chips home made.
Figure 3.Commercial native potatoes “Arco Iris” (Rainbow) from
the “South of the World”, Chiloe Island, Chile, raw and boiled.