Many edible crops emerged in the early days of modern human civilization and quickly expanded across the world. However, only a small number of them stood out in terms of firmness, storage quality, and nutritional content.
For over 10,000 years, the potato, a flowering plant native to South America and the Andes (known as southern Peru and northwest Bolivia as of today), has shown its worth to our forefathers, the Inca Indians, who have tended, nurtured, and ensured its survival.
This was the point at which potatoes started their long journey through South America. However, they drew the attention of the first Spanish conquistadors, who, in the 1530s, went beyond the South American coasts in search of gold and found enough of it. When they arrived in Europe, the potato was one of the most popular items they had discovered thus far in their search.
Potatoes arrived in nations such as the United Kingdom, Belgium, Germany, Austria, and the French Republic, and in the following years, potato production increased dramatically. People who lived in such areas, on the other hand, considered potatoes to be odd, poisonous, or even wicked. Only after France’s enormous efforts to find food that would feed their troops and the hungry civilian population as a result of the ongoing war did this mentality begin to disappear from European perception.
Following their introduction to Europe and North America hundreds of years ago, potatoes have become one of the most significant ingredients of the world’s cuisine. Today, thanks to intensive study and centuries of selective breeding, we have access to more than a thousand distinct kinds of potatoes that are cultivated all over the globe as a result of our efforts. We owe our gratitude to the Incas for discovering our beloved Potatoes.