The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Boliviabetween 8000 and 5000 BC. Cultivation of potatoes in South America may go back 10,000 years, but tubers do not preserve well in the archaeological record, making identification difficult. The earliest archaeologically verified potato tuber remains have been found at the coastal site of Ancón (central Peru), dating to 2500 BC. Aside from actual remains, the potato is also found in the Peruvian archaeological record as a design influence of ceramic pottery, often in the shape of vessels. The potato has since spread around the world and become a staple crop in many countries.
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum, native to the Americas. In many contexts, potato refers to the edible tuber, but it can also refer to the plant itself. Common or slang terms include tater, tattie and spud.
Peru, officially the Republic of Peru, is a country in western South America. It is bordered in the north by Ecuador and Colombia, in the east by Brazil, in the southeast by Bolivia, in the south by Chile, and in the west by the Pacific Ocean. Peru is a megadiverse country with habitats ranging from the arid plains of the Pacific coastal region in the west to the peaks of the Andes mountains vertically extending from the north to the southeast of the country to the tropical Amazon Basin rainforest in the east with the Amazon river.
Bolivia, officially the Plurinational State of Bolivia, is a landlocked country located in western-central South America. The capital is Sucre, while the seat of government and financial center is located in La Paz. The largest city and principal industrial center is Santa Cruz de la Sierra, located on the Llanos Orientales, a mostly flat region in the east of the country.
It arrived in Europe sometime before the end of the 16th century by two different ports of entry: the first in Spain around 1570, and the second via the British Isles between 1588 and 1593. The first written mention of the potato is a receipt for delivery dated 28 November 1567 between Las Palmas de Gran Canaria and Antwerp. In France, at the end of the 16th century, the potato had been introduced to the Franche-Comté, the Vosges of Lorraine and Alsace. By the end of the 18th century it was written in the 1785 edition of Bon Jardinier: "There is no vegetable about which so much has been written and so much enthusiasm has been shown ... The poor should be quite content with this foodstuff."It had widely replaced the turnip and rutabaga by the 19th century. Throughout Europe, the most important new food in the 19th century was the potato, which had three major advantages over other foods for the consumer: its lower rate of spoilage, its bulk (which easily satisfied hunger) and its cheapness. The crop slowly spread across Europe, becoming a major staple by mid-century, especially in Ireland.
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere. It is bordered by the Arctic Ocean to the north, the Atlantic Ocean to the west, Asia to the east, and the Mediterranean Sea to the south. It comprises the westernmost part of Eurasia.
Spain, officially the Kingdom of Spain, is a country mostly located in Europe. Its continental European territory is situated on the Iberian Peninsula. Its territory also includes two archipelagoes: the Canary Islands off the coast of Africa, and the Balearic Islands in the Mediterranean Sea. The African enclaves of Ceuta, Melilla, and Peñón de Vélez de la Gomera make Spain the only European country to have a physical border with an African country (Morocco). Several small islands in the Alboran Sea are also part of Spanish territory. The country's mainland is bordered to the south and east by the Mediterranean Sea except for a small land boundary with Gibraltar; to the north and northeast by France, Andorra, and the Bay of Biscay; and to the west and northwest by Portugal and the Atlantic Ocean.
The British Isles are a group of islands in the North Atlantic off the north-western coast of continental Europe that consist of the islands of Great Britain, Ireland, the Isle of Man, the Hebrides and over six thousand smaller isles. They have a total area of about 315,159 km2 and a combined population of almost 72 million, and include two sovereign states, the Republic of Ireland, and the United Kingdom of Great Britain and Northern Ireland. The islands of Alderney, Jersey, Guernsey, and Sark, and their neighbouring smaller islands, are sometimes also taken to be part of the British Isles, even though, as islands off the coast of France, they do not form part of the archipelago.
Cultivation of potatoes in South America may go back 10,000 years,yet the tubers do not preserve well in the archaeological record, and there are problems with exact identification of those that are found.
The earliest archaeologically verified potato tuber remains have been found at the coastal site of Ancón (central Peru), dating to 2500 BC.Potatoes dating to about 2000 BC have been found at Huaynuma, in the Casma Valley of Peru, and early potatoes dating to 800-500 BC were also uncovered at the Altiplano site of Chiripa on the east side of Lake Titicaca. Aside from these remains, the potato is also found in the Peruvian archaeological record as a design influence of ceramic pottery, often in the shape of vessels. The vessels represented potatoes in three ways: as clear depictions of the vegetable, as embodying a human form (either mutilated or not) or as transition between the two . The fact that the Altiplanos chose to represent the potato in their vessels shows they had great social significance to the people there.
Ancón is a district of northern Lima Province in Peru. It is a popular beach resort, visited every summer by thousands of people from Lima. Officially established as a district on October 29, 1874, the current mayor (alcalde) of Ancón is John Barrera Bernui. The district's postal code is 2.
The Altiplano, Collao, Andean Plateau or Bolivian Plateau, in west-central South America, is the area where the Andes are the widest. It is the most extensive area of high plateau on Earth outside Tibet. The bulk of the Altiplano lies in Bolivia, but its northern parts lie in Peru, and its southern parts lie in Chile and Argentina.
The Chiripa culture existed between the Initial Period/Early Horizon, from 1400 to 850 BC along the southern shore of Lake Titicaca in Bolivia. The word chiripa in Spanish means "lucky break".
In the Altiplano, potatoes provided the principal energy source for the Inca Empire, its predecessors, and its Spanish successor. Andean Indians prepared their potatoes in a variety of ways, such as mashed, baked boiled, and stewed in ways similar to modern day Europeans. The Andean Indians also prepared a dish called papas secas, which was a process that involved boiling, peeling, and chopping. These potatoes were then fermented in order to create toqosh: and ground to a pulp, soaked, and filtered into a starch referred to as almidón de papa. However, the cash crop of the Andean people was chuño: created by letting potatoes freeze overnight, then allowing them to thaw in the morning. Doing this repeatedly allowed for a softening of the potatoes. Farmers then extract the water from the potato, leaving it much lighter and smaller. This new creation was then prepared into a stew, and usually was an addition to a stew. The benefits of chuño are plentiful. Its primary benefit is that it can be stored for years without refrigeration, which came into use especially during years of famine or bad harvests. Secondly, this long shelf life allowed it to be the staple food for the Inca Armies, due to how well it traveled and maintained its flavor and longevity. The Spanish fed chuño to the silver miners who produced vast wealth in the 16th century for the Spanish government.
The Inca Empire, also known as the Incan Empire and the Inka Empire, was the largest empire in pre-Columbian America. Its political and administrative structure is considered by most scholars to have been the most developed in the Americas before Columbus' arrival. The administrative, political and military center of the empire was located in the city of Cusco. The Inca civilization arose from the Peruvian highlands sometime in the early 13th century. Its last stronghold was conquered by the Spanish in 1572.
Potato was the staple food of most Pre‑Columbian Mapuches, "specially in the southern and coastal [Mapuche] territories where maize did not reach maturity".
A staple food, food staple, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients needed for survival and health: carbohydrates, proteins, and fats. Typical examples include tubers and roots, grains, legumes, and seeds.
The Mapuche are a group of indigenous inhabitants of south-central Chile and southwestern Argentina, including parts of present-day Patagonia. The collective term refers to a wide-ranging ethnicity composed of various groups who shared a common social, religious and economic structure, as well as a common linguistic heritage as Mapudungun speakers. Their influence once extended from the Aconcagua River to the Chiloé Archipelago and spread later eastward to the Argentine pampa. Today the collective group makes up over 80% of the indigenous peoples in Chile, and about 9% of the total Chilean population. They are particularly concentrated in Araucanía. Many have migrated to the Santiago and Buenos Aires area for economic opportunities.
Maize, also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or seeds, which are fruits.
Potato was cultivated by the Chono tribe in Guaitecas Archipelago in Patagonia being this the southern limit of Pre-Hispanic agricultureas noted by the mention of the cultivation of Chiloé potatoes by a Spanish expedition in 1557.
Sailors returning from the Andes to Spain with silver presumably brought maize and potatoes for their own food on the trip.Historians speculate that leftover tubers (and maize) were carried ashore and planted: "We think that the potato arrived some years before the end of the 16th century, by two different ports of entry: the first, logically, in Spain around 1570, and the second via the British Isles between 1588 and 1593 ... we find traces of the transport of potatoes travelling from the Canaries to Antwerp in 1567 ... we can say that the potato was introduced there [the Canary islands] from South America around 1562 ... the first written mention of the potato [is] ... a receipt for delivery dated 28 November 1567 between Las Palmas in the Grand Canaries and Antwerp."
Europeans in South America were aware of the potato by the mid-16th century, but refused to eat the plant.For the Spaniards the potato was regarded as a food for the natives: the Spanish conquerors speak most favourably of the potato but they recommend it especially for the natives who have to do the heaviest jobs. A similar pattern will be found in England where the potato will be the food of the working class. In 1553, in the book Crónica del Peru, Pedro Cieza de León mentions he saw it in Quito, Popayán and Pasto in 1538. Basque fishermen from Spain used potatoes as ships' stores for their voyages across the Atlantic in the 16th century, and introduced the tuber to western Ireland, where they landed to dry their cod. The English privateer Sir Francis Drake, returning from his circumnavigation, or Sir Walter Raleigh's employee Thomas Harriot are commonly credited with introducing potatoes into England. In 1588, botanist Carolus Clusius made a painting of what he called "Papas Peruanorum" from a specimen in the Low Countries; in 1601 he reported that potatoes were in common use in northern Italy for animal fodder and for human consumption.
The potato first spread in Europe for non-food purposes. It was first eaten on the continent at a Seville hospital in 1573. After Philip II received potatoes from Peru, he sent harvested tubers to the pope, who sent them to the papal ambassador to the Netherlands because he was ill. Clusius indirectly received his tubers from the ambassador; he planted them in Vienna, Frankfurt, and Leyden, and is the person who widely introduced the plant to Europe. It was grown for flowers by Rudolph Jakob Camerarius (1588) and others; John Gerard added the first printed picture of the potato to Herball (1597), although he thought that the plant was native to Virginia.
The Spanish had an empire across Europe, and brought potatoes for their armies. Peasants along the way adopted the crop, which was less often pillaged by marauding armies than above-ground stores of grain. Across most of Northern Europe, where open fields prevailed, potatoes were strictly confined to small garden plots because field agriculture was strictly governed by custom that prescribed seasonal rhythms for plowing, sowing, harvesting and grazing animals on fallow and stubble. This meant that potatoes were barred from large-scale cultivation because the rules allowed only grain to be planted in the open fields.People feared that it was poisonous like other plants the potato was often grown with in herb gardens, and distrusted a plant, nicknamed "the devil's apples", that grew underground. In France and Germany government officials and noble landowners promoted the rapid conversion of fallow land into potato fields after 1750. The potato thus became an important staple crop in northern Europe. Famines in the early 1770s contributed to its acceptance, as did government policies in several European countries and climate change during the Little Ice Age, when traditional crops in this region did not produce as reliably as before. At times and places when and where most other crops failed, potatoes could still typically be relied upon to contribute adequately to food supplies during colder years.
In France, at the end of the 16th century, the potato had been introduced to the Franche-Comté, the Vosges of Lorraine and Alsace. By the end of the 18th century it was written in the 1785 edition of Bon Jardinier: "There is no vegetable about which so much has been written and so much enthusiasm has been shown ... The poor should be quite content with this foodstuff."It had widely replaced the turnip and rutabaga by the 19th century.
French physician Antoine Parmentier studied the potato intensely and in Examen chymique des pommes de terres ("Chemical examination of potatoes") (Paris, 1774) showed their enormous nutritional value. King Louis XVI and his court eagerly promoted the new crop, with Queen Marie Antoinette even wearing a headdress of potato flowers at a fancy dress ball. The annual potato crop of France soared to 21 million hectoliters in 1815 and 117 million in 1840, allowing a concomitant growth in population while avoiding the Malthusian trap. Although potatoes had become widely familiar in Russia by 1800, they were confined to garden plots until the grain failure in 1838–39 persuaded peasants and landlords in central and northern Russia to devote their fallow fields to raising potatoes. Potatoes yielded from two to four times more calories per acre than grain did, and eventually came to dominate the food supply in Eastern Europe. Boiled or baked potatoes were cheaper than rye bread, just as nutritious, and did not require a gristmill for grinding. On the other hand, cash-oriented landlords realised that grain was much easier to ship, store and sell, so both grain and potatoes coexisted.
In the German lands, Frederick the Great, king of Prussia, strove successfully to overcome farmers' skepticism about the potato, and in 1756 he issued an official proclamation mandating its cultivation. This Kartoffelbefehl (potato order) termed the unfamiliar tuber "a very nutritious food supplement." Frederick was sometimes known as the Kartoffelkönig ("potato king").
Throughout Europe, the most important new food in the 19th century was the potato, which had three major advantages over other foods for the consumer: its lower rate of spoilage, its bulk (which easily satisfied hunger) and its cheapness. The crop slowly spread across Europe, such that, for example, by 1845 it occupied one-third of Irish arable land.[ citation needed ] Potatoes comprised about 10% of the caloric intake of Europeans.[ citation needed ] Along with several other foods that either originated in the Americas or were successfully grown or harvested there, potatoes sustained European populations.
In Britain, the potato promoted economic development by underpinning the Industrial Revolution in the 19th century. It served as a cheap source of calories and nutrients that was easy for urban workers to cultivate on small backyard plots. Potatoes became popular in the north of England, where coal was readily available, so a potato-driven population boom provided ample workers for the new factories. Marxist Friedrich Engels even declared that the potato was the equal of iron for its "historically revolutionary role".The Dutch potato-starch industry grew rapidly in the 19th century, especially under the leadership of entrepreneur Willem Albert Scholten (1819–92).
In Ireland, the expansion of potato cultivation was due entirely to the landless labourers, renting tiny plots from landowners who were interested only in raising cattle or in producing grain for market. A single acre of potatoes and the milk of a single cow was enough to feed a whole Irish family a monotonous but nutritionally adequate diet for a healthy, vigorous (and desperately poor) rural population. Often even poor families grew enough extra potatoes to feed a pig that they could sell for cash.
A lack of genetic diversity from the low number of varieties left the crop vulnerable to disease. In the early 1800s, a strain of potato blight ( Phytophthora infestans ) known as HERB-1 began to spread in the Americas, especially Central and North America destroying many crops. The blight spread to Europe in the 1840s where, because of an extreme lack of genetic diversity, the potato crops were even more susceptible. In Northern Europe there were major crop losses lasting throughout the rest of the 19th century. Ireland in particular, because of the extreme dependence of the poor, especially western Ireland, on this single staple crop, was devastated by the blight's arrival in 1845.
The Lumper potato, widely cultivated in western and southern Ireland before and during the Great Famine, was bland, wet and poorly resistant to the potato blight, but yielded large crops and usually provided adequate calories for peasants and labourers. Heavy dependence on this potato led to disaster when the blight quickly turned harvest-ready and newly harvested potatoes into a putrid mush. The Irish Famine in the western and southern parts of Ireland between 1845 and 1849 was a catastrophic failure in the food supply that led to approximately a million deaths from famine and (especially) diseases that attacked weakened bodies, and to massive emigration to Britain, the U.S., Canada and elsewhere.During the famine years roughly one million Irish emigrated; this tide was not turned until the 20th century, when Ireland's population stood at less than half of the pre-famine level of 8 million.
It is generally believed that potatoes entered Africa with colonists, who consumed them as a vegetable rather than as a staple starch.Shipping records from 1567 show that the first place outside of Central and South America where potatoes were grown were the Canary Islands. As in other continents, despite its advantages as an anti-famine, high-elevation alternative to grain, potatoes were first resisted by local farmers who believed they were poisonous. As colonialists promoted them as a low-cost food, they were also a symbol of domination. In former European colonies of Africa, potatoes were initially consumed only occasionally, but increased production made them a staple in certain areas. Potatoes tended to become more popular in wartime due to their being able to be stored in the ground. It was well established as a crop by the mid-20th century and in present-day Africa they have become a vegetable or co-staple crop.
In higher regions of Rwanda, potatoes have become a new staple food crop. Prior to the 1994 Rwandan genocide, consumption was as high as 153 to 200 kg per year – higher than in any Western European country. Recently farmers have developed the potato as a cash crop after introducing several new varieties brought back by migrant laborers from Uganda and other varieties from Kenya.
The potato diffused widely after 1600, becoming a major food resource in Europe and East Asia. Following its introduction into China toward the end of the Ming dynasty, the potato immediately became a delicacy of the imperial family. After the middle period of the Qianlong era (1735–96) in the Qing dynasty, population increases and a subsequent need to increase grain yields coupled with greater peasant geographic mobility led to the rapid spread of potato cultivation throughout China, and it was acclimated to local natural conditions.
Peter Boomgaard looks at the adoption of various root and tuber crops in Indonesia throughout the colonial period and examines the chronology and reasons for progressive adoption of foreign crops: sweet potato (widespread by the 1670s), ("Irish") potato and bengkuang (yam beans) (both locally abundant by the 1780s), and cassava (from the 1860s).
In India, Edward Terry mentioned the potato in his travel accounts of the banquet at Ajmer by Asaph Khan to Sir Thomas Roe, the British Ambassador in 1675. The vegetables gardens of Surat and Karnataka had potatoes as mentioned in Fyer's travel record of 1675. The Portuguese introduced potatoes, which they called 'Batata', to India in the early seventeenth century when they cultivated it along the western coast. British traders introduced potatoes to Bengal as a root crop, 'Alu'. By the end of the 18th century, it was cultivated across northern hill areas of India.Potatoes were introduced to Tibet by the 19th century through the trade route from India.
Early colonists in Virginia and the Carolinas may have grown potatoes from seeds or tubers from Spanish ships, but the earliest certain potato crop in North America was in Londonderry, New Hampshire in 1719. The plants were from Ireland, so the crop became known as the "Irish potato". tonnes ). Before 1910, the crops were stored in barns or root cellars, but, by the 1920s, potato cellars or barns came into use. U.S. potato production has increased steadily; two-thirds of the crop comes from Idaho, Washington, Oregon, Colorado, and Maine, and potato growers have strengthened their position in both domestic and foreign markets.Potatoes were planted in Idaho as early as 1838; by 1900 the state's production exceeded a million bushels (about 27,000
By the 1960s, the Canadian Potato Research Centre in Fredericton, New Brunswick, was one of the top six potato research institutes in the world. Established in 1912 as a Dominion Experimental Station, the station began in the 1930s to concentrate on breeding new varieties of disease-resistant potatoes. In the 1950s–1960s, the growth of the French fry industry in New Brunswick led to a focus on developing varieties for the industry. By the 1970s, the station's potato research was broader than ever before, but the station and its research programs had changed, as emphasis was placed on serving industry rather than potato farmers in general. Scientists at the station even began describing their work using engineering language rather than scientific prose.Potatoes are Canada's most important vegetable crop; they are grown commercially in all its provinces, led by Prince Edward Island. In modern times potatoes have grown in popularity due to their versatility and ability to be used for many different dishes of food.
The Great Famine, or the Great Hunger, was a period in Ireland between 1845 and 1849 of mass starvation, disease, and emigration. With the most severely affected areas in the west and south of Ireland, where the Irish language was primarily spoken, the period was contemporaneously known in Irish as An Drochshaol, loosely translated as the "hard times". The worst year of the period, that of "Black 47", is known in Irish as Bliain an Drochshaoil. During the famine, about one million people died and a million more emigrated from Ireland, causing the island's population to fall by between 20% and 25%.
The sweet potato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato and does not belong to the nightshade family, Solanaceae, but both families belong to the same taxonomic order, the Solanales.
Phytophthora infestans is an oomycete or water mold, a microorganism that causes the serious potato and tomato disease known as late blight or potato blight. Late blight was a major culprit in the 1840s European, the 1845 Irish, and the 1846 Highland potato famines. The organism can also infect some other members of the Solanaceae. The pathogen is favored by moist, cool environments: sporulation is optimal at 12–18 °C in water-saturated or nearly saturated environments, and zoospore production is favored at temperatures below 15 °C. Lesion growth rates are typically optimal at a slightly warmer temperature range of 20 to 24 °C.
The Irish Famine of 1740–1741 in the Kingdom of Ireland, is estimated to have killed between 13% and 20% of the 1740 population of 2.4 million people, which was a proportionately greater loss than during the Great Famine of 1845–1852.
Oxalis tuberosa is a perennial herbaceous plant that overwinters as underground stem tubers. These tubers are known as uqa in Quechua, oca in Spain and cubio in other spanish-language countries, New Zealand yam and a number of other alternative names. The plant was brought into cultivation in the central and southern Andes for its tubers, which are used as a root vegetable. The plant is not known in the wild, but populations of wild Oxalis species that bear smaller tubers are known from four areas of the central Andean region. Oca was introduced to Europe in 1830 as a competitor to the potato, and to New Zealand as early as 1860.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs.
Ullucus is a genus of flowering plants in the family Basellaceae, with one species, Ullucus tuberosus, a plant grown primarily as a root vegetable, secondarily as a leaf vegetable.
Colocasia esculenta is a tropical plant grown primarily for its edible corms. The root vegetable is most commonly known as taro. It is the most widely cultivated species of several plants in the Araceae family, which are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic and South Asian cultures, and taro is believed to have been one of the earliest cultivated plants.
The history of agriculture records the domestication of plants and animals and the development and dissemination of techniques for raising them productively. Agriculture began independently in different parts of the globe, and included a diverse range of taxa. At least eleven separate regions of the Old and New World were involved as independent centers of origin.
Yam is the common name for some plant species in the genus Dioscorea that form edible tubers. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and tropical world regions. The tubers themselves are also called "yams", having numerous cultivars and related species.
Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions, and so there was a great diversity of plants and animals used for food, many of which remain unknown outside Peru. The most important staples were various tubers, roots, and grains. Maize was of high prestige, but could not be grown as extensively as it was further north. The most common sources of meat were guinea pigs and llamas, and dried fish was common.
Tacca leontopetaloides is a species of flowering plant in the yam family Dioscoreaceae. It is native to Island Southeast Asia but have been introduced as canoe plants throughout the Indo-Pacific tropics by Austronesian peoples during prehistoric times. They have become naturalized to tropical Africa, South Asia, northern Australia, and Oceania. Common names include Polynesian arrowroot, Fiji arrowroot, East Indies arrowroot, and pia.
Food history is an interdisciplinary field that examines the history of food and nutrition, and the cultural, economic, environmental, and sociological impacts of food. Food history is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
Irish cuisine is the style of cooking that originated from Ireland, an island in the North Atlantic; or was developed by the Irish people. It has evolved from centuries of social and political change, and the mixing of the different cultures in Ireland, predominantly the English and Irish. The cuisine is founded upon the crops and animals farmed in its temperate climate.
A grain is a small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.
The early impact of Mesoamerican goods on Iberian society had a unique effect on European societies, particularly in Spain and Portugal. The introduction of American "miracle foods" was instrumental in pulling the Iberian population out of the famine and hunger that was common in the 16th century. Maize (corn), potatoes, turkey, squash, beans, and tomatoes were all incorporated into existing Spanish and Portuguese cuisine styles. Equally important was the impact of coffee and sugar cane growing in the New World. Along with the impact from food, the introduction of new goods also altered how Iberian society worked. One can categorize the impacts of these New World goods and foods based on their influence over the state, the economy, religious institutions, and the culture of the time. The power and influence of the state grew as external entities became dependent on Spain for these New Goods in the early 16th century. The economies of both Portugal and Spain saw an enormous increase in power as a result of trading these American goods.
In North Korea, the cultivation of potatoes is important to the livelihood of the country's people. The crop was introduced into the country in the early 1800s. Since the famine of the 1990s, a potato revolution has taken place. Over ten years, the area of potato cultivation in North Korea quadrupled to 200,000 hectares and per capita consumption increased from 16 to 60 kilograms per year.
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