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In a breakthrough for health enthusiasts and food lovers alike, the Central Potato Research Institute (CPRI) in Shimla, Himachal Pradesh, India has launched a new variety of potato that will change the perception of people about this staple food.
The innovative variety, called Kufri Jamunia, was recently launched by the Prime Minister at a ceremony in Pusa and has attracted much attention for its health benefits. Developed by CPRI’s regional centre in Modipuram, Uttar Pradesh, Kufri Jamunia represents a major advancement in agricultural research.
The potato launch is part of a wider initiative by the Prime Minister, who recently released 109 new varieties of 61 crops. This includes a range of field and horticultural crops aimed at enhancing agricultural diversity and food security.
The potato’s development process began in 2015 and took about nine years. The new variety is known for its purple flesh, which is rich in antioxidants and anthocyanins. These compounds are known for their health-promoting properties, including improving immune function and reducing the risk of chronic diseases.
Speaking to News18, Dr SK Luthra, chief scientist at the Central Potato Research Institute, which led the development of the potato, said Kufri Jamunia is a purple-fleshed potato variety that is rich in antioxidants and anthocyanins.
With high antioxidant content of 52 mg of vitamin C, 32 mg of anthocyanins and 163 micrograms of carotenoids per 100 g of pulp, it is a nutritious addition to any diet. Kufri Jamunia is a fast-maturing variety with a growth cycle of 90 to 100 days.
It produces beautiful dark purple, oblong tubers, with an average yield of 32-35 tons per hectare. Not only does it taste better than ordinary potatoes, it also has a longer shelf life and is easier to store.
This versatile potato can be grown in several states including Haryana, Punjab, Uttar Pradesh, Uttarakhand, Madhya Pradesh, Rajasthan, Chhattisgarh, Gujarat, Odisha, Assam, West Bengal and Bihar. Its adaptability to various climates and soils adds to its appeal.
The success of Kufri Jamunia is due to a team of expert scientists at the Potato Research Institute, including Dr. Dalamu, Jagesh Kumar Tiwari, Babita Chaudhary, VK Gupta, Vinod Kumar, Pinky Raigond, Vandana, Arvind Jaiswal, Brajesh Singh, Jagdev Sharma, VK Dua, Sanjay Rawal and Mehi Lal.
Culinary Uses
Kufri Jamunia is not only nutritious but also very versatile in the kitchen. It can be used to make a variety of dishes including colorful vegetable curries, pancakes, puri, chutneys, fried vegetables, porridge, semolina and flour recipes. It is also suitable for making halwa, upma, dosa, raita, soups, biscuits and other baked goods.
“With its high nutritional value and culinary potential, the Kufri Jamuniya potato is expected to become a popular choice among health-conscious consumers and chefs. The launch of this new potato variety represents an important step forward in agricultural innovation and public health.”
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