Characteristics of Organically Grown Compared to Conventionally Grown Potato and the Processed Products: A Review

Koffi Djaman, Soum Sanogo, Komlan Koudahe, Samuel Allen, Aminou Saibou and Samuel Essah
Additional contact information
Koffi Djaman: Agricultural Science Center at Farmington, Department of Plant and Environmental Sciences, New Mexico State University, P.O. Box 1018, Farmington, NM 87499, USA
Soum Sanogo: Department of Entomology, Plant Pathology, and Weed Science, New Mexico State University, MSC 3BE, P.O. Box 30003, Las Cruces, NM 88003, USA
Komlan Koudahe: Biological and Agricultural Engineering Department, Kansas State University, 1016 Seaton Hall, 920 N. Martin Luther King Jr. Drive, Manhattan, KS 66506, USA
Samuel Allen: Agricultural Science Center at Farmington, Department of Plant and Environmental Sciences, New Mexico State University, P.O. Box 1018, Farmington, NM 87499, USA
Aminou Saibou: Department of Crop and Soil Sciences, Washington State University, P.O. Box 646420, Pullman, WA 99164, USA
Samuel Essah: San Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, 0249 E Rd. 9 N, Center, CO 81125, USA

Sustainability, 2021, vol. 13, issue 11, 1-26

Abstract: Interest in organic foods is increasing at a moment when humanity is facing a range of health challenges including the concern that some conventionally produced foods may pose possible adverse effects on human and livestock health. With the increasing human population, intensive production is increasingly trending towards high-input systems that aim to close yield gaps, increase crop yields, and develop new crop varieties with higher yield potential and tolerance to biotic and abiotic stresses, all within the context of incorporating specific traits to satisfy consumer demand. Potato ( Solanum tuberosum L.) is one of the most consumed foods under different cultural diets; however, its production faces some challenges related to soilborne diseases, marketable yield and quality, sugars and dry matter content of the produced tubers, tuber content in terms of nitrate, minerals, vitamins, bioactive compounds, and antioxidants, and consumer appreciation regarding the sensory characteristics of tubers and processed products. Different studies have been investigating some of these challenges, with sometimes straightforward and sometimes conflicting results. This variability in research results indicates the general non-transferability of the results from one location to another under the same management practices in addition to differences in plant material. This review compares some characteristics of raw or boiled potato and processed products from potato tubers grown organically and conventionally. Ideally, such information may be of benefit in decision making by consumers in their dietary choices, by potato growers in their selection of crop management practices, and by scientists looking at potential areas for future research on potatoes.

Keywords: organic; conventional; potato; quality; disease (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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