Origin:- There are about five thousand potato varieties world wide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile and Colombia. The English word potato comes from the Spanish word ‘patata’. Wild potato species occur from the United States to Uruguay and Chile. Genetic testing of the wide variety of cultivation and wild species suggest that the potato has a single origin in the area of southern Peru. However, although Peru is essentially the birthplace of the potato, today over 99% of all cultivated potatoes worldwide are descendants of a subspecies indigenous to south-central Chile. Tuberosum is believed to be indigenous to the Chile  where it was cultivated as long as 10,000 years ago. The potato was introduced to Europe in 1536, and subsequently by European mariners to territories  throughout the world. The potato was introduced in China during the 17th century. It was well-established as a crop in India by the late 18th century and in Africa by the mid-20th century.

Potato plants: - Potato plants grow about 60 cm high depending on varieties. They bear white, pink, red, blue or purple flowers with yellow stamens.  The tubers of varieties with white flowers generally have white skins, while those of varieties with coloured flowers tend to have pinkish skins. Potatoes are cross-pollinated mostly by insects, including bumblebees that carry pollen from other potato plants.  A substantial amount of self-fertilizing occurs as well.

All new potato varieties are grown from seeds, also called "true seed" to distinguish it from seed tubers. By finely chopping the fruit and soaking it in water, the seeds will separate from the flesh by sinking to the bottom after about a day. Some varieties are also cultivated by planting tubers, pieces of tubers, cut to include at least one or two eyes, or also by cuttings, a practice used in greenhouses for the production of healthy seed tubers. The commercial potato varieties do not produce seeds at all and are propagated only from tuber pieces. Confusingly, these tubers or tuber pieces are called "seed potatoes".

Nutritive Value:- Nutritionally, potatoes are best known for their carbohydrate content approximately 26 grams in a medium potato. Potatoes contain vitamins and minerals that have been identified as vital to human nutrition. It supplies Vitamin A.          A 150g potato with the skin provides 27mg of vitamin C, 620mg of potassium, 0.2mg vitamin B6  and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.  Potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols.  Almost all the protein content of a potato is contained in a thin layer just under its skin. This is evident when the skin of a boiled potato is carefully peeled; it appears as a yellowish film. For maximum utilisation of this small, but valuable dietary source of protein, potatoes should be consumed whole, or peeled after cooking.

Medicinal Value:- The carbohydrate content of potato is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have health benefits as fiber. It provides protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage.

Toxicity:- Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Solanine affects the nervous system causing weakness and confusion. Cooking at high temperatures (over 170 °C)  destroys these. Glycoalkaloids may cause headaches, diarrhea, and cramps.  However, poisoning from potatoes occurs very rarely. Light exposure causes greening, thus giving a visual clue as to areas of the tuber that may have become more toxic.

Potato dishes:- Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to break down the starch. Most potato dishes are served hot, but some are first cooked then served cold, notably potato salad and potato chips, potato sauce, squash.      

Other uses:- Potatoes are used to brew alcoholic beverages such as vodka and as food for domestic animals; potato starch is used to produce organic chemicals, in the textile industry, and in the manufacture of papers and boards. Many companies are exploring the possibilities of using waste potatoes to obtain polylactic acid for use in plastic products; other research projects seek ways to use the starch as a base for biodegradable packaging.

Storage:- Storage facilities of potato need to be carefully designed. The storage area must be dark, well ventilated. For short-term storage temperatures of about 7°C - 10°C are preferred, and for long-term near 4°C. Temperatures below 4°C convert potatoes starch into sugar, which alters their taste and cooking qualities.