In a groundbreaking development for both health enthusiasts and food lovers, the Central Potato Research Institute (CPRI) in Shimla, Himachal Pradesh, has unveiled a new variety of potato that is set to change perceptions about this staple food.
Named Kufri Jamunia, this innovative variety was recently introduced by the Prime Minister at a ceremony in Pusa and has already garnered significant attention for its health benefits. Kufri Jamunia, developed by the CPRI’s regional center in Modipuram, Uttar Pradesh, represents a major advancement in agricultural research.
The launch of this potato is part of a broader initiative by the Prime Minister, who recently released 109 new varieties across 61 crops. This includes a range of field and horticultural crops designed to enhance agricultural diversity and food security.
The development process for this potato took approximately nine years, beginning in 2015. The new variety is notable for its purple pulp, which is rich in antioxidants and anthocyanins. These compounds are known for their health-promoting properties, including improved immune function and reduced risk of chronic diseases.
Talking to News18, Dr. SK Luthra, Principal Scientist of Central Potato Research Institute, who led the development of this potato, said that Kufri Jamunia is a purple-pulp potato variety rich in anti-oxidants and anthocyanins.
Each 100 grams of its pulp contains high anti-oxidants 52 mg of Vitamin C, 32 mg of anthocyanins, and 163 micrograms of carotenoids, making it a nutritious addition to any diet. Kufri Jamunia is a quick-maturing variety, with a growth cycle of 90 to 100 days.
It produces attractive, deep purple, long-oval tubers, with an average yield of 32-35 tonnes per hectare. Not only does it have a superior taste compared to regular potatoes, but it also has a longer shelf life, making it more convenient for storage.
This versatile potato can be cultivated across a wide range of regions 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 successful development of Kufri Jamunia involved a dedicated team of scientists from 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 versatile in the kitchen. It can be used to prepare a variety of dishes including colourful vegetable curries, parathas, puris, raita, pakoras, porridge, semolina, and flour-based recipes. Additionally, it is suitable for making halwa, upma, dosa, idli batter, soups, cookies, and other bakery items.
With its impressive nutritional profile and culinary potential, Kufri Jamunia is poised to become a popular choice among health-conscious consumers and chefs alike. The introduction of this new potato variety represents a significant step forward in agricultural innovation and public health.
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