As of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice.
- PotatoMapuches of south-central Chile cultivated maize along with quinoa and potatoes in pre-Hispanic times; however, potato was the staple food of most Mapuches, "specially in the southern and coastal [Mapuche] territories where maize did not reach maturity".
- Maize9 related topics with Alpha
Starch
2 linksPolymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.
Polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.
Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).
Flour
2 linksPowder made by grinding raw grains, roots, beans, nuts, or seeds.
Powder made by grinding raw grains, roots, beans, nuts, or seeds.
Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas.
Potato flour, often confused with potato starch, is a peeled, cooked potato powder of mashed, mostly drum-dried and ground potato flakes using the whole potato and thus containing the protein and some of the fibres of the potato. It has an off-white slight yellowish color. These dehydrated, dried, potatoes, also called instant mashed potatoes can also be granules or flakes. Potato flour is cold-water-soluble; however, it is not used often as it tends to be heavy.
Seed
1 linksEmbryonic plant enclosed in a protective outer covering, along with a food reserve.
Embryonic plant enclosed in a protective outer covering, along with a food reserve.
The term "seed" also has a general meaning that antedates the above – anything that can be sown, e.g. "seed" potatoes, "seeds" of corn or sunflower "seeds".
Staple food
1 linksFood that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
Food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
Staple foods are derived either from vegetables or animal products, and common staples include cereals (such as rice, wheat, maize, millet, and sorghum), starchy tubers or root vegetables (such as potatoes, cassava, sweet potatoes, yams, or taro), meat, fish, eggs, milk, and cheese, and dried legumes such as lentils and other beans.
Columbian exchange
1 linksThe widespread transfer of plants, animals, precious metals, commodities, culture, human populations, technology, diseases, and ideas between the New World in the Western Hemisphere, and the Old World (Afro-Eurasia) in the Eastern Hemisphere, in the late 15th and following centuries.
The widespread transfer of plants, animals, precious metals, commodities, culture, human populations, technology, diseases, and ideas between the New World in the Western Hemisphere, and the Old World (Afro-Eurasia) in the Eastern Hemisphere, in the late 15th and following centuries.
American crops such as maize, potatoes, tomatoes, tobacco, cassava, sweet potatoes, and chili peppers became important crops around the world.
Pre-Columbian era
1 linksIn the history of the Americas, the pre-Columbian era spans from the original settlement of North and South America in the Upper Paleolithic period through European colonization, which began with Christopher Columbus's voyage of 1492.
In the history of the Americas, the pre-Columbian era spans from the original settlement of North and South America in the Upper Paleolithic period through European colonization, which began with Christopher Columbus's voyage of 1492.
They grew maize and other crops intensively, participated in an extensive trade network and had a complex stratified society.
Potatoes, tomatoes, tomatillos (a husked green tomato), pumpkins, chili peppers, squash, beans, pineapple, sweet potatoes, the grains quinoa and amaranth, cocoa beans, vanilla, onion, peanuts, strawberries, raspberries, blueberries, blackberries, papaya, and avocados were among other plants grown by natives.
Indigenous peoples of the Americas
0 linksThe Indigenous peoples of the Americas are the inhabitants of the Americas before the arrival of the European settlers in the 15th century, and the ethnic groups who now identify themselves with those peoples.
The Indigenous peoples of the Americas are the inhabitants of the Americas before the arrival of the European settlers in the 15th century, and the ethnic groups who now identify themselves with those peoples.
The domestication of maize or corn required thousands of years of selective breeding, and continued cultivation of multiple varieties was done with planning and selection, generally by women.
Genetic testing of the wide variety of cultivars and wild species suggests that the potato has a single origin in the area of southern Peru, from a species in the Solanum brevicaule complex.
Andes
0 linksThe Andes, Andes Mountains or Andean Mountains (Cordillera de los Andes) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America.
The Andes, Andes Mountains or Andean Mountains (Cordillera de los Andes) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America.
Other important crops that originated from the Andes are tobacco and potatoes.
Maize was also an important crop for these people, and was used for the production of chicha, important to Andean native people.
Silage
0 linksType of fodder made from green foliage crops which have been preserved by fermentation to the point of acidification.
Type of fodder made from green foliage crops which have been preserved by fermentation to the point of acidification.
Silage is usually made from grass crops, including maize, sorghum or other cereals, using the entire green plant (not just the grain).
Many crops have ensilaging potential, including potatoes and various weeds, notably spurrey such as Spergula arvensis.