In a breakthrough development for both health enthusiasts and food lovers, the Central Potato Research Institute (CPRI) in Shimla, Himachal Pradesh has launched a new variety of potato that will change the way people think about it. A view of this staple food.
The innovative variety, named Kufri Jamunia, was recently launched by the Prime Minister at a ceremony in Pusa and has received widespread attention for its health benefits. Developed by the CPRI Regional Center in Modipuram, Uttar Pradesh, Kufri Jamunia represents a major advance in agricultural research.
The potato launch is part of a wider initiative by the Prime Minister, who recently launched 109 new varieties of 61 crops. This includes a range of field and horticulture crops designed to enhance agricultural diversity and food security.
The potato's development process took about nine years, starting in 2015. These compounds are known for their health-promoting properties, including improving immune function and reducing the risk of chronic disease.
Dr SK Luthra, chief scientist at the Central Potato Research Institute who led the development of the potato, told News18 in an interview that Kufri Jamunia is a purple pulp potato variety that is rich in antioxidants and anthocyanins.
The pulp contains high antioxidants, 52 mg of vitamin C, 32 mg of anthocyanins and 163 mcg of carotenoids per 100 g, making it a nutritional addition to any diet. Kufri Jamunia is a fast maturing variety with a growth cycle of 90 to 100 days.
It produces attractive dark purple, oblong tubers with an average yield of 32-35 tons per hectare. Compared with ordinary potatoes, it not only tastes superior, but also has a longer shelf life and is easier to store.
This versatile potato can be grown in Haryana, Punjab, Uttar Pradesh, Uttarakhand, Madhya Pradesh, Rajasthan, Chhattisgarh, Gujarat, Odisha, Assam, West It is cultivated in a wide range of areas including Bengal and Bihar. Its adaptability to a variety of climates and soils adds to its appeal.
The successful development of Kufri Jamunia involved a team of expert scientists from 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.
cooking use
Kufri Jamunia is not only nutritious but also versatile in the kitchen. It can be used to prepare a variety of dishes including colorful vegetable curries, parathas, puris, raita, pakoras, porridge, semolina and flour recipes. Also, it is suitable for making halwa, upma, dosa, idli batter, soup, biscuits and other baked goods.
With its impressive nutritional profile and culinary potential, Kufri Jamunia is expected to become a popular choice among health-conscious consumers and chefs. The launch of this new potato variety marks an important step forward in agricultural innovation and public health.
