Bolivia

Potatoes in Bolivia are primarily cultivated in the Andean region, especially in the High Andes (Altiplano) and Interandean Valleys, with major production areas in La Paz, Cochabamba, and Potosí. Additional cultivation occurs in the mesothermal valleys of Santa Cruz, the Andean-Amazonian transition zone, and the eastern plains. Bolivia is recognized as a global center of potato diversity, home to over 1,500 varieties, many of which are native.

Popular varieties include Imilla, valued for its strong frost resistance and commonly grown in the High Andes, and hurejas, known for their round shape and color diversity, typically grown in mountainous areas north of La Paz and Cochabamba. In 2023, Bolivia produced approximately 1.17 million tons of potatoes across 208,897 hectares, according to official FAO statistics.

The potato, originally domesticated in the Andes between present-day Peru and Bolivia around 7,000 to 10,000 years ago, holds deep cultural and agricultural importance in Bolivia, where it has been cultivated for millennia. As a staple of the traditional Andean diet, the potato continues to be grown by smallholder farmers across the country, primarily for household consumption. These farmers often rely on native potato varieties, especially in the high-altitude altiplano, where harsh conditions like frost, hail, and drought are common. One such resilient variety is the “bitter potato,” which thrives at extreme elevations and is traditionally processed into chuño—a dried, preserved form of potato that can be stored for years. This long-standing cultivation of indigenous varieties not only showcases Bolivia's rich agricultural heritage but also highlights the potato's enduring role in food security and rural livelihoods.