Morocco

Potatoes were introduced to South Africa in the 17th century by Dutch settlers and seafarers at the Cape of Good Hope, primarily as a maritime crop for provisioning long voyages. Initially cultivated in the kitchen gardens of European settlers in the Western Cape, the potato remained a minor crop for centuries.

Commercial-scale cultivation only gained momentum in the 20th century, spurred by the expansion of irrigation infrastructure in regions such as Limpopo, Mpumalanga, Free State, and the Sandveld in the Western Cape. The development of region-specific varieties by local breeders like WesGrow in the 1960s further supported this growth, particularly in areas where spring production was possible without irrigation.

The Agricultural Research Council’s Vegetable and Ornamental Plants Institute (ARC-VOP) has played a pivotal role in breeding efforts, introducing climate-resilient and high-yielding varieties like BP1, Mondial, Sifra, Fabula, and Frodo tailored to South Africa’s diverse agro-ecological zones.

Potatoes have also been deeply integrated into local cuisine, with traditional dishes such as Potato Bredie, a Cape Malay lamb stew infused with spices like cinnamon and cardamom, and Chakalaka and Pap served with fried potatoes—a staple in Sowetan households—highlighting the tuber’s cultural significance across communities.