New Zealand

New Zealand’s potato industry is among the most advanced and productive in the Southern Hemisphere, covering over 8,500 hectares and producing approximately 428,570.64 tonnes in 2023, according to FAO statistics.

Major potato-growing regions include Canterbury in the South Island—renowned for its fertile alluvial soils and temperate climate—and key North Island areas such as Auckland (notably the Pukekohe district), Waikato, Manawatu-Wanganui, and Hawke’s Bay, all offering optimal conditions through a mix of volcanic and alluvial soils, flat terrain, and moderate climate.

The country cultivates over 50 potato varieties tailored to diverse market needs, including:

• Fresh-market varieties: Ilam Hardy, Rua, Nadine, Moonlight, Red Rascal, Desiree
• Processing varieties: Russet Burbank, Ranger Russet, Shepody, Agria, Innovator

Varietal selection is based on yield, disease resistance, tuber quality, and market demand, with classifications including waxy (e.g., Nadine, Draga), all-purpose (Rua, Desiree), and floury (Ilam Hardy, Agria, Red Rascal) types.

Traditional Māori potato varieties, or Taewa—such as Raukura, Moemoe, Huakaroro, Tūtae‑kuri, and Whataroa—are also cultivated for their cultural and culinary importance.

The sector is supported by Potatoes New Zealand Inc., which provides strategic leadership, funds research in crop protection and climate resilience, and assists growers with technical and market development. With over half of the national crop processed into fries and crisps, potatoes are New Zealand’s second-highest vegetable export earner, reinforcing the country’s role in the global potato value chain.