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October 31, 2022
Patatas Hijolusa: La empresa leonesa que innova al ritmo que marcan los tiempos
El año 2022 no ha sido uno más en la larga historia de esta empresa que hoy lidera el mercado español de la patata convertida en uno de los paradigmas europeos de la evolución y la proyección empresarial.
October 31, 2022
HZPC Potato Days 2022: No Time To Waste for future-proof potato growing
On 9, 10 and 11 November, HZPC will open its doors in Joure – and online – to anyone with a passion for potatoes. During Potato Days 2022, they will discuss the challenges of food security and sustainability, now and in the future. Sponsored Content
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October 31, 2022
University Outreach Project in Kenya Teaching Tissue Culture to Potato Farmers
Richard Mbaria makes a point at his potato in Kapsita village of Nakuru County, Kenya. The farmer has increased his production per acre thanks to training by a CARP+ project implemented in the area by Egerton University.
October 25, 2022
New potato varieties in Bangladesh for Chips and French fries: Valencia and Cartagena
Two potato varieties developed by the private firm ACI Seed are set to hit the seed potato market of Bangladesh next season, enabling farmers to produce industrial-grade potatoes that can be used for making ready-to-eat snacks
October 23, 2022
Uso de la papa (Solanum tuberosum) en suplementación animal con énfasis en bovinos
Investigaciones llevadas a cabo por Agrosavia han determinado en variedades de papa, como la UNICA, valores de almidón del 70%, energía neta de lactancia de 1,3 Megacalorías de ENL/kg/MS en la papa entera.
October 05, 2022
Fruit Attraction 2022 breaks records and cements Madrid as world fruit and vegetable capital
From 4 to 6 October, Madrid once again became the world fruit and vegetable capital with the 14th edition of Fruit Attraction, the sector's largest international event, organised by IFEMA MADRID and FEPEX.
September 20, 2022
CIP fomenta una mayor producción de papas y oportunidades inclusivas en Georgia
La papa es un pilar de la dieta georgiana, se come casi a diario y se utiliza en platos tradicionales como kartopilis kinkali (albóndigas de papa). Los georgianos consumen un promedio de 55 kg de papas al año.