Abstract
Abstract The potato has tremendous potential as a source of human food. Potato is second only to sugarcane in carbohydrate production and soybeans in protein production per hectare (6). Furthermore, the proteins in potato are of excellent nutritional quality, unlike those of most cereals and legumes (7, 8, 20). The potato combines these properties to produce more nutritious human food per hectare than any of the other major food crops (20).
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