The journey of the registered purple potato variety “İlkmor”, which attracts attention with the antioxidants it contains and high nutritional value, to the tables has begun. It was started in 2010 by Doğa Tohumculuk, which produces potatoes as seeds, raw materials and frozen products in approximately 30 thousand decares of land in different regions of Turkey. As a result of 10 years of R&D work, 17 types of local potatoes were grown.
The company’s registered “ilkmor”, one of the 7 local potato varieties registered in Turkey, attracts attention with its antioxidants, gluten-free structure, high nutritional value and purple color.
Purple potatoes, whose homeland is South America, are also widely consumed in Europe due to these properties.
In Turkey, the first purple potato, which has been produced only in Sivas and Konya for 2 years, started its journey to the tables with the harvest in Göydun village of Hafik district of Sivas.
A yield of 500 tons is expected from the product cultivated on an area of 120 decares in these two provinces.
Doğa Tohumculuk R&D Center General Manager Mete Kaan Bülbül told the AA correspondent that the ilkmor potato was developed by pollination with a variety brought from South America.
“Ilkmor is Turkey’s first and only registered local potato variety with purple flesh,” said Bülbül, adding, “Purple potatoes are consumed in many parts of the world and even widely consumed in Europe. There is a perception of ‘yellow potatoes’ in Turkey. Purple “Potato was an unknown product in our country, and we realized this and developed this product with 10 years of work. We have been producing seed only in Konya and Sivas for 2 years.” he said.
It will also be marketed abroad
Referring to the properties of İlkmor potato, Bülbül said:
“Ilkmor is very different from normal potatoes in terms of nutrition. This potato has a high antioxidant content. Its glycemic index is also very low. Therefore, it is a potato that diabetic patients can consume in a controlled manner. Ilkmor potato does not contain gluten. Both those with celiac disease and those on a gluten-free diet “Those who want it can choose it. People can consume this potato by boiling it, frying it, making it as an appetizer. They can mix it into meals. Apart from this, we also produce this potato as a frozen product. It can also be consumed in this way.”
Bülbül added that they plan to export this product, which is newly known in Turkey, in the coming years.
Source: https://www.aa.com.tr/tr/ekonomi/tescilli-mor-patates-ilkmorun-sofralara-yolculugu-basladi/2011267
