Ecuador is preparing new potato varieties destined for the colored chip industry

The National Institute of Agricultural Research (INIAP) is preparing to present two new varieties of potato that, due to their high anthocyanin content, offer intense natural colors and are suitable for making colored chips.

According to the institution, they could be available to producers starting next year and are well adapted to agricultural areas located between 2,800 and 3,300 meters above sea level.

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Potatoes are a key crop for the Ecuadorian highlands, supplying both domestic consumption and various industrial sectors. In recent years, the demand for specialty potatoes for snacks has increased, especially in the differentiated chip market, where colorful varieties stand out for their visual appeal and gourmet positioning.

Jorge Rivadeneira, director of the Santa Catalina Experimental Station, explained that INIAP’s research aims to offer more profitable alternatives with improved characteristics for producers. He noted that the new varieties are designed to meet the demands of the industry, which requires tubers with good texture, stable color, and adequate yield for processing.