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FG Introduces New Variety Of Potatoes To Ondo Farmers

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A new variety of Potatoes has been introduced to ONDO State farmers in order to improve their yields and standard of living.

The event which took place at the conference hall of Agricultural Development Project ADP akure provided a veritable opportunity for the developers of this special variety of potatoe called Orange Fleshed Sweet Potatoes (OFSP) and the farmers to interact.

Speaking on the new potatoe variety Head, National Root Crops Research Institute Iresi, Osun state Dr Solomon Afaupe said the vine was essentially rich in Vitamin ‘ A’ because of its high beta carotene which help combats vitamin A deficiency in children and women in addition to its many advantages over the regular varieties.

He told the farmers that the only way they can maximally benefit from this special variety of the potatoes already in high demands overseas is to follow the best practises in planting, producing, process and marketing it.

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The tuber crops expert enjoined farmers to approach the cultivation of this special OFSP variety as a business venture which he said was the trend now.

According to Dr Afuape who.is the head the instutute that developed the OFSP variety, the crop which has already been introduced to other six states in the country during its pilot stage is doing exceedingly well and can be cultivated at least twice in a year.

On its utilization and value chain addition, head, Federal Capital Area Territory of ADP Mrs Iheona Mary told the farmers that the the crop can be processed , into bread, cake, CinCin, Kunnu, Orange Juice etc.

While declaring the one- day sensitization programme opened the Programme Manger Ondo State Agricultural Development Project, ADP, Adeniyan enjoined farmers to take maximal advantage the opportunity the training offers.

The programme which was put together by Potatoes Value Chain Desk of the Federal Ministry of Agriculture drew participants all over the state.

High point of the event was the practical demonstrations of some of the derivatives from the OFSP to the participants which savour as menus.

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