India’s ICAR-Central Potato Research Institute (CPRI) has introduced the first-ever purple-fleshed potato variety, Kufri Jamunia, suitable for cultivation in Indian soil and climatic conditions. 

The new variety of potato developed by India’s premier government-sector potato research institute boasts a slew of unique features such as high yield and good storability. It also offers biofortified nutritional benefits.

Dr. Brajesh Singh, Director, ICAR-Central Potato Research Institute:

"Kufri Jamuniya is the First-Ever Purple-Fleshed Bio-Fortified Potato Variety, which has enhanced nutrients in it in terms of antioxidants and minerals. It is understood that it shall target for food as well as nutritional security of the populations aligning with the objectives of the Indian government."

Kufri Jamunia is suitable for cultivation in Northern, Central and Eastern Plains of India that cover many potato-growing states including Assam, Bihar, Chhattisgarh, Gujarat, Haryana, Madhya Pradesh, Orissa, Punjab, Rajasthan, Uttar Pradesh, Uttarakhand (plains), and West Bengal, a handout shared by CPRI which functions under the Indian Council of Agricultural Research (ICAR), said. Kufri Jamunia which takes about 90-100 days to mature is a high-yield table potato variety, with high anthocyanin content and a purple flesh. 

The CPRI handout mentions it has medium dormancy and a high yield potential of 320-350 quintal per hectare. It has a very good storability under ambient storage conditions. Kufri Jamunia is marked by an oblong shape and shallow eyes. 

It possesses higher levels of anti-oxidants that include 52 mg of vitamin C, 32 mg of anthocyanins, 163 ug of carotenoids per 100-gram of fresh tuber weight in flesh. Kufri Jamunia potatoes possess 17-19% tuber dry matter, which gives it a good mealy texture and flavour, making it a good option as a table variety. 

The agricultural scientists began the Kufri Jamunia project intending to develop a potato variety that is high-yielding, medium-maturing, and late-blight resistant. At the same time, it should have high nutritional values and good storability. 

Speciality Products:

ICAR-CPRI, in its handout, has also discussed speciality and savory products that can be made with anthocyanin-rich Kufri Jamunia, harnessing its nutritional and culinary potential.

It says Kufri Jamunia can be made into dalia (broken potato as in broken wheat), suji (semolina), and flour. The production process and yield during the milling process depend on the sieve used and the type of mill employed.

Using a hammer mill or pulveriser, the milling process yields:

• If dalia is the desired product: 60% dalia, 30% suji, and 10% flour.
• If suji is the desired product: 65% suji and 35% flour.

Culinary Uses:

• Suitable for making halva, upma, dosa batter, and idli.
• The final product contains 14% fat (based on total ingredients).
• 4.5% potato flour (based on total ingredients).
• 10.5% potato flour (based on dry ingredients).