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Try our new recipes!!
  • Smashed potatoes with bacon & egg
  • Chicken and leek potato top pie
  • Potato and fish croquettes
  • Ranch style potato kebabs
  • Warm potato, spinach & bacon salad
  • Tuna & potato layer
  • Roast lemon chicken and potato wedges
  • Florentine potato strata
  • Baked potato brunch

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 According to legend the first potatoes for planting purposes in South Africa came from Holland to provide food for mariners visiting the Cape. Since then the potato industry has grown to become one of the important food providers in South Africa.

Within the South African context, the gross value of potato production accounts for about 43 % of major vegetables, 15 % of horticultural products and 4 % of total agricultural production.

On average domestic potato farmers harvest about R1,6 billion’s worth of potatoes per year. The latter comprise about 1 700 potato farmers (including approximately 400 seed growers) and 66 600 farmworkers.

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  		According to the 11 Food Based Dietary Guidelines (FBDG) of South Africa, we are advised to make starchy foods the basis of most meals, and as an one-stop supply of starch, it is hard to beat the potato. Approximately 100 grams of boiled, fresh potato with its skin provides as much as 354 kilojoules of energy.

The starch in potatoes is digested to glucose in the gut and is absorbed as such. The glucose travels to the liver and from there to all body cells where it is metabolised so that the energy is extracted from it.

This glucose is metabolised for use by our muscles as well as our nervous system, thus contributing to both physical and mental performance.

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