potatoes (आलु)
About potatoes (आलु)
Potatoes (Aalu in Nepali) are a staple crop in Nepal, widely cultivated across the diverse landscapes from the Terai plains to the high Himalayan regions. It is one of the most important food crops in the country, serving as a key source of carbohydrates for the majority of the population. Nepali cuisine features potatoes in a wide array of dishes, ranging from simple curries and vegetable preparations to momos and aloo parathas. The adaptability of the crop to different agro-ecological zones, and its relatively high yields, has made it an important part of the country's food security and agricultural practices. It is also a significant source of income for many Nepali farmers.
Nutritional info
These are the major micro nutrients found in potatoes
Seasonality
Potatoes in Nepal are typically planted during two main seasons: the spring (February-March) and autumn (September-October). Harvest times vary based on location and planting time. The first harvest of the spring crop occurs in the late summer, while the autumn crop is harvested in the winter. The availability of new potatoes usually peaks in late summer and early winter, and these are often fresher and have a slightly sweeter taste compared to older stock, which is available year round.
History
The potato was introduced to Nepal through British traders and missionaries in the early 19th century. Initially, the potato was grown mostly in areas closer to the British establishments. Gradually it spread across different terrains of Nepal, particularly gaining popularity in the cooler, hilly regions where it thrived better. Over time, the potato gained widespread acceptance as a significant food source, influencing agricultural practices and food culture in Nepal. Local varieties have emerged, and the crop has become ingrained in Nepali diets and traditional agriculture practices.