Potato-growing technology and process
The potato is a valuable food crop: it contains about 20 percent starch, 2 percent protein, mineral salts and vitamins C, B1, B2 and B6. One plant grows 3–6 stems, 50–80 cm high. The fruit is a juicy, two-celled berry with small seeds. If agrotechnical work is done on time, 200–250 centners per hectare or more can be harvested. In Uzbekistan mountain and foothill areas and river-bank soils suit potatoes best: they are rich in organic fertiliser and warm less. Potatoes are grown in rotation: they do well after cabbage, cucumbers, melons, root crops and legumes; late potatoes are planted in fields freed of vegetables, cereals and maize. Nitrogen strengthens stem growth, and locally potatoes need more nitrogen and phosphorus; organic and mineral fertilisers together work well. Safety: potato tubers that have turned green and the berries can be poisonous, do not eat them; peel and cut potatoes with an adult.
Plant observation: with an adult look at a sprouted potato kept in a damp, dark place and count the eyes on the tuber. Do not eat it; if green, throw it away.