Puka Camotillo is a native Andean potato known for its intense pink skin and obovate shape, prized in traditional highland cooking for both boiling and baking in earth ovens (pachamanca). With a light yellow flesh and quick cooking time, it is favored by farmers for its flavor and versatility. It grows best between 3,300 and 4,000 meters, is moderately tolerant to frost, and can be stored for over 5 months. Though it has moderate resistance to late blight, it remains a preferred choice in small-scale traditional farming.
Tuber Characteristics:
- Tuber Shape: Obovate
- Skin Color (Primary): Intense pink
- Skin Color (Secondary): Mottled red
- Flesh Color (Primary): Yellow
- Flesh Color (Secondary): None
- Sprout Color: Red
- Tuber Count per Plant: 15 to 21
- Yield per Plant: 0.9 – 1.2 kg
- Cooking Time: Short (quick boiling)
- Best Use: Boiled and in pachamanca
- Storage Duration: More than 5 months
Resistances:
- Late Blight (Rancha): Moderately susceptible
- Frost (Helada): Moderately tolerant
- Storage Rot: Not specified (but stores well)
- Altitude Adaptation: 3,300 – 4,000 m a.s.l.