Armenia

Armenia’s potato sector operates within a complex geographic, climatic, and socio-economic context. Potatoes are the second most important crop in the country after cereals, particularly vital due to erratic cereal harvests. Armenia’s mountainous terrain, with elevations ranging from 800 to 2,300 meters above sea level, creates diverse microclimates that affect agricultural practices.

Potato cultivation is concentrated in steppe meadows between 800 and 2,200 masl, with the highest yields in lower areas like the Ararat Valley. Gegharkunik, Lori, and Shirak are major production marzes. Armenia’s climate, influenced by altitude and the Lesser Caucasus range, exhibits extreme local variation and increasing aridity, with mean midwinter and midsummer temperatures around 0°C and 25°C, respectively. Precipitation varies from 250 mm in lowlands to 800 mm in highlands, with May and June being the wettest months.

Agricultural land comprises 62% of the country, but only 11% is used for annual crops. Armenia's agriculture faces risks from climate change, such as declining glacier-fed river flows, more intense droughts and floods, and increased soil degradation, including a projected 10–30% loss in soil moisture and 50% reduction in soil carbon.

Farms are small and fragmented due to post-Soviet privatization, with most holdings under 2.2 hectares and cultivated in a largely informal, yet organized, manner. According to FAO data, potato production in Armenia in 2023 was approximately 364,532 metric tonnes.

The history of the potato in Armenia began in the early 19th century, likely introduced by Russian soldiers during their presence in the region. Initially regarded as an unfamiliar and exotic crop, Armenians were skeptical about its cultivation due to the country’s arid and mountainous terrain.

However, the potato gradually proved well-suited to Armenia’s challenging conditions, thriving in poor soils with minimal water and offering significant nutritional value. Its ability to adapt made it particularly valuable for rural and low-income communities.

By the mid-19th century, potato farming had spread widely across Armenia, and the crop became an essential part of the local diet. It was soon integrated into traditional Armenian cuisine, featuring in popular dishes such as "Khash" soup. Over time, the potato evolved from a foreign curiosity into a staple crop and an important element of Armenia’s agricultural and culinary identity.