Georgia (Country)

Potato cultivation in Georgia plays a vital role in the country’s agricultural sector, with production primarily concentrated in the eastern and southern regions, particularly in districts such as Tsalka, Akhalkalaki, and Ninotsminda, as well as parts of Kvemo Kartli, Samtskhe-Javakheti, and Racha-Lechkhumi.

In 2023, Georgia harvested approximately 16,000 hectares of potatoes, yielding around 197,300 metric tons, with an average productivity of 12.3 tons per hectare, as reported by the Food and Agriculture Organization (FAO).

Several potato varieties are widely cultivated across the country, including Jelly, Marfona, Agria, Picasso, and Sante .In addition to these commercial varieties, local cultivars such as Meskhuri, Javakheturi, and Meskhuri Tsiteli developed through collaborative efforts with the International Potato Center (CIP)—are also grown to support biodiversity and regional adaptation.

The USAID Potato Program in Georgia, implemented in partnership with CIP, has been instrumental in enhancing the productivity and income levels of smallholder farmers. The program focuses on the distribution of high-quality seed potatoes of improved genotypes, the development of demonstration farms, and the provision of training on integrated potato production practices and seed health management.

In Georgia, the potato holds a prominent place in both the national diet and cultural identity, often referred to as the country’s “second bread” due to its widespread consumption and importance. Introduced after its spread from the Americas to Europe in the 16th century, potato cultivation gradually gained prominence across Georgian agriculture, particularly in the southern and highland regions where the climate and soil conditions are highly favorable for tuber production.

Over time, it became a key component of food security and rural livelihoods, evolving into a dietary staple that continues to play a central role in the everyday lives of Georgian communities.