SA Researchers Unlocking the Secret Science Behind Potatoes

There is a lot more to the potato than meets the eye. Who knew the humble spud had so much science under its skin? Pretoria, South Africa (28 May... The post SA Researchers Unlocking the Secret Science Behind Potatoes appeared first on Good Things Guy.

May 28, 2026 - 16:15

SA Researchers Unlocking the Secret Science Behind Potatoes

There is a lot more to the potato than meets the eye. Who knew the humble spud had so much science under its skin?

Pretoria, South Africa (28 May 2026) – Just in time for International Day of the Potato on 30 May, the University of Pretoria is reminding us that the humble spud is so much more than a side dish!

UP researchers are deep into the science of the potato and what they’re discovering could change how you shop, cook, and think about this everyday veggie.

Ever wondered why one potato turns into a perfect fluffy mash, while another holds its shape in a salad? It all comes down to something called dry matter content. That is essentially the ratio of starch to water inside a potato.

A high-starch potato goes light and fluffy when cooked, making it ideal for mash or crispy roasties. A high-moisture potato stays firm and holds its shape, perfect for salads and stews. And there’s a whole range of ‘all-rounders’ in between, great for slap chips or quick weeknight meals.

It gets even more interesting. According to Dr Carmen Muller, it’s not just about genetics, the environment a potato grows in matters just as much. The same cultivar grown in the Free State versus Limpopo could behave completely differently in your pot.

“A potato’s texture, whether it’s waxy, floury or somewhere in between, is influenced by its genes (the cultivar) and the environment it grew in, such as the soil type, temperature and how much irrigation it received. This is why the same cultivar grown in two diﬀerent regions, like the sandy soils of the Free State’s Sandveld or the rich red loams of Limpopo, might behave diﬀerently in your pot.” says Dr Carmen Muller.

South Africa actually has more than 100 registered potato cultivars, each with its own personality.

UP and Potatoes South Africa are working together to develop a rapid boiling test that can classify potatoes by texture right on the bag. That would ultimately make potato shopping much easier, knowing which spud to grab for the meal you’ve got in mind.

The potato is also a hero for food security. It’s the third-most-consumed crop in South Africa, enjoyed across every income level, and we consistently spend a good portion of our staple food budget on potatoes.

“The potato is truly the people’s player. It’s the third-most-consumed crop in South Africa, enjoyed by every economic segment. In fact, across all income levels, South Africans consistently spend about 7% to 8% of their staple food budget on potatoes” says Dr Hennie Fisher.

Beyond that, it’s also one of the most efficient crops on the planet. Potatoes produce more energy and nutrients per unit of water than maize or rice, and they have the lowest greenhouse gas emissions of any of our major local staples.

Good for your wallet, and for the planet!

By helping consumers choose the right potato for the right dish, UP’s research could also help cut down on food waste – because a potato that delivers the perfect result is one that never ends up in the bin.

UP leaves us with this helpful infographic on telling tubers apart, according to the most popular dishes they work best for. Potato knowledge is power!