April 30, 2010
Volume 1.4
sweet potato
Sweetening the deal
The Ministry of Agriculture & Fisheries has
undertaken a set of new initiatives in which
it facilities, links and promotes the local Agribusinesses, and ensuring that the country’s food
security requirements are met. The tuber Sweet
Potato (Ipomoea batatas) is on the Ministry’s
Production and Productivity Programme.
This crop is one of the most highly demanded
tubers in Jamaica. In 2009 total production was
34,229,000 kg whilst our local demand remains
high at 33,013,424 kg; representing 96% of what
is grown locally. Sweet potato is one of seven
world foods with an annual production of more
than 100 million metric tonnes per year.
TARGET MARKETS
The bulk of the sweet potato produced
in Jamaica is consumed locally. The chief
marketing outlets are supermarkets, municipal
markets, green groceries, restaurants and
hotels. The country’s main export markets are
Canada and the United Kingdom and the
Cayman Island. Jamaica exported
1,215,577 kg of the crop in the year
2009 or 3.55% of local production.
is working, in partnership with the Scientific
Research Council SRC, on several new Value
Added Products that is available for persons
who have an interest in Agro-Processing. These
newly developed products and/or formulations
are available at a cost at the Scientific Research
Councils (SRC), located at Hope Gardens on Old
Hope Road.
Supply AVAILABILITY
More than 60 percent of the island’s production
comes from Manchester and St. Elizabeth. The
main areas of concentration are Newport and
Rose Hill in Manchester; Cumberland and
Mount Pleasant in Clarendon; New Market and
Springfield, St. Elizabeth and Madrass in St.
Ann. South Manchester is the largest producer
of sweet potato island-wide. The popular
varieties grown locally are the Eustace, Big Red,
Clarendon, Blue Bud, Quarter Million, Dor and
Uplift.
Investment
Opportunities
T h e c r o p h a s g r e a t potential
for investment particularly,
in the agro-processing
industry. The Ministry
of Agriculture
& Fisheries
Ministry of Agriculture & Fisheries, Marketing and Credit Division, Hope Gardens, Kingston 6
Tel: 927-1731-50
|
Fax: 927-1792
|
Email: [email protected], [email protected]
Ways to Add Sweet Potato to Your Diet
Pack baked sweet potato for
lunch, topped with vanilla
yoghurt or tomatoes and
herbs
The next time you have the urge
for something sweet, how about
a slice of sweet potato pudding?
It is one dessert sure to satisfy
your whole body; not just your
sweet tooth.
The tuber has been rated
as one of ten best foods by The
Centre of Science in the Public
Interest. Sweet potato, a
nutritional All-Star,
is high in Vitamin A,
potassium and fibre.
It exceeds all other
tubers, as well as carrot, spinach
and broccoli, in nutritional value.
It is also a very good source of
Vitamins B6, Vitamin C and
manganese.
The low sodium, cholesterol,
and saturated fat content of the
tuber makes it an excellent choice
for persons genetically at risk for
and suffering from hypertension
and heart diseases. This root
crop is reputed for delaying the
progression of Alzheimer’s
disease. Also, it is packed
with antioxidants to
fight cancer and stroke.
If you need a boost of
dietary fiber, include
sweet potato in any menu.
As people become more
health conscious, the demand for
this valuable crop will increase.
BENEFICIAL
IN SPITE OF ITS
SWEETNESS
Switch from potato chips to
baked sweet potato wedges
Calories
Sweet Potato
(One small, baked with skin)
Nutrient
Sweet potato muffin is yet
another nutritious and
delicious treat
Vitamin A
Vitamin C
Manganese
Copper
Dietary Fibre
Vitamin B6
Potassium
Iron
Amount
95.39
DV (%) Nutrient Rating
Density
13107.70 IU
17.06 mg
0.52 mg
0.26 mg
3.14 g
0.25 mg
306.05 mg
1.46 mg
262.2
28.4
26.0
13.0
12.6
12.5
8.7
8.1
49.5
5.4
4.9
2.5
2.5
2.4
1.7
1.5
Excellent
Very good
Very good
Good
Good
Good
Good
Good
Source: The World’s Healthiest Foods
(One
small, baked
with
skin)
Serving
Size 1
Cup
(200g)
(Baked in skin, no salt)
Blend into a breakfast
smoothie
Total Carbohydrate 41g
Dietary Fibre 7 g
Sugars 17g
Protein 4 g
Vitamin A
Vitamin C
Calcium
14%
26%
769%
65%
8%
Calories 180
Calories from fat 3
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 72 mg
Iron
http://www.nutritiondata.com/facts/vegetables-and-vegetableproducts/2667/2?quantity=0.77
0%
0%
0%
1%
0%
3%
8%