New Crop Variety Developed by University Scientists Shows Promising Results in Trials

Sweet potato (batat), a non-traditional crop, is a staple food in tropical and subtropical countries such as China, Malawi, Tanzania, Nigeria, Indonesia, India, Japan, Korea, the USA, Mexico, Congo, and Uganda. It is cultivated on 8.7 million hectares globally, producing 113 million tons of total yield, with 64% of it grown in China. Primarily rich in starch and sugar, sweet potato tubers are consumed boiled, baked, or fried and are also processed for industrial starch production. According to analyses by Doctor of Agricultural Sciences, Professor T. Ostonaqulov and colleagues, sweet potato tubers contain 21.9–23.4% dry matter, 13.2–14.3% starch, 5.1–6.0% sugar, 1.6–2.0% protein, and 6.4–13.3 mg% of vitamin C. Since 2021, the State Register of Uzbekistan has recommended locally adapted sweet potato varieties, such as Sochakinur, Toyloqi, Filial, and Yangi (NEW) Samarqand, for cultivation. Scientists from Karshi State University’s Department of Agrochemistry and Ecology have successfully trialed these varieties as secondary crops in the conditions of Karshi district. Trials were conducted on lands vacated after early potato and wheat harvests. The standard agricultural practices of land preparation, furrow creation, and irrigation were followed. Planting occurred between April 10–20 and July 5–10 (after wheat), using a 70x25 cm spacing with one seedling per nest. Results showed that these sweet potato varieties, both as primary and secondary crops, yielded 800–1000 grams or more per plant. Productivity reached 50–60 tons/ha as a primary crop and 42–45 tons/ha as a secondary crop. Sweet potato’s advantages include its adaptability to standard conditions, the ability to prepare seedlings even during summer, high survival rates, and resistance to pests and diseases. Research on these promising varieties is ongoing.