Description
Patata Naxou PGI is the edible tuber of the plant Solanum tuberosum, which can be consumed in its natural state without the need for any processing. The name refers to the Liseta, Spunta, Marfona, Vivaldi and Alaska potato varieties.
Production Area
The production area of Patata Naxou PGI comprises the island of Naxos, Prefecture of the Cyclades, in the South Aegean region.
Production Method
The local potato farmers have acquired the know-how to ensure an early harvest and a high quality product by specifically adapting cultivation practices to the local environment, which has low air humidity and high temperatures combined with long hours of sunshine (preventing Phytophthora sp. infestation, the major cause of potato crop losses), and a notable difference in temperature between day and night (favouring tuber formation): combined with these environmental factors, the farmers time sowing in relation to seasonal rainfall. There are two crops a year: the spring crop is sown from mid-February until the beginning of March, with harvesting beginning at the end of May and finishing in the first 10 days of July; the autumn crop is sown from the beginning of August until the first days of September. After the potatoes have been pulled up, they are sorted in the field in order to discard any foreign material and damaged tubers. They are then arranged in piles and covered with a layer of straw and a second layer of potato shoots to protect them from the sun. This method of curing in the field improves the keeping qualities of the product: the skin hardens and thickens, making it more resistant to damage during transport, enabling surface wounds to heal and reducing the toxic glycoalkaloid content.
Appearance and Flavour
Patata Naxou PGI are round to oblong in shape, uniform in size and range from 35 to 65 mm in length. The skin is yellow and smooth, with no abrasions. Each tuber has approximately 10 eyes on the surface. The flesh is a typical yellowish-white colour and is free of infestation and disease. It has an earthy and distinctive flavour.
History
The Patata Naxou was introduced in the country in the first half of the XIX century. It first became famous in 1841, when it was offered to King Otto as a local speciality when he visited the island, and in 1874 Dugit described it as one of the important agricultural products of Naxos. In 1911, the first archived rural census in Greece recorded 1,119 stremmata (a Greek unit of land area equal to 1,000 sq.m) planted with potatoes on Naxos. In 1926, the reputation of Patata Naxou began to spread when the community of Glinado chose the potato shoot as the emblem for its seal. In 1953, the Greek state set up the National Seed Potato Production Centre on the island and in 1959 the Patata Naxou was entered in the list of products that required State protection.
Gastronomy
Patata Naxou PGI should be kept in a cool, dry place away from direct light. It is ideal for roasting, oven baking and frying and is traditionally served as a side dish for meat dishes.
Marketing
The product is marketed as Patata Naxou PGI and is sold loose or in suitable packaging.
Distinctive Features
One of the main characteristics of Patata Naxou PGI is the fact that, due to heavy rainfall in the geographic area from November to February, it crops early, enhancing its market value and making it sought after at the beginning of summer, when early potatoes are difficult to find.
