Irish potatoes are highly perishable, and how they are handled after harvesting plays a big role in determining their shelf life and market value.
Experienced farmers strongly advise against storing damaged potatoes, as bruises, cuts, and cracks become breeding grounds for rot and disease, affecting entire stocks.
Bishop Paul Masaba, an Irish potato farmer from Teryet village in Kapchorwa district, explains that damage during harvesting or transportation should not be taken lightly.
“One rotten potato in a sack can spoil the whole batch. That is why I inspect and sort every harvest before storage,” he says.
Stephen Chemonges, another farmer in the region, says that storing only unspoiled potatoes helps to reduce post-harvest losses.
“We use clean sacks and stack them in a cool, dry, and dark room. But the most important step is to ensure no bruised or cracked potatoes are included,” he explains.
Moses Kiptala, also a commercial farmer, notes that damaged potatoes rot quickly and produce heat and moisture in storage, creating the perfect conditions for spoilage.
“You lose money and time if you ignore a few damaged tubers,” he warns.
Ritah Najjemba, an Irish potato vendor, adds that even at the market, buyers can detect poor quality.
“When I receive sacks with spoiled ones inside, I lose customers. They prefer clean, firm potatoes. That is why I tell farmers to sort their produce well,” she says.
Proper post-harvest handling, beginning with the careful exclusion of damaged potatoes, is essential for maintaining quality, reducing losses, and gaining customer trust. Whether you are a farmer or vendor, storing only undamaged Irish potatoes is a winning habit.
