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The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. In many contexts, potato refers to the edible tuber, but it can also refer to the plant itself. Common or slang terms include tater and spud. Potatoes have become a staple food in many parts of the world and an integral part of much of the world's food supply. As of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe in the second half of the 16th century by the Spanish. Wild potato species can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,000–10,000 years ago.Potatoes Jumbo Big Bag Following millennia of selective breeding, there are now over 1,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andes.

The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially eastern and central Europe, where per capita production is still the highest in the world. FIBCA has provided this guide to help clarify some common FIBC related food safety questions. The document is an interactive guide with live links to additional information on FDA Regulations & Misconceptions, Clean Room Requirements, the Global Food Safety Initiative and the Food Safety Modernization Act.

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