SARI & PARTNERS RELEASE 3 NEW COLOURFUL SWEETPOTATO VARIETIES IN GHANA.

On 2nd May 2018, The Council for Scientific and Industrial Research—Savanna Agricultural Research Institute (CSIR — SARI) in Ghana in collaboration with the International Potato Centre (CIP) has released three new varieties of C for cultivation by farmers in Northern Ghana, for food security, wealth and health. The event was a gathering of Scientists from CIP Ghana, CSIR-SARI, University for Development Studies and the National Varietal Release and Registration Committee (NVRRC) of the Ministry of Food and Agriculture. The 3 new varieties with the initial names SARI-Nan, SARI- Nyumingre and SARI-Diedi- have high levels of nutrients and grow well in the Guinea Savanna ecology (the Northern, Upper East and Upper West Regions) maturing within three to four months. These varieties have been evaluated since 2014 and 600 farmers were involved in the assessment over the period. The varieties would however be renamed to suit consumer acceptability and updated release standards.

KEY FACTS ABOUT THE 3 NEW VARIETIES

SARI-Nan:
Orange fleshed Sweetpotato
Named after her excellency Nane Annan,
wife of former U.N. Secretary General- Kofi Annan.
Genotype name: Nanungungungu. High dry matter: 26-29.5%.
Beta-carotene level 15.74 mg/100g. Drought tolerant.
Tolerant to SPVD (Sweetpotato virus Disease). Yield potential: 24t/ha


SARI-Nyumingre:
White fleshed Sweetpotato
Literal meaning in Nankam language: “like yam”.
High dry matter. 34.3-38% Tolerant to SPVD
Genotype name: Obare. Yield potential 16t/ha


SARI-Diedi:
Purple fleshed Sweetpotato
Introduced into Ghana as TU-Purple from United State.
Contains anthocyanins that help to reduce the risk of cancer.
Literal meaning in Dagbanli language: collect and eat. 
High dry matter 32.8-35%. Tolerant to SPVD. Yield Potential: 14t/ha

_{Special Thanks to : CSIR-SARI, CSIR-CRI, UDS, CIP-Global, Tuskegee University & all engaged  Scientific Partners.}

_{Left: Photos from the Field Visit Left Up & Bottom ; Right: Tasting of Recipes from Released varieties by Prof. JP. Tetteh, national Varietal Release & Registration Committee chairman)}