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  • Taewa are traditional potato varieties grown by early Māori settlers in New Zealand. Find out how researchers are now developing unique food products from taewa.

    Taewa were introduced to New Zealand in the late 18th century and became a staple Māori food crop before the arrival of European settlers. Māori grew taewa commercially until the late 19th century. Although commercial taewa production ceased, Māori have continued to grow them.

    Rights: © Tāhuri Whenua

    Taewa in a kete

    A mixture of taewa cultivars in a kete.

    The cultural significance of taewa

    Taewa have significant cultural and historical value in New Zealand. Traditional varieties of taewa have been preserved by Māori and passed down through generations so they’re still available today in their original form. Māori treasure them as a link to their early ancestors. Find out more in this article, The cultural value of taewa.

    Rights: Tāhuri Whenua

    Tūtaekurī – a taewa cultivar

    Tūtaekurī cultivars are long in shape with purple skin and flesh.

    Why can’t you buy them in supermarkets?

    Taewa have self-selected over generations, making them hardy and disease resistant. However, they produce fewer tubers than modern potatoes, so they’ve never been grown in the large amounts needed to supply supermarkets, whereas modern potatoes have been bred specifically for their high yield.

    Dr Nick Roskruge, an agronomist at Massey University, has started a taewa seed bank, so eventually it will be possible to grow enough taewa to sell.

    Rights: The University of Waikato Te Whare Wānanga o Waikato

    Testing nutrient content

    Testing the nutrient content of taewa.

    Find out more in this article, Growing taewa: Research and development.

    Testing the properties of taewa

    Dr Jaspreet Singh and other researchers at the Riddet Institute in Palmerston North are studying the physical and chemical properties of taewa. Their research shows that taewa have significant nutritional value compared to the modern potato.

    Find out more in this article, The benefits of taewa.

    Learn about some other research into taewa in Taewa and psyllid resistence.

    Identifying opportunities for taewa

    Opportunities for marketing taewa are being identified. Here, Dr Nick Roskruge of Massey University talks about how these opportunities are created.

    Unique New Zealand food products

    The food industry in New Zealand are looking for unique New Zealand foods and value-added products for local and overseas markets. Taewa – as an indigenous food with unique characteristics and nutritional benefits – makes a good starting point. Researchers are developing new ideas for food products that use taewa to sell to local and overseas markets. Can you think of any new food products that could be made out of taewa?

    Find out more in this article, Developing novel foods from taewa.

    Unit plans

    There are two unit plans to support the taewa resources. Develop a novel taewa product guides students to investigate opportunities for new products using taewa and to develop a prototype taewa product for a specific market. Design a label for a taewa product helps students develop knowledge of prototype taewa products and design a label that reflects the cultural value and specified market for the product. It makes use of the activity What's on a label?

    Related content

    In the 2020 Connected article Whakaotirangi and her kete of kūmara, learn how Tainui ancestor Whakaotirangi first brought kūmara and other plants to Aotearoa and the techniques she used to plant, grow and store them.

    Useful links

    Visit the Tāhuri Whenua – National Māori Vegetable Growers Collective Facebook page to read about their team, crops, projects and to stay up-to-date with latest activities.

    In this bilingual article from Stuff, Dr Nick Roskruge tells us more about the taewa, incuding how to both grow and cook them and the different varities.

    The High-Value Nutrition National Science Challenge harnesses New Zealand’s world-class scientific expertise to create knowledge that will deliver a competitive advantage to New Zealand’s food and beverage exports.

      Published 20 July 2009, Updated 10 August 2018 Referencing Hub articles
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