42 Gastronomy in Cyprus potato cultivation in the Kokkinochoria began in 1915. However, as reported, the extensive cultivation of potatoes on the island began earlier, in 1909, with the import of potato seeds in Cyprus. From that period, the establishment of potato exports was seriously considered. Potatoes grown in red soil were of higher demand and sold at a better price. Until the Independence in 1960, the island exported potatoes mostly to is characterised by the phenomenon of biennial bearing i.e. alternating years of overproduction and underproduction. Strict pruning and fruit reduction in the year of overproduction is recommended as a measure against this phenomenon, which also increases the size of the fruit. Gastronomy: Consumed fresh. They can also be used in making sweetenedmandarin juices, fresh juices, as well as liqueurs. Cyprus red soil potato Cyprus red soil potatoes are famous for their excellent flavour and firm texture. They easily stand out due to their reddish skin, obtained from the fertile red soil of Kokkinohoria (red soil villages) in the eastern region of Cyprus, where they are cultivated. They are also grown to the west of Lefkosia (Akaki, Peristerona and Astromeritis). Themain varieties are Spunta, Marfona, Cara, Nicola, Sieglinde, Diamant, Timate, Liseta, Charlotte, Ditta, Filea, Superstar, etc. History: The exact timing and circumstances of the import of potatoes to Cyprus are not well documented. According to D. Christodoulou (1959), the earliest reference regarding the import of potato seeds in Cyprus is dated to the 16th c. W. Bevan, director of the Department of Agriculture for the period between 1912-1924, reports (1919) that the local variety was imported by Arab merchants in the 16th c. and that
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