For farmers and traders targeting high-quality Irish potatoes for commercial purposes, post-harvest handling and storage are just as important as planting.
Proper storage ensures farmers get the best seed tubers for the next season, and traders can offer superior varieties to the market.
Stephen Chemonges, a modern farmer from Tutungon village in Kapchorwa, says he owes his success to smart storage methods. “After harvesting, I sort the potatoes by variety and health. I only keep those that are disease-free, well-formed, and mature. My store is well-ventilated, with wooden shelves that allow air circulation and prevent rot,” he explains.
His storage unit is raised above the ground, has a thatched roof to reduce temperature fluctuations, and maintains low humidity to stop sprouting. “After about two months, I check for the firmness, eyes, and skin quality to determine which ones are good for seed. A healthy tuber gives a vigorous seedling,” Chemonges adds.
Moses Kiptala, a farmer from Mengya village in Kween district, says timing is everything. “If you store too long, the tubers shrink or sprout prematurely. I keep mine in dark, cool conditions and use clean sacks for small quantities,” he explains.
Halima Namakula, a chips vendor in Mbale town, says she prefers buying potatoes from farmers who store them well. “The texture and taste of Irish potatoes depend on how they were handled after harvest. Good storage means fewer losses in peeling, less rotting, and longer shelf life in my stall,” she says.
