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The “Del Medio” farm, by the Taguascan researcher José Antonio Casimiro Rodríguez, is one of more than 40 in the country linked to the Bio-Más Cuba International Project, led by the Indio Hatuey Pasture and Forage Experimental Station, in the province of Matanzas, who carry out the experience of planting organic potatoes with very good results. We go to meet him to find out what’s new.
________ With great enthusiasm we are showing that potatoes can be planted without the use of chemicals. From the first time we sow, everything has gone well; There are even seasons that have not lasted two months, sometimes it has withered due to being planted later and due to excessively hot climates, but we have always harvested potatoes, it is incredible how soon it produces.
Here we only add the effluents from the digester, we have not applied or the foliar biofertilizers almost, because we have not had time, the plantation is on a small scale, but I tell you that in the year of cyclone Irma, in September we still had the food.
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__________ How much did they plant in this campaign?
___________What we sow are about 2 quintals, but the yield per hectare is very good, but the numbers are what scientists carry.
In relation to the work of fertilization and cultural care, this natural scientist abounds.
____________The fertilization here is organic, don’t forget that we use the fermented manure from the digester. It is not to throw it away in any land, and also, it does not lack water, because we water it every 5 days, we horn it. But in this natural way plants do not grow as much as others that I have seen; but what I do see is a lot of potato. They are not that big, but I put it in competition with 10 planted elsewhere and the one who tastes the one here, the one who sells it, is me, because it is the tastiest, the smoothest and richest for the palate, it seems that it is tough , but when you eat it, that’s indescribable. Soon we began to consume it and it lasts until the beginning of spring, now when it begins, we almost stop eating the yucca. I’m not much of a foodie, but I eat at breakfast, lunch and dinner. We steam it.
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