The National Institute of Quality (INACAL in Spanish) reaffirms its commitment to strengthening the productive chain of one of the country’s most emblematic crops by promoting 12 Peruvian Technical Standards (NTP in Spanish), aimed at improving the quality, safety, and competitiveness of potatoes and their derivatives. The NTPs developed by INACAL establish quality and safety requirements for fresh and native potatoes, as well as guidelines for the application of good agricultural and processing practices. Their implementation allows for improved production, reduced health risks, standardized processes, and the offering of safer and more competitive products for consumers.

Likewise, several of these standards are aimed at traditional products such as dried potatoes, tocosh, and tunta, helping to preserve ancestral techniques and improve artisanal production conditions. Others are aimed at value-added products such as potato flour, dehydrated puree, fried chips, and pre-cut potatoes for frying, driving innovation and diversification in the food industry.

Peruvian Technical Standards related to potatoes and their derivatives

• NTP 011.119:2016 establishes the terminology and requirements for native and modern potato tubers intended for human consumption.
• NTP 011.802:2017 establishes the quality and safety requirements for dried potato.
• NTP 011.803:2017 establishes the minimum quality and safety requirements for potato tocosh.
• NTP 011.811:2021, establishes guidelines for Good Agricultural Practices for the cultivation of native potatoes.
• NTP 011.808:2023, establishes the quality and safety requirements for dehydrated potato puree.
• NTP 011.124:2015, establishes the requirements for potatoes cut into strips intended for frying.
• NTP 011.809:2019 (revised in 2025), establishes the good practices for the artisanal processing of tocosh.
• NTP 011.806:2018, establishes the good practices for the production of dried potato.
• NTP 011.400:2019, establishes the minimum requirements for the production of tunta.
• NTP 011.401:2020 establishes the good practices for the artisanal processing of tunta.
• NTP 011.810:2021, establishes the quality and safety requirements for potato flour.
• NTP 011.801:2016 (revised in 2025), establishes the minimum quality and safety requirements for fried potato chips.