Most crops that feed the world’s growing population die upon contact with the least bit of salt, yet soil around the globe is getting saltier by the day. Dutch farmers and scientists are developing salt-resistant potatoes; a local experiment with international interest and global potential.

The trial on Texel, a northern Dutch island, involves 30 varieties, 26 of them new ones derived from four salt-resistant races that were discovered last year.

The company running the trial, Sea Kale, recently harvested and examined the potatoes: they look good - and taste good. All the salt goes the leaves, so the taste of the potato remains the same.

Solutions
Potatoes, explains Arjen de Vos of the VU University Amsterdam, are rather sensitive to salt, so many of the 30 varieties tested died during the trial. But two did well and could offer a solution to the increasing salinisation of farmland around the world.

Currently the only solution for salty soil is to pump huge quantities of freshwater onto the land, which is both expensive and further depletes already dwindling freshwater sources.

The project, De Vos says, is unique in that it combines the skills of potato growers, scientific know-how, commercial ventures and social concerns. Some plants, such as potatoes, are being developed commercially. In hunger-stricken areas, other plants are made available for free.

One billion hectares
Demand for salt-resistant plants is still modest but growing every year. Around one billion hectares of coastal farmland are at risk of salinistation, especially in developing countries. In North Africa, demand for salt-resistant potatoes is already steady. And Peru, the cradle of the potato and home to some 3,000 species, is seeking scientific cooperation.

The trial also involves edible delicacies such as glasswort and sea lavender, and a variety of wild, naturally salt-resistant plants. They grow well and are on the menu in several local restaurants.

If the people involved in the project manage to domesticate them, the salt-resistant varieties could be commercialised as farm crops. And they could help use the billion hectares of salty farmland and feed many hungry mouths around the world.

(cl/ae)

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