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    Ngā rīwai Māori = Māori potatoes : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Ethnobotany at Massey University
    (Massey University, 2001) Harris, Graham F
    It is generally accepted by scholars, that potatoes were first introduced to New Zealand in the late 18th century by Captain James Cook and the French explorer, Marion du Fresne. Further introductions of potatoes from a variety of sources, including possible direct introductions from South America, followed into the 19th century. Māori were quick to recognise the advantages that these new introductions had over their traditional food crops including kūmara (Ipomoea batatas) and taro (Colocasia esculentum) both of which they introduced from east Polynesia some 800-1000 years previously. Potatoes soon became a staple item in the Māori diet and an important trade commodity, and by the mid 19th century they were growing thousands of hectares of potatoes for that purpose. The various cultivars that were introduced were given Māori names and many of these early types are still grown by Māori today, having been passed down through families for many generations. With their deep set eyes, often knobbly irregular shape, "open" leaves and colourful tubers these "Māori Potatoes" are quite distinctive in appearance from modern potatoes and some retain many of the features of Solanum tuberosum subsp. andigena types. This thesis introduces a brief history of the development of the potato in South America and in Europe prior to its introduction to New Zealand and adoption by Māori. The effects and consequences that the potato had on Māori society are investigated and Māori potato production techniques and associated cultural operations such as storage methods are examined. Relict potato cultivars still grown today by Māori communities and individuals are described from observations made by the author of a cultivar collection maintained over several years. The claim by some Māori that potatoes were introduced to Aotearoa by their ancestors is examined and evidence is presented to indicate the possibility that several potato cultivars were developed by Māori by selection from seedlings and somatic mutations from cultivars introduced by Europeans. Key words: Māori potato, relict potatoes, riwai, Solanum tuberosum subsp. andigena, foliar index.
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    Physiological aging in taewa Māori (Māori potatoes, Solanum tuberosum) and the suitability of different cultivars for short season cropping : a thesis in partial fulfilment of the requirements for the degree of Master of Agriscience in Horticulture at Massey University, Palmerston North, New Zealand
    (Massey University, 2013) Hutchins, Daniel
    Altering the storage regime of potato (Solanum tuberosum) seed tubers alters the performance of crops grown from those tubers. The size and nature of these effects are cultivar specific. Potato seed tubers progress through a number of stages during storage, a process known as physiological aging. The rate of aging is affected by many factors the most significant of which is the amount of warming (thermal time) the seed is exposed to during storage. Having seed tubers of an appropriate age can increase early crop growth and improve early yields. With the recent establishment of the Tomato-Potato Psyllid (Bactericera cockerelli, TPP) in New Zealand, shorter growing seasons have become desirable, as ongoing costs of controlling TPP on potatoes and other crops are significant. Taewa Māori (Māori potato; Solanum tuberosum ssp. tuberosum & andigena) have been grown in New Zealand for over 220 years and have developed into a range of potato cultivars unique to New Zealand. Taewa hold significant cultural value and are part of the story of early colonial New Zealand. Seed tubers from three cultivars of taewa, Moemoe, Kowiniwini and Waiporoporo, were exposed to different periods of warming (thermal time, degree-days) prior to planting. All three cultivars displayed some level of resistance to the effects of physiological aging over the range of thermal time studied. However some effects were observed. There was an increase in tuber number with an increased thermal time in the cultivar Moemoe, but no change in tuber fresh weight in any treatment. The tuber dry matter in Waiporoporo was highest in tubers exposed to 728 degree- days indicating there may be an optimal amount of degree-days in terms of this parameter. The resistance of these taewa to physiological aging means growers might save on cool-storage costs by reducing storage time. The early harvests and physiology of the three cultivars were assessed for their suitability to a short (90 day) season. The cultivar Waiporoporo showed the best yield characteristics for a table potato crop over a 90-day season. Waiporoporo set fewer tubers than the other two cultivars but the tubers it produced were larger and more suited to the table market. Waiporoporo had a higher tuber fresh weight than Kowiniwini and greater leaf area than Moemoe at 90 days after planting (DAP). Moemoe showed the best potential in terms of the salad potato, new potato and gourmet markets that require smaller tubers than the table market. Taewa growers looking to shorten their cropping season should consider using the cultivar Waiporoporo for the table market, and Moemoe for markets that require smaller potatoes.