IELTS Reading / Practice Test 7

IELTS Reading Practice Test 7: Free, with Answers

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IELTS Reading Practice Test 7 · Passage 1

From the Andes to the world

The remarkable journey of the potato

Today the potato is one of the most important food crops on the planet, grown in more than a hundred countries and eaten by billions of people. Yet for most of human history it was unknown outside a single mountain range in South America, and when it finally reached Europe, it was greeted not with enthusiasm but with suspicion. The story of how it overcame that suspicion says a great deal about the way new foods spread, and about the risks of depending too heavily on any one of them.

The potato was first domesticated between seven and ten thousand years ago in the Andes, in the high country around Lake Titicaca, on the border of present-day Peru and Bolivia. At such altitudes, where maize could not grow, it became the basis of the local diet, and Andean farmers eventually developed thousands of different varieties. They also invented an ingenious way of preserving their harvest. Potatoes were left outside on frosty nights and dried in the sun during the day; after several days, they were trampled to squeeze out the remaining water. The result, known as chuño, was light, did not rot, and could be stored for several years, which made it an ideal food for long journeys and times of shortage. Even today, markets in the Andes sell potatoes in a remarkable range of colours, shapes and sizes, from tiny purple tubers to long yellow ones.

Spanish soldiers encountered the potato during their conquest of the Inca Empire in the 1530s, and the first potatoes probably reached Spain around 1570. For many years, however, they were grown mainly in botanical gardens as curiosities rather than as food. Europeans had several reasons to be wary. The potato belongs to the same family as deadly nightshade, a poisonous plant, and its leaves are indeed toxic. It was not mentioned in the Bible, and because it grew underground from pieces of itself rather than from seed, some people regarded it as unnatural. In parts of Europe it was even blamed for causing leprosy.

In France, the potato's most famous champion was Antoine-Augustin Parmentier, an army pharmacist who had been captured by the Prussians during the Seven Years' War in the 1750s. As a prisoner, he had been fed almost entirely on potatoes, and he was surprised to find himself in good health at the end of his captivity. After returning home, he devoted much of his career to promoting the vegetable. In 1772 the medical faculty in Paris declared potatoes safe to eat, and Parmentier organised dinners at which every course was made from them, entertaining guests such as the American diplomat Benjamin Franklin. His best-known trick came in 1781, when the king gave him a field near Paris to plant. Parmentier posted armed guards around it during the day but withdrew them at night, and, as he had hoped, local people concluded that anything so carefully guarded must be valuable, and stole the plants for their own gardens.

By the end of the eighteenth century, the potato had become a staple food across much of northern Europe. Its advantages were considerable. It produces more calories from each hectare of land than wheat or rye, grows well in poor soils and cool climates, and contains useful amounts of vitamin C. Historians have also suggested that, because the crop grew underground, it was less likely to be destroyed or seized during wars than grain stored in barns. Some economic historians believe that its arrival was responsible for around a quarter of the growth in population in Europe and parts of Asia between 1700 and 1900.

Dependence on a single crop, however, carried serious risks, and nowhere were they more tragically demonstrated than in Ireland. By the 1840s, a large part of the Irish population relied almost entirely on potatoes for food, and most farmers grew the same high-yielding variety, the Lumper. When a disease known as late blight, caused by a mould-like organism that had arrived from the Americas, reached Ireland in 1845, it destroyed crop after crop. Because the plants were all so similar, none had any resistance. Over the following years, around a million people died, and another million emigrated, many of them to North America.

The lessons of the famine have not been forgotten. The International Potato Center, founded in Lima in 1971, maintains a collection of thousands of traditional Andean varieties, many of which carry genes that could help breeders develop crops resistant to disease and drought. In 2008, the United Nations declared an International Year of the Potato to draw attention to the crop's importance for food security. The potato's centre of gravity, meanwhile, has moved once again: the largest producer in the world today is no longer any European country, but China.

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