Sweet Potato Production Guide

INTRODUCTION

Sweet potato is considered as one of the important crops in the

Philippines. It is used in the manufacture of industrial products like
flour and starch and as raw material in the commercial production of
animal feeds. Moreover, sweet potato can be processed into different
food products with higher economic value than fresh roots.
Because of its many uses, the demand for sweet potato has
significantly increased. This demand, however, has not been realized
because of the recurrent problem on low farm productivity.

Site Selection
• Have a flat or undulating slope (0-5%). If the area to be planted

Sweet Potato is very steep (>30%), use soil and water conservation measures
such as the Sloping Agriculture Land Technology (SALT).
• Be an open field.
Production Guide • Have an ambient temperature that ranges from 25oC-30oC.
• Have a well-drained soil. Newly planted cuttings rot when the
soil is waterlogged for more than 24 hours. Also roots of mature
sweet potato shall rot when subjected to prolonged waterlogging.
• Have at least medium soil fertility with pH ranging from 5.5-6.5.
Soil analysis is strongly recommended to get the exact amount of
fertilizer to be applied. This process is usually undertaken by the
Soils Laboratories of the DA-RFO 02 located at Regional Office
Tuguegarao City and CVIARC, Ilagan City, Isabela.

This Publication is a project of the Department of Agriculture,

Regional Field Office No. 02, High Value Crops Development
Program. It contains the most recently available and locally adaptable
technical information on Sweet Potato Production in Region 02.

November 2012

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 Sweet Potato Production Guide Sweet Potato Production Guide

• Cut the vines 25-35 cm long from the tip. If the planting materials
LAND PREPARATION
will be transported to other places, the vines should be cut longer
(35-50 cm long from the tip) to give enough space in securing the
• Plow deeply and harrow the field twice for clay loam soil or once bundles with a straw.
for sandy loam soil using a tractor or carabao. This is done to • Remove the leaves, leaving only 2-3 leaves from the tip of the
aerate the soil and kill the roots and weeds. Do this when there is vines to minimize bulkiness and damage during transport.
enough soil moisture (not so wet and not so dry). • In mass producing planting materials, cut the vines shorter
• Make ridges about 15-20 cm high, spaced at 75-100 cm (for so that secondary cutting or even a tertiary cutting could be
sandy loam soil, ridging is not necessary). accomodated.
• The cuttings should have at least 6-8 nodes.
• Prepare the cuttings 1-2 days prior to planting.

Plant Density
Below is the recommended planting density and distance:
Between Ridge /
Between Hills Density/ha
Furrow
25 cm 100 cm 40,000
30 cm 75 cm 44,000
30 cm 100 cm 33,000
• If necessary, store the cuttings under the shade in a vertical
SELECTION OF VARIETIES
position. Cuttings should not be stored for more than 5 days.
Varieties are commercially available in agricultural input stores. • Preplanting treatment
Use high yielding varieties according to your need/purpose: • Dip the cuttings first in an insecticide for 3 minutes then in
• VSP 1, VSP 3 and VSP 5 and VSP 7 for ketchup, jam, beverage, fungicide for another 3 minutes.
and fried chips.
• PSBSp 17, PSBSp 19, PSBSp 22 and PSBSp 24 for Pinoy (sweet
potato) fries.
• New recommended varieties such as PSBSp 20, PSBSp 21, PSBSp
22, PSBSp 23, NSIC Sp 24, and NSIC Sp 26 for food, starch, flour
and animal feed.

SELECTION AND PREPARATION

OF PLANTING MATERIALS
• Use only the apical and healthy portion of the vines as this will
grow easily.
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 Sweet Potato Production Guide Sweet Potato Production Guide
• Strictly follow the recommended rate of these chemicals WEEDING AND CULTIVATION
found in the label. • Off-bar the field 2 weeks after planting to loosen the soil and
kill the weeds. If the field is dry, irrigate the field immediately
PLANTING before hilling-up.
• Follow the planting season in your place. • Hill-up the plants 2-4 weeks after planting before the canopy
• Plant 1 cutting per hill vertically on furrows for sandy loam soil closes.
and on ridges for clay loam soil. Depth of planting is 10-15 cm
in moist soil and 15-20 cm in a little bit dry soil. PEST MANAGEMENT
• Bury about ½ of the cutting into the soil when there is enough Hereunder are various types of diseases and insects with their
soil moisture and 2/3 when the soil is a bit dry. Planting may be symptoms and recommended control measures.
done in a letter “L” or letter “U” position.
• Space the plants at 25-30 cm between the hills and 75-100 cm Diseases
between rows. SCAB (Symptoms)
• Monitor missing hills 1-2 weeks after planting. Replant if the • Small, yellowish to reddish brown spots found mainly on leaf
number of missing hills exceed 15% of the total crop stand. veins.
• Infected leaf veins stop growing, the leaves curl and become
FERTILIZER APPLICATION contorted or twisted.
• Determine the amount and kind of fertilizer to be applied
based on the result of soil analysis which is being conducted by Control
the Soil Laboratories of DA-RFO 02. • If infection is severe, spray the plants with benomyl (1.0 g /l),
• If soil analysis reveals that 45 kg NPK is needed per hectare, copper oxychloride or maneb (2.08 g/l) every 10-14 days.
apply all the fertilizer at planting. If the recommendation is • Use healthy and clean planting materials.
more than 45 kg/ha split the recommendation into two, apply • When there is infection at the source of planting materials,
half at planting time and the other half at one month after soak with fungicide before planting.
planting.
In the absence of soil analysis: VIRUS COMPLEX (Symptoms)
• Apply a mixture of 6-8 sacks of complete fertilizer (14-14-14) • Vein clearing and yellowing of main veins
per hectare by drill method during planting. The holes should • Mosaic pattern in leaves
be 10-15 cm away from the plant and depth of holes should be • Purple to brown veins in older leaves
5-10 cm. Cover the fertilizer with thin layer of soil. • Curling, malformation and reduction in size of leaves
• Shorter internode
FOR ORGANIC FERTILIZER APPLICATION • Generally stunted
• Apply 5-10 metric tons per hectare of organic fertilizer before • Reduce yield from 18-100% depending on severity of infection
planting. It should be incorporated to the soil during the last
harrowing.

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 Sweet Potato Production Guide Sweet Potato Production Guide

Control HARVESTING
• Use virus-free planting materials. • Harvesting depends on the need and the variety planted.
• Rogue infected plants and volunteer crops left in the field Recommended varieties are usually harvested 3-4 months after
after harvest. planting.
• Remove host weed species of vectors and alternate host of • Harvest the plants preferably during sunny days.
virus. • In wide areas, use the animal-drawn or tractor-drawn sweet
potato harvester. A spading fork or a bolo can be used in
Vector Control smaller areas.
• Spray the plants especially those to be used as planting • Remove the soil from the roots before storing or transporting
materials with insecticides containing pyrethroids or them.Don’t wash the roots because excess moisture will cause
nicotinoids during high vector population. rotting during storage.
• Use 3 or more kinds of insecticides to delay development of • Do not throw the roots to prevent damage.
resistant biotype vector. • Do not expose the harvested roots to sunlight to maintain good
quality of harvest.
• Discard the weevil infested and damaged roots. Classify the
INSECTS roots according to the size as desired by the market or use.
• Place the roots in baskets, sacks, wooden or plastic crates and
Weevil boxes cushioned and covered with paper,banana leaves or
• The most serious insect pest that attacks sweet potato. The sweet potato vines to prevent bruises during transport.
infected roots are bitter and cannot be eaten by humans and
animals. Other Important Points to Consider
• Damage in vines, stems and tubers are characterized by feeding • For sequential cropping practice, be sure that planting materials
punctures on the surface and small tunnels. must be secured first before disposing the vines.
• Level of infestation is from 20-100% inside the tuberous roots. • In case the area is not yet ready or available, leave a small
portion of the field unharvested as source of planting materials
Control for the next planting.
• Burn infested vines and roots after harvest.
• Remove weevil-infested debris in the field.
• Use only healthy cuttings as planting materials.
• Use terminal cuttings as planting materials since tender
portions of vines are rarely deposited with eggs of weevils.
• Practice hilling-up and proper cultivation.
• Practice crop rotation.
• Use pheronome traps when available. This is used to mass trap
adult male weevils. Install 10-12 traps per hectare.

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 Sweet Potato Production Guide Sweet Potato Production Guide

COST AND RETURN ANALYSIS B. Material Inputs

Unit
Particulars Unit Quantity Total (P)
A.Labor Inputs/Hectare Cost
Unit 1. Planting materials pcs 44,444 0.25 11,111
Particulars Unit Quantity Total (P) 2. Organic fertilizer Kg 5,000 2 10,000
Cost
A. Labor Inputs / hectare 3. Fuel and Oil L 20 73 1,460
1. Land Preparation (P200/ 4. Snacks 100 10 1,000
MD,P400/MAD) Total 23,571.00
• Plowing MAD 6 400 2,400
• Harrowing MAD 4 300 1,200
• Furrowing MAD 5 300 1,500 C. Contingency
• Organic Fertilizers Ap- MD 6 200 1,200 Unit
plication Particulars Unit Quantity Total (P)
Cost
C. Contingencies - 15% of
Sub Total 6,300 5,620
Labor and Material Cost
2. Crop Establishment
Grand Total A+B+C 43,091.00
• Planting MD 10 200 2,000
Sub Total 2,000
Estimated yield/ ha. (kgs) 10,000.00
3. Cultivation
• Off Barring MAD 5 300 1,500
Estimated Group Income @ 10.00 / kg 100,000.00
• Hilling Up MAD 5 300 1,500 Less : Gross Expenses 43,091.00
Estimated Net Income 56,909.00
Sub Total 3,000 Returned on Investment (ROI) 132 %
4. Harvesting Break Even Price ( per kilo) 4.309
• Digging / Picking MD 10 200 2,000
• Sorting MD 3 200 600

Sub Total 2,600

Total Labor 13,900.00

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 Sweet Potato Recipes

SALMON POTATO PATTIES

(3 servings)
1 cup, potato, boiled
½ cup salmon, canned
½ tbsp calamansi juice
1 tbsp onion, minced
1 egg, beaten
1 tbsp milk, evap
½ tsp. salt
1/16 tsp. pepper
¼ tsp. vetsin
1 tbsp. flour

Sweet Potato 1 cup cooking oil

Procedure
Recipes Mash potato and set aside. Break salmon apart with a fork
and sprinkle with calamansi juice. Combine all ingredients except
oil. Mix well. Shape into patties and dust with flour. Fry until golden
brown on both sides.

BOTSE
(4 servings)
1 1/3 cup sweet potato, mashed
4 tsp sugar
¼ cup water
½ cup rice flour
1 egg, beaten
1/3 cup sugar, brown
1 cup oil

Mix sweet potato and 4 teaspoons sugar. Shape into round flat cookie
sizes and set aside. Combine water, remaining sugar, rice flour and
egg to form batter. Dip the cookies in the batter. Fry in hot oil until
golden brown on both sides.
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 Sweet Potato Recipes Sweet Potato Recipes

SWEET POTATO DOUGHNUTS SWEET POTATO IN BLANKETS

(10 servings) (4 servings)

2 eggs 6 pcs sweet potatoes

2/3 cup sugar ¼ cup milk, evaporated
2 cups sweet potato, 2 tbsp margarine
boiled and mashed 1/3 cup cheese
½ cup milk ¼ tsp salt
2 tbsp margarine, melted 1/16 tsp pepper
3 cups flour, all purpose
3 tsp baking powder Procedure
2/3 tsp salt Bake the sweet potatoes for 45 minutes. Cut into halves
2 cups cooking oil lengthwise. Scoop out pulp from each half and mash. Add milk,
margarine and ½ of the cheese to the mashed pulp and blend well.
Procedure Fill each sweet potato shell with the mixture. Spread remaining
Beat eggs well and add sugar slowly while beating constantly. cheese on top. Bake at 450oF for 5 minutes or until tops are lightly
Add milk and margarine and blend well. Stir in sifted dry ingredients browned and cheese melts. Serve hot.
and mix thoroughly. Roll out dough on floured board about 6/8 inch
thick and cut with doughnut cutter. Fry in deep hot oil until golden
brown. SWEET POTATO MACAROONS
(3 servings)
SWEET POTATO FRITTERS
1 egg, beaten
(3 servings)
1 cup sweet potato, boiled and mashed
1 cup sweet potato, boiled and mashed
2 tbsp cheese, grated
1 cup oats, rolled
1/8 tsp pepper, ground
¾ cup water
½ cup cooking oil
¼ cup peanuts, roated and chopped
Procedure
½ tsp salt
Beat egg. Mix all ingredients together except the oil. Shape
2 tbsp margarine, melted
into fritters and fry until golden brown. Serve warm.
1/3 cup sugar
3 tsp baking powder
Procedure
Combine first 3 ingredients. Blend in the rest of the
ingredients. Plce mixture in a well greased loaf pan. Bake at 400oF
for 30 minutes.
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 Sweet Potato Recipes Sweet Potato Recipes

SWEET POTATO SPONGE SWEET POTATO BREAD

(4 servings) (5 servings)

12 slices sweet potato 1 cup sweet potato flour

2 tbsp calamansi juice ¼ cup margarine
¼ tsp salt ¼ cup sugar, granulated
12 slices bacon
2 cups cooking oil Procedure
Toast flour for 5 minutes or until brown. Set aside to cool.
Procedure Cream margarine and sugar. Add toasted sweet potato flour to
Wash, pair and slice sweet potato crosswise to about ¼ cm margarine mixture and blend well. Mold with a polvoron molder.
thick. Marinate in calamansi – salt mixture for 10 minutes. Fry Serve at once or wrap in thin paper if to be served later.
slices and drain. Wrap each slice with bacon strip and fasten with a
toothpick. Fry again until bacon becomes crisp.
SWEET POTATO POLVORON
(2 servings)
STUFFED SWEET POTATO
(12 servings) 1 1/3 cup sweet potato, boiled
2 eggs, separated
1 egg, beaten ¼ cup cream, whipped
½ cup suagr, granulated ¼ cup sugar, brown
½ tbsp vanilla ¼ cup raisins
½ cup coconut, grated ¼ tsp nutmeg
½ cup sweet potato, bolied and mashed 1 cup margarine, melted
¼ cup peanuts, roasted and chopped
Procedure
Procedure Mash sweet potato. Add the rest of the ingredients except egg
Beat eggs for 2 minutes or until lemon colored and set aside. white. Beat egg white until stiff. Fold in sweet potato mixture. Pour
Combined sweet potato, peanut, coconut, sugar and vanilla. Add into a lined baking pan. Baked at 350oF for 30 minutes.
sweet potato mixture to to egg and blend well. Drop by teaspoonfuls
into greased cookie sheets and bake at 400oF for 7 minutes or until
delicately brown.

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 Sweet Potato Recipes

HOT SWEET POTATO SALAD

(4 servings)
EDITORIAL STAFF
2 cups sweet potato, boiled
1 cup cooking oil Writer / Editor : Prisca B. Baquiran
2 tbsp onion, chopped
1 tbsp flour Technical Editor : Celso B. Batallones
¼ cup water
4 tbsp calamansi juice Layout Artist : Dicksteine U. Pascual
1 tbsp sugar
½ tsp salt
¼ tbsp clamansi rind, grated Editor-in-Chief:
¾ cup cucumber, diced
HECTOR U. TABBUN
Procedure Information Officer-I /
Cut boiled sweet potato into 1 centimeter cubes and set aside. OIC, Agricultural Communication (AGCOM) Section
Saute onions until delicately brown. Dissolve flour in water and
calamansi juice and add to onions. Blend well. Add sugar and salt.
Heat to boiling, stirring constantly until smooth and thick. Project Coordinator:
Add rind and cucumber. Stir gently till they are coated with sauce.
Pour boiling cucucmber mixture on sweet potato. Serve at once. ROBERT B. OLINARES
Regional HVCDP Coordinator /
OIC Chief- Research Division

References: Consultants:
Bureau of Plant Industry
Plant Industry Production Guide, 1986 ORLANDO J. LORENZANA
OIC - Regional Technical Director for
Growing Sweet Potato Extension, Research and Regulatory
Philippine Rootcrop Research and Training Center
(Phil. Rootcrops) LUCRECIO R. ALVIAR JR., CESO III
Leyte State University (LSU) Regional Executive Director
VISCA, Baybay, Leyte 6521 - A

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 Produced By:

High Value Crops Development Program (HVCDP)

Contact No. (078) 846-3379

Agricultural Communication (AGCOM) Section

Contact No.: (078) 304-0562
Email Address: da_agcom@yahoo.com /
darfu02_agcom@yahoo.com