The Red kumara we eat today was bought to New Zealand from South America in the 1850s and was quickly

adopted as a superior variety to the originals. Over time, this variety has been propagated and selected for its
dark red colour and superior performance. This variety is now known as “Owairaka Red” and is the main
commercial crop grown today in the Kaipara. Owaraika Red are firm textured making them an ideal salad
or roasting kumara.