In several regions in Bolivia, situated at high altitude and under extreme climatological conditions, twenty-four varieties of potato were selected. These varieties resist abiotic factors and they lend themselves well to different types of food preparation. They have been used in experiments aimed at the elimination of viruses.
Virus-affected potato tubers were harvested and subjected to a virus-killing technique. In this way, healthy plants were produced in a test station or in situ on the fields. Afterwards, these healthy plants were sent back to the different agricultural communities they originally came from. There, the first cultivation tests yielded very satisfactory results. The demand for virus-free varieties will contribute to the preservation of biodiversity and to a sustainable agriculture.