The potato diffused widely after 1600, becoming a major food resource in Europe and East Asia. Following its introduction into China toward the end of the Ming dynasty, the potato immediately became a delicacy of the imperial family. After the middle period of the Qianlong era (1735–96) in the Qing dynasty, population increases and a subsequent need to increase grain yields coupled with greater peasant geographic mobility led to the rapid spread of potato cultivation throughout China, and it was acclimated to local natural conditions.
Boomgaard (2003) looks at the adoption of various root and tuber crops in Indonesia throughout the colonial period and examines the chronology and reasons for progressive adoption of foreign crops: sweet potato, Irish potato, bengkuang (yam beans), and cassava.
Edward Terry mentioned the potato in his travel accounts of the banquet at Ajmer by Asaph Khan to Sir Thomas Roe, the British Ambassador in 1675. It is the earliest mention in history of India. The vegetables gardens of Surat and Karnataka had potatoes as mentioned in Fyer's travel record of 1675. The Portuguese introduced potatoes, the called it 'Batata', in India in early seventeenth century when they cultivated it along the western coast of India. The British traders introduced potatoes in Bengal as a root crop, 'Alu'. By the end of eighteenth century, it was cultivated across northern hill areas of India.[16] Potatoes were introduced to Tibet by nineteenth century through trade route from India.[29]
The potato was introduced in the Philippines during the late 16th century, and to Java and China during the 17th century. It was well established as a crop in Africa by the mid-20th century.[16]