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Fingerling potato

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A fingerling potato is a small, stubby, finger-shaped type of potato which may be any heritage potato cultivars. Fingerlings are varieties that naturally grow small and narrow. They are fully mature when harvested and are not to be confused with new potatoes. Popular fingerling potatoes include the yellow-skinned Russian Banana,^[1]^[2] the pink-skinned, yellow fleshed French Fingerling,^[3]^[4] the Purple Peruvian,^[5]^[6] and the Swedish Peanut Fingerling.^[7]^[8] Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads.

References

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^ Hugh Acheson (12 May 2015). The Broad Fork: Recipes for the Wide World of Vegetables and Fruits. Potter/TenSpeed/Harmony. pp. 527–. ISBN 978-0-385-34503-3.
^ Allan A. Swenson (2008). Great Growing at Home: The Essential Guide to Gardening Basics. Taylor Trade Publishing. pp. 74–. ISBN 978-1-58979-265-4.
^ Rosalind Creasy (15 March 1999). The Edible French Garden. Tuttle. pp. 51–. ISBN 978-1-4629-1759-4.
^ Hielke De Jong; Walter De Jong; Joseph B. Sieczka (25 April 2011). The Complete Book of Potatoes: What Every Grower and Gardener Needs to Know. Timber Press. pp. 53–. ISBN 978-1-60469-307-2.
^ Roy Navarre; Mark J Pavek (15 December 2014). The Potato: Botany, Production and Uses. CABI. pp. 41–. ISBN 978-1-78064-280-2. Common fingerling varieties are: Russian Banana, French, Rose Finn Apple, and Purple Peruvian (WSU, 2012). Purples and blues These colorful potatoes are an eye-catching addition to the dinner table, and come in a range of hues of blue, ...
^ Wayne Gisslen; Mary Ellen Griffin; Le Cordon Bleu (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. pp. 584–. ISBN 978-0-471-66377-5. The two most common purple-fleshed potatoes are Peruvian Blue, also called Purple Peruvian, with dark violet flesh that lightens somewhat when cooked, and All-Blue, with purple or reddish purple flesh that becomes lavender when cooked.
^ Sue Stickland (1998). Heirloom Vegetables: A Home Gardener's Guide to Finding and Growing Vegetables from the Past. Fireside Books. pp. 151–. ISBN 978-0-684-83807-6. Swedish Peanut Fingerling A dry golden-fleshed late season variety, grown by Swedish settlers in about 1900. Crescent shaped potatoes are great baked or roasted, they set and store well, and are ...
^ Growing for Market: News and Ideas for Market Gardeners. Fairplain Publications. 2000. pp. 143–. Swedish Peanut Fingerling also has an interesting history. "This variety was brought to Alaska by Swedish Settlers in 1910–15, and was called Mandelpotatis," related Gerritsen. "I received seed for Swedish Peanut Fingerling from a friend, Bill ...

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v t e Potato cultivars
List of potato cultivars
Adirondack Blue Adirondack Red Agata Almond Alturas Amandine Amflora Anya Atlantic Austrian Crescent Bamberg Belle de Fontenay Bintje Black Champion Bloomer British Queen Butte Champion Désirée Gala Golden Wonder Home Guard International Kidney Irish Lumper Irish White Kennebec Kerr's Pink King Edward Kipfler Laura Lenape Marcy Marfona Maris Piper Megachip Melody Mizen Pike Pink Fir Apple Rainier Russet Ranger Russet Ratte Red Gold Red La Soda Red Norland Red Pontiac Rooster Russet Burbank Russian blue Shetland Black Skerry Champion Stobrawa Superior Ulster Emblem Umatilla Russet Villetta Rose Vitelotte Vivaldi Yellow Finn Yukon Gold		Potato cultivars
Creamer potato Fingerling potato Russet potato

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Fingerling potatoes are a type of heritage potato (Solanum tuberosum) characterized by their small, elongated, finger-like tubers, typically measuring 2 to 4 inches in length, with a firm, waxy texture, thin skin, and nutty, buttery flavor that distinguishes them from larger, rounder potato types.^[1]^[2] These heirloom potatoes, comprising various cultivars, mature fully at their compact size and are not immature "new" potatoes, offering a creamy interior ideal for culinary uses without peeling.^[1] Originating in the Andean valleys of Peru, fingerling potatoes trace their roots to ancient South American cultivars domesticated thousands of years ago, with Spanish explorers introducing them to Europe in the 16th century.^[3] European breeders, particularly in France during the 1800s, refined varieties before immigrants brought them to North America, where they adapted well to diverse climates.^[3] Today, notable varieties include the yellow-skinned Russian Banana, known for its rich, buttery taste and 18th-century Russian heritage; the red-skinned French Fingerling, with pink skin and light yellow flesh, released in 1950 from a cross of 'Vale' and 'Rosa' varieties; the purple-fleshed Purple Peruvian, valued for its earthy flavor and high antioxidant content; and the banana-shaped LaRatte, prized for its nutty creaminess in gourmet dishes.^[1]^[4]^[5]^[6]^[2] Fingerlings are versatile in the kitchen, excelling when roasted, boiled, or added to salads due to their ability to hold shape and enhance flavors with herbs or oils, and they store well at cool temperatures around 45–50°F to prevent sprouting.^[2]^[1] Nutritionally comparable to other potatoes, they provide significant amounts of vitamin C for immune support, vitamin B6 for nervous system health, potassium for heart function, and dietary fiber, while purple varieties offer additional anthocyanin antioxidants.^[1]^[7]^[6] Cultivation is straightforward in loose, well-drained soils with moderate fertility, planting certified seed pieces 2–3 inches deep in early spring and harvesting after 75–110 days when vines die back, yielding 100–200 hundredweight per acre under optimal conditions.^[2]^[5]^[8]

Characteristics

Morphology and appearance

Fingerling potatoes are characterized by their small, elongated tubers that naturally develop in a narrow, stubby form resembling human fingers. These tubers typically measure 2 to 4 inches in length and 0.5 to 1 inch in diameter, distinguishing them from larger, rounder potato varieties.^[9]^[5] The skin of fingerling potatoes varies in color, including shades of yellow, red, and purple, and exhibits a texture ranging from smooth to slightly rough or netted. Flesh color generally spans from white to yellow, contributing to their visual diversity across types.^[10]^[11] When cooked, fingerling potatoes display a firm, waxy texture that holds shape well, setting them apart from mealy, floury potatoes better suited for mashing. This texture accompanies a buttery or nutty flavor profile, enhancing their appeal in various dishes.^[9]^[11] Unlike new potatoes, which are harvested immature, fingerling potatoes are fully mature at the time of harvest, allowing for optimal development of their characteristic qualities.^[10]

Common varieties

Fingerling potatoes encompass a diverse array of heirloom and modern cultivars, many of which trace their lineage to ancient Andean stock domesticated between 4,000 and 7,000 years ago in the highlands near Lake Titicaca.^[12]^[13] These varieties are distinguished by their elongated, finger-like tubers, but differ in skin and flesh colors, textures, and flavor profiles, ranging from mild and waxy to nutty and firm or earthy and moist. The Russian Banana is a classic yellow-fleshed heirloom fingerling with smooth, pale yellow skin and a waxy texture that varies from finger-sized to banana-length tubers.^[14] Originating from Russia in the 18th century but linked to broader Andean heritage, it offers a mild, buttery flavor ideal for roasting, with its firm structure preventing disintegration during cooking.^[4] French Fingerling, also known as Roseval, features thin, dusty-rose to pink-red skin over golden-yellow flesh, often with subtle pink marbling.^[15] Developed in Brittany, France, in the mid-20th century from a cross of 'Vale' and 'Rosa' varieties and released in 1950, according to local legend it was introduced to the United States via smuggling in a horse's feedbag, temporarily nicknamed 'Nosebag'. This mid- to late-season variety produces small to medium (2-4 inch) oval tubers with tapered ends and a firm, dense, waxy texture.^[15]^[5] Its earthy, nutty richness and creamy moistness when cooked make it a favorite for gourmet applications, holding shape well in salads or sautés.^[16] Peruvian Purple represents an ancient Andean heirloom with striking deep purple skin and vibrant purple flesh throughout its small, tubular tubers (about 5-7 cm long).^[17] Native to the high plains and mountain slopes of Peru and Bolivia, where it was cultivated by pre-Incan cultures, this variety delivers an earthy flavor and moist, waxy texture that retains color and integrity under heat.^[12] Its antioxidant-rich pigmentation adds visual appeal to dishes while providing a slightly denser bite compared to yellower types. LaRatte is a French heirloom fingerling prized for its banana-shaped tubers with tan skin and golden-yellow flesh, offering a nutty, buttery flavor and creamy texture ideal for gourmet dishes. It matures mid-season and holds its shape well when roasted or boiled.^[2] Amarosa is a modern red-fleshed fingerling bred for high yields, featuring smooth, bright red skin and matching red flesh in long, slender tubers with shallow eyes.^[10] Released in 2011 by Oregon State University and the USDA Agricultural Research Service, it matures mid-season and sets a large number of uniform fingerlings, offering a firm, waxy texture and subtly sweet, earthy taste enhanced by its phytonutrient content.^[18] This variety's vibrant color persists through cooking, distinguishing it from traditional white- or yellow-fleshed heirlooms with its bolder visual and nutritional profile.^[16]

History and origins

Pre-Columbian cultivation

The fingerling potato, characterized by its small, elongated tubers resembling human fingers, traces its origins to the Andean highlands of South America, where it was domesticated by indigenous peoples from wild Solanum species.^[19] Archaeological and genetic evidence indicates that potato domestication, including early fingerling-like varieties, began around 7,000 to 10,000 years ago in the region encompassing modern-day southern Peru and northwestern Bolivia, near Lake Titicaca.^[20] These primitive cultivars were selectively bred by pre-Inca communities, such as the Quechua and Aymara peoples, for traits suited to the harsh, high-altitude environment, marking one of the earliest instances of tuber crop cultivation in the Americas. In pre-Columbian agriculture, fingerling potatoes played a vital role as a staple crop in the Andes, cultivated in terraced fields that maximized arable land on steep mountain slopes at elevations often exceeding 3,000 meters.^[19] Indigenous farmers favored these small-tubered varieties for their resilience to frost, drought, and poor soils, as well as their excellent storability—allowing tubers to be dried or frozen for long-term preservation in communal storehouses known as qollqas. By the time of the Inca Empire (circa 1200–1533 CE), fingerlings were integral to the agricultural system, supporting dense populations through rotational farming and contributing to food security in isolated highland communities.^[20] The genetic diversity of fingerling potatoes reflects their proximity to wild relatives in the Solanum genus, with many heirloom types retaining primitive traits like knobby skins and variable shapes derived from species such as Solanum brevicaule and S. candolleanum.^[21] Early evidence from archaeological sites, including starch grains and tuber remains at locations like Jach'a Kuchu in Peru and Chiripa in Bolivia, confirms the cultivation of these small potatoes as far back as 3,500 years ago, underscoring their enduring significance in Andean biodiversity.^[20] This diversity was maintained through farmer-led selection, preserving a reservoir of genetic variation that distinguished fingerlings from larger, later-developed cultivars.^[21]

Introduction to Europe and North America

Following the Spanish conquest of the Inca Empire, potatoes, including early fingerling varieties originating from the Andean highlands, were transported to Europe in the mid-16th century.^[22] Spanish conquistadors first encountered these tubers in Peru around 1536 and introduced them to Spain as a novel crop.^[22] Initially, potatoes faced widespread suspicion across much of Europe, often viewed as unsuitable for human consumption due to their relation to toxic nightshade plants and fears of causing diseases like leprosy; they were primarily fed to livestock or used medicinally.^[22] Over the subsequent decades, gradual acceptance occurred through royal endorsements, such as King Frederick the Great of Prussia mandating their cultivation in the 18th century to combat food shortages, leading to their integration into diets as a versatile staple by the late 1700s.^[22] Fingerling potatoes arrived in North America primarily through European immigrants and traders in the 18th and 19th centuries, building on the broader introduction of potatoes by British colonists in the early 1600s.^[23] Early settlers in New England and along the Atlantic coast grew them in small gardens for personal use, valuing their compact size and flavor.^[24] Specific varieties, such as the Russian Banana fingerling, were brought to the Pacific Northwest by Russian fur traders in the late 18th century via Baltic trade routes.^[4] The French Fingerling, developed in Brittany, France, in the mid-20th century from a cross of Rosa and Vale potatoes, entered the U.S. through informal channels, with folklore attributing its arrival to the 1800s via a smuggled horse feedbag—earning it the early nickname "Nosebag"—though documented spread occurred post-1950s.^[15] Commercialization accelerated in the early 20th century as specialty growers recognized their appeal for gourmet markets, transitioning from heirloom curiosities to limited-scale production.^[24] A modern revival of fingerling potatoes gained momentum in the 1990s amid rising gourmet trends in the U.S. and Europe, fueled by interest in heirloom crops and diverse flavors.^[25] In the U.S., chefs and Slow Food advocates championed varieties like the Makah Ozette, promoting their cultural heritage and superior taste, which spurred seed saving efforts among home gardeners and organic farmers.^[26] Similarly, in Europe, high-end culinary scenes embraced fingerlings for their nutty profiles, supported by policies like the EU's 2008 conservation-variety directive that encouraged biodiversity in farming.^[26] This resurgence emphasized sustainable, organic practices, positioning fingerlings as premium alternatives to uniform commercial varieties.^[26]

Cultivation

Environmental requirements

Fingerling potatoes thrive in cool climates with daytime temperatures ranging from 50 to 70°F (10 to 21°C), as higher heat can reduce tuber quality and yield.^[27] They require full sun exposure for optimal growth, typically at least 6 hours per day, and are frost-tolerant once established, though young plants should be protected from hard freezes.^[28] These varieties prefer short growing seasons, reaching maturity in 90 to 120 days, reflecting their adaptation to the cool, high-altitude conditions of the Andes where potatoes originated.^[29]^[30] Ideal soil for fingerling potatoes is well-drained, loose sandy loam to prevent waterlogging and rot, with a pH between 5.0 and 6.5.^[31] High organic matter content, such as from compost or manure, improves soil structure and nutrient availability while further reducing rot risks in heavier soils.^[32] Watering should be moderate, providing about 1 inch per week to maintain consistent soil moisture without excess that could lead to rot, especially during tuber formation.^[33] Plants are typically grown in hilled rows with 12-inch spacing between seed pieces to allow adequate air circulation and prevent crowding, which can promote disease.^[27]

Agronomic practices

Fingerling potatoes are typically planted using certified, disease-free seed tubers to minimize the risk of introducing pathogens. These tubers are cut into pieces weighing 2 to 2.5 ounces, each containing at least one or two eyes, and allowed to cure for a few days before planting to promote healing and reduce rot. Planting occurs in spring after the last frost, when soil temperatures reach at least 45 to 50°F, with pieces placed 3 to 6 inches deep and 9 to 12 inches apart in rows spaced 30 to 36 inches apart; closer spacing suits the compact growth of fingerling varieties like Ruby Crescent or Rose Finn Apple.^[32]^[34]^[33] As plants emerge and reach 6 to 8 inches in height, soil is hilled around the stems to cover developing tubers, prevent greening from sunlight exposure, and suppress weeds, with hilling repeated every few weeks until flowering.^[32]^[27] Maintenance practices emphasize balanced nutrition and soil health to support vigorous growth. Fertilization begins with a pre-plant application of a balanced NPK fertilizer, such as 12-12-12 at 2 pounds per 50 feet of row, based on soil test results to avoid excesses that could lead to nutrient imbalances; a side-dressing of nitrogen (e.g., 1/3 pound of urea per 50 feet) is applied one week after emergence and again at 4 to 6 weeks to promote foliage and tuber development without excessive vine growth.^[33]^[34] Crop rotation is essential, with fingerlings planted in the same location no more frequently than every 2 to 3 years to break disease cycles, avoiding previous sites of other solanaceous crops like tomatoes or eggplants.^[34]^[33] Weed control involves shallow cultivation or mulching with organic materials early in the season, as fingerling plants' dense foliage can suppress later weeds once established, reducing competition for water and nutrients.^[32]^[33] Pest and disease management relies on integrated approaches, starting with cultural practices to limit outbreaks. Common pests include the Colorado potato beetle, which can be controlled by hand-picking adults and larvae or using organic options like neem oil or insecticidal soaps, while flea beetles and aphids are managed through row covers or beneficial insect encouragement.^[34]^[33] Diseases such as late blight, early blight, and potato scab pose significant threats; resistant fingerling varieties like those with built-in tolerance are preferred, supplemented by copper-based fungicides for blights and maintaining soil pH toward the lower end (5.0 to 5.2) to help deter scab.^[34]^[33]^[27]^[35] Rotation and prompt removal of infected foliage further reduce Verticillium wilt and other soil-borne issues.^[34]

Harvesting techniques

Fingerling potatoes are harvested 90 to 120 days after planting, typically when the vines yellow and begin to die back, indicating maturity.^[36] For specific varieties like 'French Fingerling', this timing averages around 93 days from planting to harvest.^[5] To promote proper skin set and tuber maturation, growers often wait 1 to 2 weeks after vine kill before digging, especially if initial checks reveal thin skins that rub off easily.^[5] ^[37] Harvesting on a dry, warm day minimizes soil adhesion and reduces damage risk.^[27] Harvesting methods emphasize gentleness to preserve the delicate, elongated tubers characteristic of fingerlings. In small-scale or home gardens, hand digging with a garden fork or shovel is preferred; insert the tool 6 to 12 inches from the plant base and lift carefully to avoid cuts or bruises, which can lead to rot.^[38] ^[37] For larger plots, mechanical aids like two-row drag diggers may be used, followed by manual pickup to sort tubers immediately.^[39] Yields typically aim for 1 to 2 pounds per plant, depending on variety and conditions, with fingerlings producing 15 to 20 tubers per hill in optimal setups.^[40] ^[41] Immediately after extraction, brush off loose soil from the tubers using hands or a soft brush, particularly if the soil is coarse and sandy, but avoid washing to prevent excess moisture that promotes disease.^[37] Sort the harvest by size—prioritizing marketable fingerlings of 0.5 to 1.5 inches in diameter—and remove any damaged, greened, or diseased specimens to protect the batch.^[5] If skins remain thin, allow tubers to cure in the field for 1 to 2 weeks under dry conditions to toughen the exterior before further handling.^[37]

Culinary uses

Preparation methods

Fingerling potatoes, characterized by their thin, edible skins, require minimal preparation before cooking; simply scrub them thoroughly under warm water with a vegetable brush to remove any dirt, and they can be cooked whole without peeling.^[42] This approach preserves their natural flavor and nutrients while highlighting their firm, waxy texture.^[43] One of the simplest methods is boiling, where whole fingerling potatoes are placed in a pot, covered with cold salted water, brought to a boil, and then simmered for 10 to 15 minutes until fork-tender.^[44] A variation of this technique is the salt-crusted method, in which no pre-soaking is required; the scrubbed potatoes are placed directly in a large pot with water and a generous amount of kosher salt (typically ½ cup per 3 cups of water), brought to a boil, then reduced to a simmer and cooked until the water evaporates, forming a crisp salt crust on the exteriors, which typically takes 20–45 minutes until fork-tender, noting that smaller potatoes require less time. After the liquid has evaporated, allow the potatoes to rest for 5 minutes to further develop the crust.^[45]^[46]^[47]^[48] Their low-starch content ensures they retain their shape during this process, making them ideal for subsequent uses like salads. Roasting is another popular technique suited to their elongated form: toss the whole or halved potatoes with oil and herbs, then bake at 400°F (204°C) for 20 to 30 minutes, turning occasionally, until crispy on the outside and tender within.^[49]^[50] For quicker options, microwaving works well for small batches; pierce the skins with a fork to allow steam to escape, place on a paper towel, and cook on high for 4 to 6 minutes, turning halfway, until soft.^[51] Grilling enhances their smoky appeal: halve the potatoes lengthwise, brush with oil, season, and grill over medium heat for 5 to 7 minutes per side until charred and cooked through, totaling about 10 minutes.^[52] Sautéing yields a crisp exterior; heat oil or butter in a skillet over medium heat, add whole or sliced fingerlings, and cook for 15 to 20 minutes, stirring occasionally, until golden and tender.^[53] The waxy nature of fingerling potatoes allows them to hold their shape effectively during cooking, distinguishing them from floury varieties that may break down; this makes them particularly suitable for applications like potato salads or stir-fries where texture retention is key.^[43]^[54]

Recipes and pairings

In traditional Peruvian cuisine, from which fingerling potatoes originate, elongated varieties similar to fingerlings, such as papa tarmeña, are boiled and served with spicy cheese sauces in dishes like papa a la huancaina, layered in causa (a chilled mashed potato terrine), or roasted over open fires and added to stews like carapulcra.^[55] Fingerling potatoes are a staple in German-style potato salads, where they are boiled and tossed in a warm vinaigrette made with vinegar, mustard, and bacon fat for a tangy, savory profile. This adaptation of the traditional dish highlights the potatoes' firm texture and nutty flavor, often incorporating fresh dill or chives for added brightness.^[56] Roasting fingerling potatoes with rosemary and garlic yields a crispy exterior and creamy interior, making them an ideal side for weeknight dinners or holidays; the herbs infuse the halved potatoes during oven baking at high heat. Variations include hasselback-style slicing, where thin cuts are fanned out and roasted to create accordion-like layers that crisp up with olive oil and seasonings, or transforming them into fries by cutting lengthwise and air-frying for a lighter alternative to traditional potato cuts.^[57]^[58]^[59]^[60] These potatoes pair well with proteins such as grilled salmon or steak, where their earthiness complements the fish's richness or the meat's char; herbs like thyme, dill, and rosemary enhance the natural flavors, while acids such as lemon juice or mustard vinaigrettes provide balance. For wine pairings, a Chardonnay suits creamy or roasted preparations, its buttery notes harmonizing with the potatoes' subtle sweetness and any herb-infused dishes.^[61]^[62]^[63] In gourmet cuisine, fingerling potatoes gained prominence during the 1990s revival of farm-to-table movements, popularized by chefs like David Bouley who elevated them in sophisticated presentations, such as arrangements with caviar, emphasizing their delicate taste from small, homegrown varieties. They continue to feature prominently in farm-to-table menus at high-end restaurants, valued for their heirloom appeal and versatility in seasonal, locavore-focused dishes.^[64]

Nutrition and handling

Nutritional profile

Fingerling potatoes exhibit a macronutrient composition typical of potatoes, consisting primarily of carbohydrates with low fat content. Per 100 grams of raw potatoes (similar for fingerlings), the breakdown includes approximately 79 grams of water, 2 grams of protein, 17.5 grams of carbohydrates (mostly in the form of starch), 0.1 grams of fat, and 2.2 grams of dietary fiber, yielding about 77 kilocalories.^[65] In terms of micronutrients, fingerling potatoes are notably rich in vitamin C, providing 19.7 milligrams per 100 grams (about 22% of the daily value), alongside 407 milligrams of potassium (9% daily value) and 0.3 milligrams of vitamin B6 (18% daily value).^[65] Colored varieties, such as purple fingerlings, further enhance this profile with antioxidants like anthocyanins, which are concentrated in the pigmented flesh and skin.^[66] Compared to other potato types, fingerling potatoes share a broadly similar nutritional makeup.^[1]

Storage and preservation

Fingerling potatoes require specific post-harvest conditions to maintain quality and extend shelf life, as their thin skins make them more susceptible to moisture loss and decay compared to thicker-skinned varieties.^[37] Ideal storage involves cool temperatures of 45–50°F, high humidity around 90% relative humidity, darkness to prevent greening, and good ventilation in bins or crates to avoid condensation.^[67] Refrigeration below 45°F should be avoided, as it triggers starch-to-sugar conversion, leading to sweeter flavor and blackening during cooking.^[37] Following harvest curing, which heals wounds and toughens skins over 7–10 days at moderate temperatures, properly stored Fingerling potatoes can last 6–8 months.^[37] Inspections are essential to remove any sprouting tubers or signs of rot, ensuring the batch remains viable.^[36] For longer-term preservation beyond fresh storage, Fingerling potatoes can be processed using established methods. Canning involves selecting small tubers, boiling them whole for 10 minutes, packing into jars with boiling water and salt, and pressure-processing pints for 35 minutes at 11 psi.^[68] Freezing requires blanching peeled whole potatoes for 3–5 minutes before packing and storing at 0°F or below, ideally using within 10–12 months.^[68] Dehydration suits thin slicing for chips: blanch slices, dry at 140°F for 6–10 hours in a dehydrator until brittle, then store in airtight containers.^[69] To prevent moisture buildup and spoilage in any method, avoid sealed plastic bags; opt for breathable containers like paper or mesh.^[37]

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