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Agata

Agata is a Dutch potato variety. It is a very early maturing, yellow-skinned, yellow-fleshed variety with an attractive bright skin. Agata produces high yields of uniform shaped tubers and is known for its high pack-out. Characteristics of this variety include oval tuber shape, very short dormancy, very shallow eye depth, it has a low dry matter content and is not sensitive to harvest damage or dry rot.

Tuber Characteristics

Tuber Shape   round oval

Flesh Color     yellow

Skin Color       yellow

Skin Texture   very-smooth

Tuber Size       fairly large

Yield    high-very high

Cooking Type  A

Dry Matter     19%

Maturity : Early to medium-early

Agria

Agria is a high yielding maincrop variety.  Plants yield a good number of tubers.  This variety is suitable for a range of uses including crisping, french fries, processing (starch / flake) as well as table use.  Tubers have some resistance to bruising and splitting.  Trials have found good resistance to potato leafroll virus and potato virus Yo. This variety has low resistance to blackleg.

Tuber Characteristics

Tuber Shape   oval

Flesh Color     yellow

Skin Color       yellow

Skin Texture   smooth

Tuber Size       large

Yield    high-very high

Dry Matter     Fairly low

Maturity : medium

Cooking Type  BC

Impala

Impala potato is distinguished by its large size (80-160 g) and an oval leveled shape. The peel is thin, light, almost transparent. Pulp cream or light yellow color.

An important feature of the variety is a unique product characteristic: the tubers are well transported, 98% of them are perfectly preserved and do not lose their original appearance until spring. But the special value of the variety, nevertheless, is in taste due to the perfectly balanced composition of vitamins, minerals, proteins, organic acids and other beneficial substances. Root pulp contains on average 17% of dry matter and 10-14% of starch, which is considered a low indicator for potatoes. Due to the low starch content after treatment, the tubers become soft, loose, but do not boil soft, but only slightly crack.

Potato varieties Impala is ideal for cooking any dishes, especially soups and mashed potatoes.

Tuber Characteristics

Tuber Shape   oval long

Flesh Color     light yellow

Skin Color       yellow

Skin Texture   smooth

Tuber Size       medium

Yield    average

Cooking Type  AB

Dry Matter     17%

Maturity : early

Mona lisa

Mona Lisa’ (Solanum tuberosum) gives a good yield of elongated yellow-skinned potatoes with yellow flesh as early as June. Firm when cooked, fine flavour and no discolouration after cooking.

Tuber Characteristics

Tuber Shape   oval

Flesh Color     yellow

Skin Color       yellow

Skin Texture   smooth

Tuber Size       medium

Yield    average

Cooking Type  A

Dry Matter     low

Maturity : medium-early

Soprano

Soprano is an early maturing, yellow fleshed, yellow skinned variety with a high yield. The uniform tubers are bright, shallow eyed and have an excellent taste. Soprano is a table variety with characteristics that also make it suitable for home fries.

Excellent taste with no discoloration after cooking – high yielding variety – heat and drought tolerance

Tuber Characteristics

Tuber Shape   long oval

Flesh Color     yellow

Skin Color       yellow

Skin Texture   smooth

Tuber Size       fairly large

Yield    high

Cooking Type  B

Dry Matter     19.0%

Maturity : early

Krone

This potato is an all-around beauty inside and out. Krone has a low sensitivity to mechanical damage making it ideal for packaging sheds due to its high pack-out. Krone performs well under most conditions in any soil type. It is an ideal performer under hot & dry conditions while still maintaining a high marketable yield. It is suitable for long term storage.

Tuber Characteristics

Tuber Shape   long oval

Flesh Color     yellow

Skin Color       light yellow

Skin Texture   smooth

Tuber Size       medium

Yield    high

Cooking Type  B

Dry Matter     20.5%

Maturity Medium late

Mozart

Potato ‘Mozart’ produces high yields of oval, smooth, red tubers with pale yellow flesh. Grown as a late maincrop variety, it shows good resistance to Golden eelworm and slugs, making this a useful choice in gardens that particularly suffer these pests. This versatile multipurpose variety produces good sized tubers that are perfect for mashing, roasting, baking, and delicious chips and wedges. ‘Chitting’ of tubers is advised prior to planting as ‘Mozart’ can be slow to emerge, and needs a long growing season for top quality tubers with a long storage potential.

The Désirée potato (sometimes rendered Desirée or Desiree) is a red-skinned main-crop potato originally bred in the Netherlands in 1962. It has yellow flesh with a distinctive flavour and is a favourite with allotment-holders because of its resistance to drought, and is fairly resistant to disease.[1] It is a versatile, fairly waxy variety which is firm and holds its shape, and is useful for all methods of cooking, from roasting to mashing and salads.

Tuber Characteristics

Tuber Shape   short oval

Flesh Color     pale yellow

Skin Color       red

Skin Texture   very-smooth

Tuber Size       medium

Yield    high

Cooking Type  AB

Dry Matter     high

Maturity : medium-late

Red Scarlet

Red scarlet potatoes are probably the best among red-skinned potato varieties. Bred in Holland, potatoes are widely spread in the Central regions and in the South of Russia.

Dél-Magyarország piros burgonya termelésének nagy részét ez a fajta alkotja.

Purpose – table grade, used in industrial production, and also suitable for long-term storage.

Red scarlet potato is extremely popular due to its excellent taste and high content of vitamins, minerals and amino acids, as well as the duration of preservation of their qualities for a long time.

Due to the not very high starch content, they do not disintegrate during cooking. Judging by the reviews of experienced farmers, Scarlet is great for large-scale cultivation for commercial purposes. Tubers of this variety are often used for the manufacture of chips and french fries. They are very tasty and keep useful substances inside for a long time

Tuber Characteristics

Tuber Shape   oval

Flesh Color     yellow

Skin Color       red

Skin Texture   very-smooth

Tuber Size       large

Yield    very high

Cooking Type  B

Dry Matter     11-15%

Maturity : Early

 

Early maturity and tuberisation

Big size tubers

Good yield

Uniform tuber size and shape

Good cooking quality

Roco

Roco is a mid-season potato variety, with a growth phase of 90–115 days. The bush is medium in size, compact, with powerful straight stems and slightly wavy leaves, purple flowers with a reddish tinge. In some cases, there is a lack of flowering. Oval tubers are red, very bright and saturated color. Their surface is smooth, and the tender flesh of a white-cream color is very fragrant.

 

The variety is adapted for growing in different climatic zones, as it can withstand temperature changes. It is grown everywhere: both in Europe and in different parts of Russia. But more yield can be obtained in the southern and central regions.

 

According to its purpose, Roco belongs to table varieties and has excellent taste characteristics. After heat treatment does not lose its white-cream color and does not darken. Its fried slices are quite crispy and appetizing, and the mashed potatoes turn out to be white and lush. The pulp contains no more than 12-14.5% of starch. The variety is in demand in industrial production and cooking. Potatoes taste good, do not boil soft.

The variety of potatoes Roco is characterized by high storage capacity, excellent transport over long distances. Therefore, many farmers believe that for the implementation on a large scale of potatoes with such qualities and attractive appearance it is better not to be found.

The main advantage of the variety is high yield.

Tuber Characteristics

Tuber Shape   oval round

Flesh Color     white

Skin Color       red

Skin Texture   smooth

Tuber Size       large

Yield    high

Cooking Type  B

Dry Matter     12-14%

Maturity: madium late

Esmee

A second early ware variety with a nice red skin, good heat tolerance and good yield.

Quite large, evenly sized oval long tubers with a nice red skin, shallow eyes and a yellow flesh color

Rather firm cooking with an average dry matter content and good consumption characteristics.

Light red skin color, beautiful presentation

Tuber Characteristics

Tuber Shape   oval long

Flesh Color     yellow

Skin Color       red

Skin Texture   smooth

Tuber Size       large

Yield    high

Cooking Type  B

Dry Matter     12-14%

Maturity: early

Bellarosa

Ultra early ripening time – digging up ripened tubers is possible already after 2 months after planting, and in southern areas there is a possibility of getting 2 harvests.

Stable and fairly high yield – on average 200-350 centners / ha.

Drought tolerance – potatoes are well tolerated for long dry periods.

High taste score – potato tubers pulp contains a large amount of starch (up to 15%), on which the taste depends.

Excellent storage capacity – losses during storage do not exceed 6%.

The flesh is yellowish, the starch content is 12.6-15.7%. The taste is rich, pleasant, this variety is universal and can be used for frying, boiling, roasting, stewing, freezing or drying.

Tuber Characteristics

Tuber Shape   oval

Flesh Color     yellow-light yellow

Skin Color       red

Skin Texture   smooth

Tuber Size       large-very large

Yield    high

Cooking Type  B

Dry Matter     15%

Maturity: very early

Camel

CAMEL is a firm cooking (type AB), tasty table variety with a two-layer red skin, oval tubers and yellow flesh. It has a stable high yield with a big tuber size. CAMEL is a very interesting variety for the red skin export markets in North Africa and Europe. CAMEL is a slow starter, but in the end it produces a good yield with big tubers. This variety is suitable for many climate zones.

Tuber Characteristics

Tuber Shape   oval-long oval

Flesh Color     yellow

Skin Color       deep red

Skin Texture   smooth

Tuber Size       large

Yield    high

Cooking Type  AB

Dry Matter     18,5%

Maturity: medium early