The variety was obtained by crossing Kuras and Seresta varieties. The tubers have yellow skin and cream flesh. The culinary type is floury; the variety is not suitable for the production of chips or french fries.
The dry matter content is approximately 27%. The variety is resistant to potato wart and potato cyst nematode (Ro 1, 4), but shows moderate susceptibility to late blight and common scab. It is sensitive to internal bruising and after-cooking darkening.
Sources5
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Countries of admission
6 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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