The historical variety has round tubers with white skin and yellow flesh. In terms of culinary properties, it belongs to floury types, producing a crumbly texture when boiled, which makes it suitable for mashed potatoes or baking.
In modern breeding practice, the name may be used as a working code for material undergoing trials and is not always an independent commercial variety.
Sources5
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Countries of admission
3 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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This is a directory, not an official registry: data is based on public disclosures and may have changed.
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