The variety is a hybrid obtained by crossing the British Queens and Kerr Pinks varieties. The plant is positioned as a product for culinary use, characterized by a floury texture of the tubers.
The potato is distinguished by its good commercial appearance and skin quality. The variety is suitable for boiling, baking, and mashing. Official agronomic data on maturity group, plant height, and disease resistance are unavailable.
Sources3
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Countries of admission
2 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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