The growing period of the variety is 130–150 days. The tubers have a round shape and pale yellow flesh. In terms of culinary properties, the variety belongs to the predominantly firm cooking type, which makes it suitable for preparing boiled potatoes in their skins and salads.
The plant is characterized by reliability, low nitrogen fertilizer requirements, and very good keeping quality during storage. Resistance to late blight is assessed as low to medium.
Sources6
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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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