The variety belongs to the category of old potato varieties. Publications from the early 20th century noted a reduction in susceptibility to late blight, which the authors attributed to the effect of late maturity.
In culinary terms, the variety is classified as a floury, starchy type suitable for making gnocchi. Research also records data on the glycoalkaloid content in the tubers.
Sources7
Loading…
Countries of admission
1 jurisdiction
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.
The directory replicates the primary source. If an entry differs from the official publication, please specify the discrepancy and provide a link if possible. Corrections are added to the moderation queue.
This is a directory, not an official registry: data is based on public disclosures and may have changed.
More about sources