The variety belongs to the table category, has a pleasant taste, and is suitable for cooking in its skin, baking, and use in salads. Publications from the 1990s noted the variety's characteristics when processed into French fries.
In agronomic studies, the variety is characterized as ambiguous in terms of yield stability. Data on resistance to diseases, such as late blight, are fragmentary in available sources and are most often presented in comparative tables.
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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