This potato variety is classified as floury (batata farinhenta), which is due to its high starch content and low water content. Due to these characteristics, it is suitable for making mashed potatoes, french fries, baking, and use in soups.
Open sources lack data on specific morphological characteristics of the plant, yield indicators, resistance to diseases, as well as information on the maturity group.
Sources4
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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.
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