The variety is one of the world's first potato cultivars obtained through genetic engineering methods. It was created for the needs of the food industry specializing in the production of chips and French fries.
A key trait of the variety is resistance to the formation of dark spots during frying in the processing process. Detailed agronomic characteristics of the plant are absent in available publications.
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.
Variety registered as early as 2
jurisdictions,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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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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