The variety forms elongated-oval tubers with yellow skin and yellow flesh. The dry matter content in the tubers is about 22.7%. The culinary type of the variety is defined as BC, which indicates suitability for culinary processing, including the preparation of French fries.
The plant possesses high resistance to potato cyst nematode (Ro 1–4), common scab, virus Y, and drought. The variety shows moderate resistance to late blight of foliage and tubers.
Sources5
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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 1
jurisdiction,
data for which we do not publish: their registry licenses have not yet been verified.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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