The variety is a table type and suitable for culinary use, including the preparation of French fries. The tubers have an oval shape, pinkish-white skin (becoming netted upon maturity), shallow eyes, and creamy-white flesh.
The variety is classified as late-maturing and is characterized as productive with a medium starch content. Culinary tests revealed only a slight tendency toward enzymatic browning.
The plant possesses relative resistance to late blight on foliage and tubers, and also exhibits immunity to some isolates of Potato virus Y. Due to these characteristics, the variety is recommended for cultivation in small-scale farms and organic farming systems.
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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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